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Burnt Basque Cheesecake ❤️ One of the creamiest and easiest desserts. It comes together in 25 minutes, bakes for an hour, and is best made the day before, which is perfect for hosting!
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Why You’ll Love Burnt Basque Cheesecake
This cheesecake is sooo dreamy, simple and absolutely delicious! This cheesecake doesn’t have a crust, but trust me this one doesn’t need it… it’s perfect. It has such a nice creamy texture and such a rich flavor. I made this last week when I had some friends over, and it was a major hit.
Prep Like a Pro
Before Diving In –
- Bring your cream cheese to room temperature. This will help you blend with no lumps!
- Preheat your 9-inch spring form pan in the oven at 415°F for 30-45 minutes beforehand. This is key to that perfectly caramelized top that you are looking for in the burnt Basque cheesecake.
Mixing – Follow the instructions for the batter and make sure you add your eggs 1 at a time! Be gently while mixing – over-mixing is the enemy of that signature jiggly center!
Prep your Pan – Carefully remove your pan from the oven and set it on something that is heatproof. Grease it well and then lining it with two pieces of crumbled parchment paper that extends up over the rim. This will give you cheesecake the dramatic rustic Basque edges. Pour your batter inside.
Bake – You will be baking your cheesecake at 415°F for 45-60 minutes, but check it at the 40 minute mark because every oven is different. It is done when the edges are set and the center will still have a slight jiggle (like jello). The top will be a dark brown caramelized color.
Cool – Do not remove it from the springform pan. It needs to cool completely and then put it in the fridge for AT LEAST 4 hours to set before removing it from the springform pan. If you can, let it set overnight for best results!
Substitutions
- No Toppings → Swap this for toppings! Play around with how you serve your burnt Basque cheesecake. I served mine with strawberries on the side, but you can use your fruit of choice, fruit puree or even ice cream.
- Crème Fraîche → You can use sour cream instead.
- Vanilla Extract → Almond extract would be great!
🔥 Chef Nadia’s Tip 🔥
- Bring the cream cheese to room temperature.
- Beat the eggs one at a time, so they don’t become lumpy.
- Layer 2 sheets of crinkled parchment paper for maximum coverage.
- Check at the 40 minute mark, every oven is different.
- Preheating your pan 30-45 minutes beforehand works wonders in getting that deep caramel brown on your burnt Basque cheesecake.
The Perfect Pairings
A perfect menu to come before this Burnt Basque Cheesecake would be to start the evening out with a Grapefruit Elderflower Sour. Apple Brie Rosette Pastries would be an adorable appetizer for the night. For your main and side, Lamb Loin Chops in Herb Butter and rice. Then end your night with this cheesecake.
Burnt Basque Cheesecake: Common Questions
I served mine with strawberries. You can serve with your favorite fruits/berries, fruit puree or even ice cream!
You probably over-baked it. Make sure you check it at the 40 minute mark. It is done when the edges are set. The top will be a dark brown. The center will still have a slight jiggle (like jello).
Please do! This is better if you let it set overnight!
This cheesecake originates from a region in Spain called Basque Country. It’s crustless with a burnt top giving it an amazing caramelized taste and a creamy, custard-like interior. It’s my favorite way to eat cheesecake!
I very much recommend it. A springform pan is deeper than a regular pie pan. If you use a regular one it may bake right over the sides. It also opens up and with the delicate sides of a cheesecake, it helps it to stay intake.
Burnt Basque Cheesecake
Equipment
- large bowl
- 1 handheld electric mixer, or stand mixer with paddle attachment
- 1 large bowl
- flour sifter
- parchment paper
Ingredients
- 2 lb cream cheese, room temperature
- ½ cup crème fraîche
- 1½ cup cane sugar
- 7 eggs
- 1 pinch kosher salt
- 1½ cup heavy cream
- 1 tsp vanilla extract
- 3 tbsp flour
Instructions
- Preheat your oven to 415°F and put your 9-inch springform pan into the oven. Preheat the pan for 30-45 minutes. Bring your cream cheese to room temperature.
- When ready, add your cream cheese, crème fraîche and sugar to a large bowl and blend together with a mixer for 1-3 minutes or until very smooth.
- Blend the eggs in, 1 at a time. Add salt, heavy cream and vanilla and mix well.
- While continuing to mix, slowly sift the flour into the batter.
- Carefully remove your pan from the oven and butter the inside very well. Crinkle parchment paper, open back up and place one sheet on top of the other inside of the pan making. Leave 2-3 inches of overhang on the top.
- Carefully pour the cheesecake batter into the springform pan and bake for 45-60 minutes, check at the 40 minute mark. You want the top to be a deep golden brown the middle to be jiggly like jello.
- Do not remove it from the springform pan. Let it fully cool, and then put it in the fridge to set for at least 4 hours before removing it from the pan. Ideally you should leave it overnight. Serve it as is, with fresh strawberries, fruit puree or even ice cream!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1/2 WHAT? creme fraiche?
Yes!
Recipe calls for “1/2 crème fraiche”…….what is the measurement? 1/2 cup of crème fraiche? 1/2 lb crème fraiche?
Hey Rusty, It is 1/2 cup créme fraîche. Thanks for bringing that to my attention!