The Basque burnt cheesecake is a no-crust, oven-baked cheesecake defined by a deeply caramelised, dark top and a creamy, slightly jiggly centre. Its striking, rustic appearance comes from baking at high temperature in a parchment-lined pan, which creates pleated, uneven edges that are part of the character of this dessert. The style is associated with a bar in San Sebastian and has become popular through widely circulated test-kitchen recipes. The version below follows the proportions adjusted for an 8 inch pan using five eggs, and retains the straightforward technique that makes this cake approachable for home bakers while yielding a dramatic finish.
Ingredients — The components are simple and rely on standard baking pantry items. Exact quantities as adapted for an 8 inch pan:
- 756.7 g cream cheese (about three blocks)
- 1.25 cup sugar
- 5 large eggs
- 1 2/3 cup heavy cream
- 1 tsp salt
- 1 tsp vanilla extract
- 2/7 cup flour
Method — A clear sequence of mixing and high-heat baking produces the signature texture and colour.
- Place a rack in the middle of the oven and preheat to 400 degrees Fahrenheit. Butter an 8 inch pan and line it with two overlapping sheets of parchment, leaving at least 2 inches of parchment above the rim. Pleat the paper where necessary; the edge will not be smooth, and that is expected. Place the pan on a rimmed baking sheet.
- Beat the cream cheese and sugar in a stand mixer with the paddle on medium-low until very smooth and lump-free, about 2 minutes, scraping the bowl as needed.
- Increase speed to medium and add the eggs one at a time, beating each for about 15 seconds before adding the next. Scrape the bowl, then reduce the mixer to medium-low.
- Add the heavy cream, salt, and vanilla extract and beat until combined, about 30 seconds. Turn off the mixer, sift the flour evenly over the mixture, and beat on low until incorporated, about 15 seconds. Scrape the sides and beat briefly until the batter is silky and homogeneous.
- Pour the batter into the prepared pan and bake until the top is deeply golden brown and the centre remains very jiggly, about 60 to 65 minutes. Remove and let cool slightly; the cake will collapse considerably as it cools. Unmould once cooled, peel away the parchment, and allow to cool completely before slicing.
Texture and origin — The cake produces a contrast between an intensely caramelised exterior and a custard-like interior. Though frequently described as “burnt” due to its dark top, the flavour is caramelised rather than bitter. This style was popularised in San Sebastian, where a bar became known for the version that inspired many reproductions. The cake is lighter and less dense than some traditional cheesecakes, with a delicate creaminess that makes small slices satisfying.
Tips and variations — Small adjustments can tailor the result to preference or dietary needs.
- Measure ingredients carefully for consistency, noting that weights tend to be more reliable than volume measurements.
- If the top browns too quickly in a particular oven, reducing the temperature slightly or tenting with foil late in the bake can help control colour while preserving the interior texture.
- For a tangier finish, some bakers use crème fraîche in place of part of the cream, and omitting vanilla emphasises the dairy character.
Serving and storage — Serve at room temperature for best texture. A small glass of chilled grape or apple juice with a splash of vinegar complements the caramel notes. The cake can be made ahead and stored covered in the refrigerator; bring to room temperature before serving. Slices may be frozen for longer storage.
| Oven temperature | Bake time | Outcome |
|---|---|---|
| 400 degrees Fahrenheit (common test-kitchen setting) | 60 to 65 minutes | Deeply browned top, very jiggly centre |
| 400 to 450 degrees Fahrenheit | Varies by recipe and oven | Higher heat produces a darker, more pronounced caramelisation |
Overall, this Basque style cheesecake rewards straightforward technique and modest equipment with a bold presentation and a pleasantly balanced texture. It suits both casual home baking and restaurant dessert programmes due to its ease of scaling and dramatic appearance.
Conclusion — The Basque burnt cheesecake offers a simple path to an impressive dessert by emphasising texture and caramelisation rather than elaborate assembly. With minimal ingredients and a high-heat bake, the method produces a rustic cake characterised by its dark, flavourful top and creamy interior. To adapt to personal taste, consider small changes such as partial substitution of cream with crème fraîche for extra tang, or minor temperature adjustments to control colour. Proper lining of the pan and careful mixing are the key procedural steps; once mastered, the cake is straightforward to repeat and scales well for larger gatherings.