Basque Cheesecake (aka Burnt Cheesecake)

Made by chef Anna Olson

by Anna Olson
Basque Cheesecake aka Burnt Cheesecake

Basque Cheesecake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Professional chef Anna Olson shows you step-by-step how to make this delicious Basque cheesecake (also known as burnt cheesecake)! Check out the ingredients below, some possible starting recipes, and bake with Anna.

Want some practice before this 201 recipe? Try these:

Basque Cheesecake (aka Burnt Cheesecake)

This crustless cheesecake is for dairy lovers, and for those who don’t want the stress of avoiding a cheesecake with cracks—this cheesecake is supposed to crack! The Basque region bordering Spain and France near San Sebastian is famous for its fine cuisine, and this cheesecake is all about simple contrasts. Custard-like at the center and ricotta-like at the edges, the cake bakes with a deeply browned (“burnt”) top that has a slightly caramelized flavor. No vanilla or lemon zest here!

Follow along with the 📝 recipes below👇🏾👇🏾

Basque Cheesecake aka Burnt Cheesecake
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Basque Cheesecake

Rating: 5.0/5
( 1 voted )
Serves: 16 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 3 (8 oz/250 g) pkg cream cheese, softened and cut into pieces
  • 1½ cups (300 g) granulated sugar
  • 2 Tbsp (16 g) all-purpose flour
  • 5 large eggs, at room temperature
  • 1 large egg yolk
  • 1½ cups (375 mL) whipping cream



  1. Line the pan with crumpled parchment paper and preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) springform pan. Crumple two large pieces of parchment paper. Line the pan with the parchment, overlapping the sheets so that the sides of the pan are completely covered and the paper comes above the top of the pan.

NOTE: The crumpled parchment is typical of this style of cheesecake and gives the cake its slightly uneven yet rustically appealing shape. The paper also holds the cheesecake in place while the cake rises significantly as it bakes and then collapses and sinks in the center as it cools. And the paper helps you to remove the fragile cake from the pan.

  1. Beat the cream cheese. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy and smooth, scraping down the bowl well. Slowly add half of the sugar while mixing, pausing to scrape down the bowl at least once before adding the remaining sugar. Beat in the flour.

NOTE: Scraping down the bowl often as you add the sugar to the cream cheese is the key to a smooth cheesecake. The firmer cream cheese can stick early on in the beating process, especially to the bottom of the bowl.

  1. Add the eggs and cream. Lightly whisk the eggs and egg yolk together in a small bowl. Add the eggs to the cream cheese mixture a little at a time on medium-low speed, stopping to scrape the bowl before adding more, until all have been incorporated. Keep mixing on medium-low speed as you pour in the cream slowly. The batter will be very fluid. Pour the cheesecake batter into the prepared pan.
  2. Bake the cheesecake for about 40 minutes. It will be soufflé and turn a deep brown on top but still quiver in the center when the pan is gently moved. Let the cheesecake cool in its pan on a rack for at least 2 hours before chilling overnight.

NOTE: Unlike North American cheesecake, this cake is baked at a high temperature. It is expected to soufflé and then sink, and will turn a deep brown and crack as it bakes…and it is absolutely delicious!

  1. Serve the cheesecake on parchment paper. Remove the ring from the springform pan and use the parchment paper to lift the cheesecake onto a cutting board or serving platter (leave the parchment on the cake). Push down the paper to reveal more of the cheesecake and use a hot dry knife to cut slices.

NOTE: This cheesecake is typically enjoyed on its own, but you could serve it with fresh berries or with a drizzle of Pedro Ximénez, a sweet aged Spanish sherry with dried fruit characteristics.


  1. Makes one 9-inch (23 cm) cheesecake
  2. The cheesecake will keep loosely covered in the fridge for up to 2 days. Do not freeze.
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Recipe video


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