Description
This rich and creamy Basque Cheesecake—also known as burnt cheesecake—is a crustless Spanish dessert with a signature caramelized top and custardy interior. Baked at a high temperature to achieve its golden, almost burnt surface, this easy cheesecake delivers bold flavor and an ultra-smooth texture that melts in your mouth. Perfect for impressing guests or indulging in a decadent treat at home.
Ingredients
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600g / 1.2 lb cream cheese, at room temperature
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1 cup (220g) caster/superfine sugar
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4 large eggs, at room temperature
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2 cups (500ml) thickened/heavy cream
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1/4 cup (35g) plain/all-purpose flour
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1/2 tsp salt
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1 tsp vanilla extract
Instructions
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Preheat oven to 240°C/465°F (220°C fan). Grease a 20cm / 8″ springform pan and line with 2 sheets of baking paper, allowing overhang.
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In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
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Add eggs one at a time, beating well after each addition.
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Add cream, flour, salt, and vanilla. Mix until just combined and smooth.
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Pour batter into the prepared pan and gently tap to remove air bubbles.
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Bake for 30–35 minutes, or until the top is deeply golden and the center is still slightly jiggly.
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Cool completely in the pan, then chill for a few hours or overnight for best texture.
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Serve slightly chilled or at room temperature. Slice and enjoy!
Notes
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The cheesecake is intentionally scorched on top—this is part of its charm!
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Expect the cake to puff up during baking and deflate as it cools—totally normal.
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Chill for several hours or overnight to allow flavors to develop and texture to set.
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Ideal for making ahead—keeps well for up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
