Heavenly Burnt Basque Cheesecake

In the quiet moments of the day, when the sun dips low and the kitchen is bathed in a warm, golden glow, there’s nothing quite like the promise of a Basque cheesecake. With its creamy, almost molten center and deeply caramelized top, this is the cheesecake that dreams are made of. Born in the heart of San Sebastian, this burnt beauty is simplicity at its finest, with only a handful of ingredients coming together to create something truly special.

Imagine slicing through the dark, burnished exterior to reveal the soft, velvety interior. Each bite is a symphony of textures and flavors – the slight bitterness of the top balancing perfectly with the rich, sweet creaminess beneath. It’s a cheesecake that doesn’t demand perfection; in fact, its rustic, cracked top is all part of its charm.

Making a Basque cheesecake is a lesson in the beauty of imperfection. No need for a water bath or a springform pan. Just cream cheese, sugar, eggs, and cream, baked at a high temperature until gloriously burnt. It’s the kind of dessert that feels like a warm embrace – comforting, indulgent, and utterly irresistible.

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Ingredients:

• 2 bricks cream cheese, room temp, 8oz bricks
• 3/4 cup sugar (5.2 oz/150 g)
• 4 large eggs
• 3/4 cup heavy cream (6.3 oz/180 g)

How to make Basque Cheesecake

1. Heat the oven to 430°F. (If you have convection mode, set the oven to convection.) Line a 6-inch round, 3-inch tall cake pan with parchment paper with an overhang of 2 inches. Double line it to ensure easy removal.
2. In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated and the mixture is light, fluffy, and lump-free. Scrape down the bowl as needed.
3. Add the eggs, one at a time, ensuring the batter is smooth and incorporated before adding the next. Scrape down the sides of the bowl as needed.
4. Slowly pour in the cream, mixing until just combined.
5. Pour the batter into the prepared tin and bake for 25-30 minutes. The top should be a dark amber, and the middle should still wobble and jiggle. For a more caramelized top, leave it a bit longer, but note the center will not be as gooey.
6. Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool. Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool, resulting in a soft and creamy cheesecake without the ooze. Enjoy!