Basque Burnt Cheesecake is a dessert that breaks the rules—and that’s exactly why it works. Originating from Spain’s Basque region, this cheesecake is intentionally baked at high heat until the top turns dark and caramelized, while the interior remains luxuriously creamy.

Unlike traditional cheesecakes, there is no crust, no water bath, and no fear of cracks. The beauty of this cake lies in contrast: a deeply toasted exterior gives way to a soft, custard-like center that melts on the tongue. It’s dramatic, unfussy, and perfect for those who love bold flavors with minimal effort.

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Ingredients (Serves 6–8)

• 500 g full-fat cream cheese, room temperature

• 150 g granulated sugar

• 3 large eggs, room temperature

• 250 ml heavy cream

• 1 tablespoon all-purpose flour

• 1 teaspoon vanilla extract (optional)

• ¼ teaspoon salt

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Step-by-Step Instructions (Detailed & Refined)

0. Preparation (Before You Start)

Preheat the oven to 220°C (425°F).
Line a 20 cm (8-inch) springform pan with parchment paper, allowing the paper to extend above the rim. This creates the cake’s signature rustic edges.

Tip:
Room-temperature ingredients are essential for a smooth batter.

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1. Mix the Cream Cheese and Sugar

Place the cream cheese and sugar in a large bowl.
Using a whisk or mixer on low speed, mix until completely smooth and free of lumps.

Key point:
Avoid overmixing—you want a smooth batter without incorporating excess air.

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2. Add the Eggs

Add the eggs one at a time, mixing gently after each addition until just incorporated.

Tip:
Crack eggs into a separate bowl first to avoid shell pieces and ensure freshness.

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3. Incorporate Cream and Flavorings

Slowly pour in the heavy cream while stirring.
Add vanilla extract (if using) and salt.

Mix until the batter is silky and uniform.

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4. Add the Flour

Sift the flour directly into the batter.
Stir gently until fully incorporated.

Important:
Flour stabilizes the cheesecake slightly but should remain barely noticeable.

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5. Pour and Bake

Pour the batter into the prepared pan.
Bake for 25–30 minutes, until the top is deeply browned and the center still jiggles slightly.

Critical note:
The cake will look very dark on top—that is intentional. Do not underbake.

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6. Cool and Set

Remove the cheesecake from the oven and allow it to cool completely at room temperature.
The center will continue to set as it cools.

For cleaner slices, refrigerate for 2–3 hours before serving.

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Professional Tips for the Perfect Basque Cheesecake

• Embrace the dark top—it provides the signature caramelized flavor.

• Do not use a water bath; high heat is essential.

• For a creamier center, lean toward the shorter baking time.

• Use parchment generously for easy removal and rustic presentation.

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Common Mistakes to Avoid

• Using cold cream cheese (causes lumps)

• Overbaking until fully firm

• Lowering oven temperature

• Trying to make the top “less dark”

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Serving Suggestions

Serve at room temperature or slightly chilled.
Pairs beautifully with fresh berries, lightly whipped cream, or simply on its own.