A creamy, caramelized Basque Cheesecake with a silky interior and burnt top. Simple to make, rich in flavor, and best enjoyed chilled for the ultimate indulgence.
Why I Love This Recipe
Whenever I make a dessert my daughters love, they never stop at just one slice—they’ll immediately ask me to make it again and again.
This Basque Cheesecake is one of those desserts.
Every time I bake it, I can see their excitement as it comes out of the oven, with its beautifully caramelized top and creamy center. Honestly, that joy alone makes me want to make it often.
I love this recipe myself for two big reasons.
First, it’s wonderfully simple. The ingredients list is short, and everything is easy to find, which means I can decide to make it on a whim without stressing about complicated steps.
Second, it’s a make-ahead dessert, much like panna cotta—one of my other favorites. I can prepare it the day before, let it chill overnight, and then it’s ready to serve when we want a sweet treat without the rush.
To tell the truth, you don’t need to bake a huge Basque Cheesecake. We rarely finish a large one in a single sitting.
But that’s the charm of it—it’s a dessert you don’t eat every day, yet when too much time passes without having it, we start to crave it again.
Ingredients
Cream Cheese Base
- 400g cream cheese, room temperature
- 80g white granulated sugar
- 3 eggs, room temperature
Texture and Flavor Enhancers:
- 200g heavy cream, room temperature
- 10g cornstarch
- 10-15ml fresh lemon juice (about ½ lemon)
- 5g vanilla extract (optional)
Instructions
Prepare the Batter:
In a large bowl, combine 400g softened cream cheese and 80g white granulated sugar. Mix until smooth and pale.
Add 3 eggs one at a time, mixing thoroughly after each addition until fully incorporated.
Pour in 200g heavy cream and mix for 1 minute until well combined.
Sift 10g cornstarch into the batter and mix until no dry streaks remain.
Stir in lemon juice and vanilla extract (if using) until evenly distributed.
Bake the Cheesecake:
Line an 8-inch cake pan with parchment paper, pressing it to conform to the pan’s shape.
Strain the batter through a fine-mesh sieve into the prepared pan.
Gently tap the pan on the counter 2-3 times to release air bubbles.
Bake at 220°C (430°F) for 35 minutes on the lower oven rack.
The cake will be puffed and dark brown on top – this is normal.
Chill and Serve:
Cool completely at room temperature (20-30 minutes).
Refrigerate for at least 8 hours or overnight before serving.
Remove from pan using parchment paper handles.
Slice and serve chilled.
Note: Room temperature ingredients are crucial for a smooth batter. The high baking temperature creates the characteristic burnt appearance while keeping the interior creamy.
Frequently Asked Questions
Can I reduce the sugar?
Yes, you can reduce the sugar by 10g, but the sugar helps create the caramelized crust.
Why did my cheesecake crack?
Small cracks are normal for Basque cheesecake. The high heat causes rising and falling, which is part of its character.
Can I make this gluten-free?
This recipe is naturally gluten-free as it uses cornstarch instead of flour.
Perfectly Burnt Basque Cheesecake
Ingredients
Cream Cheese Base
- 400 g cream cheese room temperature
- 80 g white granulated sugar
- 3 eggs room temperature
Texture and Flavor Enhancers:
- 200 g heavy cream room temperature
- 10 g cornstarch
- 10-15 ml fresh lemon juice about ½ lemon
- 5 g vanilla extract optional
Instructions
Prepare the Batter:
- In a large bowl, combine 400g softened cream cheese and 80g white granulated sugar. Mix until smooth and pale.
- Add 3 eggs one at a time, mixing thoroughly after each addition until fully incorporated.
- Pour in 200g heavy cream and mix for 1 minute until well combined.
- Sift 10g cornstarch into the batter and mix until no dry streaks remain.
- Stir in lemon juice and vanilla extract (if using) until evenly distributed.
Bake the Cheesecake:
- Line an 8-inch cake pan with parchment paper, pressing it to conform to the pan's shape.
- Strain the batter through a fine-mesh sieve into the prepared pan.
- Gently tap the pan on the counter 2-3 times to release air bubbles.
- Bake at 220°C (430°F) for 35 minutes on the lower oven rack.
- The cake will be puffed and dark brown on top - this is normal.
Chill and Serve:
- Cool completely at room temperature (20-30 minutes).
- Refrigerate for at least 8 hours or overnight before serving.
- Remove from pan using parchment paper handles.
- Slice and serve chilled.
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