Basque Cheesecake (Burnt Cheesecake Recipe)
What Is Basque Cheesecake?
Basque Cheesecake, also known as “Burnt Cheesecake” or San Sebastián Cheesecake, is a rich, creamy dessert that originated in Spain’s Basque region. Unlike traditional cheesecakes, it has a deeply caramelised top, a soft and custardy centre, and no biscuit base.
It’s intentionally “imperfect”—with cracks, a dark top, and a rustic look that makes it both unique and incredibly delicious.
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Why Is Basque Cheesecake So Popular?
Basque cheesecake has taken the internet (and Pinterest!) by storm—and for good reason:
1. Incredibly Easy to Make
No water bath, no base, no complicated steps. It’s one of the simplest cheesecakes you can bake.
2. Rich, Creamy Texture
The inside is silky and almost custard-like, making it feel luxurious without being heavy.
3. Signature Burnt Top
The caramelised top adds a slightly bitter contrast that balances the sweetness perfectly.
4. Rustic & Forgiving
Cracks and uneven tops are part of its charm—so it’s beginner-friendly and stress-free.
5. Highly Instagrammable
Its dark top and creamy centre make it visually striking—perfect for social media and food blogs.
Ingredients
600g full-fat cream cheese (room temperature)
200g granulated sugar
4 large eggs
300ml double cream
1 tsp vanilla extract
1 tbsp plain flour (or cornflour for gluten-free option)
Pinch of salt
Equipment
Baking parchment (important for the rustic look!)
Method (Step-by-Step)
1. Prepare Your Tin
Line your cake tin with baking parchment, allowing it to come up above the edges. This helps create the classic crinkled look.
2. Preheat Oven
Preheat your oven to 220°C (200°C fan).
3. Mix the Cream Cheese & Sugar
Beat the cream cheese and sugar together until smooth and lump-free.
4. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
5. Add Cream & Vanilla
Pour in the double cream and vanilla extract, then mix until combined.
6. Add Flour & Salt
Sift in the flour and add a pinch of salt. Mix until smooth.
7. Bake
Pour the mixture into your lined tin and bake for 25–30 minutes.
The top should be dark brown (almost burnt)
The centre should still have a slight wobble
8. Cool Completely
Let the cheesecake cool at room temperature, then chill in the fridge for at least 4 hours (preferably overnight).
Tips for the Perfect Basque Cheesecake
Don’t overbake – a wobbly centre = creamy texture
Use full-fat cream cheese for best results
High heat is key to achieving that signature burnt top
Chill before serving for the best flavour and texture
I recommend this: MasterClass 2 cm Springform Cake Tin with PTFE, PFOA and BPA Free Non Stick, Robust 1mm Thick Carbon Steel and Loose Base, 8 Inch Round Pan to get the best Basque Cheesecake bake.
Nutritional Information (Per Slice – Approx. 10 Slices)
Nutrient
Amount
Calories
~420 kcal
Protein
7g
Carbohydrates
25g
Sugars
23g
Fat
33g
Saturated Fat
20g
Fibre
0g
Salt
0.4g
Note: Values are approximate and may vary based on ingredients used.
Variations You Can Try
Chocolate Basque Cheesecake – Add melted dark chocolate
Lemon Twist – Add lemon zest for a fresh flavour
Salted Caramel – Drizzle caramel sauce before serving
Berry Topped – Serve with fresh raspberries or strawberries
Recommended book: Hamlyn All Colour Cookery: 200 Cakes & Bakes, by Sara Lewis
Storage & Serving
Store in the fridge for up to 4 days
Best served slightly chilled or at room temperature
Freezing is possible, but texture may slightly change
Final Thoughts
Basque Cheesecake is proof that sometimes the simplest recipes are the best. Its rich flavour, creamy texture, and rustic appearance make it a standout dessert that’s both easy to make and incredibly impressive.
Whether you’re baking for guests or just treating yourself, this cheesecake is guaranteed to become a favourite.
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