The world famous Burnt Cheesecake of Basque is a cheesecake that breaks all the rules. It has no crust, it’s served at room temperature, it’s baked without a water bath, the surface is supposed to collapse and crack, and most notably, the cheesecake is baked until the exterior forms a dark brown “burnt” crust. The slightly bittersweet burnt crust and contrasting custard-like interior result in a mature, sophisticated flavor profile. Another distinguishing feature, it’s probably the easiest cheesecake you’ll ever make.

The batter is simply mixed together until smooth, either by hand or in a stand mixer, then poured into a parchment-lined 10-inch springform pan. No special technique required.

The cheesecake is baked, without a water bath, until the top puffs up, cracks, and turns a deep brown color.

Here’s a peek of the cracked and “burnt” top after baking.

As the cheesecake cools, it will collapse - this is what it’s supposed to do.

When the cheesecake is completely cool, remove the sides of the springform pan and peel away the parchment paper. It’s now ready to serve.

Use a thin, sharp knife to cut. This cheesecake cuts beautifully and leaves very little residue on the knife blade (unlike traditional cheesecake).

It’s recommended that this cheesecake is best served at room temperature (although we prefer it chilled), and I’ve read it pairs well with sweet sherry. We like to dollop a big spoonful of our favorite cheesecake topping (recipe below). Let me know if you give it a try.

Items used to make this recipe:

(affiliate links)

• 10-inch springform pan https://amzn.to/2OxNmIy

• parchment paper https://amzn.to/3bgTxL5

• heavy duty stand mixer https://amzn.to/2UoLxBE

• beaterblade attachment https://amzn.to/2GWSQZ8

• pure vanilla extract https://amzn.to/3ovS9fE

• vanilla bean paste https://amzn.to/2OCnb3H

Basque Burnt Cheesecake

makes 16 servings

Printable Recipe

Ingredients

Cheesecake Filling:

• 32 ounces cream cheese, room temperature

• 1 1/2 cups granulated sugar

• 1/3 cup all purpose flour

• 6 large eggs, room temperature

• 2 cups heavy cream

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon fine salt

Optional Creamy Topping:

• 8 ounces sour cream

• 1/4 cup granulated sugar

• 1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

To Make the “Burnt” Cheesecake:

1. Preheat oven to 400F and place rack in center position.

2. Spray a 10-inch springform pan with nonstick cooking spray; line pan bottom and sides with parchment paper, allowing the paper to extend an inch or two above the top of the pan.

3. In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, blend cream cheese to soften, then add the remaining ingredients until combine until the mixture is smooth and creamy, scraping down the bowl as needed. Alternatively, you can do this by hand.

4. Pour batter into springform and bake for 60 minutes; raising the oven temperature to 425F for the last 10 minutes. (if you’re worried about spills in your oven, place the springform on a half sheet pan)

5. Remove cheesecake from pan (it should jiggle like jello) and allow to cool completely before removing pan sides and parchment paper.

6. Serve slices at room temperature (although we prefer it chilled and served with a dollop of creamy topping).

To Make the Creamy Topping:

• In a medium mixing bowl, whisk together the sour cream, sugar, and vanilla bean paste until the sugar is completely dissolved.

recipe adapted from Bon Appetit