I still can’t believe a 5 ingredient cheesecake this easy turns out so creamy, caramelized, and irresistibly rich. This Basque Burnt Cheesecake is the one I’d choose over any classic cheesecake, every single time.

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I’m obsessed with Basque burnt cheesecake because it tastes wildly dramatic without acting precious. I love that dark, caramelized top, almost bitter in the best way, crashing into a creamy custard center that barely holds itself together.

No stiff, chalky slice energy here. Just rich cream cheese, heavy cream, and that soft middle that makes me go back with a fork before I’ve even cleared the plate.

And the burnt edges? I adore them.

They bring this deep, toasted flavor that makes regular cheesecake feel a little too polite. But this one has attitude.

Messy, creamy, bold, and completely addictive.

Ingredients

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Cream cheese is the whole point here, giving that rich, tangy, almost custardy center.
Sugar keeps the tang in check and helps that top go deeply browned.
Eggs hold everything together, so each slice sets without feeling stiff or dry.
Heavy cream makes it lush and silky.
Basically, it’s why every bite feels fancy.
Plain flour gives just enough structure, but not so much it turns cakey.
Plus, these simple ingredients make the cheesecake feel low-effort but still seriously impressive.

Ingredient Quantities

900 g cream cheese, room temperature

250 g granulated or caster sugar

4 large eggs, room temperature

500 ml heavy cream (double cream)

1 tablespoon plain flour (all purpose flour)

How to Make this

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1. Preheat oven to 230 C (445 F). Grease a 23 cm springform or deep cake tin and line it with a large piece of parchment paper, letting the paper come well above the rim.

2. In a large bowl, beat 900 g room temperature cream cheese with 250 g sugar until completely smooth and no lumps remain, about 2 to 3 minutes.

3. Add 4 large room temperature eggs one at a time, mixing briefly after each addition until just combined.

4. Sprinkle in 1 tablespoon plain flour and fold or beat until incorporated.

5. Pour in 500 ml heavy cream and mix on low speed or fold gently until the batter is silky and smooth, scraping the bowl as needed.

6. Pour the batter into the prepared tin, tap it once on the counter to release air bubbles, and smooth the top.

7. Bake at 230 C for 45 to 55 minutes until the top is deeply golden brown and caramelized and the center still has a slight wobble.

8. Remove from oven and cool the cheesecake in the tin to room temperature, then refrigerate for at least 4 hours or overnight to set and develop flavor.

9. To serve, run a knife around the edge, unwrap the parchment, remove the springform, slice with a hot dry knife for clean cuts, and enjoy.

Equipment Needed

1. Oven
2. 23 cm springform or deep cake tin lined with parchment paper
3. Large mixing bowl
4. Electric hand mixer or stand mixer (or sturdy whisk)
5. Rubber spatula for scraping
6. Measuring scales and spoons
7. Whisk for dry ingredients and folding
8. Cooling rack
9. Sharp knife and tea towel to heat and dry the blade for clean slices

FAQ

Q: Can I make this ahead of time? A: Yes. It keeps well refrigerated for up to 4 days and often tastes better after a night in the fridge.

Q: Do I need a water bath? A: No. Basque cheesecake is baked without a water bath. The high heat and parchment create the signature caramelized top and creamy center.

Q: Why does my cheesecake crack? A: Some cracking is normal as it cools and settles. To minimize cracks, avoid overmixing and do not overbake. Cooling slowly at room temperature helps.

Q: Can I use low fat cream or reduced fat cream cheese? A: You can, but texture will be less rich and may be looser. Full fat cream cheese and heavy cream give the classic custardy result.

Q: How do I know when it is done? A: The exterior should be deeply browned and the center should still jiggle slightly when you gently shake the pan. It will firm up as it cools.

EASY Basque Burnt Cheesecake Recipe Substitutions and Variations

Cream cheese
- Mascarpone for a silkier, richer texture
- Neufchâtel to cut a few calories and slightly tangier flavor
- Full-fat ricotta, blended until very smooth, gives a lighter, grainier finish
Granulated or caster sugar
- Fine baker’s sugar or caster sugar if only granulated is available
- Light brown sugar for a hint of caramel flavor and deeper color
- 1:1 sugar substitute like erythritol blend, if you need lower sugar; texture may change slightly
Heavy cream (double cream)
- Crème fraîche for a tangy note and similar richness
- Half-and-half plus 2 tablespoons melted butter per 250 ml to approximate richness
- Full-fat coconut milk for a dairy-free version, expect a slight coconut flavor
All purpose flour
- Cornstarch, use 3 parts cornstarch to 4 parts flour by weight for a slightly lighter set
- Rice flour, same weight substitution for a gluten-free option, may be a touch grainier
- Gluten-free 1-to-1 baking flour, direct swap for gluten-free needs

Pro Tips

1) Use full fat cream cheese and make sure it is truly soft. Cold lumps force you to overwork the batter, which makes the texture dense instead of silky.

2) Beat just enough. Mix until smooth and no streaks remain, then stop. Overbeating after adding the eggs or cream will incorporate too much air and can cause cracks or a spongy texture.

3) Let the cheesecake cool slowly in the tin at room temperature until it is no longer hot, then chill. That gentle cool down prevents sudden shrinkage and gives a creamier set.

4) Line the tin high with sturdy parchment and use a metal pan if you have one. The high paper yields the classic browned edges without spilling, and metal browns the top more reliably for that caramelized finish.

5) Slice with a blade warmed under hot water and wiped dry between cuts. Clean, warm cuts show off the creamy center and prevent dragging the top crust.

EASY Basque Burnt Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

508

kcal

Equipment: 1. Oven
2. 23 cm springform or deep cake tin lined with parchment paper
3. Large mixing bowl
4. Electric hand mixer or stand mixer (or sturdy whisk)
5. Rubber spatula for scraping
6. Measuring scales and spoons
7. Whisk for dry ingredients and folding
8. Cooling rack
9. Sharp knife and tea towel to heat and dry the blade for clean slices

Ingredients

900 g cream cheese, room temperature
250 g granulated or caster sugar
4 large eggs, room temperature
500 ml heavy cream (double cream)
1 tablespoon plain flour (all purpose flour)

Directions

Preheat oven to 230 C (445 F). Grease a 23 cm springform or deep cake tin and line it with a large piece of parchment paper, letting the paper come well above the rim.
In a large bowl, beat 900 g room temperature cream cheese with 250 g sugar until completely smooth and no lumps remain, about 2 to 3 minutes.
Add 4 large room temperature eggs one at a time, mixing briefly after each addition until just combined.
Sprinkle in 1 tablespoon plain flour and fold or beat until incorporated.
Pour in 500 ml heavy cream and mix on low speed or fold gently until the batter is silky and smooth, scraping the bowl as needed.
Pour the batter into the prepared tin, tap it once on the counter to release air bubbles, and smooth the top.
Bake at 230 C for 45 to 55 minutes until the top is deeply golden brown and caramelized and the center still has a slight wobble.
Remove from oven and cool the cheesecake in the tin to room temperature, then refrigerate for at least 4 hours or overnight to set and develop flavor.
To serve, run a knife around the edge, unwrap the parchment, remove the springform, slice with a hot dry knife for clean cuts, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.