Burnt Basque Cheesecake

Basque cheesecake, also known as cheesecake San Sebastian or burnt Basque cheesecake, is a crustless cheesecake originating from the Basque Country, Spain. It has a caramelized, nearly burnt exterior and creamy, custard-like interior, achieved by baking at high temperatures.

Ingredients

  • Unsalted butter (for pan)
  • 2 lb. cream cheese, room temperature
  • 1½ cups (300 g) sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • 1 tsp. vanilla extract
  • ⅓ cup (42 g) all-purpose flour

Prep/Equipment

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Servings: 10-12
  • Equipment: 10" springform pan, parchment paper, stand mixer

Notes

Basque cheesecake can be made 1 day ahead. Cover and chill. Let cheesecake sit at room temperature for several hours to remove chill before serving.

Dietary Considerations: Vegetarian, Gluten-Free (with gluten-free flour)

Instructions

  1. Prepare the pan: Place a rack in middle of oven; preheat to 400°. Brush pan with unsalted butter, then line with 2 overlapping 16x12" sheets of parchment paper, making sure parchment comes at least 2" above top of pan on all sides. Place pan on a rimmed baking sheet.
  2. Mix cream cheese: Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of the bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
  3. Add eggs: Increase speed to medium and add eggs, one at a time, beating until each egg is incorporated, about 15 seconds, before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low.
  4. Add cream and seasonings: Add heavy cream, salt, and vanilla extract and beat until combined, about 30 seconds.
  5. Add flour: Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
  6. Bake: Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
  7. Cool and serve: Let cool slightly (cake will collapse as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.
Final Burnt Basque Cheesecake