Burnt Basque Cheesecake Recipe

There’s something wonderfully simple yet luxurious about a Basque cheesecake. Originating from San Sebastián, this crustless cheesecake is famous for its deeply caramelised top and creamy, custard-like centre. It looks rustic and a little dramatic fresh from the oven, but that’s exactly the charm. With just a few basic ingredients and a high-heat bake, you get a dessert that’s rich, silky, and perfectly balanced between sweet and slightly bitter. It’s the kind of cheesecake that needs no toppings, just slice, serve, and enjoy every melt-in-the-mouth bite.

Watch The Recipe Video Below

Burnt Basque Cheesecake Recipe

Ingredients

3 x Large Eggs

160g x Crème Fraîche (or substitute with sour cream or heavy cream)

180g x Caster Sugar

1 ½ teaspoons x Vanilla Extract

Small Pinch of Salt

15g x Plain Flour

640g x Full-Fat Cream Cheese (room temperature recommended)

Butter or Oil (for greasing tin)

Method

Prepare the cheesecake mixture

In a large mixing bowl, crack in 3 eggs.

Add 160g crème fraîche (or sour cream/heavy cream).

Add 180g caster sugar, 1½ tsp vanilla extract, a small pinch of salt, and 15g plain flour.

• The flour helps to stabilise the cheesecake mixture.

Mix gently using a spatula or wooden spoon - just until combined.

• Do not whisk or beat; avoid incorporating air. The goal is a smooth mixture with minimal bubbles.

Blend until smooth

Submerge the stick blender head fully into the mixture before switching it on.

• Keeping it submerged prevents air bubbles.

Blend until the mixture is completely smooth and lump-free.

Add the cream cheese

Gently add 640 g full-fat cream cheese into the bowl.

• Add gradually to avoid trapping air.

Blend again (keeping the blender head submerged) until perfectly smooth and creamy.

• If needed, stop the blender, push down any unblended cheese, then resume blending once the head is fully submerged again.

• Take your time; this step ensures a silky texture.

Rest the mixture

Once smooth, tap the bowl firmly on the work surface a few times to bring any air bubbles to the top.

Cover and refrigerate for 30–60 minutes to let bubbles rise and dissipate.

Prepare the cake tin

Lightly grease an 18cm removable-base cake tin with butter or oil.

Line the bottom with a piece of tin foil, pressing it snugly up to the edges.

Take a piece of baking parchment, scrunch it up, then open it and press it into the tin.

Don’t worry about creases, they create the cheesecake’s signature rustic look.

Assemble and bake

Pour the rested cheesecake mixture through a fine sieve into the prepared tin to remove any lumps or bubbles.

Tap the tin firmly on the bench a few times to release trapped air.

Place the tin on a baking sheet for stability.

Bake in a preheated oven at 240 °C (fan) for 30 minutes, turning the tin 90° every 10 minutes for an even bake.

By this time, the top should be nicely dark and caramelised.

Reduce the temperature to 100 °C and bake for a further 15 minutes.

Cool and chill

Remove from the oven and cool completely at room temperature.

Once cool, transfer to the fridge and chill for at least 2–3 hours, ideally overnight, to fully set.

Unmould and serve

Once set, gently press the tin down over an upturned glass to release the removable base.

Carefully peel away the parchment paper, taking your time around any creases to avoid tearing the cheesecake.

Heat a knife in hot water, wipe dry, and slice cleanly through the cheesecake.

Serving

Serve chilled or at room temperature. The texture should be silky, creamy, and custard-like in the centre with a beautifully caramelised surface.