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Burnt Basque cheesecake

Slice of Burnt Basque Cheesecake with a caramelized top on a black plate. Text above reads "Burnt Basque Cheesecake."

By Tom · Updated

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  • About 4 hours
  • Takes a bit of care

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.

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The recipe

Burnt Basque cheesecake

There's something wonderfully simple yet luxurious about a Basque cheesecake.

  • 15 min prep
  • 45 min cooking
  • 3 hours hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prepare the cheesecake mixture

  1. Step 1

    In a large mixing bowl, crack in 3 eggs (3 eggs).

  2. Step 2

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

  3. Step 3

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

  4. Step 4

    The flour (15 g) helps to stabilise the cheesecake mixture.

  5. Step 5

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

  6. Step 6

    _Do not whisk or beat_; avoid incorporating air. The goal is a smooth mixture with minimal bubbles.

Blend until smooth

  1. Step 1

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

  2. Step 2

    Keeping it submerged prevents air bubbles.

  3. Step 3

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

Add the cream cheese

  1. Step 1

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

  2. Step 2

    Add gradually to avoid trapping air.

  3. Step 3

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

  4. Step 4

    If needed, stop the blender, push down any unblended cheese (640 g), then resume blending once the head is fully submerged again.

  5. Step 5

    Take your time; this step ensures a silky texture.

Rest the mixture

  1. Step 1

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

  2. Step 2

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

Prepare the cake tin

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

Assemble and bake

  1. Step 1

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

  2. Step 2

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

  3. Step 3

    Place the tin on a baking sheet for stability.

  4. Step 4

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

  5. Step 5

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

  6. Step 6

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

Cool and chill

  1. Step 1

    Remove from the oven and cool completely at room temperature.

  2. Step 2

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

Unmould and serve

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

Serving

  1. Step 1

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

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Questions people ask

How long does burnt basque cheesecake take?

About 4 hours from start to finish: 15 min of prep, 45 min of cooking, and 3 hours hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.