Basque Burnt Cheesecake Recipe

Ingredients

Pan size: 7-inch (17.78 cm) round cake pan, 5 cm high
Yields: 4–5 servings
Need to adjust for another pan size? Use our Cake Pan Size Conversion Tool.

• Cream cheese – 450g (15.9 oz)
• Granulated sugar – 135g (4.8 oz)
• Eggs – 3 large
• Heavy cream – 225g (7.9 oz)
• Cake flour – 11g (0.4 oz)
• Vanilla extract – 5g (0.2 oz)
• Lemon juice – 10g (0.35 oz)

Want to see the full nutrition breakdown? Use our Nutrition & Calorie Calculator.

Instructions

1. Take the cream cheese out of the fridge ahead of time and cut into small chunks. Let it soften at room temperature or speed up the process using a microwave or double boiler method.
2. Line your cake pan with two overlapping sheets of parchment paper. Trim the excess but allow 1.5–2 inches to rise above the rim.
3. Beat the cream cheese on medium speed until completely smooth. Add the sugar and continue beating until creamy and no sugar granules remain.
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure an even batter.
5. In a separate bowl, sift the flour. Mix it with a portion of the heavy cream until no lumps remain, then gradually add the rest of the cream and stir until fully incorporated.
6. Pour the cream mixture into the cream cheese base. Add vanilla extract and lemon juice, then beat on low speed until smooth and velvety.
7. Strain the batter through a sieve for an ultra-smooth texture, then slowly pour it into the prepared pan.
8. Preheat oven to 428°F (220°C) and bake for 35–45 minutes, until the top is deeply browned and the center still jiggles slightly.
9. Let the cake cool slightly to set, then carefully lift it out using the parchment. Enjoy warm for a silky, custard-like center, or chilled for a rich and creamy finish.

Watch the full step-by-step video tutorial here: Basque Burnt Cheesecake Recipe

Basque Burnt Cheesecake FAQ and Troubleshooting Guide

Basque Burnt Cheesecake may look simple, but when it comes to baking, common issues can appear—surface cracks, an undercooked center, or a texture that isn’t silky-smooth. Here we’ve compiled the most frequent problems and clear solutions to help you nail it on your very first try.

How do I know when my Basque cheesecake is baked? How much should the center jiggle?

The easiest check is the look-and-jiggle test: when it’s done, the edges should be set while the center (about 2 inches/4–5 cm across) still wobbles like custard. That soft, wave-like movement is your cue to pull it out.
For more accuracy, insert a skewer into the middle—it should come out with moist custard, not runny batter. If using a thermometer, aim for a center of 140–175°F (60–80°C) for a safe yet luxuriously creamy texture.

Cooling tip: Don’t unmold right away. Let it cool completely, then chill in the refrigerator. You’ll get the smoothest, most luscious result.

Practical tip:
Want it gooier? Pull it out a bit earlier. Prefer a firmer set? Bake 3–5 minutes longer.
For beginners, it’s safer to bake about 5 minutes longer than the recipe suggests to avoid an overly raw center. The more you bake, the better you’ll understand your oven.

In short: A beautifully caramelized top, a gentle jiggle in the middle, and an internal temperature of 140–175°F (60–80°C) are the hallmarks of a perfectly baked Basque cheesecake.

Why does my Basque cheesecake crack or collapse? How can I prevent it?

Common causes include overmixing and adding too much air, a batter that’s too thin, baking at too high a temperature, or cooling too quickly. Mix gently, and after baking, leave the cake in the oven with the door slightly ajar to cool gradually. That prevents collapse from sudden temperature changes. A slight dip in the center is totally normal—it’s part of the Basque cheesecake’s signature look and gives each slice a beautiful curve.

What if the center is too raw and won’t slice, or too dry and crumbly?

Baking time dictates texture:

• 35 minutes: molten and custardy.
• 40 minutes: pudding-like and creamy.
• 45–50 minutes: fully set and firm.

If it’s too wet, chill it for a few hours to firm up. If it’s too dry, shorten the bake or slightly lower the oven temperature next time.

Why is the surface too pale or burnt black? How do I fix the color?

The charred top defines Basque Burnt Cheesecake, but here’s the key: the original La Viña version in Spain isn’t jet black. It shows irregular caramelized patches—natural sugar-burn patterns. A completely black top is a later variation.
If the color is too pale: make sure the oven is fully preheated, the parchment isn’t too tall, and move the rack higher or briefly switch on the broiler at the end.
If the color is too dark: tent with foil as soon as it browns too quickly, so the top doesn’t burn before the interior sets. Leave some natural caramel spots and gradients—that’s the charm of an authentic Basque cheesecake.

Why does the cheesecake taste grainy, rough, or separated?

This usually happens when the cream cheese isn’t fully softened, the flour isn’t sifted, or the eggs are added too quickly. Bring cream cheese to room temperature (microwave briefly or warm gently if needed), sift the dry ingredients, and add the eggs one at a time, mixing well after each addition to avoid separation.

How should I adjust baking time and temperature for a home oven?

Conventional oven: bake on the upper-middle rack at the recipe temperature.
Convection oven: reduce the temperature by 25–35°F (10–20°C) or shorten the baking time.
Small toaster oven: heat fluctuates easily—avoid opening the door mid-bake. If there are hot spots, rotate the pan 180° halfway through.

How do I adjust for different pan sizes? Does thickness affect the texture?

Thicker batter layers make the center slower to set and require a longer bake; thinner cakes cook faster and brown more readily. Use a pan conversion calculator to adjust quantities, then watch the jiggle and browning to fine-tune the baking time.

What cream cheese and cream should I use? Can I reduce sugar or replace it with honey?

Use full-fat cream cheese for the richest flavor. Heavy cream (35–40% fat) is ideal. You can reduce sugar by up to 20% without affecting structure. Honey can replace part of the sugar, but slightly reduce the cream to balance the added moisture.

Do I need to add flour to Basque cheesecake? What happens if I skip it?

A small amount of flour helps stabilize the structure and makes slicing cleaner. Skipping it yields a softer, more delicate texture, but the cake will be more fragile and prone to cracking.

How do I unmold, slice, and store Basque cheesecake? Can I freeze it?

Always let the cake cool completely before unmolding. For clean slices, dip a knife in hot water and wipe it dry before cutting.
Storage: refrigerate in an airtight container for up to 3 days, or freeze for up to 2 weeks. Before serving, let it stand at room temperature for 20–30 minutes for the best flavor. If the top is too charred, trim off a very thin layer—the inside will still taste amazing.

Authentic Spanish Basque Burnt Cheesecake Recipe and Video