An ultra creamy cheesecake with a caramelized “burnt” top. Burnt basque cheesecake the opposite of a classic cheesecake – dark, torched and baked in high heat. It’s everything that should be wrong but tastes so right. The flavor is similar to salted caramel or brown butter with a cold and creamy center. If you love the taste of creme brûlée you will love the taste of this cheesecake!
😋 Taste and features
- Caramelized exterior with a creamy, luscious center
- No water bath or crust
- Sets up the night before so it’s perfect to make before a party
- Can easily be made into a gluten free cheesecake and keto cheesecake
Basque Cheesecake, also called Tarta de Queso or Gazta Tarta, became famous by Santiago Rivera who owns La Viña in San Sebastien in the 1990’s. The cheesecake has a caramelized, burnt exterior with a creamy, custard like center. If you want to learn a little more about how this recipe came to be you can read this article here!
🗒️ How to prepare your pans
First Method to Prepare Pan: The more traditional method will give you a more rustic look on the side of the cheesecake.
Instructions: Spread room temperature butter on the base and sides of your pan to help your parchment paper stick to the pan. Then prepare 2 equal size sheets of parchment paper. The first sheet should be pressed down first and then the second sheet should be pressed on after to make up for any sides of that pan that are not covered. They should stick up 2 inches above the top of the pan to account for rise when it bakes.
🗒️ Step by step instructions
Before you start: Heat oven to 450F and make sure cream cheese, eggs and heavy cream are room temperature.
Step 1. Take out a large bowl and mix cream cheese, sugar and salt until combined.
Step 2. Crack eggs into the mixture one at a time until combined.
Step 3. The mix in vanilla extract and lemon juice into the bowl until incorporated. Then add heavy cream and mix again. (You want to go in this order as lemon juice can cause your heavy cream to curdle).
Step 4. Finally, use a sieve to sift in your flour and mix again. Keep your sieve out to pour the cheesecake batter into the springform pan to ensure that there are no lumps.
Step 5. Bake for 35-40 minutes until the outside is toasted and brown. You may want to check in halfway as oven temperatures can be finicky!
👩🍳 Top Tips
Timing is one of the most important factors when making the perfect basque cheesecake! The cheesecake is heated at high temperature to create a toasted exterior and is pulled out when it’s still jiggly in the center. It sets up overnight to create an ultra creamy texture.
- Room temperature ingredients: Cold ingredients do not come together easily and can create a lumpy cheesecake texture.
- Don’t open the oven: It’s tempting to check in on it but opening your oven will cause the temperature to drop and can cause cracks in the center.
- Cut or fold the top of your parchment paper: The first time I tested this recipe I didn’t cut the parchment paper and caused my fire alarm to go off in my apartment due to the smoke! Make sure the parchment paper doesn’t touch the top of your oven when you put it in the oven.
- Under bake the cheesecake: It should be very liquid when you pull it out but don’t fret as it will come together in the fridge.
To make it a gluten free basque cheesecake: Don’t add in the flour, the cheesecake will still be able to set up in the fridge.
To make it a keto basque cheesecake: Swap the sugar with 3/4 cup of swerve.
🧺 Storage Tips
Due to the nature of the custard center, leave it stored in an airtight container up to 1 week in your fridge.
🙋 Frequently Asked Questions
Can I use a 8″ inch spring form pan?
Yes, you can but the cheesecake will not be as creamy in the center and you should reduce your baking time by 10-15 minutes.
What type of cream cheese should I use?
Cream cheese can vary brand to brand so be sure to use Philadelphia cheesecake for this recipe!
🔎 Related Recipes
Want more indulgent desserts? You can check out a few below just to start!
Burnt Basque Cheesecake
- 6" inch wide by 3" inch deep Round Springform Pan
- Parchment Paper
Burnt Basque Cheesecake
- 2 Cup Full Fat Cream Cheese (450 Grams)
- 1 1/4 Cup Heavy Cream (300 Grams)
- 1 Cup White Granulated Sugar (200 Grams)
- 3 Eggs (Grade A Large)
- 1 tbsp All Purpose Flour (5 Grams)
- 1/2 tbsp Lemon Juice
- 1 1/2 tsp Vanilla Extract
- 2 tbsp Butter
- Heat oven to 450F and spread butter evenly inside of a 6″ springform pan. The butter will help your parchment paper stick to the bottom.
- Then line your pan with two sheets or parchment paper. The first sheet should be pressed down first and then the second sheet should be presed on after to make up for any sides of that pan that are not covered. They should stick up 2 inches above the top of the pan to account for rise when it bakes.
- Before making this recipe make sure your cream cheese, eggs and heavy cream are all at room temperature.
- Take out a large bowl and mix cream cheese, sugar and salt until combined.
- Crack eggs into the mixture one at a time until combined.
- The mix in vanilla extract and lemon juice into the bowl until incorporated. Then add heavy cream and mix again. (You want to go in this order as lemon juice can cause your heavy cream to curdle).
- Finally, use a sieve to sift in your flour and mix again.
- Use metal sieve again when pouring your cheesecake batter into your springform pan to ensure that there are no lumps.
- Bake for 35-40 minutes until the outside is toasted and brown. You may want to check in halfway as oven temperatures can be finicky!
- Let your cheesecake cool down and then place in your fridge overnight (or a few hours) to set up.