Burnt Basque Cheesecake Recipe

This recipe delivers a delightfully rich and creamy cheesecake with a beautifully caramelized “burnt” top.


  • 3 (8-ounce) packages cream cheese, softened (not low-fat)
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 1/4 cups heavy cream
  • 3 tablespoons all-purpose flour
  • ½ teaspoon vanilla extract
  • ½ teaspoon fine salt
  • Butter, for greasing the pan
  • Parchment paper


  1. Preheat your oven to 400°F (200°C). Generously butter the inside of a 9-inch springform pan.
  2. Cut a large sheet of parchment paper to fit the bottom and sides of your pan. Press the parchment paper into the bottom and up the sides, leaving a few inches of overhang. Butter the parchment paper as well, then fold the overhang to create a ruffled edge.
  3. In a large bowl using an electric mixer or a hand mixer with the paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat until well incorporated.
  4. Add the eggs one at a time, beating on low speed just until combined after each addition.
  5. Pour in the vanilla extract and heavy cream, then mix on low speed until smooth.
  6. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared springform pan. Gently tap the pan on the counter to release any air bubbles.
  8. Bake the cheesecake for 60-65 minutes, or until the top is deeply browned and cracked, but the center has a slight jiggle when shaken.
  9. Remove the cheesecake from the oven and let it cool completely in the pan at room temperature for several hours. Then, refrigerate the cheesecake for at least 4 hours, or ideally overnight, before serving.

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