Basque Burnt Cheesecake Recipe - DWC Magazine

Basque Burnt Cheesecake Recipe

If you’ve never tried Basque burnt cheesecake, you’re in for a treat! Originating from the Basque region of Spain, this dessert has become a global sensation. Unlike traditional cheesecakes, it’s intentionally baked at high heat to achieve a beautifully caramelised, almost burnt top while keeping the centre luxuriously creamy.

Don’t be intimidated by its rustic appearance—that’s part of its charm! Whether you’re a cheesecake lover or just looking to impress guests, this recipe is worth the effort.

WHAT YOU NEED (Makes one 8" cake)

600g cream cheese
4 eggs
275g caster sugar
300ml heavy cream/UHT whipping cream/cooking cream
1 tablespoon all-purpose flour
1 tablespoon lemon zest (optional)

METHOD

1. Preheat the oven to 200°C (392°F). Grease an 8" round cake tin generously with butter. Line it with baking paper, making sure the paper extends 2–3cm above the edges. This extra height helps contain the cheesecake as it rises.

2. In a mixing bowl, beat the cream cheese on medium speed until smooth and creamy.

3. Add the eggs one at a time, mixing well after each addition to fully incorporate them into the cream cheese.

4. Gradually mix in the sugar, ensuring it’s well combined and the batter is smooth.

5. Pour in the cream, continuing to beat until fully incorporated.

6. Sift in the flour and add the lemon zest (if using). Beat until the mixture is creamy and has no lumps.

7. Pour the batter into your prepared cake tin. Gently tap the tin on the counter to release any trapped air bubbles.

8. Bake for 40 minutes to 1 hour, depending on your oven. The top should turn a deep brown, and while the centre will remain slightly wobbly, a skewer inserted in the middle should come out clean.

9. Let the cheesecake cool completely in the tin before removing it. This ensures the creamy centre sets properly.

10. Serve on its own or with a dollop of strawberry or mixed fruit compote for added flair.

STORAGE

This cheesecake is best enjoyed fresh, but you can store leftovers (if there are any!) in an airtight container in the fridge for up to 3 days. The texture firms up when chilled but remains delicious. Allow it to come to room temperature before serving for the creamiest experience.

This Basque burnt cheesecake is perfect for a cosy dessert night or as the star of your next gathering. Its rustic look and melt-in-your-mouth texture are guaranteed to win hearts—and maybe even turn you into a cheesecake pro.

Give it a try and let its smoky-sweet magic whisk you away to the charming Basque countryside.

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