This iconic burnt Basque cheesecake is destined to become your favourite dessert for any occasion. Its deeply golden-brown, caramelised exterior and impressively smooth, creamy interior set it apart from other cheesecakes.
This is a distinctive bake — unlike traditional cheesecakes it has no biscuit base and isn’t cooked in a water bath. It’s straightforward, forgiving, and an excellent choice for bakers of any experience level.
Known in Spanish as Tarta de Queso, Basque burnt cheesecake hails from San Sebastián in the Basque Country. It features an almost mousse-like centre and a caramelised, intentionally burnt top that acts as a rustic crust.
If you prefer cheesecakes with a biscuit base, look for alternative recipes like Honey Cheesecake or Raspberry Ripple Cheesecake. For no-bake options try a Strawberry White Chocolate Cheesecake or a No-Bake Baileys Cheesecake.
Ingredients and substitutions
- Cream cheese / soft cheese — Use full-fat cream cheese for the best texture. Philadelphia is popular, but any full-fat brand will work.
- Sugar — White caster or granulated sugar.
- Eggs — Large eggs at room temperature.
- Cream — Full-fat double or heavy cream is essential for the silky texture and proper setting. Do not use low-fat alternatives.
- Vanilla — A teaspoon of vanilla extract or vanilla bean paste to enhance flavour.
- Flour — A small amount of plain/all-purpose flour helps with texture and rise.
Tip: Make sure all ingredients are at room temperature — remove them from the fridge at least an hour before you start.
Scroll to the recipe card near the bottom for exact quantities and the full ingredient list.
Instructions
Grease a 10 inch (25 cm) round springform pan thoroughly with butter, covering the bottom and sides.
Line the pan with two sheets of baking paper (about 40 cm x 30 cm each). Place one sheet in the base, press it into the greased pan, grease it lightly, then add the second sheet on top. Pleat and crease the paper so it fits snugly — the creases give the cheesecake its characteristic ridged edge. Leave at least 2 inches (5 cm) of overhang above the rim because the cheesecake will rise considerably while baking.
Grease and line the baking tin with plenty of overhang.
Mix the batter until smooth, creamy and lump-free, then pour it into the prepared pan.
Hint: Tap the filled tin gently on the counter to release any trapped air bubbles.
Smooth the surface with the back of a spoon or a spatula, then bake at high temperature until the top is deeply golden-brown but the centre still jiggles — about 60–65 minutes.
Allow the cheesecake to cool completely in the pan, then chill it in the fridge before removing it from the tin.
Hint: For a softer, creamier centre, reduce the baking time by 5–10 minutes. For a firmer texture, add 5–10 minutes to the total bake time.
Variations
- Toppings — Drizzle with caramel or chocolate sauce, or serve alongside a berry compote.
- Gluten-free — Substitute plain flour for a gluten-free plain flour blend.
- Citrus twist — Add lemon, lime or orange zest into the batter for a bright, fresh flavour.
Equipment
No special tools are required — just a mixer, a springform pan and baking paper.
- Electric mixer — A stand mixer with the paddle attachment is ideal, but a hand-held mixer will do the job.
- Springform pan — A 10 inch (25 cm) round springform pan with tall sides is recommended, as the cheesecake puffs up while baking. A round pan with a removable base is an acceptable alternative.
- Baking paper — Line the pan well with parchment or baking paper and leave a generous overhang to prevent leakage and ensure easy removal.
Storage
Store the cheesecake in the fridge in an airtight container for up to 3 days. Bring it to room temperature before serving — this enhances the texture and flavour.
It’s often best to bake the cake a day ahead; an overnight chill helps it set and improves the taste.
You can freeze the whole cheesecake or individual slices for up to one month. Wrap tightly in a double layer of clingfilm, thaw in the fridge overnight, then bring to room temperature before serving.
Top tip
If the top is browning too quickly, tent it loosely with kitchen foil — take care when handling hot foil. Always chill the cheesecake for several hours, preferably overnight; chilling helps it set properly and develops a deeper flavour.
Frequently asked questions
Basque burnt cheesecake breaks the usual cheesecake rules: there’s no crust, no water bath, and it’s baked at a high temperature until the top is intentionally caramelised and dark. It should sink slightly and develop a cracked surface — that rustic look is part of its charm.
Cracking is normal for this style. As the cake cools it shrinks and sinks, and moisture differences across the cake can cause surface cracks.
Check your oven temperature — many ovens run cooler or hotter than their settings. If the top isn’t browned enough, place the cheesecake briefly under the grill/broiler while watching closely until you reach the desired colour.
If you make this recipe, please rate it or leave a comment. Feedback helps other home bakers and is greatly appreciated.
📖 Recipe
Burnt Basque Cheesecake
One of the easiest and most irresistible cheesecakes: a deeply caramelised exterior and a creamy, light centre.
Ingredients
- 900 g full-fat cream cheese (room temperature)
- 300 g caster or granulated sugar
- 6 large eggs (room temperature)
- 480 ml double cream (room temperature)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 45 g plain/all-purpose flour
Equipment
- 10 inch (25 cm) round springform pan
- Baking/parchment paper
- Hand-held electric mixer or stand mixer with paddle
Instructions
- Preheat the oven to 200°C (180°C fan). Grease the springform pan.
- Line the pan with two overlapping sheets of baking paper so the paper extends at least 2 inches (5 cm) above the rim.
- Beat the cream cheese and sugar on low speed until smooth and creamy (about 2–3 minutes), scraping the bowl as needed.
- Increase to medium speed and add eggs one at a time, beating well after each. Reduce to medium-low and add the cream, salt and vanilla; mix for 30 seconds.
- Sift the flour over the mixture, then beat on low until fully incorporated and the batter is silky-smooth.
- Pour the batter into the prepared pan, smooth the top, and bake for 60–65 minutes until deeply golden but slightly jiggly in the centre.
- Cool completely in the pan (it will sink and crack), then chill in the fridge for at least 4–5 hours, preferably overnight. Peel away the paper and bring to room temperature before serving. Slice and enjoy.
Notes
- All recipes are developed in metric measurements; using digital scales gives the most reliable results.
- Use plenty of baking paper and allow sufficient overhang so the batter doesn’t spill while baking.
- Do not remove the cake from the pan until it has fully chilled and is set.
- Storage: Keep refrigerated in an airtight container up to 3 days. Bring to room temperature before serving.
- Freezing: Wrap whole cake or individual slices in a double layer of clingfilm and freeze up to one month. Thaw overnight in the fridge, then bring to room temperature.
Nutrition (per serving, approximate)
Calories: 364 kcal | Carbohydrates: 35 g | Protein: 16 g | Fat: 18 g | Saturated Fat: 10 g
This recipe was originally published in December 2020 and updated with new photos and tips in November 2022.