Basque Cheesecake: The Irresistible Burnt Crown of Creamy Delight

Hello, dessert aficionados! Today, we're embarking on a journey to uncover the secrets behind one of the most enchanting desserts on the planet - the Basque Cheesecake. With its signature burnt top and a creamy, luscious interior, this cheesecake has taken the dessert world by storm.

I recently stumbled upon this fantastic recipe on Cotta, and I couldn't resist the urge to share it with you. So, let's roll up our sleeves, preheat those ovens, and dive into the world of Basque Cheesecake.


- 2 cups cream cheese (at room temperature)

- 1 1/4 cups granulated sugar

- 4 large eggs

- 2 cups heavy cream

- 1 1/2 teaspoons pure vanilla extract

- 1 cup all-purpose flour

- A pinch of salt

- Confectioner's sugar, for dusting


1. Prepare Your Oven:

- Preheat your oven to 400°F (200°C). Yes, we're cranking up the heat for that signature burnt top!

2. Line Your Pan:

- Take a 9-inch (23 cm) round cake pan and line it with parchment paper. Leave some overhang on the sides to easily lift out the cheesecake later.

3. Begin the Batter:

- In a large mixing bowl, beat the cream cheese until it's smooth and creamy. 

4. Gradually Add Sugar:

- Gradually add the granulated sugar while continuing to beat the cream cheese. Beat until the mixture is well combined and slightly fluffy.

5. Incorporate the Eggs:

- Add the eggs one at a time, mixing well after each addition.

6. Add Heavy Cream and Vanilla:

- Pour in the heavy cream and pure vanilla extract. Mix until the batter is silky smooth.

7. Sift and Fold in the Flour:

- Sift the all-purpose flour over the batter and add a pinch of salt. Gently fold them into the mixture until just combined. Don't overmix.

8. Pour and Tap:

- Pour the batter into your prepared cake pan. Give it a gentle tap on the counter to remove any pesky air bubbles.

9. Bake to Perfection:

- Place the cake pan in the preheated oven and bake for about 50-60 minutes. Keep a close eye on it. You're looking for a beautifully burnt top and a slightly jiggly center.

10. Cool and Chill:

- Let your Basque Cheesecake cool to room temperature in the pan. Then, refrigerate it for at least 3 hours, or overnight for the best texture.

11. Dust and Serve:

- Carefully lift the cheesecake from the pan using the parchment paper overhang.

- Dust the top with a snowfall of confectioner's sugar.

12. Slice and Savor:

- Now comes the best part - slice into wedges and indulge in the contrasting textures of the burnt crown and the velvety center.


- The burnt top is where the magic happens. Embrace it, and don't be afraid to go bold with the caramelization.

- This Basque Cheesecake is delightful on its own, but you can also serve it with fresh berries or a dollop of whipped cream.

The Basque Cheesecake is a masterpiece of contrasts - from the intense caramelization on top to the silky smoothness within. It's a dessert that's as mesmerizing to make as it is to eat. So, why not whip up your own slice of creamy, burnt heaven right at home? Happy baking! 🍰🔥😍