Jump to Recipe Jump to Video Print Recipe

This Burnt Basque Cheesecake is the easiest cheesecake you’ll ever make, just five simple ingredients, one bowl, and no fuss! The hardest part is waiting for it to chill before you can dig in.

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through one of these links. As an Amazon Associate, I earn from qualifying purchases.

About This Recipe

If you’ve ever been intimidated by cheesecakes, this Burnt Basque Cheesecake will completely change your mind. It’s so simple to make, no crust, no water bath, and no need to worry about cracks or perfection. The slightly burnt top is exactly what makes it unique and beautiful!

Unlike a traditional cheesecake that’s smooth, dense, and baked gently over a crust, this one is baked at a high temperature, which caramelizes the top and gives it a rich, deep flavor. The inside stays creamy and custard-like with a melt-in-your-mouth texture that’s truly irresistible.

It’s also a lot more forgiving than classic cheesecakes, meaning anyone — even beginner bakers — can make it perfectly on their first try. Serve it plain, or take inspiration from the trendy cafés in Türkiye and top it with a drizzle of chocolate ganache for a luxurious twist.

Different Types of Cheesecakes

There are several styles of cheesecake around the world, each with its own charm.

New York Cheesecake – Dense, rich, and baked with a buttery biscuit crust.
No-Bake Cheesecake – Light, creamy, and made without the oven, often set in the fridge using whipped cream or gelatin.
Japanese Cheesecake – Airy and fluffy with a soufflé-like texture.
Burnt Basque Cheesecake – Rustic, crustless, and deeply caramelized on top with a creamy, custard-like center.

Each version is delicious in its own way, but the Burnt Basque Cheesecake stands out for its simplicity and bold flavor.

What You Need To Make Burnt Basque Cheesecake

Cream cheese (room temperature)
Granulated sugar
Eggs (room temperature)
Heavy cream
Cornstarch (or cake flour)
Vanilla extract

Substitutes:

You can swap cornstarch for cake flour for a similar smooth texture.
For a subtle twist, add a spoonful of espresso powder or cocoa powder for a mocha-like flavor.

Equipment For This Recipe

Pro Tips

Don’t overbeat the cheesecake batter, we’re not making cake! Avoid incorporating air; it should be smooth and silky.
The Burnt Basque Cheesecake should be very jiggly when you take it out of the oven. That doesn’t mean it’s underbaked; it will firm up as it cools.
Always chill it for at least 6 hours, preferably overnight. This is what gives it that luscious, creamy texture.
Use a sieve when pouring the batter into the pan to ensure it’s lump-free.

Storage Instructions

Store any leftover Burnt Basque Cheesecake in an airtight container in the refrigerator for up to 4–5 days. Make sure it’s completely cooled before covering it to prevent condensation from forming on top.

If you’d like to store it for longer, you can freeze it for up to 2 months. Wrap individual slices tightly in plastic wrap and then in foil or a freezer-safe bag. Thaw overnight in the fridge before serving.

For the best texture and flavor, let it sit at room temperature for 10–15 minutes before eating.

FAQ’s

Why is it called Burnt Baque Cheesecake?

It’s named after the Basque region in Spain, where it originated. The top is intentionally baked until caramelized and dark, giving it that signature “burnt” look and flavor.

My cheesecake looks too soft in the middle. Is it underbaked?

No! It’s supposed to be soft and jiggly. Once it chills, it sets perfectly into a creamy, custard-like texture.

Can I make Burnt Basque Cheesecake ahead of time?

Absolutely! In fact, Burnt Basque Cheesecake tastes even better the next day once it’s had time to chill.

How should I serve Burnt Basque Cheesecake?

You can serve it plain, dusted with powdered sugar, or topped with chocolate ganache, caramel sauce, or fresh berries.

This Burnt Basque Cheesecake is proof that you don’t need fancy techniques or ingredients to make something luxurious. It’s creamy, rich, and so simple, the perfect dessert for parties, holidays, or even a cozy night in.

If you loved this recipe, make sure to also try my other cheesecake favorites:

Burnt Basque Cheescake

This Burnt Basque Cheesecake is the easiest cheesecake you’ll ever make, just five simple ingredients, one bowl, and no fuss! The hardest part is waiting for it to chill before you can dig in.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Chill Time 6

Total Time 6 30

Course Dessert

Cuisine Spanish

Servings 6 slices

Calories 383 kcal

Equipment

1 Large bowl
1 Small bowl
6-inch round cake pan
Parchment paper
1 Whisk
Sieve to strain the batter
Knife
Spatula to wipe bowl
Kitchen scale
Measuring spoons

Ingredients

320 g cream cheese room temp.
1/2 tsp vanilla extract
85 g granulated sugar
110 g eggs beaten, around 2 large eggs
190 g heavy cream 33-35% fat or higher
10 g cornstarch

Instructions

Line a 6-inch round cake pan with parchment paper. Use a piece that’s larger than the pan and push it down so it covers the bottom and sides completely. Press and fold any excess paper on the outsides, it doesn’t have to look perfect.
Set your oven to 220°C (425°F) so it’s ready to go once the batter is done.

Make the cheesecake batter

In a large mixing bowl, combine the cream cheese and vanilla extract. Whisk by hand until smooth. Avoid overmixing, we don’t want to add air to the batter.
Add granulated sugar and whisk just until combined.
Gradually add the whisked eggs in 2–3 batches, mixing gently after each addition until just combined.
In a separate container, whisk together the heavy cream and cornstarch (or cake flour). This step helps the cornstarch blend easily into the batter without overmixing later.
Pour the heavy cream mixture into the cream cheese mixture. Whisk until smooth and just combined.
Place a fine mesh sieve over the lined pan and pour the cheesecake batter through it. This removes any lumps and ensures a silky, custard-like texture.

Bake the cheesecake

Place the pan in the center of your oven and bake for 18–22 minutes, depending on your desired texture.
Bake closer to 18 minutes for a creamier, softer center.
Bake up to 22 minutes for a slightly firmer texture.Do not overbake, it will continue setting as it cools
Once baked, the cheesecake should look puffed and slightly burnt on top but still jiggly in the center. Let it cool completely at room temperature.
Once cooled, refrigerate for at least 6 hours or, ideally, overnight to allow it to fully set.