Basque Burnt Cheesecake
I’m so excited to share this amazing Basque Burnt Cheesecake with you! This dessert is a total game-changer. It comes from Spain and looks like nothing you’ve ever seen before. The top gets beautifully burnt and dark while the inside stays super creamy and smooth.
I love how easy it is to make, too. You don’t need any fancy skills or a crust. Just mix everything up, pop it in a hot oven, and let the magic happen. Trust me, your family will think you’re a dessert wizard!
Why You’ll Love Basque Burnt Cheesecake
This showstopper dessert will become your new favorite for good reason – it’s simple yet spectacular.
- So Easy to Make: Mix everything in one bowl, bake it hot, and you’re done.
- Amazing Burnt Top: That dark, caramelized surface tastes like heaven and looks super cool.
- Creamy Dream Center: The inside melts in your mouth like the best custard ever.
- Always Impressive: Your guests will gasp when you bring this beauty to the table.
- No Stress Recipe: Even if you mess up a bit, it still turns out fantastic
- Perfect Every Time: This recipe never lets me down, and it won’t let you down either.
Find more creamy treats like my Caramel Pecan Cheesecake and No-Bake Raspberry Swirl Cheesecake, too.
Ingredients You’ll Need
These ingredients work together like a dream team to create pure magic. Check my recipe card below for the exact amounts you need.
- Cream Cheese: I always use the Philadelphia brand because it makes everything smooth and creamy.
- Mascarpone Cheese: This fancy Italian cheese makes your cheesecake taste like it came from a bakery.
- Granulated Sugar: Regular white sugar works perfectly and helps create that gorgeous burnt top.
- Large Eggs: Make sure they’re at room temp so everything mixes together like silk.
- Heavy Cream: Don’t use anything lighter – you need the real deal for the best texture.
- All-Purpose Flour: Just a tiny bit helps hold everything together without making it heavy.
- Vanilla Extract: Pure vanilla makes everything smell amazing and taste even better.
- Sea Salt: A pinch brings out all the flavors and makes the sweetness pop.
- Fresh Lemon Zest: This little bit of sunshine cuts through the richness perfectly.
How to Make Basque Burnt Cheesecake
Don’t worry – this might look fancy, but it’s actually a piece of cake to make!
Step 1: Get Everything Ready
Heat your oven to 450°F and put the rack in the middle. Line your springform pan with parchment paper, making sure it hangs over the sides by 2 inches.
Step 2: Make the Creamy Base
Beat together the 32 ounces cream cheese, 8 ounces mascarpone, and 1½ cups sugar for about 5 minutes until it’s silky smooth with no lumps hiding anywhere.
Step 3: Add Your Eggs
Drop in those 8 eggs one by one, mixing each one for 10 seconds before adding the next. Take your time here – it makes all the difference!
Step 4: Finish the Magic Batter
Pour in 1 cup heavy cream, 2 tablespoons flour, 2 teaspoons vanilla, 1 teaspoon salt, and that fresh lemon zest. Mix for 1 minute until everything becomes best friends.
Step 5: Start Baking
Pour your batter into the pan, leaving about 1½ inches at the top. Bake for 30 minutes at 450°F until the top looks light golden brown.
Step 6: Crank Up the Heat
Bump that oven up to 500°F and bake another 20-25 minutes. You want it dark chocolate brown on top, but still jiggly in the center at 150-155°F.
Step 7: Let It Chill
Cool completely for at least 4 hours – I know it’s torture to wait! Then carefully remove the pan and parchment. Slice with a sharp knife and ENJOY!!!
Tips for the Best Basque Burnt Cheesecake
These little tricks will help you nail it every single time and avoid any kitchen disasters.
- Warm Up Your Ingredients: Cold cream cheese is your enemy – let everything come to room temperature first.
- Use Lots of Parchment: Don’t be stingy with the paper, or you’ll have a sticky mess on your hands.
- Mix Gently: Beat it just enough to combine – you’re not making whipped cream here.
- Trust Your Thermometer: Your oven might run hot or cold, so check that internal temp.
- Be Patient: I know waiting is hard, but rushing the cooling will make it fall apart.
- Clean Your Knife: Wipe it between cuts for those picture-perfect slices that make you look like a pro.
Variations and Substitutions
Want to switch things up a bit? Here are some fun ways to make this recipe your own.
- Go Gluten-Free: Swap in almond flour or a good gluten-free blend that has xanthan gum.
- Flavor Fun: Try orange zest instead of lemon, or add a shot of espresso for a mocha twist.
- No Mascarpone: Just use more cream cheese if you can’t find mascarpone at your store.
- Different Sugars: Coconut sugar or brown sugar works too, just taste as you go.
- Smaller Size: Make mini versions in ramekins – just watch the baking time closely.
- Add-Ins: Fold in some chocolate chips or berries after you finish mixing the batter.
Make-Ahead and Storage Tips
This cheesecake actually gets better with time, which is music to my ears! You can make it up to 3 days ahead and keep it in the fridge.
Just cover it well so it doesn’t pick up any weird fridge smells. Want to freeze it? No problem! Wrap slices tightly and freeze for up to 3 months.
When you’re ready to eat, just thaw it in the fridge overnight. I love serving it at different temps too. Cold from the fridge tastes amazing, but room temperature brings out all those rich flavors.
Some people even like it slightly warm – try it all and see what makes your taste buds happy!
Recipe FAQs
Why did my cheesecake crack all over the place?
You probably baked it too long or cooled it too fast. Next time, watch that temp and let it cool slowly.
How do I know it’s done baking?
The center should hit 150-155°F and wiggle just a tiny bit when you shake the pan gently.
Can I use a different size pan?
An 8-inch pan works, but bake it longer. A 10-inch pan makes it thinner and faster.
Do I need to use a water bath?
Nope! This recipe skips the water bath completely – that’s what makes the burnt top possible.
Why is my bottom getting too brown?
Put your pan on a baking sheet or move it to a lower oven rack next time.
Can I add fruit before baking?
Save the fruit for later! Add fresh berries or sauce once it’s completely cooled and set.
How long can it sit out?
Only about 2 hours max at room temperature before you need to put it back in the fridge.
Basque Burnt Cheesecake
Ingredients
- 32 ounces cream cheese full-fat, room temperature
- 8 ounces mascarpone cheese room temperature
- 1½ cups granulated sugar
- 8 large eggs room temperature
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon fine sea salt
- Zest from 1 fresh lemon finely grated
Instructions
- Get ready: Heat your oven to 450°F and line your springform pan with parchment paper that hangs over the edges by 2 inches.
- Make the base: Beat cream cheese, mascarpone, and sugar together for 5 minutes until super smooth and creamy.
- Add eggs slowly: Drop in eggs one at a time, mixing each one for 10 seconds before adding the next one to keep everything smooth.
- Finish the batter: Mix in heavy cream, flour, vanilla, 1 teaspoon salt, and lemon zest for 1 minute until combined.
- First bake: Pour into your pan and bake at 450°F for 30 minutes until the top turns a nice light brown color.
- Burn that top: Crank the heat to 500°F and bake 20-25 minutes more until it's dark brown but still wiggly at 150-155°F inside.
- Cool down: Let it sit at room temperature for at least 4 hours before taking off the pan and slicing with a sharp knife.
Notes
- Room temp ingredients mix way better and give you that silky smooth texture you’re after in this cheesecake.
- Don’t skip the parchment paper overhang, or you’ll have a real mess trying to get it out of the pan.
- The high heat is what makes that gorgeous burnt top happen, so don’t chicken out on the temperature.
- Waiting for it to cool is the hardest part, but it needs that time to set up properly.
- That thermometer is your best friend for getting the perfect creamy center without overbaking it to death.
