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This Basque Cheesecake (Basque Burnt Cheesecake) is a creamy, caramelized Spanish dessert with a signature caramelized burnt top and luscious, custardy center. No crust required!
Basque Cheesecake is the absolute BEST!
Basque Cheesecake is the absolute BEST!My family became obsessed with this Basque Cheesecake while we were living in Barcelona! It's called a “burnt cheesecake” because it cooks at a higher heat, and without a waterbath, so the top of the cheesecake gets really carmelized and dark, and the center is extra creamy and soft (NOT dense, like a NY Cheesecake). Plus, there's no crust to fuss with, no water bath drama, and you don't even need to worry about cracks because the rustic, crackled top is part of its charm! It tastes like you spent hours at a fancy Spanish café, but honestly, it's one of the easiest cheesecakes you'll ever make.
The original Basque Cheesecake was made famous by La Viña restaurant in San Sebastian, which we've tried (and is delicious!), but I truly fell in love with it from Jon Cake, in Barcelona! (Jon Cake inspired why I've added some fun and different cheese flavor variations of basque cheescake you can find in the notes.)
Check out my other Spanish recipes, like Paella, Pan con Tomate, Spanish Lentil Stew, Crema Catalana, or Patatas Bravas!
How to make Basque Cheesecake:
Make Filling: With a hand mixer, beat the cream cheese and mascarpone in a mixing bowl until smooth. Add sugar while mixing, a little at a time. Add eggs and yolks, one at a time. Poupr in cream and salt then sift in the flour and combine.
Bake: Pour in prepared pan and bake for 30-40 minutes (I like my center soft and creamy so I bake it for 30 minutes). The top of the cheesecake should be golden and still jiggly in the center.
Cool and Refrigerate: Let it cool on a wire rack (still in the pan) for one hour then transfer to the refrigerator for several hours (ideally overnight). Let the cheesecake stay in the pan for this whole cooling and refrigeration process. Before serving, I like to bring it out of the fridge for an hour.
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Recipe
Basque Burnt Cheesecake
Equipment
- Hand mixer , or
Ingredients
- 1.5 lbs cream cheese , (three 8oz blocks)
- 8 oz mascarpone
- 1 1/4 cups granulated sugar
- 4 large eggs , at room temperature
- 2 large egg yolks
- 1 ¾ cup+ 1 Tbsp heavy cream
- Pinch fine sea salt
- 1 Tablespoon all-purpose flour
Instructions
- Prep Pan and Preheat Oven: Place a rack in the center of the oven and heat the oven to 425 degrees F. Line a 9-inch springform pan with two large pieces of parchment paper, crisscrossed, leaving 2-3 inch overhangs sticking straight up.
- Make Filling: In a large mixing bowl, beat the cream cheese and mascarpone until smooth. Add sugar, a little at a time while mixing, until fully incorporated and smooth. Add eggs and yolks one at a time, mixing after each addition. Mix in cream and salt. Sift in the flour and stir to combine.1.5 lbs cream cheese, 8 oz mascarpone, 1 ¼ cups granulated sugar, 4 large eggs, 2 large egg yolks, 1 ¾ cup+ 1 Tbsp heavy cream, Pinch fine sea salt, 1 Tablespoon all-purpose flour
- Bake: Pour batter into prepared pan. Bake for about 30-40 minutes (depending on how soft and creamy you like the center. I bake mine for 30 minutes). The top of the cheesecake should be golden, and it will still be jiggly in the center.
- Cool: Remove from oven and cool for 1 hour on a wire cooling rack.
- Refrigerate for several hours (ideally overnight) to allow it to set up. Dont remove cheesecake from the pan.
- Serve: let it sit at room temperature for an hour before serving. Release sides from spring form pan. Fold down parchment paper, cut and serve.
Notes
Nutrition
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