Perfect Burnt Basque Cheesecake

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This Perfect Burnt Basque Cheesecake is everything a great cheesecake should be. Deeply caramelised on top, soft and custardy in the centre, and rich without being heavy. It is surprisingly easy to make, with no biscuit base and no water bath, making it ideal for confident beginners and experienced bakers alike. From start to finish, it takes just over an hour, plus cooling time.

Ingredients

For the cheesecake filling

600g full-fat cream cheese, at room temperature
200g caster sugar
4 large eggs, at room temperature
300ml double cream
1 tbsp plain flour
1 tsp vanilla extract
¼ tsp fine salt

How to Make Perfect Burnt Basque Cheesecake

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a 20cm round springform tin with baking parchment, allowing it to rise well above the rim. This helps contain the cheesecake as it rises and bakes.
Mix the cream cheese and sugar: Place the cream cheese and caster sugar in a large bowl. Beat until smooth and creamy, with no lumps, scraping down the sides as needed.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated and glossy.
Finish the batter: Add the double cream, plain flour, vanilla extract, and salt. Mix gently until smooth and pourable, avoiding overmixing.
Bake: Pour the mixture into the prepared tin and place on the middle shelf. Bake for 40 to 45 minutes until the top is deeply golden and almost burnt, with a noticeable wobble in the centre.
Cool: Remove from the oven and leave to cool in the tin. The cheesecake will sink slightly as it cools, creating its signature rustic look.
Chill and serve: Once fully cooled, chill for at least 2 hours before slicing, or serve slightly warm for a softer centre.

Tips for the Best Results

Why is my cheesecake too runny in the middle?

A soft centre is normal for Burnt Basque Cheesecake. If it seems overly liquid, allow it more cooling time or chill it for a few hours to set further.

How do I get the burnt top without overbaking?

Use a high oven temperature and bake until the top is dark and caramelised. The inside should still wobble when gently shaken.

Can I make this without a springform tin?

A springform tin works best, but a deep cake tin lined very well with parchment can also be used. Ensure the parchment extends above the sides.

Serving Suggestions

Serve plain to enjoy the full caramelised flavour
Add fresh berries for contrast and freshness
Drizzle with honey or berry compote for extra sweetness

Storage

Room Temperature

Keep at room temperature for up to 6 hours if serving the same day.

Refrigerator

Store covered in the fridge for up to 3 days. The texture will firm up slightly but remain creamy.

Freezing

Freeze whole or sliced for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Sodium: 280mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, you can bake the cheesecake in two lined loaf tins. Reduce the depth of the batter and check for doneness slightly earlier, as loaf tins bake faster.

What size tin works best?

A 20cm round springform tin gives the ideal depth and texture, with a creamy centre and well-burnt top.

Related: Kit Kat Macarons

Can I use low-fat cream cheese?

Full-fat cream cheese is strongly recommended. Low-fat versions can affect the texture and may result in a watery cheesecake.

Is this cheesecake very sweet?

No, it is lightly sweetened with a subtle caramel flavour from the burnt top, making it well balanced rather than overly sweet.