Burnt Basque cheesecake


  • 300g (1 1/2 cups) granulated sugar
  • 900g (2 lbs) cream cheese, at room temperature
  • 360ml (1 1/2 cups) heavy cream
  • 6 large eggs
  • 1 tsp vanilla extract
  • 30g (1/4 cup) all-purpose flour
  • 1/2 tsp salt


Preheat Oven* Preheat your oven to 200°C (390°F).

Prepare Pan* Line a 10-inch (25 cm) springform pan with parchment paper, ensuring the paper comes up the sides of the pan by at least 2 inches. This will give the cake its characteristic crinkled edge.

Mix Cream Cheese and Sugar* In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

Add Eggs* Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Add Cream and Vanilla* Pour in the heavy cream and vanilla extract, and mix until well combined.

Add Salt and Flour* Add the salt and sift in the flour. Mix on low speed until just combined. Be careful not to overmix.

Pour Batter: Pour the batter into the prepared pan.

Bake* Bake in the preheated oven for 50-60 minutes, until the top is a deep brown and the center is still slightly jiggly. The cake will rise significantly during baking and then fall as it cools, creating a rustic, burnt top.

Cool* Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to let it set.

Serve* Remove from the pan and slice to serve. Enjoy!


  • Make sure the cream cheese is at room temperature to avoid lumps.
  • Don’t worry if the top looks very dark; it’s supposed to be « burnt » for the characteristic flavor.
  • For a smoother texture, you can strain the batter through a fine sieve before pouring it into the pan.


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