Let’s make something truly special today – a Classic Burnt Basque Cheesecake. This isn’t your average cheesecake; it’s wonderfully creamy with a beautifully caramelized top and edges. If you’ve never tried making a burnt cheesecake before, you’re in for a treat! It’s surprisingly easy to make and absolutely delicious.
Why You Will Love This Recipe
What makes this Classic Burnt Basque Cheesecake so amazing? First off, it’s incredibly simple. Unlike traditional cheesecakes, there’s no water bath needed, and you don’t have to worry about cracks on top. The slightly burnt top and rustic look are actually what makes it so charming and delicious! The inside stays unbelievably creamy and smooth, creating a wonderful contrast with the rich, caramelized exterior. It’s a showstopper dessert that’s easier to make than you might think, and it’s guaranteed to impress everyone who tries it. Plus, the slightly burnt flavor adds a unique depth that you won’t find in other cheesecakes. If you are looking for an easy burnt cheesecake recipe, this is it.
Ingredients
- 2 pounds cream cheese, softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
Step-by-Step Instructions
Step 1: Get Started
Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper. Make sure the parchment paper comes up and over the sides of the pan – this is important for the burnt look and easy removal later. Don’t worry about making it perfect; a slightly crumpled look is great for this rustic cheesecake.
Step 2: Mix the Cream Cheese and Sugar
In a large bowl, put in the softened cream cheese and sugar. Beat them together with an electric mixer until they are smooth and creamy. You don’t need to overmix, just until it’s well combined and there are no lumps.
Step 3: Add the Eggs
Crack the eggs into a separate bowl, just to be safe from shells! Add the eggs one at a time to the cream cheese mixture, mixing after each egg until just combined. Again, don’t overmix.
Step 4: Stir in Cream and Vanilla
Pour in the heavy cream and vanilla extract. Mix until everything is just combined and smooth.
Step 5: Add Flour and Salt
Sprinkle the flour and salt over the mixture. Gently fold it in with a spatula until it’s just mixed in. Be careful not to overmix here – you just want to make sure there are no streaks of flour.
Step 6: Pour into Pan and Bake
Pour the batter into your parchment-lined pan. Bake in the preheated oven for 50-60 minutes. Keep an eye on it – you want the top to get nice and dark brown, almost burnt-looking. The center might still be a little jiggly, and that’s okay! It will set as it cools. This is how you get that signature look for your homemade burnt cheesecake.
Step 7: Cool Completely
Take the cheesecake out of the oven and let it cool completely at room temperature. This might take a couple of hours. Once it’s cooled down, put it in the refrigerator to chill for at least 4 hours, or even better, overnight.
Step 8: Serve and Enjoy!
When you’re ready to serve, carefully remove the cheesecake from the pan. The parchment paper should help you lift it out easily. You can peel away the parchment before serving.
Serving Suggestions
This Classic Burnt Basque Cheesecake is fantastic on its own, letting its unique flavor shine. But if you want to dress it up a bit, consider serving it with fresh berries like raspberries or strawberries – their tartness cuts through the richness of the cheesecake beautifully. A light dusting of powdered sugar also adds a nice touch.
For presentation, the rustic look of this cheesecake is part of its charm, so don’t worry about perfectly smooth edges. Serve slices straight from the fridge for the best texture. This cheesecake is perfect for special occasions like birthdays, dinner parties, or just a weekend treat. It’s also simple enough to make for a weeknight dessert when you want something a little bit special. The unique taste of burnt cheesecake makes it a memorable dessert for any gathering.
Storage and Reheating
Store your Classic Burnt Basque Cheesecake in the refrigerator. It will keep well for up to 4-5 days. Make sure to cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing other flavors in the fridge.
This cheesecake is best served cold straight from the refrigerator. Reheating is not recommended as it can change the texture and make it less enjoyable. If you want to soften it slightly, you can let it sit at room temperature for about 15-20 minutes before serving, but it’s truly delicious cold.
Key Details
Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 10 minutes – 1 hour 20 minutes (plus chilling time)
Servings: 8-10 slices
Equipment:
- 8-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Spatula
Classic Burnt Basque Cheesecake
Ingredients
- 2 pounds cream cheese softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing after each until just combined.
- Stir in heavy cream and vanilla extract until smooth.
- Gently fold in flour and salt until just mixed.
- Pour batter into the prepared pan.
- Bake for 50-60 minutes, until the top is dark brown and the center is slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Remove from pan, peel away parchment, and serve chilled.