Name: "Burnt" Basque Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 330 min
Ingredients: 1 tablespoon soft unsalted butter, or as needed; parchment paper; 3 (8 ounce) packages cream cheese, softened; 1 cup white sugar; 3 tablespoons all-purpose flour; 0.5 teaspoon fine salt; 0.5 teaspoon vanilla extract; 4 jumbo eggs, at room temperature; 1.25 cups heavy cream

"Burnt" Basque Cheesecake

4.7

(34)

28 Reviews

30 Photos

"Burnt" Basque cheesecake is made by baking the cheesecake in a very hot oven to deliver a beautiful, dark exterior full of bittersweet notes that complements the creamy light interior. The original recipe was developed in the 1970s, at a cafe in San Sebastian called La Vina. I adapted it to fit a standard cake pan rather than the large springform pan used in the original. I rarely post a trendy recipe while it's still trendy. But this "burnt" cheesecake method deserves the hype and is just plain easier — just remember the parchment paper.

Recipe by Chef John

Updated on March 20, 2023

Prep Time:

15 mins

Cook Time:

50 mins

Additional Time:

4 hrs 25 mins

Total Time:

5 hrs 30 mins

Servings:

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

1 tablespoon soft unsalted butter, or as needed
parchment paper
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon fine salt
½ teaspoon vanilla extract
4 jumbo eggs, at room temperature
1 ¼ cups heavy cream

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.

Dotdash Meredith Food Studios
Combine cream cheese, sugar, flour, and salt in a bowl; stir and smear together with a spatula until very smooth and creamy.

Dotdash Meredith Food Studios
Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.

Dotdash Meredith Food Studios
Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.

Dotdash Meredith Food Studios
Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes.
Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

High angle, looking at a burnt basque cheesecake, with a few sliced pulled away from the cheesecake. — Dotdash Meredith Food Studios

Chef's Notes:

Depending on the size of the roll or sheet of parchment paper you buy, you may have to overlap it.

You can use 5 large eggs if you don't have jumbo eggs, and 3/4 to 1 teaspoon kosher salt can be substituted for fine salt.

Nutrition Facts (per serving)

467	Calories
38g	Fat
25g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 467
% Daily Value *
Total Fat 38g	49%
Saturated Fat 23g	116%
Cholesterol 204mg	68%
Sodium 359mg	16%
Total Carbohydrate 25g	9%
Dietary Fiber 0g	0%
Total Sugars 20g
Protein 9g
Vitamin C 0mg	1%
Calcium 86mg	7%
Iron 1mg	8%
Potassium 137mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.