This Basque-style burnt cheesecake is ultra creamy on the inside with a caramelized, slightly bitter top that contrasts beautifully with the richness. It’s baked at high heat for a rustic, crackly look and served with fresh blueberries and raspberries for the perfect elegant finish.

Why You’ll Love This Recipe

Basque burnt cheesecake stands out for its rich, custard-like texture and deeply golden exterior. Unlike traditional cheesecakes, it doesn’t require a crust or water bath, making it easier to prepare while still delivering an incredibly sophisticated dessert. The addition of fresh berries enhances the flavor with a burst of tartness and color, making it ideal for special occasions or dinner parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups cream cheese (room temperature)
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Fresh blueberries and raspberries, for topping

Directions

1. Preheat the oven to 425°F (220°C). Line an 8-inch springform pan with parchment paper, allowing it to overhang slightly.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salt.
4. Pour in the heavy cream and continue mixing until fully incorporated.
5. Sift in the flour and mix just until no lumps remain.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45–50 minutes, or until the top is deeply browned and the center is still slightly jiggly.
8. Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
9. Serve chilled with fresh blueberries and raspberries on top.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 50 minutes
Chill time: 4 hours (minimum)
Total time: 5 hours 5 minutes

Variations

• Chocolate version: Add 1/4 cup cocoa powder and reduce the flour slightly for a chocolate twist.
• Citrus flavor: Mix in 1 tablespoon of lemon or orange zest for a bright, citrusy aroma.
• Mini cheesecakes: Use a muffin tin lined with parchment cups and bake for 20–25 minutes for individual portions.
• Berry swirl: Add a swirl of raspberry or blueberry puree into the batter before baking.
• Gluten-free: Replace all-purpose flour with almond flour or a gluten-free blend.

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheating: This cheesecake is best served chilled or at room temperature. It is not recommended to reheat.

FAQs

What makes Basque burnt cheesecake different from traditional cheesecake?

Basque cheesecake is baked at a higher temperature, creating a burnt, caramelized top and a creamy, custard-like center. It also doesn’t use a crust.

Why is the top of the cheesecake burnt?

The high baking temperature causes the top to caramelize and darken, adding a slightly bitter contrast that enhances the overall flavor.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and richness, but low-fat can be used in a pinch, though the result may be less creamy.

How do I know when it’s done baking?

The cheesecake should be deeply golden on top and slightly jiggly in the center. It will set further as it cools.

Why do I need to use parchment paper?

Parchment prevents sticking and makes it easier to lift the cheesecake out of the pan. The overhang also gives it its signature rustic edges.

Can I make this ahead of time?

Yes, this cheesecake is perfect for making ahead. It needs to chill for several hours or overnight to fully set.

Can I use frozen berries?

Fresh berries are ideal for texture and appearance, but thawed frozen berries can be used as a topping or made into a compote.

What size pan should I use?

An 8-inch springform pan is ideal for this recipe. A 9-inch pan can also be used, though the cake will be slightly thinner and may bake faster.

Do I need a water bath?

No, a water bath is not needed. The burnt cheesecake is designed to bake at a high temperature without one.

Can I add a crust?

Traditionally, Basque burnt cheesecake is crustless, but you may add a simple cookie or graham cracker crust if desired.

Conclusion

Basque Burnt Cheesecake with Fresh Berries is an effortlessly elegant dessert with a luxurious texture and bold flavor. Its caramelized top and creamy center make it distinct from other cheesecakes, and it’s simple to prepare with no special tools or techniques required. Whether for a dinner party or a weekend treat, this cheesecake is sure to impress with every slice.

Basque Burnt Cheesecake with Fresh Berries

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

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Description

This Basque-style burnt cheesecake is ultra creamy on the inside with a caramelized, slightly bitter top that contrasts beautifully with the richness. It’s baked at high heat for a rustic, crackly look and served with fresh blueberries and raspberries for the perfect elegant finish.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups cream cheese (room temperature)
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Fresh blueberries and raspberries, for topping

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Instructions

1. Preheat oven to 425°F (220°C). Line an 8-inch springform pan with parchment paper, allowing it to overhang slightly.
2. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and salt.
4. Add heavy cream and continue mixing until well combined.
5. Sift in the flour and mix until no lumps remain.
6. Pour the batter into the prepared pan and bake for 45–50 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
7. Remove from oven and let cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight.
8. Serve with a handful of fresh berries on top.

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Notes

• Do not overbake; the center should still have a jiggle when done.
• Use room temperature ingredients for the best texture.
• Chill thoroughly before serving for clean slices.

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Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 18g
• Sodium: 180mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 135mg