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Basque Burnt Cheesecake

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Authentic Basque Burnt Cheesecake featuring a deeply caramelized, scorched crust and a luxuriously smooth, melt-in-your-mouth custardy molten center. Made with rich cream cheese, heavy cream, and farm eggs for the ultimate San Sebastian dessert experience.

Ingredients

Scale
  • 2 pounds (900g / four 8-oz blocks) full-fat cream cheese, completely softened to room temperature
  • 1 1/2 cups (300g) granulated white sugar
  • 6 large Grade-A eggs, room temperature
  • 2 cups (480ml) heavy whipping cream (minimum 36% milkfat), room temperature
  • 1 tablespoon pure vanilla bean paste or high-grade vanilla extract
  • 1 teaspoon fine sea salt (balances rich sweetness)
  • 1/3 cup (40g) all-purpose flour or cornstarch, thoroughly sifted
  • Unsalted butter, for greasing the springform pan
  • 2 large sheets of unbleached parchment paper, for lining the pan

Instructions

  1. Oven & Pan Preparation: Position an oven rack in the center position and preheat your oven to 400°F (200°C) with convection fan, or 425°F (220°C) standard conventional bake. Lightly grease a 9-inch or 10-inch round springform cake pan with butter. Press one large sheet of parchment paper down into the pan, allowing the excess to pleat and rise at least 2 inches above the rim. Press a second sheet perpendicular to the first to create double rustic coverage.
  2. Beat Cream Cheese & Sugar: In a large stand mixer bowl fitted with the paddle attachment (or using an electric hand mixer on medium-low speed), beat the softened cream cheese and granulated sugar together for 3 to 4 minutes until perfectly smooth, glossy, and lump-free. Scrape down the sides and bottom of the bowl frequently.
  3. Incorporate Eggs Individually: With the mixer running on low speed, add the room temperature eggs one at a time, mixing just until each yolk is fully emulsified before adding the next. This prevents aerating the batter with unwanted large air pockets.
  4. Stream in Heavy Cream, Vanilla & Salt: Pour in the heavy cream in a steady, slow stream while mixing on low speed. Add the vanilla bean paste and fine sea salt, blending until fully homogeneous and silky.
  5. Sift in Flour: Sift the all-purpose flour directly over the batter. Gently fold with a flexible silicone spatula from the bottom up until no dry pockets remain. Pour the batter through a fine-mesh sieve directly into the prepared parchment-lined pan to remove any stray micro-bubbles.
  6. High-Heat Baking: Transfer the pan to the preheated oven. Bake for 50 to 55 minutes until the top develops a deep, glossy mahogany-brown caramelized crust with blistered edges, while the center retains a dramatic, custard-like wobble when the pan is gently nudged.
  7. Cooling & Setting: Remove the cheesecake from the oven and set it on a wire cooling rack. The puffed crown will slowly settle and wrinkle. Allow it to cool completely in the pan at room temperature for at least 3 to 4 hours. For an ultra-molten center, slice and serve at cool room temperature; for clean bakery slices, chill in the refrigerator for at least 4 hours.

Notes

Ensure all dairy and egg ingredients are strictly at room temperature before mixing to prevent curdling or stubborn lumps. The iconic scorched top provides rich toffee, caramel, and crème brûlée flavor notes without any acrid bitterness.

Find it online: https://sccrim.com/basque-burnt-cheesecake-recipe/