Creamy Basque Cheesecake Recipe | Easy Burnt Cheesecake

Listen to me! If you are tired of those dry, overbaked cheesecakes that taste like cardboard, you need this stunning Creamy Basque Cheesecake Recipe right now. This is not your average New York style; it is rustic, charred, and absolutely molten in the center. It is pure culinary perfection. To elevate your dessert game even further, imagine pairing a slice of this burnt beauty with a vibrant Matcha Latte to cut through that rich, velvety cream cheese. This Creamy Basque Cheesecake Recipe is about bold flavors and effortless technique. Stop making excuses, get your ingredients ready, and let us get to work!

Ingredients for Creamy Basque Cheesecake Recipe

• Unsalted butter (for greasing the pan)
• 2 lbs (approx. 900g) Cream cheese, room temperature (4 standard 8-oz blocks)
• 1 ½ cups (300g) Granulated sugar
• 6 Large eggs, room temperature
• 2 cups (480ml) Heavy cream
• 1 tsp Kosher salt
• 1 tsp Vanilla extract
• ⅓ cup (45g) All-purpose flour

Instructions to prepare Creamy Basque Cheesecake Recipe

1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Butter a 9-inch springform pan. Line it with two overlapping sheets of parchment paper, making sure the paper extends at least 2 inches above the rim of the pan on all sides. The pleats and creases in the paper are normal and give the cake its rustic look.
2. Cream the Cheese and Sugar: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese and sugar on medium-high speed until the mixture is very smooth and the sugar has completely dissolved (about 2–3 minutes). Scrape down the sides of the bowl.
3. Incorporate the Eggs: With the mixer on medium speed, add the eggs one at a time, beating for about 15 seconds after each addition to ensure they are fully incorporated before adding the next.
4. Add Liquids: Reduce the mixer speed to medium-low. Gradually pour in the heavy cream, salt, and vanilla extract. Beat until just combined and smooth.
5. Fold in the Flour: Turn off the mixer. Sift the flour over the batter. Use the mixer on the lowest speed or a spatula to gently fold in the flour until no streaks remain. Do not overmix.
6. Bake: Pour the batter into the prepared pan. Bake for 60–65 minutes. The cheesecake is done when the top is deeply browned (even blackened in spots) and the cake is still very jiggly in the center when shaken. It will look like it is about to overflow, but it will sink as it cools.
7. Cool and Serve: Transfer the pan to a wire rack and let it cool completely in the pan. The cheesecake will collapse significantly, creating the traditional cratered look. For the best texture, serve at room temperature or slightly chilled. Carefully peel away the parchment paper before slicing.

Creamy Basque Cheesecake Recipe Details

Prep Time: PT15M
Cook Time: PT1H5M
Total Time: PT1H20M
Servings: 12

Expert Tips

Substitutions for Creamy Basque Cheesecake Recipe

If you want to keep this gluten-free, substitute the all-purpose flour for a high-quality gluten-free 1-to-1 baking blend or even cornstarch. For a deeper, more caramel-like flavor, you can swap a portion of the granulated sugar for light brown sugar, though it may slightly alter the iconic texture.

Errors to Avoid with Creamy Basque Cheesecake Recipe

Do not use cold ingredients! If your cream cheese is cold, you will end up with a lumpy, disastrous mess. Also, do not be afraid of the "burnt" top. If you pull it out too early because you are scared of the color, you will lose the signature bitter-sweet contrast that makes this recipe legendary.

Alternative Cooking of Creamy Basque Cheesecake Recipe

While the oven is king, you can make a smaller version in an air fryer at 375°F (190°C) for about 20-25 minutes. Just ensure the parchment paper is weighed down by the batter so it does not fly into the heating element. You can also use a 6-inch pan for a taller, even gooier result, adjusting the bake time accordingly.

Frequently Asked Questions about Creamy Basque Cheesecake Recipe

Q1: Why is the center of my cheesecake so jiggly?

That jiggle is exactly what you want! A Basque cheesecake is supposed to have a custard-like, almost molten center. If it is firm when you take it out of the oven, you have overcooked it, and you have lost the magic of the texture.

Q2: Do I really need to use two sheets of parchment paper?

Yes! The double layer ensures that the batter does not leak out and provides the necessary structure as the cake rises high like a soufflé before collapsing. Those messy pleats are what give the cheesecake its gorgeous, rustic edges.

Q3: Can I use low-fat cream cheese for this recipe?

Absolutely not! Don't you dare ruin this masterpiece with low-fat substitutes. This recipe relies on the high fat content of full-fat cream cheese and heavy cream to achieve that luxurious, velvety mouthfeel. Use the real stuff or don't make it at all!