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Easy Basque Burnt Cheesecake Recipe: Creamy Center and Caramelized Top

A thick slice of creamy basque burnt cheesecake with a deeply caramelized, dark top, served on a white plate.
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Create the stunning, rustic Basque Burnt Cheesecake with this straightforward recipe. You achieve the signature creamy, velvety interior and deeply caramelized exterior without needing a water bath. This is an impressive yet simple dessert.

Ingredients

Scale
  • 1.5 lbs cream cheese, room temperature
  • 8 oz mascarpone cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 3/4 cups plus 1 tablespoon heavy cream
  • Pinch fine sea salt
  • 1 tablespoon all-purpose flour

Instructions

  1. Line a 9-inch springform pan with two large sheets of parchment paper, allowing the paper to overhang on all sides. Do not worry about neatness; the rustic look is part of this dessert.
  2. Preheat your oven to 400°F (200°C).
  3. In a large bowl, use a rubber spatula to press the room temperature cream cheese until it is smooth.
  4. Add the mascarpone and mix until just combined and smooth.
  5. Add the granulated sugar and mix until the mixture is uniform and no sugar granules remain.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next. Mix in the egg yolks.
  7. Slowly stream in the heavy cream and salt, mixing gently until the batter is smooth.
  8. Sift the flour over the batter and fold it in until just combined. Do not overmix.
  9. Pour the batter into the prepared pan.
  10. Bake at 400°F (200°C) for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the center should still wobble significantly when gently shaken.
  11. Remove the cheesecake from the oven. It will deflate as it cools. Let it cool completely on a wire rack at room temperature for at least 3 hours.
  12. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  13. Serve at room temperature for the best creamy texture. Dust with powdered sugar or serve with fresh berries if desired.

Notes

  • Use room temperature ingredients. This is key for a smooth, lump-free batter.
  • Do not use a water bath. This cheesecake relies on high heat for its signature crust.
  • For a denser texture, chill the cheesecake longer. For a more soufflé-like texture, serve closer to room temperature.
  • This recipe works well in a loaf pan for a smaller, taller version; adjust baking time as needed.

Nutrition

Find it online: https://alchemychef.com/basque-burnt-cheesecake-easy-creamy-caramelized/