Basque Cheesecake is that dessert you see everywhere lately, but nobody in my family had ever tried it. I mean, how many times have you scrolled social media, seen something crazy-good looking, and wondered if it’s worth the hype? That’s exactly what pulled me in. Plus, my cousin raved about how simple the process was on this post about the best easy desserts, which I just had to test out myself. 
What is a Basque Cheesecake?
Alright, let’s get this out of the way. Basque Cheesecake is totally unlike your standard New York style. Think rustic, creamy… with a dark, caramelized top that looks like someone made a happy mistake. You want those burnt edges! No crust at all, which sounded odd to me, too, until that first bite blew me away.
It’s one of those desserts that’s meant to look imperfect… so if you’re a bit clumsy in the kitchen (totally me), this will still work out. Heck, I’d say the messier, the better here. All you really need are some basic ingredients and a bit of boldness to bake it at high heat. Usually, the result is silky custard inside, with a strong caramel note up top.
Funny enough, mine crackled on top but my kid claimed it was “fancy.” Good save, right? 
How to make Basque Cheesecake
Trust me, if I can do this, so can you. Don’t overthink it, okay? Grab full-fat cream cheese (no shortcuts here), sugar, eggs, a splash of cream, and flour. That’s basically it.
First, let your cream cheese sit out until soft. I usually forget and have to zap it in the microwave — not ideal, but it works. Then, beat the cream cheese with sugar until smooth (lumps are enemies). Whisk in eggs, one at a time, just until it looks uniform.
Add the cream and a spoonful of flour. Beat again. Dump that gooey goodness into your pan (prep that, I’ll get to it) and bake. The magic is in baking it HOT, so don’t freak if you see the top getting super brown. That’s what you want! I swear, I always peek through the oven door because I’m nervous, but just trust the process.
Every single time, my house smells like a five-star restaurant bedazzled with vanilla clouds. And no, you don’t even really need a mixer (a whisk and strong arms will do in a pinch). 
Prepping your pan for burnt cheesecake
Okay — this part was a bit awkward for me at first. You want to line your cake pan with parchment, and let it overhang on all sides so you get those iconic ruffly edges. Don’t be stingy with the paper. I crumple mine first so it fits better.
I once tried skipping the parchment, thinking “eh, it’ll be fine.” Huge disaster. It stuck like glue — not fun. So trust me, use plenty. You don’t have to grease the pan either (mine just slides right out if I use enough paper).
The parchment also helps create those signature burnt corners. Probably my favorite bites, honestly. If you need a visual, check out this video tutorial — seeing is believing.
Serving your Basque burnt cheesecake
Best part? This cheesecake doesn’t need much. Here’s what I usually do for serving:
- Let it cool almost completely. Warm is nice, but it’s easier to slice cold.
- Dust with a little powdered sugar if you want to feel fancy.
- Berries or cherries on the side? Sure, but not required.
- A strong coffee or espresso — yes, yes, yes.
This dessert is perfect for Sunday family dinners or just impressing a friend who swears cheesecake is “boring.” Oh, and leftovers? They get even better after a night in the fridge. Bonus points for that!
Recipe notes
If you’re anything like me, you’ll want to tweak. A couple quick things I learned: Don’t skip the full-fat cream cheese — once I used the lighter stuff, and it wasn’t worth saving calories.
Also, keep an eye out near the end of baking. Ovens can be weird. The middle should wobble a little bit. If it jiggles, you’re golden. Mine’s been under-baked and over-baked, and honestly, still delicious both ways. If you live somewhere super humid, the top might not get as burnt but don’t panic.
You can keep it covered in the fridge for up to three days. I once forgot a slice in the back for a week (oops), and it was still edible… not at its best, but not a total loss.
| Ingredient | Amount |
| Cream Cheese | 2 blocks (16 oz) |
| Sugar | 3/4 cup |
| Eggs | 3 large |
| Heavy Cream | 1 cup |
| Flour | 2 tbsp |
“Made this with my kids — turned out incredible, and I’m not a baker at all. Everyone asked for seconds! Bonus that it looked so cool with the burnt edges.”
My best friend Sarah said, “For someone who always burns cookies, this is the one dessert where burning is a win. So good!”
Common Questions
Q: Can I really just use any pan?
A: You can, but use parchment and choose one that’s not too big or it’ll come out too flat. If you’ve got a springform, even better.
Q: How do I stop the cheesecake from overcooking?
A: Just look for a wobbly center. It’ll firm up as it cools! Don’t panic if it looks underdone — that’s key.
Q: My cheesecake cracked. Did I ruin it?
A: No way! The cracks add character. It’s supposed to be a little wild looking.
Q: Can I freeze leftovers?
A: Surprisingly, yes. Cut into slices, wrap well, and freeze. Thaw in the fridge. The texture changes slightly, but still super tasty.
Q: I don’t have heavy cream. Can I use milk?
A: I’ve tried it. It’ll work, but not as creamy and luscious. Definitely worth getting the cream if you can.
Give this burnt beauty a go!
Okay, if you’ve read this far, it means you’re at least cheesecake curious. Basque Cheesecake is not just easy, it’s a total show-off dessert — all those caramelized edges, a silky middle, basically foolproof. If you want even more pro tips or alternative methods, check out the Basque Cheesecake – RecipeTin Eats or the classic take over at Basque Cheesecake Recipe | Bon Appétit. Both of these are lifesavers for troubleshooting the little stuff, for sure. Try it for your next dinner and see just how impressed your people act (mine won’t stop asking about it). Seriously, get baking — you’ll be glad you did! 
Basque Cheesecake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rustic, creamy cheesecake with a dark, caramelized top and no crust, perfect for impressing guests.
Ingredients
- 2 blocks (16 oz) Cream Cheese
- 3/4 cup Sugar
- 3 large Eggs
- 1 cup Heavy Cream
- 2 tbsp Flour
Instructions
- Let the cream cheese sit out until soft.
- Beat the cream cheese with sugar until smooth.
- Whisk in eggs, one at a time, until uniform.
- Add the cream and flour; beat again.
- Line your cake pan with parchment paper, ensuring it overhangs for easy removal.
- Pour the mixture into the prepared pan and bake at high heat until the top is burnt and the middle is slightly wobbly.
- Cool almost completely before slicing.
- Optionally, dust with powdered sugar and serve with berries or cherries.
Notes
Use full-fat cream cheese for the best results. The cheesecake is meant to look imperfect and may crack, which adds character. Store in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 130mg