The Burnt Basque Cheesecake is one of the simplest and most elegant desserts you can make. Originally from the Basque Country, this cake stands out for its caramelized, slightly burnt surface and its incredibly creamy, almost mousse-like center. Unlike traditional cheesecakes, it has no cookie crust and can be prepared in just a few minutes. It’s perfect for a refined dessert, a special occasion, or impressing your guests with minimal effort.

In this article, you’ll find the complete recipe, ingredients, detailed steps, tips for achieving the perfect texture, and storage advice.

Ingredients

For a round 20–22 cm pan or a rectangular loaf pan (like in the photo):

• 500 g cream cheese (Philadelphia-type), at room temperature

• 200 g sugar

• 4 large eggs

• 250 ml heavy cream (30–35% fat)

• 1 tbsp flour (optional, but helps stabilize the texture)

• 1 tsp vanilla extract

• A pinch of salt

Necessary Equipment

• One 20–22 cm pan

• Parchment paper

• A medium or large bowl

• A whisk or electric mixer

• A spatula

Preparation Steps

see continuation on next page