Basque Cheesecake

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If you want to make cheesecake but are intimidated by the tricky New York style, try this Burnt Basque Cheesecake. There’s no need to worry about water baths or slow cooling because, unlike New York cheesecake, Basque cheesecake is intentionally burnt and cracked. It’s the easiest cheesecake you can make!

Basque cheesecake has a creamy center like a classic cheesecake, but it’s slightly burnt on top. To get that classic burnt look and taste, it’s baked quickly at a higher heat. If you’re looking for a cheesecake that requires only a little patience, Basque cheesecakes are perfect. They’re easy to make, delicious, and one of our favorite cheesecake variations.

Basque Cheesecake

Prep Time 20 minutes
Cook Time 1 hour
Cooling 5 hours
Course Dessert


  • – 32 oz cream cheese room temperature
  • – 1.5 cups granulated sugar
  • – 1 teaspoon salt
  • – 2 cups heavy cream
  • – 3 tablespoons flour
  • – 5 whole eggs plus 2 additional yolks
  • – 1 tablespoon vanilla bean paste


  • Preheat your oven to 400°F.
  • In a stand mixer or with a hand mixer on medium speed, beat together the cream cheese and sugar until smooth, about 1 minute.
  • In a separate medium bowl, whisk together the flour and heavy cream until smooth. Pour this into the cream cheese mixture and beat on medium until smooth.
  • Add the eggs one at a time, then add the vanilla, beating until smooth each time.
  • Line a 9-inch springform pan with parchment paper. Pour the batter into the lined pan.
  • Bake for about 55 minutes until the cheesecake has a slight jiggle in the middle.
  • Let it cool at room temperature for 1 hour, then place it in the fridge to cool for at least 4 hours or overnight.

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