Burnt Basque Cheesecake

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Introducing the amazing Basque cheesecake with its irresistibly creamy interior and a delightful caramelized crust – just the way it’s meant to be!

Burnt Basque Cheesecake

Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Servings 10


  • 32 ounces of Philadelphia cream cheese that’s 4 blocks of 8 ounces each, or 905 grams
  • 6 large eggs
  • 1 and 1/3 cups of granulated sugar about 290 grams
  • 2 and 1/2 tablespoons of cornstarch 22 grams
  • 1 and 1/2 cups of heavy cream 360 grams
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla bean paste

And for the optional chocolate ganache (enough for one large slice):

  • 20 grams of milk or semi-sweet chocolate
  • 20 grams of heavy cream


  • Bring all your ingredients to room temperature by taking them out of the fridge at least an hour before you start.
  • Preheat the oven to 410°F (conventional, bottom heating).
  • Prepare an 8×3″ cake pan: butter the bottom and line it with at least 2 large parchment sheets. Make sure to let the parchment paper rise above the edge of the cake pan in all directions to contain the rising cheesecake.
  • In a stand mixer, cream the cream cheese for 2-3 minutes until it’s creamy. Scrape the edges and bottom of the bowl to make sure there are no lumps.
  • Add the sugar and mix for another 2-3 minutes until the sugar dissolves. Scrape the bowl and mix for another 30 seconds.
  • Break the eggs into a separate bowl. Add the eggs one at a time while mixing at medium speed until each egg is incorporated. Don’t overmix.
  • Add the heavy cream, vanilla, and salt, and mix for 30 seconds.
  • Sift in the cornstarch and mix for 30-60 seconds until all the ingredients are incorporated.
  • Pour the batter into the prepared cake pan. Tap it on the counter a few times to make sure the batter flows into all the creases of the parchment paper.
  • Place the pan in the middle rack of the preheated oven and bake for about 55 minutes (check for doneness around 50 minutes). In the last 3-4 minutes, turn on the broiler to give the top of the cheesecake a deep golden crust. If you prefer a fully set cheesecake, bake for 60 minutes.
  • Remove from the oven – the cheesecake will be quite wobbly. Let it rest at room temperature for just 5 minutes, then transfer it to the fridge immediately.
  • Allow the cheesecake to cool overnight in the fridge. Serve it cold straight from the fridge.

If you’re feeling fancy with chocolate ganache:

  • Prepare the ganache by pouring hot cream over the chopped chocolate, waiting 5 minutes, and mixing until a shiny ganache is formed.
  • Pour it over the cheesecake slice while still warm. Enjoy!

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