This Basque Cheesecake recipe is light, creamy, and unbelievably delicious. The caramelized topping makes it just perfect! This dessert originates from Spain, but cheesecake lovers all over the world will enjoy it!
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What’s in this Basque Cheesecake Recipe?
This Burnt Basque cheesecake recipe is ultra-creamy, slightly sweet, and has a perfect caramelized top!
- Cream Cheese: Provides a creamy and tangy flavor, as well as a smooth and velvety texture to the cheesecake.
- Granulated Sugar: Sweetens the cheesecake and also helps to set it properly.
- Mascarpone Cheese: Adds richness and a slightly tangy flavor to the cheesecake.
- Eggs: Whole eggs plus additional egg yolks are used to give structure to the cheesecake and create a custard-like texture.
- Heavy Cream: Adds richness and creaminess to the cheesecake.
- Sour Cream: Provides a tangy flavor and helps to create a smooth and creamy texture.
- Vanilla Extract: Enhances the flavor of the cheesecake and provides a warm, sweet aroma.
- Lemon Juice: Adds a bright and tangy flavor to the cheesecake and also helps to balance out the sweetness.
- Cornstarch: Helps to thicken the cheesecake filling and prevent it from cracking.
- All-Purpose Flour: Helps to stabilize the cheesecake and give it structure, as well as a slightly denser texture.
Pro Tip: Use room temperature ingredients for the smoothest, creamiest results.
Variations on Burnt Basque Cheesecake
This cheesecake is so simple and delicious! But if you’re feeling more adventurous, try one of these unique flavor variations:
- Matcha: Add matcha powder to the cheesecake batter to give it a unique and slightly bitter flavor.
- Chocolate: Mix melted chocolate into the cheesecake batter before baking to give it a rich and decadent chocolate flavor.
- Nutella: Mix Nutella into the cheesecake batter before baking to give it a creamy and chocolatey flavor.
Basque cheesecake is a cheesecake originating from Spain that is baked at a high temperature, which caramelizes the outside, leaving the interior light and airy.
Yes! The method for baking a Basque cheesecake is much different from the low and slow method of baking a New York-style cheesecake. This method favors a faster, higher-heat bake for a lighter, less dense interior. Furthermore, the scorched exterior has a wonderfully deep, bitter caramel flavor.
Unlike creamy, dense New York-style cheesecake, Basque cheesecake is crustless with a light, souffle-like interior and a scorched, caramelized top. It favors imperfection as part of the bake, and you don’t have to worry about cracking. It’s all part of the look!
Yes! Do not skip the parchment paper. Unlike a more traditional cheesecake, a Basque cheesecake does not have a crust. Because of this, you need to line the pan to prevent the wet batter from seeping out of the springform pan before it firms up in the oven.
How to Store
Store leftover Basque cheesecake in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Freeze Basque cheesecake whole or in slices in an airtight container for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This lightly-sweet cheesecake is perfect topped with fresh berries, a dollop of whipped cream, a drizzle of caramel sauce (pictured), or a dusting of powdered sugar. It also pairs well with lemon curd, apple butter, chocolate syrup, or magic shell.
This Burnt Basque Cheesecake is like a blank slate. Once you complete the recipe for the actual cheesecake, you can add your own toppings, fruit, or sauce. Or eat just as is–it’s already amazing.
Burnt Basque Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer (or hand mixer)
Ingredients
- 32 ounces cream cheese 908 grams, room temperature (4 bricks)
- 1⅓ cups granulated sugar 267 grams
- 8 ounces mascarpone cheese 227 grams, room temperature (see note)
- 3 large eggs 150 grams, room temperature
- 3 egg yolks 42 grams, room temperature
- 1⅓ cups heavy cream 303 grams, room temperature
- ½ cup sour cream 114 grams, room temperature (see note)
- 2 teaspoons pure vanilla extract 8 grams
- 1 teaspoon lemon juice 5 grams (see note)
- 3½ tablespoons cornstarch 26 grams
- 2 tablespoons all-purpose flour 15 grams
Instructions
- Preheat oven to 425°F. Line a 9-inch springform pan with enough parchment to hang 2 inches over the sides of the pan. Set aside.
- To make the cheesecake batter, start by placing the cream cheese, sugar, and mascarpone cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes. Scrape the sides of the bowl down intermittently to ensure everything is well incorporated.32 ounces cream cheese, 1⅓ cups granulated sugar, 8 ounces mascarpone cheese
- Add the eggs and beat together for 30 seconds.3 large eggs, 3 egg yolks
- Add the heavy cream, sour cream, vanilla, and lemon juice and mix until incorporated.1⅓ cups heavy cream, ½ cup sour cream, 2 teaspoons pure vanilla extract, 1 teaspoon lemon juice
- Lastly, add the cornstarch and flour and mix just until combined.3½ tablespoons cornstarch, 2 tablespoons all-purpose flour
- Pour the cheesecake batter into the parchment-lined pan and smooth out.
- Place the pan into the oven to bake for 45 minutes.
- Once baked, turn the broiler on and broil for 30 seconds or until the top is dark brown but not black. Remove from the oven and place onto a cooling rack to cool completely.
- Once cooled, cover and place in the fridge to chill for at least 8 hours. Once chilled, release the springform and unmold to serve.
Video
Becky’s Tips
- Mascarpone: 8 ounces of cream cheese may be used instead; however, it will slightly alter the texture.
- Sour Cream: Plain or Greek yogurt may be used instead with a slight flavor difference as the consequence.
- Lemon Juice: Lime juice may be used instead
- Use room temperature ingredients for best results.
- Be sure to scrape the bowl down several times while making the cheesecake batter, especially at the beginning before too many ingredients are added to the batter. Doing so ensures that no clumps of cream cheese remain at the end. If clumps do remain, simply press them against the side of the bowl with a rubber or wooden spatula to ensure they are dispersed.
- Do not skip lining the pan with parchment, as the overhang keeps the cheesecake from overflowing when baking.
- Be sure to chill the cheesecake for several hours before unmolding. This helps the middle to set properly and the flavors to develop. It will still be soft and jiggly prior to chilling.
- Serve with homemade caramel sauce (click for recipe).
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
