Basque Burnt Cheesecake

Basque Burnt Cheesecake 

What a lovely day! And winter vacation is finally here.. Moms can relate to the free bird feeling at least for 2 weeks. 😁😁

Since it's the season of joy and happiness, this Basque Burnt Cheesecake also known as the San Sébastien Cheesecake is all you need to celebrate. The cheesecake is said to have originated in San Sébastien, Spain, from which the name is derived. Super easy recipe with just a few steps to keep in mind. It is basically a crustless cheesecake that is baked in a high temperature which gives you a vanilla custard like filling with a caramelized-almost-burnt exterior. The ingredients are simple, so is the process but the flavors from the baked result are so good. Even though my favorite has always been, my good ol' No Bake Blueberry Cheesecake. TAP HERE to check out the easy peesy recipe. The Basque Burnt Cheesecake is no lower, it is just a little different texture and flavor wise. 

You may use fruits, chocolate, caramel etc to top up, which helps to bring out its flavors. It is basically a blank canvas that you may enjoy as it is or add your favorite toppings to help bring out its flavors. I loved to have it with fresh berries like strawberries and Blueberries. I felt the freshness and tartness from the berries helped to bring in a different flavor dimension to the custard like rich cheese cake.

Unlike your basic cheesecake, you don't have to chill them to set. It is like a cheeecake that isn't sturdy but the outer caramelization acts as a mould for the custard like filling. The flavor and texture differed once chilled and otherwise. I like it more without chilling. It all depends on you. 😁

Also what sets this cheesecake apart is that, the bitterness of the burnt exterior and the sweetness from the creamy filling mixed together brings in magic!

The method of preparation is also quite different. As this is a crustless cheesecake, you need to make sure you use a good quality baking paper and two layers of the same, to protect the cheesecake from burning quickly and to help slide the cheesecake from the pan easily.

Coat the pan with butter and place your Parchment paper that is 2 inch more than your pan, as the cheesecake rises and puffs up a bit. Also try to use pure vanilla extract if possible for better results. 

This is a cheesecake where you can never go wrong! The worst that can happen is burn a cheesecake, well, this is a burnt cheesecake for a reason.😜 The ingredients are so simple and easily available. No water bath, just mix the ingredients, pour into a baking paper lined pan and bake. Done! Now is there an excuse to not try the easy peesy recipe? 😍

Basically this is the best cake to gift, share or celebrate any occasion if you have some cream cheese in your fridge readily available! ❤️ No frosting, no setting, only burning🤓

Let's get started! 

Ingredients :

  • 400 gms Cream Cheese, at room temperature *
  • 1/2 cup granulated sugar
  • 1 cup Whipping cream/ thick cream, cold
  • 3 eggs
  • 1 tsp Vanilla Extract 
  • A little less than 1/4 cup Patent flour /All purpose flour (around 3 tbsp) 
  • A pinch of salt to balance


  1. Preheat your oven to 200°C. 
  2. Grease your 7 inch cake pan with butter and line using a baking paper at least 2 inches wider than your pan size, so that your baking paper protrudes at least 2 inches outside the pan, as the cheesecake might puff up while baking. 

  3. Repeat process with a second baking paper and make sure to tuck in the baking paper properly. 
  4. Into a large bowl add in your room temperature cream cheese and beat using a stand mixer or a hand held electric mixer on medium for a minute or two until the cheese is smooth and creamy. 

  5. Next add your sugar and whisk until completely dissolved. 
  6. Now add in your eggs one at a time and scrape the sides of the bowl as you go. 

  7. Next add in your heavy cream/ Whipping cream/thick cream and vanilla extract and whisk until combined for around 30 seconds. 

  8. Slowly sift the flour into the batter and fold in gently using a spatula. Do not over mix, small lumps are totally fine. 

  9. Finally, pour your cheesecake batter to your prepared pan. 

  10. Now place your pan with cheesecake into your preheated oven and bake for around 40-45 minutes. Keep an eye after around 40 minutes, as the cheesecake happens to rise and fluff eventually. Even though there is no worries that the cake would burn, as it is meant to be burnt, but you want a slight jiggle to your cheesecake and the top has to be burnt completely. That is when you know your basque burnt cheesecake is done. 
  11. Let it cool to room temperature for about an hour and remove from the pan. Slice and enjoy with fresh fruits/whipped cream etc**
  12. Bon appétit! 

  • If using a larger pan size, you might have to increase the cream cheese and the amount of sugar, as you don't want a flat cheesecake. 
  • *I used Pinar Cream Cheese Tub you may use puck cream cheese tub etc (basically Unsalted cream cheese) 
  • **Serving Suggestions: You may use fresh fruits, chocolate, caramel, whipped cream etc to top up which helps to bring out its flavors.
  • You may store the cheesecake in your fridge for upto 3 days.
  • I preferred it at room temperature.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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