Thank you for being here, my sweet-toothed friends! Today, I’m beyond excited to share one of the most indulgent desserts you’ll ever meet: Super Creamy Burnt Cheesecake. This is not your typical New York cheesecake—it’s a Basque-style wonder, famous for its caramelized, almost “burnt” top and irresistibly creamy custard-like center. Honestly, the first time I baked this, I was floored by how a dessert so rustic could taste so elegant.
If you love recipes that surprise you with both ease and elegance, this one will be your new go-to. And hey—don’t forget to subscribe to my email list so you never miss recipes like this!
Overview of Recipe Content
This burnt Basque cheesecake is all about contrasts—dark, almost bitter caramel notes on top, balanced with a silky smooth center that melts in your mouth. It’s perfect for special occasions, holidays, or whenever you want to impress without fuss.
Why you’ll love it:
- Ultra-creamy center with a custard-like bite.
- Gorgeous burnt top that looks dramatic and beautiful with zero decorating skills.
- Foolproof recipe—no water baths, no stress.
- Tastes even better the next day (if it lasts that long!).
What it tastes like:
Sweet, slightly caramelized, deeply creamy, and rich but not heavy. Imagine the lovechild of flan and cheesecake.
Ingredients you’ll need:
- 250g cream cheese
- 60g (¼ cup / 2 oz) sugar
- 5g cake flour
- 1 egg yolk
- 1 whole egg
- 150g (5.3 oz) whipping cream
Tools required:
- 6-inch springform pan (lined with parchment)
- Mixing bowl
- Hand mixer or whisk
- Rubber spatula
Substitutions & Additions:
- Swap cake flour for cornstarch if that’s what you have.
- Add a splash of vanilla extract for aroma.
- Infuse your cream with lemon zest or espresso powder for fun variations.
How to Make Super Creamy Burnt Cheesecake
- Prepare your pan. Line a 6-inch springform pan with parchment paper, making sure it comes up higher than the rim (this cheesecake rises!).
- Mix the base. In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add eggs. Mix in the yolk and the whole egg, one at a time, until fully combined.
- Add flour. Sift in the cake flour and fold it in gently.
- Whip the cream. Pour in the whipping cream and stir until smooth and velvety.
- Bake. Pour batter into the pan and bake at 200°C (390°F) for 25–30 minutes until the top is dark brown and the center jiggles slightly.
- Cool & set. Let cool completely at room temperature, then chill in the fridge for at least 4 hours before slicing.
The moment you cut into it and see that creamy center… oh, it’s pure magic!
What to Serve with Super Creamy Burnt Cheesecake
- A dusting of powdered sugar for extra elegance.
- Fresh berries or berry compote for brightness.
- A drizzle of salted caramel sauce for indulgence.
- Pair with coffee, espresso, or a glass of dessert wine.
Tips for Making It Perfect
- Use room-temperature cream cheese for the smoothest texture.
- Don’t overbake—this cheesecake is supposed to jiggle in the middle.
- Chill overnight for the best flavor and texture.
- Use parchment that rises above the pan to prevent overflow.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze slices wrapped in plastic for up to 1 month. Thaw overnight in the fridge.
- Reheat: Not recommended—this cheesecake is best cold or at room temperature.
General Information
This dessert comes from the Basque region of Spain, where it’s affectionately called “Tarta de Queso.” Unlike its American cousin, there’s no crust or water bath—just pure baked creaminess. Its rustic, burnt top has made it a darling of fine dining restaurants and Instagram feeds alike.
Frequently Asked Questions
1. Why is my cheesecake cracked?
That’s okay! Cracks are part of its rustic charm—don’t stress.
2. Can I make it gluten-free?
Yes—just swap cake flour with cornstarch.
3. Does it need a crust?
Nope! This cheesecake is crustless by tradition.
4. Can I double the recipe?
Yes—use a larger 9-inch springform pan and adjust bake time to 40–50 minutes.
Conclusion
This Super Creamy Burnt Cheesecake is proof that sometimes the simplest recipes bring the most joy. It’s bold, rustic, creamy, and oh-so-delicious. If you loved this, you might also enjoy:
Happy baking, my friends—and if you make this, please tag me on Pinterest so I can see your creations!
Nutritional Information (per slice, 6 servings)
| Calories | Fat | Saturated Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|---|
| 280 | 22g | 13g | 16g | 12g | 5g |
Super Creamy Burnt Cheesecake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Super Creamy Burnt Cheesecake is a Basque-style dessert with a caramelized top and a custard-like creamy center.
Ingredients
250g cream cheese
60g sugar
5g cake flour
1 egg yolk
1 whole egg
150g whipping cream
Instructions
1. Preheat oven to 200°C (390°F). Line a 6-inch springform pan with parchment paper.
2. Beat cream cheese and sugar until smooth.
3. Add egg yolk and whole egg, one at a time, mixing well.
4. Sift in cake flour and fold gently.
5. Stir in whipping cream until smooth.
6. Pour batter into pan and bake 25–30 minutes until top is dark brown and center jiggles.
7. Cool completely, then chill at least 4 hours before serving.
Notes
Chill overnight for best texture.
Serve with fresh berries or caramel sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
