Meet the Basque Burnt Cheesecake of your dreams – no crust, no fuss with that rich caramelised goodness that melts in your mouth. Each bite is guaranteed to be nicely creamy with a deep, toasted flavour and an amazing jiggle!

While I am a huge fan of traditional cheesecakes, I must say the Basque Burnt Cheesecake has a special place in my palette, especially for how fuss free it is to make these!

Here are some essential tips and tricks that you will find especially useful in making this rustic Basque Burnt Cheesecake:

  1. An electric hand whisk
    This will save lots of elbow grease especially when it comes to loosening the cream cheese, and in helping to ensure that the ingredients are well and evenly distributed. While a handheld whisk works just as well, I would like to save my elbows for another day!
  2. Excellent quality cream cheese
    If you can only splurge on one ingredient here, it got to be the cream cheese! Pick one that is your favourite. A high quality cream cheese should be creamy, smooth with a mild, noticeable tang – making it the perfect candidate for an amazing Basque Burnt Cheesecake.
  3. Tap, tap, tap!
    Always be mindful of trapping excessive air bubbles during the whisking process, and make sure to tap away to dislodge excessive air bubbles before baking. If there are trapped air bubbles, they will appear as many tiny holes, or possibly even a large hole, when you slice into the cheesecake.

Otherwise, this recipe is rather straightforward especially if you’re able to nail the techniques as explained in (1) and (3).

Also, go creative and all-out in the way you would want to serve your Basque Burnt Cheesecake. Be it with berries and a jam glaze, or with a drizzle of lemon glaze, this is absolutely amazing and you can go for it!

Without further ado, here’s the recipe. As usual, feel free to ask me if you’ve any questions!

Basque Burnt Cheesecake Recipe
by Javier Tan April-26-2025

Meet the Basque Burnt Cheesecake of your dreams – no crust and no fuss with caramelised, creamy goodness in each bite. Simply addictive!

Ingredients

  • 1 and 1/3 Cup or 330g of Cream Cheese, softened at room temp
  • 1/2 Cup + 1 Tbsp or 120g of White Sugar
  • 1 Tbsp + 1 Tsp or 20g of All-Purpose / Plain Flour
  • 2/3 Cup or 160g of Whipping Cream
  • 1 Tsp or 5ml Vanilal Essence
  • 3 Large Eggs

Instructions

  1. Beat the softened cream cheese for a couple of minutes to loosen before creaming with the white sugar.
  2. Then, whisk in the flour and whipping cream (in two batches) until smooth and silky (there shouldn’t be any clumps at this stage!).
  3. Next, whisk in the vanilla and 3 eggs (also in 2 batches). The final texture should be thick and runny.
  4. Pre-heat your oven to 200C, and line your 6 inch baking tray with two pieces of parchment paper in a “X” fashion, folding in the overhangs.
  5. Pour in the batter and tap to dislodge excessive air bubbles.
  6. Bake until nicely golden brown, approximately 45 – 52 minutes. If you would like it to be more jiggly, go towards 45 mins. Finally, standby a piece of aluminium foil too to cover the top in case the top burns too much.
  7. Remove from oven and let cool completely, approximately 1 – 2 hours. The cheesecake will deflate a little here, and it’s normal.
  8. Serve and enjoy! Do chill the Basque Burnt Cheesecake thereafter!

Details

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Total time: 2 hours
  • Yield: 1 Rustic Basque Burnt Cheesecake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to a week, and stable at room temperature if taken out for 12 – 16 hours.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan