The Burnt Basque Cheesecake is one of the simplest and most elegant desserts to make. Originating from the Basque Country, this cake is distinguished by its caramelized, slightly burnt surface and its incredibly creamy, almost mousse-like center. Unlike traditional cheesecakes, it doesn’t have a biscuit base and is prepared in just a few minutes. Ideal for a sophisticated dessert, a special occasion, or for effortlessly impressing your guests.
In this article, you will find the complete recipe, ingredients, detailed steps, tips for achieving the perfect texture, as well as storage advice.
Ingredients
For a 20–22 cm round tin or a rectangular (loaf) tin as pictured:
500g of Philadelphia-type cream cheese, at room temperature
200 g of sugar
4 large eggs
250 ml of full-fat liquid cream (30–35% fat)
1 tablespoon of flour (optional but stabilizes the texture)
1 tsp vanilla extract
1 pinch of salt
Necessary utensils
A 20–22 cm mold
Baking paper
A medium or large bowl
A whisk or electric mixer
Spatula
