You're viewing a recipe from the Savora community. Save it to your free digital cookbook.
Try SavoraClassic Basque Burnt Cheesecake
Discover the rustic charm of a Classic Basque Burnt Cheesecake, a delightful crustless dessert hailing from San Sebastián, Spain. This cheesecake boasts a dramatically caramelized, almost blackened exterior that gives way to an incredibly rich, creamy, and custard-like interior, barely set in the center. Its signature crackled dark brown top is achieved by baking at very high heat for a short time, creating a unique texture without the need for a crust or water bath. Best served at room temperature to fully appreciate its luxurious texture.
Ingredients
- (4 blocks), softened Cream cheese32 oz
- Granulated sugar1 1/2 cups
- eggs5 Large
- Heavy cream2 cups
- All-purpose flour1 tablespoon
Like this recipe?
Get more just like it with the Savora app. Import your favorite recipes from the web. Create with AI. Organize and meal plan. All in one simple app.
Learn MoreMethod
Preheat your oven to a scorching 425°F (220°C). Line a 9-inch springform pan with two sheets of parchment paper, making sure the paper extends several inches above the rim of the pan. For an easier fit, crumple the parchment paper first, then smooth it into the pan.
In a large bowl, using an electric mixer or stand mixer, beat the softened cream cheese and granulated sugar together until the mixture is wonderfully smooth and creamy, with no lumps.
Add the eggs one at a time, beating well after each addition until just combined. Be careful not to overmix, as we want to keep the texture dense and custardy.
Gradually pour in the heavy cream, mixing on low speed until it's fully incorporated and the batter is silky smooth.
Sift in the all-purpose flour and mix on low speed until just combined. Again, avoid overmixing; too much air can lead to cracks in your beautiful cheesecake.
Pour the luscious cheesecake batter into your prepared springform pan.
Bake for 50-60 minutes, or until the top is deeply caramelized, almost blackened, and the edges are set, but the center is still very jiggly when gently shaken. This high heat is the secret to its signature 'burnt' exterior!
Remove the cheesecake from the oven and let it cool completely at room temperature. Don't worry if it deflates a bit as it cools; that's perfectly normal and part of its rustic charm.
Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and develop its rich flavor.
When you're ready to serve, remove the cheesecake from the refrigerator and let it come to room temperature for about 30-60 minutes. This brings out the best texture and flavor. Slice and enjoy every creamy bite!
More from the Savora community
Why home cooks love Savora
AI Recipe Generator
Turn ingredients into dinner in seconds. Tell Savora what you're craving and get a personalized recipe instantly.
Your Digital Cookbook
Import, scan, or save recipes from anywhere. Keep everything organized in one beautiful, searchable place.
Meal Planning
Plan your whole week, then let Savora build your shopping list automatically. Less planning, more cooking.
“This app makes meal planning so much easier. I love how quickly I can find new recipes that I would never have thought of before.”
Mara M.
Willoughby Hills, Ohio
Start cooking smarter today
Create your free digital cookbook. Save recipes, generate new ones with AI, and plan meals for the whole week.
Get Savora FreeFree forever. No credit card required.