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  • Writer's pictureNicole Kuhn

Burnt Basque Cheesecake

Updated: Jan 4, 2021

This is not your average cheesecake- in fact, it is more of a custard than it is a cheesecake. I had never even heard of this dish before I saw a video and decided that I needed to try it thanks to my love for cheesecake.





  • 2 lb. cream cheese

  • 6 eggs

  • 1 & 1/2 cups granulated sugar

  • 2 cups heavy cream

  • 1 tsp. vanilla extract

  • 1 tsp. kosher salt

  • 1/3 cup AP flour


  • Lay out your ingredients on the counter, and allow the cream cheese to come to room temperature.

  • Place a rack in middle of oven; preheat to 400°.

  • Butter a 10 inch springform pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. The parchment needs to be pleated and creased in some areas to fit in pan so you won’t end up with a clean, smooth outer edge to the cake; that's the goal! Place pan on a rimmed baking sheet.

  • Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, with no lumps, and the sugar has dissolved, about 2 minutes. Test your batter by rubbing some of the mixture between your fingers- if you feel grit, keep mixing, and if you don't you have achieved the right consistency.

  • Increase speed to medium and add eggs one at a time, beating each egg for about15 seconds (or fully incorporated) before adding the next.

  • Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

  • Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

  • Pour batter into prepared pan.

  • Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

  • Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.

Make ahead: Cheesecake may be made 1-2 days ahead. Cover and chill. Let cheesecake sit for several hours at room temperature to remove chill before serving.

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