Classic Basque Burnt Cheesecake

Some recipes are all about the elegance in the details. Classic Basque Burnt Cheesecake is a showstopping dessert that will wow your friends and family, from its stunning appearance to that first luxurious bite.

Classic Basque Burnt CHeesecake

I love making burnt cheesecake. The combination of its flavor and texture combined with the ease of creating it makes it equally suited for a special occasion, or just because.

Baking Staple

Creating memorable moments with food should never be complicated. Classic Basque Burnt Cheesecake is as effortless as it’s delicious.

All recipes are about picking the right ingredients. Whether it’s the perfect springform pan, or the best vanilla, the sum of the parts can separate a good dish from something truly spectacular. I always start my Basque cheesecake by lining my pan with If You Care Parchment Baking Paper.

If You Care products are created to reduce the amount of waste in our waste streams. From the boxes made with recycled unbleached cardboard to the products themselves, everything is recyclable if properly disposed of. I love that their products are certified biodegradable.

If You Care provides sustainable solutions for everyday kitchen and household items. From their unbleached coffee filters to their recycled aluminum foil, their products are created to have the least environmental impact and lightest carbon footprint as possible.

Classic Basque Burnt Cheesecake

Part of what gives burnt cheesecake its distinctive color is baking it at a high heat. Using If You Care Parchment Baking Paper allows the cheesecake to bake evenly without sticking and without having to use any form of aerosol baking spray.

When I’m baking for my family, I want to know everything that goes into a dish. If You Care Parchment Baking Paper is completely chlorine-free and made from unbleached greaseproof baking paper.

One of my favorite things about serving this cheesecake is releasing the springform pan and pulling back the parchment paper to reveal that creamy, luscious, silky cheesecake with its deeply bronzed top. I am already anticipating that first slice from the moment I line the pan.

Easy Elegance with Classic Basque Burnt Cheesecake

From mixing to baking, this elegant and indulgent cheesecake comes together with ease. The only difficult part is waiting to cut into it the nest day!

Classic Basque Burnt Cheesecake
  1. Unlike other types of cheesecake this cheesecake bakes at high heat. Preheat your oven to 425 degrees.
  2. The details matter. Butter the spring form with soft butter.
  3. Line your springform pan with If You Care Parchment Baking Paper. You want it to have over the top of your pan.
  4. Make sure your cream cheese is at room temperature. This will allow you to mix your cheesecake together easily and keep it creamy.
  5. Add your cream cheese and sugar to a mixing bowl and mix on high for 4-5 minutes until smooth and silky.
  6. Slowly incorporate the heavy cream into the batter.
  7. Add the eggs, one at a time, mixing them in until they incorporate.
  8. Mix in the vanilla and a pinch of salt.
  9. Use a fine mesh sieve to sprinkle the flour over the top of the batter. Mix until just combined.
  10. Pour the batter into the parchment paper lined pan. Bake for 30-35 minutes.
  11. The deeply caramelized top means its done.
  12. Allow your cheesecake to refrigerate overnight before slicing. It will still have a little jiggle when you cut into it.

Are you looking for more burnt cheesecake ideas? Make sure you check out my recipe for Blueberry Lemon Burnt Cheesecake.

Classic Basque Burnt Cheesecake

Classic Basque Burnt Cheesecake

This easy and elegant cheesecake is decadently creamy with a showstopping caramelized crust.
5 from 2 votes
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Course Dessert
Servings 8



  • 16 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 3 eggs large
  • 1 cup heavy cream
  • 2 tbsp AP flour
  • 1 tbsp soft butter to grease the pan


  • Preheat oven to 425 degrees.
  • Add the cream cheese and sugar to a mixing bowl. Mix on high for 4-5 minutes until creamy and silky.
  • Slowly incorporate the heavy cream into the batter.
  • Add one egg at a time, allowing it to incorporate before adding the next.
  • Mix in the salt and the vanilla.
  • Use a fine mesh sieve to sift the flour over the top of the batter. Mix to just combine.
  • Butter the spring form so the parchment paper can stick to the pan.
  • Line a 7" springform pan with two pieces of parchment paper allowing it to overhang the top.
  • Pour the batter into the prepared springform pan.
  • Bake for 45-50 minutes or until the top is deeply bronzed. The brown top means it is done.
  • Allow the cheesecake to cool completely. Refrigerate overnight before cutting.
  • Enjoy!
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

Similar Posts


  1. Hi, how would you downscale this wonderful recipe to fit a 6″ springform pan? I have a Fat Daddio 6″ x 3″ springform pan that I would love to try out this recipe in.

    1. You can reduce it to two eggs and 3/4 cup heavy cream and 1 tbsp flour. The rest keep it the same.

  2. Can I omit the flour to make this gluten free? Maybe substitute arrowroot or something? Looks great, thank you!

  3. 5 stars
    Should the springform pan listed under equipment say 7 inch pan?? Maybe that was obvious to everybody else.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating