Crispy Burnt Basque Cheesecake Recipe
Crispy on the outside, creamy on the inside, this Burnt Basque Cheesecake is an indulgent treat that’s surprisingly easy to make. After making this many times, I’ve discovered the trick to getting that perfect burnt top every time. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Summer Yogurt Parfait with Fresh Berries and Honey and Easy Egg Roll in a Bowl with Ground Turkey and Cabbage.
Why This Crispy Burnt Basque Cheesecake Recipe Is Pure Comfort
- The crispy exterior adds a delightful contrast to the creamy interior.
- This recipe is surprisingly easy and quick to make.
- The burnt top adds a unique and delicious flavor that's irresistible.
What You'll Need for Crispy Burnt Basque Cheesecake Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 24 oz cream cheese
- 1 cup granulated sugar
- 1 cup heavy cream
- 5 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp salt
đź“ť Ingredient Notes
- cream cheese: Ensure it's at room temperature for easy mixing.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing the batter a breeze → See on Amazon
- Pyrex Glass Pie Dish — Even heat distribution for perfect baking → See on Amazon
How to Make Crispy Burnt Basque Cheesecake Recipe
- Prepare the batter: Preheat your oven to 400°F (200°C). In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy cream, eggs, vanilla extract, and salt. Mix until well combined.
- Bake the cheesecake: Pour the batter into a 9-inch pie dish. Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and slightly burnt.
- Cool and serve: Remove the cheesecake from the oven and let it cool completely before slicing and serving.
Cook's Tips for Perfect Crispy Burnt Basque Cheesecake Recipe
- : For an even crispier top, you can broil the cheesecake for the last 2-3 minutes of baking.
- Common mistake and fix: If your cheesecake is cracking on top, it's likely overbaked. To prevent this, keep a close eye on the baking time and remove it as soon as the top is golden brown.
- : For a cleaner slice, run a knife around the edge of the cheesecake before removing it from the pan.
- : Store any leftovers in the refrigerator for up to 5 days.
Storing & Reheating Crispy Burnt Basque Cheesecake Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This cheesecake can be made up to 2 days ahead of time.
Freezing Crispy Burnt Basque Cheesecake Recipe
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: For a deeper, more caramelized flavor, you can add a tablespoon of dark rum or bourbon to the batter.
- Best substitution: You can substitute the heavy cream with sour cream for a tangier flavor.
- Make-ahead: This cheesecake can be made up to 2 days ahead of time. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If your cheesecake is not setting, it may not have baked long enough. Try baking it for an additional 5-10 minutes.
Want to level up this recipe?
Springform Pan — Makes removing the cheesecake from the pan a breeze → Check price on Amazon
Crispy Burnt Basque Cheesecake Recipe
Ingredients
Main Ingredients
- 24 oz cream cheese
- 1 cup granulated sugar
- 1 cup heavy cream
- 5 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Seasonings
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Prepare the batter: Preheat your oven to 400°F (200°C). In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy cream, eggs, vanilla extract, and salt. Mix until well combined.
- Bake the cheesecake: Pour the batter into a 9-inch pie dish. Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and slightly burnt.
- Cool and serve: Remove the cheesecake from the oven and let it cool completely before slicing and serving.
Notes
- Chef tip: For a deeper, more caramelized flavor, you can add a tablespoon of dark rum or bourbon to the batter.
- Best substitution: You can substitute the heavy cream with sour cream for a tangier flavor.
- Make-ahead: This cheesecake can be made up to 2 days ahead of time. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If your cheesecake is not setting, it may not have baked long enough. Try baking it for an additional 5-10 minutes.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make ahead: This cheesecake can be made up to 2 days ahead of time.
Nutrition Per Serving
- Calories: 460
- Protein: 9g
- Fat: 37g
- Carbs: 30g
- Fiber: 0g
- Sugar: 32g
- Sodium: 200mg
- Cholesterol: 190mg
- Sat. Fat: 22g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Burnt Basque Cheesecake Recipe FAQs
It may not have baked long enough. Try baking it for an additional 5-10 minutes.
Yes, this cheesecake can be made up to 2 days ahead of time. Store in the refrigerator until ready to serve.
It's likely overbaked. Keep a close eye on the baking time and remove it as soon as the top is golden brown.
Yes, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
You can substitute it with sour cream for a tangier flavor.
A Warm Final Note
I can’t wait for you to try Crispy Burnt Basque Cheesecake Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
