This Burnt Cheesecake The Easiest Cheesecake Ever is an absolute crowd-pleaser and so much easier to make than you'd think. Rich, indulgent, and perfectly sweet, it's the kind of treat that disappears fast. Get ready for everyone to ask you for the recipe!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is burnt Basque cheesecake?
A crustless cheesecake baked at extremely high heat until the top is deeply caramelized and almost burnt. Inside, it is impossibly creamy with a custard-like center. It originated in San Sebastian, Spain.
2. Why bake cheesecake at such a high temperature?
The extreme heat (400-425 degrees) caramelizes the sugars on top into a dark, bitter-sweet crust while the interior stays underdone and custardy. This contrast is the entire point.
3. Is the burnt top supposed to taste bitter?
The caramelization adds a pleasant, complex bitterness similar to creme brulee. It is not burnt in a bad way — it is deeply caramelized, creating a flavor that balances the sweet, creamy interior.
4. Why does this have no crust?
Basque cheesecake intentionally omits the traditional crust. The parchment paper-lined pan creates a rustic, crinkled exterior. The focus is entirely on the creamy, caramelized filling.
5. What is the ideal texture inside?
The center should be jiggly, custardy, and almost like a pudding. Only the outer ring should be fully set. Overbaking loses the magic — the wobbly center is the signature.
6. What temperature and time for burnt cheesecake?
425 degrees for 25-30 minutes. The top should be deeply browned (almost black in spots) and the center should jiggle dramatically when shaken. It sets further as it cools.
7. Do I need a water bath?
No — this is what makes it the easiest cheesecake ever. No water bath, no slow baking, no gradual cooling. Just high heat and a short bake time. It is nearly foolproof.
8. Should the cream cheese be at room temperature?
Yes — softened cream cheese is essential for a smooth batter with no lumps. Let it sit at room temperature for at least 1 hour, or microwave in 15-second intervals until soft.
9. How long should it cool before serving?
Cool to room temperature (about 2 hours), then refrigerate for at least 4 hours or overnight. The interior firms into a creamy, sliceable texture as it chills.
10. How do I store burnt Basque cheesecake?
Refrigerate covered for up to 5 days — it actually tastes better after a day or two as the flavors develop. Bring to room temperature for 30 minutes before serving for the creamiest texture.
Watch How to Make This
Burnt Cheesecake The Easiest Cheesecake Ever
Ingredients
Method
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan and line it with parchment paper. Press the paper against the bottom and sides of the pan to shape it into the pan.
- In a stand mixer, beat cream cheese on low speed. Gradually add sugar and continue mixing until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in salt and vanilla extract.
- Gradually add heavy cream while still mixing.
- Sift in the flour and continue mixing until everything is evenly incorporated. Make sure to scrape the bottom of the bowl.
- Pour mixture into prepared pan and place on a baking sheet.
- Bake for about 1 hour or until the cheesecake is a dark brown color.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least an hour.
- Release the cake pan and transfer the cheesecake to a plate.
- Serve at room temperature and enjoy!
- Pumpkin Gingersnap Cheesecake
- No Bake Cheesecake
- Bundt Chocolate Cake
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
Never Miss a Recipe!
Subscribe to get new recipes delivered straight to your inbox.
