A burnt Basque cheesecake is one of those desserts that seems almost too simple to be special – until you taste it.
Unlike traditional cheesecakes that rely on biscuit bases, water baths and careful baking to avoid cracks, this one proudly embraces imperfection. The deeply caramelised top, dark and almost burnt-looking, gives the cheesecake its signature flavour: bittersweet, slightly smoky and wonderfully complex.
Part of the magic is the contrast in textures. The outside forms a thin, dark crust during baking, while the inside stays incredibly creamy and custard-like. When sliced, the centre is often soft and silky, almost like a set cream, which makes every bite feel indulgent and rich without being heavy.
Originating in Spain’s San Sebastián, the cheesecake is baked at a high temperature in a pan lined with scrunched baking paper. This relaxed approach gives it its characteristic colour and uneven side, and a slightly wobbly centre – the kind of homemade charm that feels both casual and impressive at the same time.
WINE PAIRING: A slice of burnt Basque cheesecake is rich, creamy and slightly bittersweet thanks to its deeply caramelised top, so drinks that either balance the richness or echo those caramel flavours work best. In Australia, a glass of sweet Semillon, such as botrytis-style dessert wine, is a classic pairing, with its honeyed sweetness and bright acidity cutting through the dense texture. Fortified wines, including Topaque or Muscat from Rutherglen, also work beautifully, as their toffee and dried fruit notes mirror the cheesecake’s burnt caramel edges. For something simpler, a strong coffee or espresso is just as satisfying, with its bitterness providing a perfect contrast to the dessert’s creamy sweetness.
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The Very Best Burnt Basque Cheesecake
Recipe by Food and Vine
I like to enjoy a slice of this cheesecake with some fresh raspberries to cut through the richness, but strawberries would also be nice.
12
servings10
minutes55
minutesIngredients
1 kg 2 1/5 lb cream cheese, chopped, at room temperature
350 g 2 4/5 cup caster sugar
Pinch Pinch sea salt flakes
6 6 eggs, at room temperature
300 ml 1 1/4 cup thickened cream
50 g 2/5 cup plain flour
Fresh raspberries, to serve (optional)
Method
- Preheat oven to 220°C/200°C fan-forced. Use a large piece of baking paper to line a 25cm springform pan, ensuring that the paper is scrunched and pleated to fit the pan (see notes) and that the paper overhangs the side.
- Use an electric mixer fitted with a whisk attachment to whisk cream cheese, sugar and salt on medium-low speed for 2-3 minutes, or until sugar has dissolved.
- Reduce the speed to low and add eggs, 1 at a time, whisking well after each addition. Pour in cream and whisk for 1 minute, until well combined. Sift in flour, then gently fold in until just combined. Spoon mixture into the prepared pan and smooth the surface.
- Bake for 45 minutes or until the top is dark golden and the centre is still a little wobbly. Cool completely in the pan (don’t worry if the middle sinks – this is normal), then transfer to the fridge and chill uncovered for at least 8 hours or overnight.
- When ready to serve, release the cheesecake and transfer to a serving plate. Serve sliced with raspberries, if you like.
Notes
- Scrunching the baking paper around the side of the pan is what gives this cheesecake its delightful rustic look. I also like to serve the cheesecake on the crumpled baking paper.
- Make sure that your cream cheese and eggs are at room temperature before you start, so that the mixture will incorporate well.
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