Burnt Basque Cheesecake That’s Creamy, Cracked And Perfectly Caramelised

By Akshara November 2, 2025

[{"selector":"#anim-043ddecd-a2df-4337-b87a-2976527d6051 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(1.1677353855460009%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-118b2111-e9d0-41b8-b126-2e47d0da4b65","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-75bf9d97-88e1-4f7f-b4ed-55b360f38a7b","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] The Basque cheesecake is famous for its beautifully burnt top, creamy centre, and rich flavour. It’s one of those effortless bakes that looks rustic but feels luxurious, ideal for dinner parties or quiet weekends.

Ingredients

[{"selector":"#anim-a85c639d-c029-4889-a91a-413f3e22d218 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-18.436578069289084%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7bc9d724-e13c-447a-bb52-71f3920b052d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2aba8e21-3ddd-47f5-9401-fecdcc243afb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4dea5a08-b840-4e21-852a-e360957adbf9","keyframes":{"transform":["translate3d(0px, 309.94919%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 400 g cream cheese ¾ cup sugar 3 eggs 1 cup cream 2 tbsp flour 1 tsp vanilla extract

Step 1

[{"selector":"#anim-0cda10b6-c95d-481c-80e3-6d101f9b7f3e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-cac9a10e-04ca-47cf-8116-bff9e96e1ad5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8916a625-586e-42ca-89af-7505424e19e2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c72125a2-f124-4074-97e0-6a6b5389dadf","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat the oven to 200°C and line a round baking tin with parchment paper.

Step 2

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Step 3

[{"selector":"#anim-e9c6f4c7-416a-486d-8ec2-7c5bb699b1a5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-ee9ddd9c-17e9-4442-be33-7b87941899ea","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0957d7d5-0d7c-4632-a201-db7cfaa8cbe7","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-11c5ebe9-d701-4a75-bedb-0b49cfdff7a5","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix in cream, flour, and vanilla until you have a silky batter.

Step 4

[{"selector":"#anim-cae7a661-2e7b-4838-8676-3d606ff06ceb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-e0aa211c-432f-4624-8749-1c0b567b6ea7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a1b69661-7f66-4a25-9b38-2c702446ba6d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2ecd358c-cce7-46a4-923b-b9ed9a7ca619","keyframes":{"transform":["translate3d(0px, 177.88562%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pour into the tin and bake for 35–40 minutes until golden brown and slightly burnt on top. Let it cool before serving.

[{"selector":"#anim-68c07854-3685-484d-9271-3203ca42637b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More