burnt basque cheesecake with chocolate sauce

This Basque cheesecake recipe makes a burnt basque cheesecake that is rich, creamy and beautifully caramelised on top, with a soft centre that feels almost custardy once chilled.

unlike a classic cheesecake, there’s no biscuit base, no water bath and no need to worry about cracks. the high oven temperature gives the cheesecake its signature burnt top, while the inside stays smooth, creamy and just set. It’s rustic, forgiving and even better after a few hours in the fridge.

the cheesecake itself is creamy, but still light and airy, and the chocolate sauce makes it feel even more special without making the recipe complicated.

why you’ll love this basque cheesecake

this is the kind of cheesecake that doesn’t need much fuss. the edges puff up, the top turns dark and glossy, and the centre stays creamy without needing a water bath or any other complicated steps.

You’ll love this basque cheesecake because:

• it has a deeply caramelised top and creamy centre

• there’s no crust, no water bath and no complicated steps

• it’s meant to look rustic, so cracks are completely fine

• it’s best made ahead of time, which makes it perfect for guests

• the warm chocolate sauce makes it feel extra special

• it only needs simple ingredients

what is basque cheesecake?

Basque cheesecake, also known as burnt Basque cheesecake, is a crustless cheesecake baked at a high temperature until the top becomes deeply caramelised. The outside sets while the centre stays soft and creamy.

it is different from a classic baked cheesecake because it doesn’t have a biscuit base and doesn’t need a water bath. instead of aiming for a pale, perfectly smooth top, the whole point is to bake it until the surface is dark, almost burnt-looking, and full of flavour.

the result is a cheesecake that is rich, creamy, slightly caramelised and very easy to make.

basque cheesecake with chocolate sauce

basque cheesecake is delicious on its own, but I love serving it with a warm chocolate sauce. the cheesecake is creamy, tangy and caramelised, while the chocolate adds a rich, glossy finish.

this is similar to how you might see a San Sebastian cheesecake served with chocolate sauce. you can pour it over each slice just before serving, or serve it on the side so everyone can add as much as they like.

the chocolate sauce is optional, but very worth making.

basque cheesecake ingredients

you only need a handful of ingredients for this Basque cheesecake recipe.

for the cheesecake

• cream cheese- use full-fat cream cheese for the best texture. make sure it is softened or at room temperature before mixing so the cheesecake mixture turns out smooth and lump-free.

• sugar – caster sugar or granulated sugar both work. sugar sweetens the cheesecake and helps create that golden, caramelised top.

• eggs – eggs help set the cheesecake and give it structure. Add them one at a time so they mix evenly into the batter.

• double cream or heavy cream – cream makes the cheesecake rich, soft and creamy. It also helps create that smooth centre.

• vanilla extract – vanilla adds warmth and rounds out the flavour.

• flour – a small amount of plain flour or all purpose flour helps the cheesecake hold together while keeping the texture soft. You can also use cornflour or cornstarch instead for a slightly softer finish.

for the chocolate sauce

• double cream or heavy cream – hot cream melts the chocolate into a smooth, pourable sauce.

• chocolate – use a good quality dark chocolate or semi-sweet chocolate. you can also use milk chocolate if you like. i tried to make sure this basque cheesecake wasn’t too sweet because i wanted to serve it with the chocolate sauce.

tools:

you don’t need anything complicated for this Basque cheesecake recipe, but a few tools make the process much easier.

• large mixing bowl – use a large bowl for the cheesecake mixture so you have enough room to mix the batter without splashing.

• whisk or electric mixer – use a whisk or electric mixer to beat the cream cheese and sugar until smooth, and to mix the rest of the batter. using an electric mixer will make things easier, but using a whisk will also be fine. just make sure your cream cheese is very soft first so the batter doesn’t end up lumpy.

• spoon or silicone spatula – a spatula is helpful for scraping down the sides of the bowl and making sure everything is evenly mixed.

• sieve – sifting the flour helps it blend smoothly into the batter without leaving little lumps. i also like to pour the cheesecake batter through a large sieve at the end before baking for a smoother cheesecake,

• parchment paper or baking paper – lining your pan with parchment paper will make it easier to lift the CHEESECAKE out once it’s done. let the paper come above the sides of the tin, as the cheesecake will rise as it bakes.

• 6 inch or 7 inch round pan – i used a 7 inch pan, but you can also use a 6 inch pan that’s deeper for a cheesecake that’s taller and more creamy

• a small pot or pan – you’ll need this for the chocolate sauce. I usually warm up the cream and pour it over chopped chocolate or chocolate chips, then stir until smooth and glossy.

• a smaller BOWL – for the chopped chocolate when making the chocolate sauce/ganache.

• spoon – to mix the hot cream and chopped chocolate together until combined and smooth.

• sharp knife – to slice the cheesecake.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat your oven and and grease and line a round baking pan with baking paper or parchment paper. be sure to let the paper come above the sides of the tin. The cheesecake will rise as it bakes, so the extra height helps keep everything in place.

step two: add the softened cream cheese and the sugar to a large bowl. Beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl as needed.

step three: add the eggs one at a time, mixing well after each one. Try not to whip too much air into the batter. You want it smooth, not overly fluffy, so just mix each egg in until incorporated.

step four: pour in the cream and vanilla. mix until everything is combined and the batter looks glossy.

step five: sift in the flour and mix just until combined. the batter should be smooth, pourable and creamy.

step six (optional): pour the cheesecake batter through a sieve into the prepared baking pan. passing the mixture through a sieve will help make the batter extra smooth and remove any lumps.

step seven: smooth out the the batter in the lined baking pan so that it’s even.

step eight: bake the cheesecake at a high temperature until the top is deeply golden brown and the centre is still wobbly. the cheesecake should look quite dark on top. that colour is what gives basque cheesecake its signature flavour.

step nine: let the cheesecake cool at room temperature for an hour or two, then chill it in the fridge until fully set. It is best after at least 4 hours, but overnight is even better.

step ten: the next day, once the cheesecake has chilled and you’re ready to serve, make the chocolate sauce. add the chopped chocolate or chocolate chips to a heatproof bowl.

step eleven: warm the cream on the stove over medium heat until it begins to bubble gently, then pour it over the chocolate. stir the cream and chocolate together until smooth, glossy and completely combined.

step twelve: serve the chocolate sauce warm over slices of the basque cheesecake.

how do you know when basque cheesecake is done?

basque cheesecake is done when the top is dark golden brown and the centre is still quite wobbly when you gently shake the tin.

It should not be fully firm when it comes out of the oven. The cheesecake will continue to set as it cools and chills.

Look for:

• a deeply caramelised top;

• puffed edges;

• a soft wobble in the middle;

• a slightly sunken centre as it cools.

If the centre looks completely liquid, it needs a few more minutes. If it is completely firm in the oven, it may be slightly overbaked once chilled.

tips for the best basque cheesecake

• use room temperature cream cheese. cold cream cheese can leave lumps in the batter. Let it soften properly before mixing. using room temperature cream cheese will also make it much easier when mixing the cream cheese and sugar together.

• i’d recommend using room temperature eggs and cream too, as it will just make it easier for you to get a smooth and creamy cheesecake filling. leave your cream cheese, eggs and heavy cream out at least 30 minutes before you start making the cheesecake batter.

• don’t over mix after adding the eggs. mix each egg in, one at a time, until smooth, but don’t beat in too much air. Too much air can make the cheesecake rise dramatically and crack more than needed. just the mix eggs enough for them to incorporated into the batter.

• make sure you preheat the oven so that it’s already hot by the time you place your basque cheesecake in the oven. this will ensure that the cheesecake bakes evenly and browns nicely.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your basque cheesecake as it bakes. don’t just bang it in the oven and leave until the designated time is up. you’ll know it’s done when the top looks dark and the centre is still quite wobbly.

• if the top of your basque cheesecake still hasn’t darkened by the end of baking times, i’d recommend baking it on the grill or broil setting of your oven for 1-2 minutes at the end so that the top can darken nicely.

• refrigerating the basque cheesecake for at least four hours, but preferably overnight, is essential! this allows the cheesecake to set properly, and basque cheesecake needs time to set. the texture becomes creamier and cleaner once it has chilled.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• if you’re struggling to remove the basque cheesecake from the baking pan, add a little bit of boiling water to a big container or pan and place the pan of cheesecake into the water (making sure that no water gets onto the cheesecake). the hot water will help loosen up the cheesecake from the bottom and you should be able to easily slip it out of the pan.

• for the cleanest slices of cheesecake, use a sharp knife and wipe it clean between each cut. you can also warm the knife under hot water, dry it, then slice for even cleaner cuts.

• i’d recommend leaving the cheesecake at room temperature for a while before serving – this will allow the cheesecake to soften beautifully after being in the fridge overnight. it’ll be really smooth and creamy this way. straight from the fridge, it will be firmer. After 15–20 minutes at room temperature, the centre becomes softer and creamier.

can i make basque cheesecake ahead of time?

yes, and it’s actually better that way. Basque cheesecake is perfect for making ahead because it needs time to chill and set.

You can make it the day before serving and keep it in the fridge overnight. The flavour deepens and the texture becomes creamy and sliceable.

how to serve basque cheesecake

basque cheesecake is lovely plain, but the chocolate sauce makes it feel even better. i like serving the cheesecake at room temperature, then spooning warm chocolate sauce over each slice. but you can also serve it chilled if you want that contract of chilled cheesecake and warm chocolate sauce.

You can serve it with:

• warm chocolate sauce

• fresh berries

• coffee

• softly whipped cream

• a little sea salt

• or just as it is

how to store basque cheesecake

store Basque cheesecake covered in the fridge for up to 4–5 days.

for the best creamy texture, let slices sit at room temperature for 15–20 minutes before serving.

can you freeze basque cheesecake?

yes. once chilled and fully set, wrap slices tightly and freeze for up to 1 month. Defrost overnight in the fridge before serving.

the texture may be slightly softer after freezing, but it still works well.

frequently asked questions

1. why is my basque cheesecake cracked?

   – cracking is normal for Basque cheesecake. because it bakes at a high temperature and rises in the oven, the top can crack as it cools. It’s meant to look rustic, so don’t worry too much about it.

2. is basque cheesecake supposed to be burnt?

   – yes. the top should be deeply caramelised and quite dark in places. that is what gives Basque cheesecake its signature flavour.

3. do i need a water bath?

   – no. one of the best things about this Basque cheesecake recipe is that you don’t need a water bath. it bakes directly in the oven at a high temperature.

4. why is my cheesecake runny?

   – it may have needed a few more minutes in the oven, or it may not have chilled long enough. the centre should be quite wobbly when it comes out of the oven, but it should not be completely liquid. Chilling helps it set fully.

5. can i use a different size tin?

   – yes, but the baking time will change. A smaller tin will give you a taller cheesecake and may need more time. a larger tin will make a thinner cheesecake and may bake faster.

6. can i make it gluten free?

   – yes. you can replace the plain flour with cornflour or cornstarch or a gluten-free plain flour blend.

7. can i serve basque cheesecake with chocolate sauce?

   – yes. basque cheesecake is often served plain or with chocolate sauce. the chocolate sauce works beautifully with the creamy centre and caramelised top. I like serving it with a warm chocolate sauce or loose ganache poured over each slice.

8. is this like san sebastian cheesecake?

   – yes, this is a burnt Basque cheesecake, which is also often called San Sebastian cheesecake.

9. can i make the chocolate sauce ahead of time ?

   – yes. you can make the chocolate sauce ahead of time and store it in the fridge. reheat it gently in short bursts in the microwave or over low heat, adding a splash of cream if it becomes too thick

   recipe