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Burnt Basque Cheesecake

This is the easiest cheesecake recipe you will ever make. With no special equipment needed, you are required to burn the cheesecake, it is meant to crack on the top and has this luscious creamy center.
Prep Time 10 mins
Cook Time 45 mins
Chill Time 3 hrs
Course Dessert, Sweet tooth, Cake, tea time, Party, Celebration
Cuisine French, American, Spanish
Servings 8 Slices


  • Large mixing bowl
  • Whisk
  • 8inch Round tin
  • Baking paper


  • 550 gm Cream cheese
  • 190 gm Castor sugar
  • 3 Eggs
  • 250 ml Whipping cream
  • 1 tsp Vanilla
  • 30 gm Flour
  • Pinch of salt


  • Preheat the oven to 200℃. In a spring form tin brush a little oil/butter on the sides. Line the tin with two large sheets of baking paper. Make sure the paper is overlapping each other and creates these rustic folds, set aside.
  • All your ingredients must be at room temperature before you begin. In a large mixing bowl we add the cream cheese and whisk for a few minutes until creamy and soft. Add the sugar and beat again until semi dissolved. We add the eggs one at a time and whisk well. Add the flavorings such as vanilla and meat again.
  • Add the whipping cream and whisk it in slowly as we want to ensure there are no lumps. Add the flour but sift it in. Fold together and pour the batter into the prepared tin. Bake for 40-45 mins unit the top is colored, the sides are set and the center is very jiggly.
  • Once the cake is baked, remove it from the oven and it must cool down for at least 3 hours before slicing and serving.
  • To serve this cake, I like dusting a little cinnamon on the top or grate some fresh lemon zest as well. You could serve it with fresh berries and some hot black coffee.


  • If you are using a manual oven, put the griller on as well (which is usually on the top) as this will give it its burnt color while it bakes from the bottom. Once you've got the color you need you can turn the griller off. And continue baking until done.