Vanilla Basque Cheesecake
Burnt on the outside, impossibly creamy inside
Vanilla Basque Cheesecake (also known as Burnt Basque Cheesecake) is a crustless Spanish cheesecake famous for its deeply caramelized top, rustic appearance, and ultra-creamy center. Unlike traditional cheesecakes, it’s baked at a high temperature, creating a beautifully burnt exterior while keeping the inside soft, rich, and custardy.
This vanilla-forward version highlights pure flavor with minimal ingredients.
Ingredients (Serves 8–10)
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900 g (2 lb) full-fat cream cheese, room temperature
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1½ cups (300 g) granulated sugar
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4 large eggs, room temperature
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2 cups (480 ml) heavy cream
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2 tbsp all-purpose flour
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2 tsp pure vanilla extract
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½ tsp salt
Instructions
Step 1: Prepare the Pan
Preheat oven to 220°C (425°F).
Line a 9-inch (23 cm) springform pan with two sheets of parchment paper, letting the paper extend well above the sides for a rustic look.
Step 2: Mix the Batter
In a large bowl, beat cream cheese and sugar until completely smooth and creamy.
Add eggs one at a time, mixing gently after each addition.
Mix in heavy cream, vanilla extract, salt, and flour until just combined. Do not overmix.
Step 3: Bake
Pour batter into the prepared pan.
Bake for 45–50 minutes, until the top is deeply golden brown (almost burnt) and the center still jiggles slightly.
Step 4: Cool
Remove from oven and let cool completely in the pan. The cheesecake will sink slightly—this is normal.
Refrigerate for at least 4 hours, preferably overnight, before slicing.
Texture & Flavor
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Caramelized, burnt top
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Creamy, custard-like center
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Bold vanilla aroma
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Rich but not overly sweet
Tips for Perfect Basque Cheesecake
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Use full-fat cream cheese
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Room-temperature ingredients prevent lumps
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Do not open the oven during baking
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Center should wobble when done
Variations
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Vanilla Bean: replace extract with vanilla bean seeds
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Lemon Vanilla: add zest of 1 lemon
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Gluten-Free: substitute flour with cornstarch
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Chocolate Basque: add 150 g melted dark chocolate
Serving Suggestions
Serve:
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Plain, at room temperature
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With fresh berries
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With berry compote
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With a dusting of powdered sugar
Storage
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Refrigerate up to 4 days
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Freezes well for up to 1 month
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Best served slightly chilled or room temperature
Why This Recipe Works
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High heat creates signature burnt top
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Heavy cream ensures silkiness
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Minimal flour stabilizes without density
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No crust keeps focus on texture
Final Thoughts
This Vanilla Basque Cheesecake is effortlessly elegant, deeply creamy, and visually striking. With its rustic charm and intense vanilla flavor, it’s a dessert that feels both modern and timeless.