Basque Burnt Cheesecake

basque burnt cheesecake

Basque Burnt Cheesecake

Servings 10 Servings


  • 4 (8 ounce) bricks cream cheese, room temperature
  • cups granulated sugar
  • 6 large eggs, room temperature
  • 2 cups heavy cream, room temperature
  • 1 teaspoon grated orange zest
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour


  • Preheat oven to 400°F. Butter a 10-inch springform pan on the bottom and side and place 2 large pieces of parchment paper over the butter. Line pan with the parchment crisscrossed, leaving at least a 2-inch overhang on all sides (it’s ok for the paper to be wrinkled and imperfect). Butter the parchment paper as well. Place pan on a rimmed baking sheet. Set aside.
  • Add cream cheese and sugar to the bowl of a stand mixer (or use a large bowl, with an electric mixer). Mix the cream cheese and sugar until fluffy and creamy, about 4 minutes, stopping to scrape sides of bowl as needed. Add in the eggs one at a time, beating to combine after each addition. Add cream, orange zest, salt, and vanilla and beat until combined, about 30 seconds.
  • Turn off mixer and sift flour evenly over cream cheese. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat another 10-15 seconds. Transfer the batter to the prepared pan.
  • Bake until the top is dark brown and puffed and the cake is set about one inch from the edge, 60-65 minutes (the center will be set on top but still quite jiggly underneath.)
  • Transfer to a rack and let cool slightly, about 30 minutes, then unmold. Continue to cool up to 2 hours. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature. Enjoy!