1. Prepare the mold

Start by preheating your oven to 210–220°C.

Next, line the mold with slightly crumpled baking paper. This creates the characteristic irregular effect of the Burnt Basque Cheesecake.

2. Working with the cheese

In a bowl, whisk the cream cheese until smooth and pliable.

Add the sugar and mix until completely dissolved.

3. Add the eggs

Add the eggs one by one, while whisking.

This step allows you to obtain a homogeneous dough, without lumps.

4. Finalize the device

Next add the vanilla, the pinch of salt, then the liquid cream.

Finish by incorporating the sifted flour if you want a firmer texture.

The paste should be fluid, shiny and slightly thick.

5. Cooking

Pour the batter into the prepared mold.

Bake for 35 to 45 minutes, depending on your oven.

The top should be browned, almost burnt, while the center should jiggle slightly when you move the mold.

Tip: If the color is not dark enough, increase the oven temperature to 230°C for an additional 5 minutes.

6. Cooling

Allow to cool completely to room temperature in the mold.

Then place the cheesecake in the refrigerator for at least 4 hours, ideally overnight for a perfect texture.

Tips for making a successful Basque Burnt Cheesecake

Use ingredients at room temperature for a smooth texture.

Do not overcook: the cheesecake should remain slightly wobbly in the center so that the texture is creamy after cooling.

High-temperature cooking is key to achieving the brown, caramelized surface.

For a more intense flavor, add lemon zest or a pinch of cinnamon.

For a firmer version, add an extra tablespoon of flour.

Conservation

The cheesecake can be kept in the refrigerator for 3 to 4 days.