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    Burnt Basque Cheesecake

    Burnt basque cheesecake has to be my favourite cheesecake of all time! It’s incredibly easy to make and tastes amazing!

    A burnt basque cheesecake with a beautifully caramelised top!

    What is burnt basque cheesecake?

    Burnt basque cheesecake is a baked cheesecake, but it differs from traditional baked cheesecakes because of the high temperature that it’s baked at. This results in a caramelised top, hence the name ‘burnt’.

    This caramelised top is what a burnt basque cheesecake is all about! It adds such an incredible amount of flavour to the cake, you’ll definitely be going back for seconds!


    Does it taste burnt?

    Although it has a deep caramelised top, it doesn’t taste burnt at all! Well it shouldn’t, and if it does, then it means you’ve overcooked the cheesecake :). The sweet spot is getting it very dark at the top that it looks like it’s almost burnt, but isn’t.


    A burnt basque cheesecake with a beautifully caramelised top!

    Burnt Basque Cheesecake

    The easiest and most incredible tasting cheesecake!
    5 from 4 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Set Time: 4 hours
    Total Time: 5 hours
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.


    • cups (750 g) cream cheese - room temp
    • cups (250 g) white sugar
    • 4 eggs - room temp
    • 1 cup (240 ml) cream - heavy cream or whipping cream, room temp
    • ½ tsp salt
    • 1 tsp vanilla essence/extract
    • ¼ cup (34 g) flour - regular all purpose, sifted
    • ½ tsp lemon juice - fresh


    • Preheat your oven to 200 °C (392°F) fan forced (see note 1 if you don't have a fan function), and prepare an 8x3 inch cake tin by double lining it with baking paper, ensuring you have some excess coming up the sides (see video demonstration).
    • Add your cream cheese and sugar to a stand mixer, and with the paddle attachment mix on a medium speed until the mixture is smooth. You can use a hand mixer too.
    • Add in your eggs one at a time, mixing well in between each egg (about 10-15 seconds). Scrape down the bowl as needed.
    • Next add in your cream, salt, vanilla and lemon juice and mix until well incorporated into the batter. Your batter should be very smooth.
    • Lastly, add in your flour and mix on a low speed until well incorporated into the batter.
    • Pour your batter into your lined cake tin. Give it a light bang on your bench top to get rid of any large air bubbles, and then bake for 50 minutes to an hour.
    • Once ready, your cake should have a caramelized top, and will be jiggly in the middle.
    • Let the cake cool in the pan for about 4 hours to allow it to set, and you will notice the middle sinks a little as it sets - this is what we want! 🙂
    • Once ready, remove the cake from the cake tin by lifting it up with the baking paper. Cut and serve.


    YouTube video


    Note 1. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 220°C  (428°F) so that the cake bakes at the same rate as mine 🙂


    Calories: 256kcal | Carbohydrates: 30g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 579mg | Potassium: 224mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 422IU | Vitamin C: 0.2mg | Calcium: 250mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: basque cheesecake, burnt basque cheesecake, cheesecake
    Tried this recipe?I love hearing from you! Tag me on instagram so I can see your amazing creations 🙂

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    • Alan

      I personally loved it . Got only a small bite though . My family ate it all .

      • Cakes by MK

        Haha glad to hear your family enjoyed it! 😀

    • Eman

      5 stars
      Love how uve got cups and grams for measurements and the serving size can be adjusted is such a nice helpful tool 😍

      • Cakes by MK

        Thanks so much Eman! Glad to hear you’re enjoying the new features! 🙂

      • Zainab

        Hi! Can this be made day before and kept in fridge?

        • Cakes by MK

          Hi Zainab! Yes totally 🙂 just let it come to room temperature before eating 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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