Basque Burnt Cheesecake is all about contrasts. The dark, caramelized top looks rustic and imperfect, but inside waits a custardy center that feels indulgent and deeply comforting. It’s a dessert that invites you to enjoy the beauty of imperfection.

This version uses a touch of flour for balance. The cheesecake holds its shape with a little more structure, while still keeping that melt-in-your-mouth richness. It slices neatly, develops more flavor as it rests, and carries all the cozy charm of a dessert worth sharing.

Burnt on Top, Soft Within

The cheesecake comes out of the oven dark and caramelized, edges a little cracked, the center still trembling with warmth. The air smells sweet and rich, with a faint bitterness from the burnt top that makes the whole kitchen feel warm and inviting. Parchment paper crinkles around the edges, catching bits of golden batter that baked high before sinking back down.

Slice into it and the knife glides through softly, leaving a creamy trail that clings to the blade. Inside, the texture is custardy and lush, smooth enough to melt on your tongue yet firm enough to hold its shape on the fork. The first bite is silky and comforting, with the burnt crust giving just enough contrast — slightly bitter, slightly sweet, and endlessly moreish.

It’s the kind of dessert that feels rustic and indulgent all at once, meant to be set in the center of the table and shared slowly. Every slice carries the same promise: dark on top, soft within, and full of quiet charm.

Ingredients:

• 1 kg cream cheese, or mascarpone, softened at room temperature
• 350 g sugar
• 6 large eggs, at room temperature
• 20g all-purpose flour
• 400 ml heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the pan:
   Preheat oven to 220°C (425°F). Line a 9-inch (23 cm) springform pan with parchment paper, leaving extra overhang up the sides.
2. Mix cream cheese and sugar:
   In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
3. Add the eggs:
   Add the eggs one at a time, mixing well after each addition.
4. Add flour and salt:
   Sift in the flour and salt, then mix gently until combined.
5. Mix in cream and vanilla:
   Pour in the heavy cream and vanilla extract, stirring until the batter is silky and smooth.
6. Fill the pan:
   Transfer the batter into the prepared pan and smooth the top.
7. Bake:
   Bake for 50–60 minutes, until the top is deeply browned. The center should still jiggle slightly when shaken.
8. Cool and chill:
   Cool completely in the pan, then refrigerate for at least 4 hours or overnight before serving.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store the cheesecake covered in the refrigerator for up to 4 days.
• Flavor improves after resting overnight.
• Slice while cold for neat pieces.
• Freeze individual slices for up to 1 month, wrapped well and stored in an airtight container.

Note:

• Use less sugar (300 g) for a lighter sweetness.
• Mascarpone can replace cream cheese for a softer, more delicate flavor.
• The cheesecake will rise dramatically in the oven, then settle as it cools — this is normal.
• For a creamier center, bake on the shorter end of the time range.
• Serve slightly chilled or at room temperature for different textures.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs