I call this my happy accident cheesecake. We crank the oven hot, the top takes on a deep bronze, and inside stays soft and lush. If you crave a Basque cheesecake recipe with a little drama, this one delivers. It is a no crust cheesecake, which means more creamy cheesecake in every bite. The method looks bold, but it works. I learned that the first time I pulled one that looked too dark, then cut it and grinned. Here is the trick. Start with room temp cream cheese. Beat it smooth. Add sugar and eggs and cream. Line a pan with parchment and let it wrinkle. Those folds keep the sides rustic. The blast of heat helps the cake rise, set, and slump into that signature look. The flavor lands rich with a light tang. Think cheesecake dessert that leans silky rather than dense. I bake this at home for friends who ask for Spanish cheesecake by name. We slice it warm for a custard like center, or chill it for a neat wedge. Either way, this Basque cheesecake recipe feels easy and sure. I test it often for Elena Cooks, and I keep notes so you can bake with the same calm. When you want a creamy cheesecake that wins the table, start here.

1) Key Takeaways
2) Easy Basque Burnt Cheesecake Recipe
3) Ingredients for Basque Burnt Cheesecake
4) How to Make Basque Burnt Cheesecake
5) Tips for Making Basque Burnt Cheesecake
6) Making Basque Burnt Cheesecake Ahead of Time
7) Storing Leftover Basque Burnt Cheesecake
8) Try these desserts next
9) Basque Burnt Cheesecake
10) Nutrition

1) Key Takeaways

From my oven to your table I keep this bake bold and simple. Heat runs high. Parchment rises tall. The top turns deep and glossy. The center stays soft. The method trims fuss and rewards patience. The flavor lands rich with a mild tang. The texture sits between custard and cake. This works for weeknights and for parties.

Elena from Elena Cooks shares this with calm steps and clear signals. I test in my small kitchen and tweak with care. I bring you a cheese cake recipe that feels friendly and sure. The pan lifts clean. The slice holds yet melts. Guests ask for seconds and I shrug with a grin.

You do not need a crust. You do not need water baths. You need warm ingredients and steady mixing. You line the pan with wrinkled paper. You trust the color. You let it rest. You choose warm and gooey or chilled and tidy. Either way you win.

2) Easy Basque Burnt Cheesecake Recipe

I built this cheese cake recipe to tame fear and to boost joy. I bake this cheese cake recipe on busy nights when friends text late. High heat gives drama and speed. A short list keeps focus. The payoff tastes lush and balanced. The steps read short. The flavor reads long.

On Elena Cooks I aim for recipes that guide like a steady hand. This Basque classic suits that goal. The parchment lifts and folds and shapes the sides with a rustic look. The top turns dark and handsome. The core jiggles and settles into a silky rest. The first slice slides out and the room goes quiet.

For search fans I will add three helpers. Basque cheesecake pairs well with coffee. Burnt cheesecake travels well when chilled. Spanish cheesecake brings a cafe mood to a home table. Each note lands clean and familiar and sets the tone for a relaxed dessert hour.

3) Ingredients for Basque Burnt Cheesecake

Cream cheese I use full fat blocks at room temp for smooth mixing and a lush body. Cold blocks fight the whisk and leave small lumps. Warm blocks blend fast and stay glossy.

Granulated sugar Sugar sweetens and softens sharp edges. It helps the top bronze and it supports a gentle set. I like a balanced level that keeps the tang alive.

Large eggs Eggs bind the batter and add shine. Room temp eggs mix quick and even. I crack each into a cup so shells stay out and the rhythm stays calm.

Heavy cream Cream brings flow and a silky feel. It lets the center settle like custard. The pour should look like thick paint that slowly ribbons back.

All purpose flour or cornstarch A small scoop gives gentle strength. The cake lifts and then slumps in that Basque way yet holds a clean slice after a chill.

Vanilla extract Vanilla rounds the dairy notes. I add a small spoon for warmth. It plays well with the light char on the top.

Lemon juice A squeeze brightens the finish and keeps the sweetness lively. The scent wakes up the cream and the cheese.

Fine sea salt A pinch sharpens flavor. The contrast makes each bite pop. It keeps the profile from feeling flat.

Unsalted butter and parchment Butter helps the parchment grip the pan. Tall sheets rise past the rim and hold the shape that marks this cake.

4) How to Make Basque Burnt Cheesecake

Step one Heat the oven to a strong 230 C. Set a rack in the center. Butter a 20 cm springform. Line it with two tall sheets of wrinkled parchment. Press the folds so the paper hugs the pan.

Step two Beat cream cheese until smooth. Scrape the bowl. Add sugar and mix until glossy. Add eggs one by one. Mix just to blend. Keep the batter calm and even.

Step three Pour in heavy cream and vanilla. Mix until the batter flows in a slow ribbon. Sift flour with salt over the bowl. Fold until no dry spots remain. Stir in lemon juice.

Step four Pour into the lined pan. Smooth the top. Set the pan on a tray for easy handling. Bake until the top turns dark brown and the center wobbles like soft jelly when nudged.

Step five Cool in the pan for thirty minutes. Lift by the parchment and set on a rack. Serve warm for a spoonable core or chill for four hours for neat wedges. Wipe the knife between cuts.

5) Tips for Making Basque Burnt Cheesecake

Start with room temp dairy. This one step grants a smooth batter and a calm bake. Cold cheese fights the mixer. Warm cheese yields and shines. A small rest on the counter helps more than any gadget.

Watch color not time. Ovens vary so your best guide is the deep bronze top and a gentle jiggle. If the top darkens fast lay a loose sheet of parchment near the end. Let the cake settle before you lift it.

For a cream cheese cake recipe twist swap a third of the cream for sour cream for extra tang. For a cheesecake recipe with a firmer core extend the bake by a few minutes then chill overnight. Both paths taste great.

6) Making Basque Burnt Cheesecake Ahead of Time

I plan this dessert for busy days. I bake it in the morning. I chill it in the afternoon. By dinner the slice cuts clean. The flavor settles and the texture turns silky. Friends think I fussed when I did not.

For an easy cheese cake recipe schedule wrap the cooled cake with the parchment still on. Slide it into a box or a tight container. Chill for up to two days. Warm the knife before slicing to keep edges smooth.

Travel works fine. Set the cake on a flat board. Keep ice packs under the box for longer trips. At the table remove the parchment. The sides will look rustic and proud. The top will glow dark and glossy.

7) Storing Leftover Basque Burnt Cheesecake

Cover leftovers and chill. The texture stays lush for three days. The flavor deepens a touch on day two. I like a small wedge with hot tea in the evening.

For neat storage cut the cake into slices and line them in a container with parchment between each piece. This avoids smudged edges and makes quick desserts easy. A quick plate for after school or a late show becomes simple.

Freeze for longer keeping. Wrap slices in parchment then place in a freezer bag. Thaw in the fridge. The top stays dark and handsome. The crumb stays tender. The taste holds steady.

8) Try these desserts next

9) Basque Burnt Cheesecake