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Day 356: Burnt Basque Cheesecake

Thank you so much to those who voted for my dessert poll this past month! The cheesecake was the winner, with cinnamon rolls being the runner-up.

I know, I know, you were probably expecting New York-style cheesecake or something similar to that, but this burnt basque cheesecake is out of this world! I just had to make it. The cheesecake itself is actually crustless, so you don't need to blind bake or anything like that. Burnt basque cheesecake doesn't taste like burnt cheesecake. It's more caramelized than charred. Think of this recipe as a cheesecake souffle + creme brulee.

I recommend greasing your cake pan with butter and then lining it with two sheets of parchment paper. It's fine if you have any cracks around the sides because of the parchment paper. I actually like the rustic look of it!

It's hard to mess this cheesecake up. Unlike classic cheesecake, you don't have to have a water bath or even a crust. Plus, no chilling time in the fridge! Sold yet? :)

Serve this delicious burnt basque cheesecake warm, cold, or room temperature. However, I like room temperature the best. If you want to eat it warm, let it still cool at room temperature, just because it will continue to set up as the cheesecake cools down. Don't eat it just after it comes out of the oven.

When you take the cheesecake out of the oven, it will jiggle. This is normal. As it gets to room temperature, it will firm up. You don't want to overbake it because it will not taste the same. This is a decadent and creamy cheesecake. It's light and fluffy, with a crispy top making this the ultimate showstopper for your next party.


|Level:👩🏽‍🍳|Time: 2 hours|Serves: 8|



  • 3 8-inch blocks of cream cheese, room temperature

  • 1 1/2 cup granulated sugar

  • 6 eggs

  • 1 tablespoon vanilla paste

  • 2 cups heavy cream

  • 1/3 cup all-purpose flour


  1. Preheat your oven to 425 degrees F, and grease and line a 9-inch cake pan (with removable sides) with butter and parchment paper. Let the parchment paper hang over 2-inches above the pan. Set aside.

  2. In a stand mixer, beat the cream cheese and sugar on medium-low heat until silky and smooth. There should be no lumps. Slowly add in your eggs, one at a time. Next, mix in the vanilla extract and heavy cream. You should have a batter that's the constancy of milk. Sift in your flour and mix once more. Pour this batter into your prepared cake tin, and place in the oven to bake for 70 minutes.

  3. Once your timer is finished, check your cheesecake. If it jiggles and has turned dark brown, take it out of the oven. Cool at room temperature for 30 minutes, then slice and serve.


- The Bored Baker 👩🏽‍🍳


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