Burnt Basque Cheesecake

Easy and delicious dessert idea for summer entertaining!

This Basque Burnt Cheesecake recipe is one of the easiest cheesecakes to make because there is no crust to make, you don’t have to worry about it cracking or sinking (because that’s what it’s supposed to do!) no water baths, and oh did I mention it’s utterly delicious?!

For more cheesecake recipes that don’t require a water bath, try my Raspberry Cheesecake and my Raspberry Swirl Cheesecake recipes.

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Lining The Pan With Parchment Paper

• There is no crust needed for this cheesecake because the outside caramelizes to such a degree that it creates its own crust-like outer coating while remaining incredibly soft and creamy inside.

• But in order to protect this outer layer, you’ll need to line the tin with 2 sheets of parchment paper going in opposing directions.

• This will provide a surface for the cheesecake to cling to as it rises up while it bakes in the oven. Otherwise, it could rise up so high that it spills out over the pan.

• Keep the parchment paper folded over the pan’s edge to fill the pan easily, but then raise it back up before baking.

• This is a small detail, but I prefer the brown pre-cut sheets of parchment paper (over the white, tear-it-off-yourself parchment paper) because it makes for a pretty presentation on a cutting board when serving it.

How To Tell When It’s Done?

• The secret with this cheesecake is not to over-bake it!

• It won’t start to turn brown until the 1-hour mark. At that point it will start to brown and turn a beautiful golden brown.

• At this point bake it for another 5 minutes to get some good color on it, then pull it out.

• It will still be giggly but will set up once cooled and refrigerated.

• It’s best to refrigerate overnight for the best, creamiest texture.