I made an Easy Baked Cheesecake in five minutes with just five ingredients, and what came out of the oven completely changed my idea of what a cheesecake could be.
I used to fear cheesecakes, but this super EASY Basque Burnt Cheesecake changed that. I mix cream cheese with eggs and somehow it turns into a custardy, slightly tangy center with a dark caramelized top that makes you go huh, is that even allowed.
It tastes way fancier than it is, like a cross between a custard and a pastry, and is my go to when I want a showstopper but no fuss. It’s an Easy Baked Cheesecake moment and yes it is basically a Burnt Cake in the best way possible.
You will want to know how.
Ingredients
EASY Basque Burnt Cheesecake Recipe
- Cream cheese: tangy, rich, high in fat and protein, gives it structure.
- Granulated sugar: pure carbs, makes it sweet and helps caramelize top.
- Eggs: add protein, help set the filling, add a little silkiness.
- Heavy cream: adds fat for richness, makes texture silkier and smoother.
- Flour: tiny bit for body, stabilizes filling, overall neutral flavour.
Ingredient Quantities
- 600g cream cheese (about 21 oz)
- 200g granulated sugar (1 cup)
- 3 large eggs
- 300ml heavy cream or double cream (about 1 1/4 cups)
- 1 tablespoon all purpose flour (about 8g)
How to Make this
1. Preheat oven to 230C (about 445F). Line an 8 or 9 inch springform pan with parchment paper, leaving the paper higher than the rim so it can fold over the edges. Put a baking tray under the pan to catch any drips.
2. Cut 600g cream cheese into cubes and let come to room temp for 20 to 30 minutes, or microwave 10 seconds at a time until soft but not melted. This makes it mix smooth, trust me.
3. In a large bowl beat the softened cream cheese with 200g granulated sugar until totally smooth and no lumps remain, scraping the sides often.
4. Add 3 large eggs one at a time, beating just until each is incorporated. Dont overbeat or you will get too many air bubbles.
5. Sprinkle in 1 tablespoon all purpose flour and fold it in gently, then pour in 300ml heavy cream and mix until silky and homogenous. Stop when smooth, a little tiny lumps will disappear when baked.
6. For a super smooth top, pour the batter through a fine mesh sieve into a jug or bowl to catch any remaining lumps or air pockets.
7. Pour the batter into the lined pan, tap the pan a few times on the counter to release air bubbles, and smooth the surface with a spatula.
8. Bake in the center of the oven for 40 to 50 minutes until the top is deeply caramelized and almost burnt looking and the center still jiggles slightly when you shake the pan. If it seems to be browning way too fast after 25 minutes lower the oven to 200C or tent loosely with foil.
9. Let the cheesecake cool on a wire rack to room temp, it will sink a bit and set up. Chill in the fridge for at least 4 hours or overnight for best texture and easier slicing.
10. Remove from pan using the parchment overhang, slice with a knife warmed under hot water and wiped dry between cuts. Serve at room temp, dont worry if the top looks dark, thats the signature flavor and its amazing.
Equipment Needed
1. 8 or 9 inch springform pan (line with parchment so it overhangs the rim)
2. Parchment paper (enough to cover pan and fold over edges)
3. Baking tray to sit the pan on and catch drips
4. Large mixing bowl
5. Electric mixer (hand or stand) or a whisk if you want to work your arm
6. Rubber spatula for scraping and a flat spatula to smooth the top
7. Fine mesh sieve plus a jug or bowl to catch the batter when you strain it
8. Digital kitchen scale or measuring cups and spoons (for grams and ml)
9. Sharp knife and cutting board to cube the cream cheese, plus a towel to warm the knife between slices
10. Wire cooling rack and oven mitts for handling the hot pan
FAQ
EASY Basque Burnt Cheesecake Recipe Substitutions and Variations
- Cream cheese: Mascarpone 1:1, richer and silkier; Neufchatel 1:1 for lower fat; or blend ricotta until super smooth and use up to half ricotta / half cream cheese for a lighter cake, expect a slightly grainier texture.
- Granulated sugar: Light brown sugar 1:1 for caramel notes and deeper browning; honey or maple syrup use about 3/4 cup syrup for 1 cup sugar and reduce other liquids by ~2 tablespoons, will give a softer, darker top; superfine sugar 1:1 if you want it to dissolve faster.
- Eggs: Pureed silken tofu 1/4 cup per egg (so 3 eggs = 3/4 cup) for a creamy vegan option; aquafaba 3 tablespoons per egg, whisked, works too but may change texture; flax “eggs” 1 tbsp ground flax + 3 tbsp water per egg, makes it denser so use only if you accept a firmer set.
- Heavy cream (300 ml): Full fat coconut milk 1:1 for dairy free; sour cream or thick Greek yogurt 1:1 for tangy, denser result; or make a quick substitute by mixing whole milk and melted butter at a 3:1 ratio (use same total volume as the cream).
Pro Tips
1. Weigh everything with a kitchen scale instead of using cups, it makes the texture way more consistent batch to batch.
2. Warm cold ingredients quickly but gently, like popping eggs in warm water for a few minutes, so they blend without lumps. Quick and even warming beats overworking the batter.
3. Mix slow and stop the instant the batter looks cohesive, then finish folding by hand. Less air means a creamier, less cracked result.
4. Learn your oven quirks with an inexpensive oven thermometer and check it early. If your oven runs hot use a lower shelf or shorten the time a bit so the top caramelizes without burning.
EASY Basque Burnt Cheesecake Recipe
I made an Easy Baked Cheesecake in five minutes with just five ingredients, and what came out of the oven completely changed my idea of what a cheesecake could be.
8
servings
517
kcal
Equipment: 1. 8 or 9 inch springform pan (line with parchment so it overhangs the rim)
2. Parchment paper (enough to cover pan and fold over edges)
3. Baking tray to sit the pan on and catch drips
4. Large mixing bowl
5. Electric mixer (hand or stand) or a whisk if you want to work your arm
6. Rubber spatula for scraping and a flat spatula to smooth the top
7. Fine mesh sieve plus a jug or bowl to catch the batter when you strain it
8. Digital kitchen scale or measuring cups and spoons (for grams and ml)
9. Sharp knife and cutting board to cube the cream cheese, plus a towel to warm the knife between slices
10. Wire cooling rack and oven mitts for handling the hot pan
Ingredients
600g cream cheese (about 21 oz)
200g granulated sugar (1 cup)
3 large eggs
300ml heavy cream or double cream (about 1 1/4 cups)
1 tablespoon all purpose flour (about 8g)
Directions
- Preheat oven to 230C (about 445F). Line an 8 or 9 inch springform pan with parchment paper, leaving the paper higher than the rim so it can fold over the edges. Put a baking tray under the pan to catch any drips.
- Cut 600g cream cheese into cubes and let come to room temp for 20 to 30 minutes, or microwave 10 seconds at a time until soft but not melted. This makes it mix smooth, trust me.
- In a large bowl beat the softened cream cheese with 200g granulated sugar until totally smooth and no lumps remain, scraping the sides often.
- Add 3 large eggs one at a time, beating just until each is incorporated. Dont overbeat or you will get too many air bubbles.
- Sprinkle in 1 tablespoon all purpose flour and fold it in gently, then pour in 300ml heavy cream and mix until silky and homogenous. Stop when smooth, a little tiny lumps will disappear when baked.
- For a super smooth top, pour the batter through a fine mesh sieve into a jug or bowl to catch any remaining lumps or air pockets.
- Pour the batter into the lined pan, tap the pan a few times on the counter to release air bubbles, and smooth the surface with a spatula.
- Bake in the center of the oven for 40 to 50 minutes until the top is deeply caramelized and almost burnt looking and the center still jiggles slightly when you shake the pan. If it seems to be browning way too fast after 25 minutes lower the oven to 200C or tent loosely with foil.
- Let the cheesecake cool on a wire rack to room temp, it will sink a bit and set up. Chill in the fridge for at least 4 hours or overnight for best texture and easier slicing.
- Remove from pan using the parchment overhang, slice with a knife warmed under hot water and wiped dry between cuts. Serve at room temp, dont worry if the top looks dark, thats the signature flavor and its amazing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 145g
- Total number of serves: 8
- Calories: 517kcal
- Fat: 41g
- Saturated Fat: 24.8g
- Trans Fat: 0.3g
- Polyunsaturated: 0.8g
- Monounsaturated: 11.3g
- Cholesterol: 194mg
- Sodium: 271mg
- Potassium: 118mg
- Carbohydrates: 30g
- Fiber: 0.1g
- Sugar: 29.3g
- Protein: 7.9g
- Vitamin A: 1328IU
- Vitamin C: 0.1mg
- Calcium: 94mg
- Iron: 0.4mg
