Recipes Desserts Cakes Cheesecake Recipes "Burnt" Basque Cheesecake 4.7 (46) 39 Reviews 39 Photos "Burnt" Basque cheesecake is made by baking the cheesecake in a very hot oven to deliver a beautiful, dark exterior full of bittersweet notes that complements the creamy light interior. The original recipe was developed in the 1970s, at a cafe in San Sebastian called La Vina. I adapted it to fit a standard cake pan rather than the large springform pan used in the original. I rarely post a trendy recipe while it's still trendy. But this "burnt" cheesecake method deserves the hype and is just plain easier — just remember the parchment paper. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 39 39 39 39 Prep Time: 15 mins Cook Time: 50 mins Additional Time: 4 hrs 25 mins Total Time: 5 hrs 30 mins Servings: 10 Yield: 1 9-inch cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 tablespoon soft unsalted butter, or as needed parchment paper 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour ½ teaspoon fine salt ½ teaspoon vanilla extract 4 jumbo eggs, at room temperature 1 ¼ cups heavy cream Directions Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang. Dotdash Meredith Food Studios Combine cream cheese, sugar, flour, and salt in a bowl; stir and smear together with a spatula until very smooth and creamy. Dotdash Meredith Food Studios Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth. Dotdash Meredith Food Studios Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles. Dotdash Meredith Food Studios Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes. Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight. Dotdash Meredith Food Studios Recipe Tips Depending on the size of the roll or sheet of parchment paper you buy, you may have to overlap it.You can use 5 large eggs if you don't have jumbo eggs, and 3/4 to 1 teaspoon of kosher salt instead of the 1/2 teaspoon of fine salt. I Made It Print 58 home cooks made it! Nutrition Facts (per serving) 467 Calories 38g Fat 25g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 467 % Daily Value * Total Fat 38g 49% Saturated Fat 23g 116% Cholesterol 204mg 68% Sodium 359mg 16% Total Carbohydrate 25g 9% Dietary Fiber 0g 0% Total Sugars 20g Protein 9g 18% Vitamin C 0mg 0% Calcium 86mg 7% Iron 1mg 8% Potassium 137mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.