Classic version (20cm)
- 600 g full-fat cream cheese, room temperature
- 225 g sugar
- 4 eggs
- 300 g double cream
- 40 g plain flour
- 1 tsp vanilla extract
- fleur de sel, for finishing
Chocolate version (Matt Adlard)
- 930 g full-fat cream cheese
- 190 g caster sugar
- 350 g whole eggs (~6–7 large)
- 525 g double cream
- 360 g dark chocolate (50–60%)
- 10 g cocoa powder
- 18 g plain flour
- 3 g fine sea salt
The Basque cheesecake is the opposite of a classic cheesecake — it wants to burn. The high heat creates a deeply caramelised top while the inside stays custardy and barely set. The only insurance against cracking is the parchment lining that extends above the tin. Do not overbake: it should still wobble considerably when you take it out. The set happens during the long cool.
Method
Classic version
- Preheat oven to 200°C. Line a 20cm tin with parchment — two sheets crossed, pressing into the sides and leaving at least 5cm overhang above the rim.
- Beat cream cheese with sugar until smooth — no lumps. Add eggs one at a time, mixing between each.
- Add cream, flour, and vanilla. Mix until just combined — do not over-beat.
- Pour into the lined tin. Bake at 200°C for 50 minutes. The top should be deeply brown (almost burnt) and the centre should still wobble when shaken.
- Cool to room temperature (at least 2 hours), then refrigerate 18–24 hours minimum before serving. Finish with fleur de sel.
Chocolate version
- Melt chocolate gently. Set aside to cool slightly.
- Beat cream cheese with sugar until smooth. Add eggs gradually.
- Add cream, flour, cocoa powder, and salt. Fold in melted chocolate.
- Pour into lined tin. Bake at 220°C for 25 minutes. The top will be very dark.
- Cool completely at room temperature, then refrigerate 18–24 hours minimum. Do not slice warm — the interior is still liquid when it leaves the oven.
The chocolate version bakes hotter and shorter than the classic. The centre should look completely underbaked when removed from the oven.
Background
The Basque cheesecake originated at La Viña in San Sebastián. The high-heat, no-water-bath approach is the inversion of every classical cheesecake technique — instead of protecting the top from colour and the inside from overcooking, you want both. The burnt top contributes bitter caramel notes that balance the rich, fatty cream cheese. Without it, the cheesecake tastes flat and one-dimensional.
The flour is used in small quantity — just enough to give structure to the batter, not enough to make it cakey. Double cream (higher fat than single or whipping) is important for the custardy, slightly loose interior. The texture when cooled overnight should be denser than a mousse but softer than a classic New York cheesecake — it should hold a clean slice but not be firm.
The 18–24 hour rest is genuinely necessary. At 2–4 hours the interior is still too soft and the flavours haven't settled. The overnight rest concentrates the flavour and gives the correct texture. Cutting same-day is almost always disappointing.
Mistakes I've Made
- Overbaking. The centre sets firm and loses the custardy quality. It should still wobble — not liquid, but definitely not set — when it comes out.
- Cutting too soon. The interior is still runny and the slice collapses. Minimum overnight in the fridge.
- Parchment not high enough. The batter rises above the tin edges and the parchment must contain it. 5cm overhang is the minimum.
- Cream cheese too cold. Lumps form that don't smooth out during baking. Must be at room temperature before starting.
Sources
- Burnt Basque Cheesecake —
- Chocolate Burnt Basque Cheesecake | Matt Adlard —