Why does Basque cheesecake look burnt?

The dark top is intentional. Baking at high heat creates the cheesecake's signature caramelized flavor and creamy interior.

Should the center still jiggle?

Yes. A slight jiggle means the center will set into a custardy texture once cooled.

Do I need a water bath?

No. One of the best parts of Basque cheesecake is its simplicity - no water bath required.

Can I make Basque cheesecake ahead of time?

Absolutely. It actually improves after resting overnight in the refrigerator.

Burnt Basque Cheesecake with Citrus Zest

Name: Burnt Basque Cheesecake with Citrus Zest
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 24 oz cream cheese, room temperature; 1 cup sugar; 3 eggs; 1 cup heavy cream; 1/4 teaspoon sea salt; 1 teaspoon vanilla extract; zest of 1 lemon

Burnt Basque Cheesecake with Citrus Zest

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Author: Caitlin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Gluten-Free

Description

A classic Basque cheesecake with a deeply caramelized top and creamy center, finished with fresh citrus zest. This simple Spanish dessert requires no crust and no water bath.

Ingredients

Scale

24 oz cream cheese, room temperature
1 cup sugar
3 eggs
1 cup heavy cream
1/4 teaspoon sea salt
1 teaspoon vanilla extract
zest of 1 lemon

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Instructions

Prepare the Oven. Preheat your oven to 400℉. Line a 9-inch springform pan with parchment paper, allowing the paper to extend above the rim. This prevents overflow and gives the cheesecake its signature rustic shape.
Beat Cream Cheese and Sugar. In a large mixing bowl, beat the cream cheese and sugar until completely smooth. Take a moment here to ensure there are no lumps. This step sets the foundation for a silky cheesecake.
Add Eggs. Add the eggs one at a time, mixing on low speed between each addition. Mix just until incorporated to avoid incorporating too much air into the batter.
Add Cream and Flavorings. Slowly add the heavy cream while mixing on low speed. Stir in the salt, vanilla extract, and lemon zest, allowing everything to combine into a smooth, pourable batter.
Beat the Cheesecake. Pour the batter into the prepared pan and bake for 45 – 50 minutes. The top should appear deeply browned and caramelized, and the center should still have a gentle jiggle. Depending on your oven, baking may take up to 60 – 75 minutes to achieve the ideal caramelized top. Remember, not all ovens cook exactly the same.
Cool Completely. Allow the cheesecake to cool completely before slicing. As it cools, the center will set into the signature creamy Basque cheesecake texture. The center will also collapse a bit, but that’s supposed to happen!