The Best 6-inch Burnt Basque Cheesecake Recipe

If you’re a fan of cheesecake, then you probably enjoy trying different flavors, and this one is a must! And if you’ve never had it before, you’ll be blown away by how distinctly unique the flavor is and how different it is from regular cheesecake—it’s a huge difference! If you have had it before but are looking for a solid recipe to follow, you’ve come to the right place!

Since you are here and love cheesecake recipes, check out this Creamy Pumpkin Cheesecake Recipe, this Easy 4-inch mini cheesecake recipe for one/two, or this Creamiest Chocolate Cheesecake Mini Recipe.

This is the best 6 Inch Burnt Basque Cheesecake Recipe!

If you’ve made a homemade cheesecake from scratch, then you know how difficult it can sometimes be. One of the biggest issues and failures is getting the middle to stay smooth and not crack as it cools.

Well worry no more because you are in the right place. I’ve personally developed and tested this original recipe several times before getting it just right. Just ask my husband and brother. They both ate a lot of test cheesecakes in the process of making this and it was well worth it. With this foolproof recipe, you’ll be one and done from the first time you make it.

Ingredients for this 6-inch Burnt Basque Cheesecake Recipe

Here are the ingredients you will need to make this six-inch cheesecake. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Cream Cheese: Make sure to pull it out before you prepare the recipe. It will need time to heat up to room temperature.
• Granulated Sugar: sweetens the cream cheese.
• Large Eggs: Similar to the cream cheese, pull them out early on so they can get to room temperature.
• Salt: balances out the sweetness and enhances all of the other flavors.
• Heavy Cream: is added to bring moisture to the cream cheese while still maintaining the creaminess.
• All-purpose Flour: Make sure to pass the flour through a sieve as you’re adding it to the other ingredients. This will ensure there are no clumps and everything combines evenly.
• Cornstarch: helps balance out the moisture to give the cheesecake more structure.
• Vanilla Extract: Or you could use vanilla bean paste if you prefer.

How to make this 6-inch Burnt Basque Cheesecake Recipe

This is how you can make a six-inch burnt-top cheesecake. Make sure to scroll down to the recipe card at the end of this post for the oven temperature, baking time, and full step-by-step instructions! 

1. Preheat your oven. Grease a 6-inch springform pan and line the bottom and sides with sheets of parchment paper, leaving an overhang. Press the parchment well throughout the bottom of the pan.
2. Beat the cream cheese and sugar on low speed until smooth and creamy. Use a large bowl and electric hand mixer or a stand mixer.
3. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the heavy cream, flour, and vanilla extract, and mix until well combined and smooth.
5. Pour the cheesecake batter into the prepared pan and smooth the top.
6. Bake for 20 minutes then lower the heat. Bake for another 15 minutes, or until the top is dark brown and the center is still slightly jiggly.
7. Remove from the oven rack and let it cool completely in the pan. The cheesecake will deflate and crack as it cools.
8. Chill in the fridge for 4 hours or overnight then remove from the 6-inch pan. Peel off the parchment paper from the outer edges, slice and enjoy!

Why You need to make this recipe!

• The creamy center of this baked cheesecake combined with the burnt and caramelized top of the cheesecake creates such an incredible flavor and texture combo that you have to try it!
• This is a fairly easy recipe. As long as you follow the process and recipe, you should have a perfect cheesecake on the first try!
• This 6-inch burnt basque cheesecake recipe is the best way to please the cheesecake lovers in your life.

Frequently asked questions – FAQ

How do I store Leftover cheesecake?

If you plan on eating within a few days, you can simply put it in an airtight container and place it in the fridge.

If you want to keep it fresh for longer or are unsure when you will want it again, wrap it in layers of plastic wrap first. Then put it in the airtight container and store it in the freezer. It will stay fresh for multiple weeks or a couple months in the freezer as long as you wrap it well with the plastic wrap to prevent freezer burn.

Whenever you want to enjoy it, allow it to thaw in the fridge for a few hours until it reaches the desired consistency.

Why is it called a basque cheesecake and where does it come from?

Basque-style cheesecake gets its name from the region where it originated, the Basque Country. It is located on the border between Spain and France. More specifically, it is associated with the city of San Sebastian in the Basque Country.

This style of cheesecake gained popularity in the early 1990s at a restaurant called La Vina in San Sebastián. It was developed by chef Santiago Rivera using a very hot oven. The rustic look of the burnt exterior and creamy interior of the cheesecake became a signature dish of the restaurant. It soon gained fame beyond the Basque Country.

The name “Basque cheesecake” is a nod to its place of origin. Much like other regional dishes that bear the name of their place of invention. While it’s not a traditional cheesecake in the sense that it doesn’t follow the classic New York-style cheesecake recipe, it has become closely associated with Basque cuisine and is now enjoyed in many parts of the world.

what does burning the top of a cheesecake do its flavor?

• Caramelization: The high heat causes the sugar in the cheesecake batter to caramelize on the surface, creating a deep, rich flavor similar to caramel.
• Browning Reactions: The Maillard reaction and caramelization that occur during the browning process create new flavors and enhance existing ones, producing a more intense and complex taste profile.
• Contrast in Texture: The burnt exterior forms a thin, crispy crust that contrasts with the creamy interior of the cheesecake. This textural contrast adds interest and depth to each bite, making the dessert more enjoyable.

What can I serve with my 6 inch burnt basque cheesecake?

• Fresh Fruit: The hydrating and crisp freshness of berries would contrast the burnt flavor perfectly.
• Caramel Sauce: Since the top layer of the cheesecake already has a slight caramel-like flavor, a drizzle of caramel sauce would help enhance it even more!
• Whipped Cream: Since the cheesecake has a thick and dense consistency, a dollop of whipped cream would balance that out nicely.

The Best 6-inch Burnt Basque Cheesecake Recipe

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