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This 6-inch burnt Basque cheesecake is the best new flavor for all my cheesecake lovers out there! It’s made with a burnt top that gives a subtle, natural caramelized taste that is absolutely delicious.
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!
If you love small cheesecakes, my easy 4-inch mini cheesecake recipe for one/two and my creamiest chocolate cheesecake mini recipe are baked in tiny pans too, and my creamy pumpkin cheesecake recipe is the one I make every Thanksgiving.
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. You’ll find more of my tested favorites in my cheesecake recipes.
Why This Recipe Works
- Creamy center, caramelized top. The creamy center combined with the burnt and caramelized top creates such an incredible flavor and texture combo that you have to try it!
- Fairly easy. As long as you follow the process and recipe, you should have a perfect cheesecake on the first try.
- No crust, no water bath. It bakes hot and fast in a parchment-lined pan, and the cracks are part of the look.
- A crowd-pleaser. This 6-inch burnt Basque cheesecake recipe is the best way to please the cheesecake lovers in your life.
Key Ingredients
- Cream cheese: Make sure to pull it out before you prepare the recipe. It needs time to come to room temperature so the batter stays smooth.
- Large eggs: Similar to the cream cheese, pull them out early so they can get to room temperature.
- Heavy cream: Brings moisture to the cream cheese while keeping the cheesecake extra creamy.
- Flour and cornstarch: Pass the flour through a sieve as you add it so there are no clumps. Together, they balance out the moisture and give the cheesecake more structure.
- Vanilla extract: Or you could use vanilla bean paste if you prefer.
Granulated sugar and a pinch of salt round it out. Full ingredient amounts are in the recipe card at the bottom of the page.
Substitutions and Variations
- Vanilla bean paste: Use it in place of the vanilla extract for little vanilla specks throughout.
- Smaller cheesecake: Baking for one or two? My 4-inch burnt Basque cheesecake for two scales this recipe down.
- Want a crust? My 6-inch Biscoff cheesecake uses the same pan with a cookie crust and three layers of cookie butter flavor.
- No oven: For a no-bake option, try my no-bake Oreo cheesecake.
How to Make 6-Inch Burnt Basque Cheesecake
- Beat the cream cheese. In a large bowl, beat the cream cheese, sugar, and salt until smooth and creamy, then add the eggs one at a time with the vanilla, beating well after each addition.
- Add the flour and cornstarch. Sift them over the batter and mix on low until no dry spots remain.
- Add the heavy cream. Pour in the cream and mix until the batter is completely smooth and pourable.
- Fill the pan. Preheat the oven to 475°F. Grease a 6-inch springform pan, line it with parchment paper leaving an overhang, then pour in the batter and smooth the top.
- Bake hot. Bake for 20 minutes at 475°F, then lower the heat to 400°F and bake for another 15 minutes, until the top is dark brown and the center is still slightly jiggly.
- Cool, chill, and slice. Let it cool completely in the pan (it will deflate and crack as it cools), then chill for 4 hours or overnight. Peel off the parchment, slice, and enjoy!
Expert Tips
- Room temperature everything. Cold cream cheese and eggs leave lumps that never fully mix out of the batter.
- Sift the flour. It keeps clumps out of the batter so everything combines evenly.
- Let the parchment stand tall. Leave a generous overhang above the pan. The cheesecake puffs up as it bakes, and the crinkled paper gives it that signature rustic look.
- Trust the jiggle. Pull it out when the top is dark brown and the center still jiggles. It finishes setting as it cools and chills.
- Chill overnight for clean slices. Use a sharp knife and wipe it clean between cuts.
6-Inch Burnt Basque Cheesecake FAQs
If you plan on eating your 6-inch burnt Basque cheesecake within a few days, simply put it in an airtight container in the fridge. To keep it longer, wrap it in layers of plastic wrap, place it in an airtight container, and freeze it for a few weeks or up to a couple of months. Thaw it in the fridge for a few hours before serving.
6-inch burnt Basque cheesecake is a smaller take on the cheesecake from the Basque Country, the region on the border between Spain and France. It was created in the early 1990s by chef Santiago Rivera at La Viña, a restaurant in San Sebastián, using a very hot oven. Its burnt exterior and creamy interior became the restaurant’s signature dish, and it is now enjoyed all over the world.
The high heat caramelizes the sugar on the surface of 6-inch burnt Basque cheesecake, creating a deep, rich flavor similar to caramel. The Maillard reaction adds even more complex flavor, and the burnt exterior forms a thin crust that contrasts with the creamy interior in every bite.
Serve 6-inch burnt Basque cheesecake with fresh berries for a crisp, fresh contrast, a drizzle of homemade caramel sauce to enhance its caramel-like top, or a dollop of whipped cream to balance its thick, dense texture.
Cracks and a sunken center are completely normal for 6-inch burnt Basque cheesecake. It bakes at a very high temperature, so it puffs up in the oven and deflates as it cools. That rustic look is part of its charm!
More Small-Batch Cheesecakes
If you baked this 6-Inch Burnt Basque Cheesecake, tell me how dark you took the top! Leave a ⭐ star rating and a comment below. I love seeing your bakes!
6-Inch Basque Cheesecake
Ingredients
- 16 oz cream cheese softened, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoon all-purpose flour sifted
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat your oven to 475F. Grease a 6-inch springform pan and line the bottom and sides with parchment paper, leaving an overhang. Make sure to press the parchment well throughout the bottom of the pan.
- In a large bowl, beat the cream cheese, salt, and sugar until smooth and creamy.16 oz cream cheese, 3/4 cup granulated sugar, 1/4 teaspoon salt
- Add the eggs, one at a time, beating well after each addition.2 large eggs
- Add the heavy cream, flour, cornstarch, and vanilla extract, and mix until well combined and smooth.1 cup heavy cream, 2 tablespoon all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon vanilla extract
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20 minutes at 475F in the middle rack then lower the heat to 400F and bake for another 15 minutes, or until the top is dark brown and the center is still slightly jiggly.
- Remove from the oven and let it cool completely in the pan. The cheesecake will deflate and crack as it cools. Chill the room temperature cheesecake in the fridge for 4 hours or overnight before removing it from the pan, peeling off the parchment paper and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok, I’m going in! Making this for a friend’s birthday.
Before I start, are we sure about the extra salt? The cream cheese is salty enough, no?
If you are sensitive to salt, omit it. I find it balances the sugar added perfectly, but if there is ever a worry, I recommend not adding it or reducing the amount.
I’ve made this maybe 15 times It’s excellent. I usually cook for 20 mins at 475, then another 20 at 400.
Thanks for the feedback! I’m glad you enjoy it!
What is the pan “greased” with?
You can grease with nonstick spray or butter!
Why no sour cream in this recipe like your 4 inch?
Just different recipe variations. The single tablespoon of sour cream in the 4-inch helps but isn’t needed in this recipe.
I’m not a big fan of cheesecake unless it’s chocolate flavor, but I am obsessed with this Basque cheesecake I’ve seen all over TikTok. The recipe was so simple & it turned out great & my Dad loved it too! He said I need to make it again. Though next time I’ll leave it in the oven longer because I didn’t let burn as much as I should (I got scared to over do it).
Haha to be honest I was worried the first time I made it too LOL sometimes you gotta trust the process!
Hiii!!!
I tried it out…super easy & delsih! But when I opened my oven a cloud of smoke came my way, is that normal? Part of the caramelization?
– many thanks!
It could’ve been the cheesecake or the parchment paper. As long as it tasted good then it shouldn’t be an issue 🙂