Go Back
+ servings

Get the Recipe: Perfectly Light and Airy Burnt Basque Cheesecake Recipe

This post will teach you how to make perfectly light and airy burnt basque cheesecake. This detailed guide is full of tips, tricks, and FAQs to help you succeed at making this lighter-than-New-York-style cheesecake. The best part? The recipe doesn't require a water bath; it really is one of the easiest cheesecake recipes you'll ever make!
(4.87 stars) 15 reviews

Ingredients

For the Burnt Basque Cheesecake

  • 4 (8-ounce) boxes cream cheese, at room temperature
  • 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
  • 5 large eggs, at room temperature
  • 1 ½ cups (12 ounces or 340 grams) heavy cream, at room temperature
  • ¼ cup (1.15 ounces or 33 grams) all-purpose flour
  • 1 teaspoon kosher salt

Equipment

  • a 9-inch springform pan OR a 9-inch pan with at least 3 inch tall sides
  • parchment paper

Instructions
 

For the Burnt Basque Cheesecake

  • Prep your oven and pan. Position a rack in the center of the oven and preheat to 400°F. Lightly spray a 9-inch springform cake pan with cooking spray and line the bottom with two sheets of parchment paper, making sure that the paper sticks up 2 inches above the sides of the pan. The parchment paper won't lie flat—that's totally okay, I promise!
  • Beat the cream cheese and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium until soft and creamy, 1 to 2 minutes. Reduce the mixer to low and add the sugar and beat until light and fluffy, about 1 minute, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
  • Add the eggs and the cream. With the mixer on low, add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. Slowly pour the cream down the side of the bowl and beat until combined, about 1 minute.
  • Add the flour and salt. With the mixer on low, gradually add the flour and salt and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
  • Prep for baking. Pour the batter into the prepared pan. Pick up the pan and whack it a few times on your kitchen counter to allow the batter to fill the the pan more evenly.
  • Bake the cheesecake. Bake for 50 to 55 minutes, or until the edges of the cheesecake are set but the center still wobbles slightly. Cool completely in its pan on a wire rack before slicing.
  • Serve and store. To serve, unlatch the springform pan and lift the sides of the pan away from the bottom of the pan. Use a hot knife to slice and serve. Serve slightly warm, at room temperature, or chilled from the refrigerator. The burnt basque cheesecake can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, place any leftover slices in an airtight container in the refrigerator for up to 3 days.

Notes

  • Make sure that all your ingredients are at the temperatures specified in the recipe before starting any of its steps. Cold ingredients don’t mix together easily, creating a lumpy cheesecake batter prone to cracking.
  • To make the cheesecake, you need to line the springform pan with 2 large sheets of parchment paper. Press the parchment down into the bottom of the pan, making sure that it sticks up at least 2 inches taller than the pan’s sides. That’s because the cheesecake will rise significantly over the pan’s sides as it bakes. The parchment paper prevents the cheesecake from overflowing out of the pan! Don’t fold the parchment over the pan; it won’t be able to catch this rising batter if you do. Note that the parchment paper won’t lie flat against the sides of the pan. This is by design, too. In fact, this quality creates the burnt basque cheesecake’s cheesecake’s signature craggy sides!
  • If your burnt basque cheesecake doesn't look "burnt" enough after the recommended Bake Time of 50 to 55 minutes, try broiling it! Right after baking, broil the cheesecake for 1 to 2 minutes to toast its top. Just watch it carefully—you don't want to overdo it!
  • To get straight edges and smooth sides when you slice the cheesecake, use a hot serrated knife. Fill a tall, heatproof glass with VERY hot water. Place the blade of the serrated knife in the water for 20 seconds. Use a kitchen towel to dry the knife. Use it to slice the cheesecake, dipping the knife into the water and drying it ever so often, especially if the filling starts sticking to the blade.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!