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Burnt Cheesecake Recipe
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No-Fail Basque Burnt Cheesecake Recipe

This creamy Burnt Cheesecake Recipe features a deeply caramelized top with a smooth, rich, and velvety center. Made with cream cheese, all-purpose cream, evaporated milk, and egg yolks, it's an easy no-fail recipe that's perfect for beginners and doesn't require a water bath.
Author Onyok Kokok

Ingredients

  • 500 g cream cheese 2 packs, 250 g each
  • 6 tbsp white sugar
  • 1 whole egg
  • 4 egg yolks
  • 2 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 2/3 cup evaporated milk
  • 250 ml 1 pack all-purpose cream
  • 1½ tbsp lemon juice

Instructions

  • Using an electric mixer, beat the cream cheese on low speed until smooth and creamy.
  • Add the sugar and continue mixing on low speed until fully incorporated. Do not add the next ingredient until the sugar is completely mixed.
  • Add one whole egg and beat on low speed for about 20 seconds. Make sure it is fully incorporated before adding the egg yolks.
  • Add the egg yolks one at a time, beating on low speed for about 10 seconds after each addition.
  • In another bowl, combine the all-purpose flour and cornstarch.
  • Add the evaporated milk and mix until smooth.
  • Add the all-purpose cream and mix well.
  • Slowly pour the milk mixture into the cream cheese mixture through a strainer. Gently mix by hand until combined. Do not overmix. Add the lemon juice and stir gently.
  • Line a 7-inch round baking pan with parchment paper.
  • Pour the batter into the prepared pan.
  • Bake in a preheated oven at 220°C for 30–35 minutes, or until the top is deeply caramelized and the center still has a slight jiggle when gently shaken.
  • Cool at room temperature for about 1 hour before refrigerating for at least 4 hours, preferably overnight, to allow the cheesecake to fully set.
    • Recipe Note: My cheesecake is intentionally baked until the top becomes very dark because I personally enjoy the richer caramelized flavor and classic burnt cheesecake appearance. If you prefer a lighter top, bake at 210°C or reduce the baking time by 2–5 minutes. Since every oven bakes differently, keep an eye on the cheesecake during the final few minutes.