Burnt basque cheesecake recipe

You can never go wrong or fail while making this intense caramelized classic Basque burnt cheesecake, a.k.a rich and creamy no crust cheesecake.

This "Burnt" Basque Cheesecake recipe is ultra-creamy and delicious and so easy to make that it's nearly foolproof!

So, who doesn’t like a good ol’ burnt cheesecake these days huh? It’s literally in all the cafes across the city, and not all of them are necessarily delicious (plus they charge a…

Dramatic and impressive Basque-style cheesecake with a creamy interior and caramelized exterior! This is a must make.

Burnt Basque Cheesecake is the easiest cheesecake you’ll ever make! It doesn’t require a crust, a water bath or a slow and even temperature like most other baked cheesecakes. It’s hit with high heat to toast and caramelise the flavours leading to one of the most delicious and simple desserts.

This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián.

This burnt Basque Cheesecake is loaded with rich, caramel flavor and the inside is dense and creamy. It's the easiest cheesecakes to make too!

Borrowing from the Basque style, this burnt cheesecake recipe is virtually impossible to mess up. Plus, you can make it a day in advance.

Basque Burnt Cheesecake Ingredients: 500g cream cheese, room temperature 1 cup (200g) sugar 4 large eggs 1 1/4 cups (300ml) heavy cream 1/4 cup (30g) all-purpose flour, sifted 1/2 teaspoon salt 1 teaspoon vanilla extract #Basque #Burnt #Cheesecake

This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom.