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How easy is it to make burnt Basque cheesecake?

“You can’t mess this up,” but look what I did…


Burnt Basque cheesecake is one of those recipes that popped up for novice quarantine bakers. The recipes say you can’t mess it up, because you’re supposed to burn it on purpose after all – how difficult can that be?

Expectation vs reality

Burnt Basque cheesecake recipe from Bon Appetit

My first attempt at making this “easy” cheesecake

I was expecting a smooth, silky, creamy texture. I  achieved only the creamy part, and yes, the yummy part, which is the most important. But smooth and silky, it was not.

I tried again, and the second time I made sure I followed the recipe to the letter – including making sure the cream cheese is at room temperature so it doesn’t clump together when mixing. And it turned out to be how I expected it.

For the first try, I substituted the eggs with yogurt – 1/4 cup for each egg. It tasted good, but I think I’ll just stick to the original recipe. I’m not sure if that’s also one of the things that caused the lumps.

I tweaked the recipes online and made a new one that works for me. Let me know how you go when you try this, in the Comments section down below.

Yields 6
Prep Time 5 minutes
Total Time 25 minutes


  • 250 grams cream cheese
  • 1 cup all-purpose cream
  • 100 grams granulated sugar
  • 1 tsp vanilla extract
  • 20 grams cake flour
  • 2 eggs
  • 1 orange (zest)


  • Preheat oven to 450F (230C)
  • Line springform pan with parchment paper (I used 6" for this recipe)
  • Mix cream cheese and sugar until smooth
  • Add all-purpose cream, cake flour, vanilla
  • Add the eggs one at a time and mix until smooth
  • Add the orange rinds
  • Pour the mixture into your prepared cake pan. Note: drop the pan a few times onto a kitchen towel on your counter to coax out any bubbles for that smooth finish.
  • Bake the cheesecake until the top is caramelized and burnt. From 20-22 minutes. It should still be jiggly in the center when you remove it from the oven
  • Let it cool on a cooling rack and refrigerate for at least 3 hours before serving.



About author


Spanning two decades of a career in publishing, she began to see the lockdown as a priceless boon – for it has given her the leisure of unleashing her potential as an amateur baker, writer, and digital publisher.

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