Burnt Basque Cheesecake Recipe

Line and preheat

Preheat the oven to 400°C (200°C fan / 390°F conventional). Generously butter a 9-inch (23cm) springform or loose-bottom cake pan. Line the pan with a double layer of parchment paper leaving at least 6cm/2.5in extending above the rim on all sides — the rustic high sides are characteristic of Basque cheesecake. Ensure the paper is creased snugly around the inside; secure with a clip if needed.

Beat cream cheese and sugar

In a large mixing bowl or stand mixer fitted with the paddle, place the room-temperature cream cheese (900 g) and granulated sugar (220 g). Beat on medium speed until smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

Add eggs

Add the eggs (5, one at a time), mixing on low speed after each addition until incorporated. Do not overbeat; keep the speed low to avoid excess air. Scrape the bowl between additions.

Incorporate cream, flour, and flavor

With the mixer on low, pour in the heavy cream (480 ml) slowly and mix until combined. Add the flour (20 g), vanilla extract (2 tsp), and salt (1 tsp). Mix just until smooth and homogeneous, about 30–45 seconds. The batter will be quite loose — this is normal.

Strain batter (optional)

For an ultra-silky texture, press the batter through a fine-mesh sieve into a large measuring jug or bowl, using a spatula to push it through. This removes any remaining lumps.

Fill and bake

Pour the batter into the prepared parchment-lined pan. Tap the pan gently on the counter to release large air bubbles. Place the pan on a baking sheet and transfer to the preheated oven. Bake at 400°C/200°C fan (390°F conventional) for 50–60 minutes. The top should be deeply golden to almost burnt in spots, and the center should still wobble slightly when you gently shake the pan.

Cool in pan

Remove from oven and let the cheesecake cool to room temperature in the pan on a wire rack (about 2 hours). The center will continue to set as it cools. After it reaches room temperature, refrigerate (uncovered or loosely covered) for at least 4 hours, preferably overnight, to chill and fully set.

Cook cherries

While the cheesecake is cooling or chilling, prepare the cherries. In a small saucepan over medium heat, combine pitted Bordeaux cherries (200 g), caster sugar (30 g), red wine (60 ml), and lemon juice (1 tsp). Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the cherries are softened but still hold shape and the liquid has reduced to a thick syrup. Stir in the butter (10 g) off the heat to give the sauce a glossy finish. Cool to room temperature; chill if making ahead.

Unmold

When the cheesecake is fully chilled and set, run a thin knife around the parchment edge and remove the cheesecake from the pan. Transfer to a serving plate.

Sprinkle sugar

Evenly sprinkle the granulated sugar for caramelizing (60 g) across the top of the cheesecake. Aim for a thin, even layer; gently shake the cake to level the sugar if necessary.

Caramelize sugar

Using a kitchen blowtorch, caramelize the sugar by moving the flame in even strokes until the sugar melts and forms an amber to deep-brown hard crust, taking care not to ignite the parchment sides. If you don't have a torch, place the cake under a very hot broiler (grill) for 1–3 minutes, watching constantly to avoid burning the paper — you may need to shield the sides with foil. Allow the caramel to harden for 2–3 minutes.

Serve

Spoon the Bordeaux cherries over one side of the brûléed cheesecake or serve them on the plate alongside slices. The contrast of the burnt, bitter-sweet caramel top, creamy interior, and tart-sweet cherries is the classic finish. Slice with a hot, dry knife (wipe between cuts) for clean pieces.