Creamy Burnt Basque Cheesecake with Molten Center Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the cheesecake slightly warm or at room temperature. If chilled, let it sit at room temperature for 20–30 minutes before serving to soften the center. To achieve clean slices, use a sharp knife and wipe it with a damp cloth between cuts. You can also dip the knife in hot water and dry it before slicing for even cleaner edges.

If you prefer a more set center, bake for an additional 3–5 minutes, but keep in mind that the signature of this cheesecake is its creamy, almost molten interior.

The cheesecake will continue to firm up as it cools, so do not be alarmed if it seems very soft right out of the oven. Allow it to cool completely on a wire rack before removing from the pan to prevent it from breaking apart.

Variations

• Chocolate Basque Cheesecake: Melt 4 oz (115 g) dark chocolate and fold it into the batter before baking. Reduce the sugar to 1 cup to balance the sweetness. The chocolate adds a rich, fudgy depth to the creamy center.
• Lemon Basque Cheesecake: Add the zest of 2 lemons and 2 tablespoons of lemon juice to the batter. This brightens the flavor and adds a subtle citrus note that pairs well with the caramelized top.
• Vanilla Bean Basque Cheesecake: Split a vanilla bean and scrape the seeds into the batter, or add 2 teaspoons of vanilla extract. This enhances the creamy, custard-like flavor without overpowering the caramel notes.
• Espresso Basque Cheesecake: Dissolve 2 tablespoons of instant espresso powder in 1 tablespoon of hot water and mix into the batter. The coffee flavor complements the burnt sugar notes beautifully.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Cover the cut surface to prevent drying.

Freezer

Wrap the cooled cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheat

To serve warm, reheat individual slices in a microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–10 minutes.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cover the cut surface with plastic wrap or parchment paper to prevent it from drying out.

The cheesecake can also be kept at room temperature for up to 2 hours, but for longer storage, refrigeration is recommended. Bring to room temperature before serving for the best flavor and texture.

This cheesecake can be made up to 2 days in advance. Prepare and bake as directed, then let it cool completely. Wrap the entire pan in plastic wrap and refrigerate.

When ready to serve, let it come to room temperature for about 30 minutes before slicing. The cheesecake can also be frozen for up to 2 months; wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Serving ideas

Serve the cheesecake as the star of a dessert table, with no accompaniments needed. Its rich, creamy center and caramelized top are satisfying on their own. For a touch of contrast, you can add a dollop of lightly sweetened whipped cream or a few fresh berries, though these are optional. The cheesecake pairs beautifully with coffee or a glass of dessert wine.

For a more elegant presentation, dust the top with a little confectioners' sugar just before serving, or drizzle with a simple caramel sauce.

The cheesecake is best enjoyed the day it is made, when the center is at its creamiest. If serving chilled, allow it to sit at room temperature for 20 minutes to soften the texture. Slice with a warm knife for the cleanest cuts.

Frequently asked questions

Recipe card

Creamy Burnt Basque Cheesecake with Molten Center

Prep 20 minCook 28 minTotal 48 minServes 12

Ingredients

• 2 lb cream cheese, softened
• 1 1/2 cups caster sugar
• 5 large eggs
• 2 cups heavy cream

Instructions

1. Heat the oven to 425°F (220°C). Line a 9-inch springform pan with two large sheets of parchment paper, crumpling them first so they wrinkle and extend above the rim. In a stand mixer with the paddle attachment, beat the softened cream cheese and caster sugar on medium speed until smooth and glossy, about 2 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low, slowly pour in the heavy cream and mix just until combined into a satin ribbon.
2. Pour the batter into the prepared parchment-lined pan. Smooth the top gently with a spatula. Place the pan on a baking sheet and transfer to the oven. Bake for 28 minutes, until the top is deeply caramelized to a dark amber color and the edges are set while the center still trembles slightly. The cheesecake will puff up like a soufflé during baking and may crack—this is expected and desirable.
3. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 1 hour. The center will continue to set as it cools, but it will remain creamy and soft. Once cool, carefully lift the cheesecake out of the pan using the parchment paper. Slice with a sharp knife, wiping the blade between cuts for clean pieces. Serve warm or at room temperature.

Contains: eggs, milk

Estimated nutrition per serving

Calories

450

Protein

8 g

Carbohydrates

30 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.