A month ago, I bought my Tatura cream cheese, and I’m looking forward to making this Basque Burnt Cheesecake.

Basque Burnt Cheesecake has been trending for a while, I know. But, I never make it. I’m a little intimidated about making this even though the recipe is quite simple and easy. Maybe, it’s my first time.

Last Monday, it was our 11th anniversary. Wow, that’s long! It doesn’t feel like we are together for more than a decade now. It’s a strange feeling…

Okay, I think, hey, why not make our anniversary cake?
So, at that moment, I decided to bake Basque Burnt Cheesecake.

I did some research, and this is my outcome.

Four words.

It was freaking delicious!!

I hope you like it, as I did. Yum.

Basque Burnt Cheesecake

=6’inch Round Cake Tin=

Serves 4


430g Cream Cheese, room temperature
120g Castor Sugar
3 Large Eggs (one at a time)
1 tsp Vanilla Extract
215g Whipping Cream
18g All-Purpose Flour
1/4 tsp Salt

1. Preheat the oven to the 220C.

2. Line a 6-inch cake pan with 2.5-inch sides with parchment paper. I use two parchment papers to be secured. Crumble the parchment papers for the easy lining. Leave the baking paper hanging up about 3 inches high because the cake will rise when it’s baked.

3. In a bowl, add in cream cheese. Remember to soften them to room temperature. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping downsides of the bowl, until very smooth, no lumps remain, and sugar has dissolved about 2 minutes.

4. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape downsides of the bowl, then reduce the mixer speed to medium-low. Add cream, salt, all-purpose flour, and vanilla and beat until combined, about 30 seconds.

5. Now, sift the batter to make sure you have a smooth batter. Then, pour the mixture into the cake pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.

6. Bake the Cheesecake until the top is just shy of turning black. This takes 40 minutes at 220c in my oven. The cake should still be very jiggly in the center when you remove it from the oven.

7. Let the cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight or at least 4 hours.

8. To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.


With love from our simple kitchen to yours.

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