This post may contain affiliate sales links.Please read my disclosure policy.Throw out the typical cheesecake rules with this Burnt Basque Cheesecake! It’s easy to make and has the most glorious souffle-like texture with a gorgeous caramelized top.

Rich, creamy, light, and airy all at the same time, it’s got rustic charm that never gets old.Table of ContentsAn Easy Cheesecake With Few RulesIngredient NotesPrepping Your PanHow to Make a Burnt Basque CheesecakeDon’t Get LumpsHow To Tell When It’s DoneBest Temperature to Serve Basque CheesecakeHow to Store Your CheesecakeMore Cheesecake Recipes To TryGet the Recipe Originating from San Sebastian in the Basque region of Spain, burnt Basque cheesecake is something special.It’s become quite popular in recent years, perhaps because it is much less finicky than more traditional cheesecakes.

It’s made without a crust (and without a water bath), and the result, although less conventionally “pretty” than other cheesecakes, is uniquely delightful.The insides are light and fluffy, while the top of the cheesecake is golden brown with caramelization.The juxtaposition of the delicate, almost souffle-like flavor and texture with the richer “burnt” top is to die for.

Give ‘er a go, and let me know how you like it! If you want to do a side-by-side comparison with The Best Cheesecake Recipe, that could be fun! An Easy Cheesecake With Few Rules This really is the PERFECT cheesecake, and I’ll tell you wh

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