Easy Creamy Basque Burnt Cheesecake with a Rich Molten Center

Experience the bold elegance of this Creamy Basque Burnt Cheesecake, the famously ‘burnt’ dessert that has taken the culinary world by storm. Unlike traditional New York-style cheesecakes, this Basque version celebrates a deeply caramelized, scorched top that hides an incredibly smooth, custard-like molten center. The beauty of this recipe lies in its simplicity—requiring no crust and no water bath. The secret to a professional-grade finish is the high-temperature baking technique, which develops a complex, bittersweet crust while keeping the interior velvety and light. Perfectly balanced with just six simple ingredients, this foolproof dessert is the ultimate treat for both novice bakers and gourmet enthusiasts seeking a restaurant-quality finale.

Basque Burnt Cheesecake

Basque Burnt Cheesecake is a rich, creamy dessert with a beautifully caramelized top and soft, custard-like center. Originating from La Viña in San Sebastián, Spain, this cheesecake rose to global fame for its unique look — the top is intentionally scorched, giving it a deep flavor and rustic charm.

Unlike traditional cheesecakes, it requires no water bath or crust. All you need to do is mix the ingredients, pour into a pan, and bake at high heat. The result? A cheesecake that’s bold, creamy, slightly bitter on the top, and absolutely irresistible.

Whether you're an experienced baker or just starting out, this one-bowl cheesecake is a foolproof way to impress. No decorating required — just slice and enjoy!

Servings 6 inches

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Equipment

• Air Fryer oven
• Cake Tin
• Mixing bowl
• Spatula
• Fine mesh strainer
• Parchment paper

Ingredients

• 2 eggs
• 1 egg yolk
• 250 g cream cheese
• 100 g heavy whipping cream
• 10 g cake flour (Low-gluten flour)
• 50 g granulated sugar

Instructions

• Preheat air fryer oven to 200°C (390°F).
• Line the cake pan with parchment paper, ready to use.
  
• Add eggs, egg yolk, cream cheese, sugar, and cake flour in a mixing bowl. Gradually mix all the ingredients.
  
• Pour the batter into the prepared cake pan and drop the pan gently several times on the kitchen counter to release air bubbles.
  
• Set the air fryer oven to 180°C (350°F) and bake for 18 minutes.
• After 18 minutes, set the oven to 200°C (390°F) and bake again for 5 minutes.
  
• Let cheesecake cool completely at room temperature and then unmold.
  
• Leave the cheesecake in the fridge overnight. Carefully peel away the parchment from the sides of the cheesecake before serve.
• Serve the Basque Burnt Cheesecake. Finish and enjoy
  

Calories: 270kcal

Course: Cake

Cuisine: Spanish

Keyword: café-style dessert, Molten Cheesecake, burnt cheesecake, Spanish desserts, easy baking recipe

Cooking & Storage Tips

• Let cool to room temperature, then chill for a few hours before slicing. Store in the fridge for up to 3 days. Best served slightly cold or at room temperature.
  

Tools & equipment you may need

Air Fryer Oven

Seletion

Cake Tin

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Last Updated on 2026-04-23