Basque Burnt Cheesecake Recipe
Basque Burnt Cheesecake Recipe is a easy American recipe that serves 8. 350 calories per serving. Recipe by Buttermilk Pantry on YouTube.
Prep: 29 min | Cook: 35 min | Total: 1 hr 19 min
Cost: $9.55 total, $1.19 per serving
Ingredients
- 430 g Cream Cheese (softened to room temperature)
- 3 Large Eggs (room temperature)
- 120 g Powdered Sugar (sifted)
- 1 tsp Vanilla Extract (pure extract preferred)
- 1 tsp Lemon Juice (freshly squeezed)
- 20 g All-Purpose Flour (high‑grade baking flour)
- 270 g Heavy Cream (33 % fat, chilled)
- 2 sheets Parchment Paper (cut to fit 15 cm pan, two layers)
Instructions
Preheat Oven
Set the oven to 240 °C (475 °F) and let it preheat while you prepare the pan.
Time: PT10M
Temperature: 240°C
Line the Pan
Place two layers of parchment paper on the bottom and up the sides of the 15 cm springform pan, trimming excess.
Time: PT5M
Combine Cream Cheese and Sugar
In a mixing bowl, add the softened cream cheese and powdered sugar. Beat on medium speed until the mixture is smooth and free of lumps.
Time: PT5M
Add Eggs
Add the three large eggs one at a time, beating briefly after each addition to incorporate fully.
Time: PT2M
Flavor the Batter
Stir in the vanilla extract and lemon juice until just combined.
Time: PT1M
Incorporate Flour
Sift the flour over the batter and fold it in with the spatula until evenly distributed.
Time: PT1M
Add Heavy Cream Gradually
Pour the heavy cream in three portions, mixing on low speed after each addition. This avoids clumping and yields a silky batter.
Time: PT5M
Transfer to Pan
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Time: PT2M
Bake the Cheesecake
Place the pan in the middle rack and bake for 35 minutes, or until the edges are set and the center is lightly golden and still slightly wobbly.
Time: PT35M
Temperature: 240°C
Cool in the Pan
Turn off the oven, crack the door open, and let the cheesecake cool completely inside the pan before removing the ring.
Time: PT30M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Cream Cheese: Mascarpone, Quark
- Instead of Large Eggs: Pasteurized egg substitute
- Instead of Powdered Sugar: Granulated sugar (processed in blender)
- Instead of Vanilla Extract: Vanilla bean seeds, Imitation vanilla
- Instead of Lemon Juice: White wine vinegar (use half amount)
- Instead of All-Purpose Flour: Cornstarch (use 15 g)
- Instead of Heavy Cream: Half‑and‑half plus 1 tbsp melted butter per cup
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- 15 cm (6‑inch) Springform Pan
- Parchment Paper
- Measuring Cups and Spoons
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Line the pan with two layers of parchment paper
- Mix cream cheese and sugar until perfectly smooth
- Add heavy cream in parts to avoid lumps
- Bake at 240 °C for exactly 35 minutes
- Cool completely in the pan before unmolding
Chef Tips from the Video
- Use cream cheese that is truly at room temperature for a lump‑free batter
- Do not over‑mix after adding the cream; a few seconds of mixing is enough
- A quick 30‑second blast of the broiler at the end can give a deeper golden edge if desired
Troubleshooting
Cracked top after baking
Bake at a slightly lower temperature (220 °C) or add a water bath to keep moisture in the oven.
Center is too runny
Extend baking time by 5‑10 minutes; the center should still have a gentle wobble when you move the pan.
Cheesecake sticks to the pan
Make sure the parchment paper fully covers the bottom and sides; let the cake cool completely before removing the ring.
Storage
Refrigerator: Cover tightly with plastic wrap; keep for up to 5 days.
Freezer: Wrap the whole cheesecake in foil then place in a freezer bag; freeze up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The cheesecake can be baked a day ahead; keep it refrigerated and bring to room temperature before serving
- Freeze individual slices for a quick dessert; thaw in the refrigerator overnight
Frequently Asked Questions
What is the cultural significance and history of Bucks Cheesecake in American cuisine?
Cheesecake has roots in ancient Greece but the modern creamy version became iconic in the United States during the early 20th century, especially with the rise of New York‑style baked cheesecakes. Bucks Cheesecake follows the classic American tradition of a simple, crust‑less cake that highlights the richness of cream cheese and heavy cream.
What are the traditional regional variations of cheesecake in American cuisine?
In the U.S., New York‑style cheesecake is dense and baked at high heat, while Chicago‑style is lighter and often includes a graham‑crust. There are also Southern versions that incorporate sour cream, and vegan adaptations using tofu or cashews. Bucks Cheesecake aligns with the New York‑style, minus the crust.
How is Bucks Cheesecake traditionally served in the United States?
It is typically served chilled, sliced into wedges, and optionally topped with fresh berries, fruit compote, or a drizzle of chocolate. The plain version lets the vanilla‑lemon flavor shine, making it a versatile base for many toppings.
On what occasions is Bucks Cheesecake traditionally enjoyed in American culture?
Cheesecake is a popular dessert for birthdays, holidays, pot‑luck gatherings, and as a special treat after dinner. Its elegant appearance also makes it a favorite for dinner parties and celebrations like anniversaries.
What other American dishes pair well with Bucks Cheesecake?
Serve it alongside a light fruit salad, a cup of freshly brewed coffee, or a glass of dessert wine such as Moscato. For a full meal, pair it with a savory main like roasted chicken or a hearty pot roast to balance the richness.
What makes Bucks Cheesecake special or unique in American cheesecake tradition?
It omits a crust, focusing entirely on a silky, creamy interior with a subtle vanilla‑lemon aroma. The high‑temperature bake creates a lightly caramelized edge while keeping the center soft, offering a texture contrast that many crust‑based recipes lack.
What are the most common mistakes to avoid when making Bucks Cheesecake?
Common errors include over‑mixing the batter (which can incorporate too much air), adding the heavy cream all at once (causing lumps), baking at too low a temperature (resulting in a soggy center), and removing the cake from the pan before it has fully cooled, which can cause cracks.
Why does this Bucks Cheesecake recipe use a high oven temperature of 240 °C instead of a lower temperature?
The high heat quickly sets the outer edges, creating a firm rim while the interior remains creamy and slightly wobbly. This contrast is a hallmark of classic baked cheesecakes and prevents a dense, uniformly firm texture.
Can I make Bucks Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day in advance, let it cool completely, then refrigerate it covered. It keeps well for up to five days. For longer storage, wrap it tightly and freeze for up to one month, thawing in the refrigerator before serving.
What texture and appearance should I look for when the Bucks Cheesecake is done?
The edges should be set and lightly golden, while the center should have a gentle wobble when the pan is gently shaken. The top will appear smooth with a faint sheen; it should not be dry or cracked.
What does the YouTube channel Buttermilk Pantry specialize in?
The YouTube channel Buttermilk Pantry focuses on approachable, home‑cooked comfort foods, especially dairy‑forward recipes like cheesecakes, custards, and creamy sauces, with clear step‑by‑step video instructions.
How does the YouTube channel Buttermilk Pantry's approach to American dessert cooking differ from other cooking channels?
Buttermilk Pantry emphasizes simplicity and ingredient accessibility, often using pantry staples and minimal equipment while still achieving restaurant‑quality results. The host explains the science behind each step, which sets it apart from channels that rely on elaborate techniques or hard‑to‑find ingredients.
Last updated: September 3, 2026
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