Basque burnt cheesecake is one of the latest dessert trends in Japan. It’s really simple cheesecake to make but the taste is rich and you can feel 3 different textures in one cheesecake! These different textures come from burnt surface, dense part similar to authentic baked cheesecake around the center and gooey core. If you are looking for luscious and fuss-free cheesecake recipe, this easy Basque burnt cheesecake is the way to go!
Basque Burnt Cheesecake in Japan
In my opinion, a major Japanese convenient store called Lowson created the current trend of the cheesecake in Japan. They have been selling mini sized Basque burnt cheesecake named BASCHEE (the picture below). And surprisingly a million of the cheesecakes sold in just three days after its release.
Since I ate the cheesecake, which my youngest brother bought for me, I’d always wanted to make it myself. The little brother also loves to make sweets like me and wanted to tell me how delicious the cheesecake is.
Lowson’s BASCHEE has caramelized sugar syrup on the bottom, so I followed the way they do. The caramel-bottom is not included in authentic Basque burnt cheesecake, though it works really great.
It’s one of my best hit things I’ve eaten for dessert lately. Creamy and moist cheesecake with a touch of caramelized sugar is very addictive. I made it many times and I brought one of them to my family dinner. They completely loved it. But what I was the most happy about is that my brother, the most outspoken person in my family, said, “It’s more delicious than BASCHEE.”
If you like to know more cheesecake recipe, also check out my Cheesecake Terrine !
Easy Basque Burnt Cheesecake (Gluten Free)
Ingredients
- 300 g (10.5 oz) cream cheese room temperature
- 200 ml (4/5 cup / 6.7 fl oz) heavy cream / double cream
- 95 g (1/2 cup / 3.4 oz) granulated sugar
- 2 egg
- 2 tbsp gluten free all purpose flour sub. cornstarch / plain white flour
Caramelized sugar syrup
- 4 tbsp granulated sugar
Instructions
- Preheat the oven to 220 C / 425 F / gas mark 7.
- Cut a sheet of parchment paper large enough to line the inside of the cake pan. And press the paper into the bottom and up the sides to fit the inside of the pan. It should stick up about 4 cm (1.5-inch) above the edge of the pan.
- Making Caramelized sugar syrup: place the 4 tablespoons of sugar and 1 tablespoon of water in a small saucepan over medium heat. Cook and gently swirl the saucepan occasionally until the sugar evenly golden brown.
- Remove from the heat, then tilt the saucepan and add 1 tablespoon of water. It may splatter on you, so please be careful. Oven mitts may protect your hands. Then quickly swirl the caramel and pour into the cake pan. Tilt the cake pan so the caramel covers the entire bottoms. Set aside.
- Place the cream cheese and the sugar into the food processor and process until creamy. If you don't have a food processor, use electric beaters / hand whisk.
- Add the egg, one at a time and process after each addition.
- Add the heavy cream and process until smooth, stopping to scrape off sides and bottom at least twice.
- Add the flour and process until well blended, stopping to scrape down sides and bottom at least once.
- Pour the mixture into the cake pan with the parchment paper and place on a bottom rack in the oven. Then bake for 30 minutes.
- Remove from the oven and let it cool to room temperature in the cake pan. Then cover the top and put in the fridge overnight.
- Remove the cheesecake from the cake pan and gently pull the parchment paper away from the cheesecake, then enjoy!
45 comments
Hi there – what is the best way to store this once made? And how long does it last? Thanks!!
Hi, thank you for visiting my site! Once the cheesecake become room temperature, store it in the refrigerator and eat within 3 days.
Hi!
Does the brown sugar on the bottom make it really sweet?
Hi! I think it makes the cake sweet. But it doesn’t change a lot, i think. It depends how you like it.
Hi there! Looking forward to trying this out. Question, is there a certain type of GF flour mix you use? Thanks.
Thank you for visiting my site! I normally use all-purpose gs flour or rice flour!
hi dear,
i have a quastion, is there any sugestion if im using the gas oven which fire should i use?
Sorry, I don’t know much about gas oven. But probably, gas oven is stronger than the electric oven, so it’s better not to put the cake close to the heat source.
Thanks for your answer!!
And the other things, any suggestions if i wanna use 4inch baking pan?
The baking pan I used is about 6 inches, which is about twice the volume of a 4-inch pan, so I think you should reduce the ingredients in the recipe to half. But I don’t know about the baking time. I think it’s better to check the oven after 20 minutes while baking so it won’t to be too burnt.
Thank you for your help dear!!
gonna try this recipe soon 🙂
The stoer name is Lawson.
Hi there, i want to make this in cupcake size portions. Do you know what i should adjust the baking time to?
Thanks for sharing your recipe!
Hi, thank you for visiting my site. I’ve never made cupcake size but, if I do, I will reduce the baking time to 15 – 20 minutes.
Thank you for the speedy response. Appreciate you taking the time to answer my question.
It was my pleasure!
Hello i cannot buy fresh cream in my country can i use uht cream as only available in south east asia? Also could i use texas muffin pan to cook? Thankyou
Hi! What is the caramelized sugar syrup for?
Hi! Basque cheesecake is the cake that you enjoy caramelized burnt top. I added the caramelized syrup on the bottom to enjoy the burnt sugar taste more.
hi after the cake has cooled and you put it in fridge over night, do you mean cover as in put in a container with lid?
Hi! I meant that I refrigerated the cake in the pan (cake mold) that I used for baking. I just roughly covered the pan with plastic wrap and put in the fridge.
what size of cake pan should i use?
Sorry for the late reply. It’s for 15 cm (6-inch) deep round cake pan.
Super easy!
I’m going to try this recipe and hoping it will turn out well!
Hi! I made this recipe and it’s super good!! I just wondering why the top of my cheesecake isn’t burnt? I baked it on a middle rack, the temperature is like what you said and it still came out not burnt like yours. It just browned but not dark brown and the texture is a bit to cooked. there is no gooey part in the middle. Can you suggest anything?
Thank you for trying the recipe! I guess this cake is easily affected by slight temperature differences of each oven. Because some people say that it’s too burnt on the top. In your case, I would suggest that bake at the upper rack in the oven or at a higher temperature to make a burnt top. And for the gooey center, reducing the baking time may be needed. I hope it will help you!
hi dear, may i know if i want to bake 8 inch . What should i do for the ingredients
Hi! Thanks for coming to my site. I’m afraid that I’m not sure about ingredients for 8-inch. Because I don’t have a that sized pan. Sorry that I wasn’t able to help you.
You will have to double the recipes and increase the time on the baking
Hi Adele,
IMO, you can easily multiply the ingredients by .3333 then add the original number to it and you will have the proper amount for the 8″ pan. Use the metric measurements as it will be far easier to calculate. As far as the eggs, eggs weigh in general 50 g without the shell. So two eggs (both weighing 50 g) will be 100 g multiplied by .3333 = 133.33 g of egg. You can round up or down as you like. It’s also best to crack 3 eggs and blend them smooth and then scale out. The flour at 2 tbps weighs 15.62 g X .3333 = 20.82 g. Again round up if you do not have a scale that can weigh in 0.01 increments.
Thanks, Eric for that helpful explanation!
Can’t wait to try this recipe. 😋
Hi. I would like to ask why is the texture of my cake becomes curdle? Is it I overbeat the batter or overbake it. Taste is good! Thanks!
Thank you for trying the recipe. If your batter was already curdle before baking, your cream cheese might have been too cold, or you might have added eggs too quickly. If the batter was smooth, but the cake became curdle in the oven. I guess that a different pan size from mine (15cm, 6 inch) may have caused this error. If so, I should have written in the recipe. I’m sorry for my lack of explanation!
What size of pan do you use? and how many servings for this recipe?
I used a 16 cm (6.5 inch) deep round cake pan. And this is for 6-8 people!
Hi
Can I check how many inches height is your deep cake pan? Thanks.
It’s about 3-inch height.😊
Thank you!!! 🙂
Thank you for the recipe. What did i do wrong because mine at the top too burnt. But i can peel it.
Thank you for your valuable feedback. Which oven rack did you use to bake the cheesecake? Generally ovens are hotter at the top than at the bottom. So if you put it on a higher rack, I guess that could be the cause of too burnt at the top.
Thank you for sharing this recipe! I have 2 questions about the recipe. Is the center of the cheesecake soft or lava-like? Can I use light cream instead of heavy cream? Thanks!
Thank you for visiting my blog! It’s not a lava-like cake, but soft in the center. I haven’t used light cream before for this cheesecake. But I think it’s not a problem to use light cream. Please let me know how it turns out, if you don’t mind.
Is it 2 tbsp flour or 2 tsp?
It’s 2 tablespoons of flour! I hope you enjoy this cheesecake!