Home Desserts Easy Basque Burnt Cheesecake (Gluten Free)

Easy Basque Burnt Cheesecake (Gluten Free)

by momen
Published: Last Updated on
gluten free easy basque burnt cheesecake

Gluten free easy basque burnt cheesecake

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.

Gluten free easy basque burnt cheesecake

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.”

inside of the cheesecake

inside of the basque burnt cheesecake

If you like to know more cheesecake recipe, also check out my Cheesecake Terrine !

gluten free easy basque burnt cheesecake
5 from 6 votes

Easy Basque Burnt Cheesecake (Gluten Free)

Author Matcha and Tofu
Servings: 15 cm (6-inch) deep round cake pan


  • 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


  • 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!


Disclaimer: the center of this cake is undercooked. Consuming raw or undercooked eggs have a risk of salmonella infection and it may increase your risk of foodborne illness. Raw or undercooked eggs is not advisable for young children, older adults, expectant mothers, and people with weakened immune systems.

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Recipe Rating


Bell 9th 2月 2023 - 9:53 am

Hi there – what is the best way to store this once made? And how long does it last? Thanks!!

momen 9th 2月 2023 - 3:04 pm

Hi, thank you for visiting my site! Once the cheesecake become room temperature, store it in the refrigerator and eat within 3 days.

Jay 16th 8月 2021 - 7:15 am

5 stars
Does the brown sugar on the bottom make it really sweet?

momen 16th 8月 2021 - 9:36 am

Hi! I think it makes the cake sweet. But it doesn’t change a lot, i think. It depends how you like it.

Lauren 2nd 3月 2021 - 3:28 am

Hi there! Looking forward to trying this out. Question, is there a certain type of GF flour mix you use? Thanks.

momen 2nd 3月 2021 - 9:18 am

Thank you for visiting my site! I normally use all-purpose gs flour or rice flour!

Alice 7th 10月 2020 - 12:34 am

hi dear,
i have a quastion, is there any sugestion if im using the gas oven which fire should i use?

momen 7th 10月 2020 - 1:43 pm

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.

Alice 9th 10月 2020 - 2:15 am

Thanks for your answer!!
And the other things, any suggestions if i wanna use 4inch baking pan?

momen 9th 10月 2020 - 9:47 pm

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.

Alice 10th 10月 2020 - 1:09 am

Thank you for your help dear!!
gonna try this recipe soon 🙂

Bob 7th 9月 2020 - 1:32 am

5 stars
The stoer name is Lawson.

Lisa 15th 8月 2020 - 2:01 am

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!

momen 15th 8月 2020 - 7:37 am

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.

Lisa 22nd 8月 2020 - 12:28 am

Thank you for the speedy response. Appreciate you taking the time to answer my question.

momen 23rd 8月 2020 - 10:18 pm

It was my pleasure!

Kerry 8th 8月 2020 - 8:26 am

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

Ericka 30th 6月 2020 - 9:47 pm

Hi! What is the caramelized sugar syrup for?

momen 1st 7月 2020 - 7:16 pm

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.

trang 13th 6月 2020 - 8:44 am

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?

momen 14th 6月 2020 - 9:35 am

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.

sheila 12th 9月 2020 - 9:42 pm

what size of cake pan should i use?

momen 25th 9月 2020 - 7:46 pm

Sorry for the late reply. It’s for 15 cm (6-inch) deep round cake pan.

Angela 30th 5月 2020 - 11:50 pm

5 stars

5 stars
Super easy!

HM 10th 5月 2020 - 1:05 am

I’m going to try this recipe and hoping it will turn out well!

Katie 2nd 5月 2020 - 1:58 pm

5 stars

5 stars
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?

momen 2nd 5月 2020 - 11:18 pm

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!

Adele 12th 4月 2020 - 7:25 pm

hi dear, may i know if i want to bake 8 inch . What should i do for the ingredients

momen 13th 4月 2020 - 8:49 am

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.

匿名 28th 7月 2020 - 2:01 pm

You will have to double the recipes and increase the time on the baking

Eric Kalaboke 19th 4月 2020 - 10:15 pm

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.

HM 10th 5月 2020 - 1:04 am

Thanks, Eric for that helpful explanation!

Can’t wait to try this recipe. 😋

Foong 2nd 4月 2020 - 1:38 am

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!

momen 2nd 4月 2020 - 6:21 pm

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!

Lis 3rd 3月 2020 - 10:59 am

What size of pan do you use? and how many servings for this recipe?

momen 3rd 3月 2020 - 12:51 pm

I used a 16 cm (6.5 inch) deep round cake pan. And this is for 6-8 people!

Hy 12th 5月 2020 - 1:24 am

Can I check how many inches height is your deep cake pan? Thanks.

momen 12th 5月 2020 - 8:20 am

It’s about 3-inch height.😊

Hy 12th 5月 2020 - 12:32 pm

Thank you!!! 🙂

Hani 5th 1月 2020 - 9:49 pm

Thank you for the recipe. What did i do wrong because mine at the top too burnt. But i can peel it.

momen 6th 1月 2020 - 8:54 pm

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.

ZW 26th 12月 2019 - 4:48 pm

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!

momen 26th 12月 2019 - 7:07 pm

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.

Msy 3rd 12月 2019 - 1:49 am

Is it 2 tbsp flour or 2 tsp?

momen 3rd 12月 2019 - 6:44 am

It’s 2 tablespoons of flour! I hope you enjoy this cheesecake!