Mediterranean Basque Burnt Cheesecake
Basque burnt cheesecake is one of those desserts that looks dramatic but is surprisingly simple to pull off. It has a silky interior, a caramelized top and an easygoing batter that doesn’t care about cracks, water baths or perfect edges. This version leans Mediterranean with hints of citrus, honey and a touch of olive oil that rounds out the flavor without changing the classic texture. Serve it slightly warm or chilled overnight. Either way, it always feels special.
Prep: 15 minutes
Bake: 45–55 minutes
Cool: 1–2 hours
Chill (optional): 4 hours
Total: 5–6 hours including chilling
Ingredients
For the cheesecake:
24 oz cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 egg yolk
1 ¼ cups heavy cream
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
¼ teaspoon salt
¼ cup all-purpose flour, sifted
For the pan:
Butter for greasing
Parchment paper
Instructions
Prep the pan. Heat the oven to 400°F (205°C). Grease a 9-inch springform pan and line it with two pieces of parchment so the paper rises above the rim. This helps the cake climb and keeps it from sticking.
Soften the cream cheese. Make sure the cream cheese is fully softened so it blends smoothly without lumps.
Beat the cream cheese and sugar. In a large bowl, whisk or beat until smooth. You don’t need to whip in much air.
Add the eggs. Beat in the eggs and yolk one at a time until the mixture looks silky.
Add the cream and flavorings. Pour in the heavy cream, honey, olive oil, vanilla, lemon zest, orange zest and salt. Whisk until combined.
Add the flour. Sift the flour directly over the batter and whisk gently until smooth. Don’t overmix.
Fill the pan. Pour the batter into the parchment-lined pan. Tap lightly to release bubbles.
Bake. Bake for 45–55 minutes. The top should look deeply browned, and the center should still wobble.
Cool. Let the cheesecake cool in the pan until it settles and firms up slightly.
Chill or serve warm. You can serve it at room temperature for a custard-like texture or chill it for a firmer slice.
Tips
Bring all ingredients to room temperature so the batter mixes evenly.
Don’t under-line the pan. Basque cheesecake rises high and sticks easily.
The burnt top is intentional. It creates the signature flavor.
The center should look underdone when you remove it from the oven.
For the smoothest texture, don’t overbeat once the flour is in.
Honey adds sweetness and helps with browning. A mild one works best.
Olive oil brings a subtle Mediterranean note. Use a gentle, fruity one.
A metal springform pan works better than glass because it heats more evenly.
If the top starts getting too dark, tent loosely with parchment instead of foil.
Let the cheesecake rest before slicing or it won’t hold shape.
Variations
Mediterranean honey-lavender: Add 1 teaspoon culinary lavender and swap vanilla for honey.
Pistachio swirl: Stir in ½ cup finely ground pistachios.
Lemon-forward: Use extra lemon zest and fold in 1 tablespoon lemon juice.
Ricotta blend: Swap 8 oz cream cheese for ricotta for a lighter texture.
Orange blossom: Add a splash of orange blossom water for an aromatic twist.
Greek yogurt version: Replace ½ cup of cream with Greek yogurt for tanginess.
Date-honey version: Add chopped soft dates and replace sugar with honey.
Chocolate Mediterranean: Stir in ½ cup melted dark chocolate.
Spiced version: Add cinnamon and cardamom for warmth.
Mini Basque cakes: Bake in small ramekins and reduce time to 20–25 minutes.
Q&A
Does this cheesecake need a water bath?
No. Basque cheesecake is meant to brown on top, so you bake it without one.
Why does it look burnt?
The high temperature caramelizes the top and gives it its signature look.
Can I use low-fat cream cheese?
It works, but the texture won’t be as rich.
My cheesecake cracked. Is that a problem?
Not at all. Cracks are part of the rustic style.
Can I make it ahead?
Yes. It tastes even better after chilling overnight.
How long does it keep?
Three to four days in the refrigerator.
Can I freeze it?
Yes. Wrap tightly and freeze up to 2 months.
Can I skip the olive oil?
You can, but it adds a nice Mediterranean accent.
The center feels too soft. Did I underbake it?
It should still wobble when warm. It sets as it cools.
What’s the best way to slice it?
Use a warm knife and wipe between each cut.
Nutrition
(per slice, 10 slices)
Approximate values:
Calories: 385
Fat: 29g
Carbs: 23g
Sugar: 19g
Protein: 7g
Fiber: 0g
Conclusion
This Mediterranean-inspired Basque burnt cheesecake keeps everything people love about the original while adding a gentle lift from citrus, honey and olive oil. It’s rich but not heavy and has a custardy texture that feels smooth with every bite. It works for special dinners, holidays or slow weekends when you want something impressive without dealing with complicated steps. If you want a dessert that’s rustic, elegant and full of character, this one delivers every time.