The magic of a basque cheesecake lies in its simplicity. It’s all about that rich, custard-like filling with a burnt exterior that adds a hint of smoky sweetness. It’s surprisingly easy to make, but the results are truly incredible. I love how the deep, caramelized top contrasts with the silky smooth interior— it’s SO. GOOD.

Let’s get baking!

Preheat oven to 400F. Grease and line a 8″ springform pan with parchment paper. Set aside.

Beat the cream cheese in a large bowl until smooth. Beat in the sugar, coffee powder, cornstarch and vanilla paste until smooth and lump free. Whisk in the eggs one at a time and then add in the heavy cream whisking until smooth.

Check out the video on how to make it:

 

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Espresso Burnt Basque Cheesecake

A beautifully caramelized, slightly cracked, and deliciously creamy masterpiece that you'll want to finish the whole thing in one sitting!

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Ingredients

  

• 24 oz cream cheese
• 1¼ cup granulated sugar
• 2 tbsp cornstarch
• ¼ tsp salt
• 2 tbsp instant coffee
• 1 tsp vanilla paste
• 3 large eggs room temp
• 1½ cup heavy cream room temp

Instructions

 

• Preheat oven to 400F. Grease and line a 8" springform pan with parchment paper. Set aside.
• Beat the cream cheese in a large bowl until smooth. Beat in the sugar, coffee powder, cornstarch and vanilla paste until smooth and lump free. Whisk in the eggs one at a time and then add in the heavy cream whisking until smooth.
• Pour into the lined springform tin and bake for 35 mins. It will have the signature burnt look but the cheesecake should still be jiggly. Remove from oven and place on a wire rack to cool to room temperature. Refrigerate overnight or for at least four hours before serving! Top with a strawberry compote or a dollop of whip cream and enjoy!