Salted Caramel Burnt Basque Cheesecake

This cheesecake balances burnt sugar bitterness against sweet, salty caramel. The top cracks like crème brûlée, and the center stays silky underneath.

Why You'll Love Salted Caramel Burnt Basque Cheesecake

One bowl, six ingredients, no water bath. The burnt top is the point: it reads bitter against the salted caramel inside.

Tips and Tricks

• Use a light-colored pan to help monitor the caramel color.
• Let the cheesecake cool completely before slicing to ensure a smooth, set center.
• A little jiggle in the center means it's perfectly baked-don't overdo it.

Variations

• Add a splash of bourbon to the caramel for warmth and complexity.
• Swap in brown butter for cream in the caramel for deeper flavor.
• Top with a dusting of cocoa powder or espresso sugar for contrast.

Substitutions

• Use Greek yogurt or sour cream in place of some cream for a tangier version.
• Swap AP flour for cornstarch to make it gluten-free.
• Use vegan cream cheese and coconut cream for a dairy-free version.

Best served with

• Espresso or black coffee
• Fresh raspberries or strawberries
• Toasted pecans or hazelnuts
• Vanilla ice cream or whipped cream

How to Store Leftovers

• Wrap tightly in plastic wrap and store in the fridge for up to 5 days. Let come to room temperature for best texture before serving.

Common Questions

Salted Caramel Burnt Basque Cheesecake

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Deep amber caramel folds into the cream cheese batter with a pinch of salt, balancing burnt-sugar bitterness against the sweetness. The top bakes deeply golden and cracks like crème brûlée, while the center stays silky and jiggly until it cools completely.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 40 minutes mins

Total Time 4 hours hrs

Servings: 8

Course: Dessert

Cuisine: Spanish Inspired

Calories: 3657

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 24 oz cream cheese 3 blocks
• 1 ½ cups cream 12 oz
• ½ cup + 3 tablespoon sugar divided
• 4 eggs
• 1 ½ tablespoon AP flour
• 1 Pinch kosher salt

Equipment

• 7-inch cake tin
• Fine mesh sieve (for flour)
• Electric mixer or spatula
• Whisk
• Mixing Bowls
• Medium saucepan
• Parchment paper

Method

 

1. Preheat oven to 425°F. Line a 7-inch cake tin with parchment paper, allowing the paper to extend above the edges.
2. In a small saucepan over medium-low heat, melt ½ cup sugar until it becomes a deep amber caramel.
3. Carefully add the cream and stir until smooth. Add a pinch of kosher salt. Let the caramel cool completely.
4. In a mixing bowl, beat the cream cheese and remaining 3 tablespoon sugar until smooth.
5. Sift in the flour and mix until no lumps remain.
6. Add eggs one at a time, mixing fully after each addition.
7. Stir in the cooled caramel until fully combined.
8. Pour the batter into the lined cake tin and bake for 30 minutes, or until the top is deeply golden and puffed but the center still jiggles.
9. Let cool at room temperature for at least 3-4 hours before serving. The center will continue to set as it rests.

Nutrition

Calories: 3657kcalCarbohydrates: 59gProtein: 53gFat: 364gSaturated Fat: 220gPolyunsaturated Fat: 16gMonounsaturated Fat: 93gCholesterol: 1091mgSodium: 2236mgPotassium: 1249mgFiber: 0.3gSugar: 38gVitamin A: 14396IUVitamin C: 2mgCalcium: 905mgIron: 2mg

Notes

Storage: cover and keep in the fridge for up to 5 days, it actually gets better after a day as the flavors settle. It also freezes well, wrap tightly and freeze for up to a month, thaw in the fridge overnight.

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