Irresistible Burnt Basque Cheesecake with Raspberry Sauce

Oh my goodness, let me tell you about the first time I tried burnt Basque cheesecake, it was love at first bite! That gorgeous caramelized crust hiding the creamiest, dreamiest center just stole my heart. And when I paired it with my homemade raspberry sauce? Absolute perfection. The tangy berries cut through the richness in the most magical way.

This isn’t your typical cheesecake, friends. No water baths, no fussy crusts, just pure, unapologetic indulgence. I discovered this beauty during a trip to San Sebastian years ago, and I’ve been obsessed ever since. My version keeps things simple but packs incredible flavor. Trust me, once you try that crackled top with the vibrant raspberry drizzle, you’ll understand why this dessert deserves a permanent spot in your recipe rotation.

Irresistible Burnt Basque Cheesecake with Raspberry Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: EditorVictoria
• Total Time: 1 hour 20 minutes plus chilling
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A rich and creamy burnt Basque cheesecake with a smooth raspberry sauce. The cheesecake has a caramelized top and a soft center, while the raspberry sauce adds a fresh and tangy contrast.

---

Ingredients

Scale 1x2x3x

• 2 lbs cream cheese, softened
• 1 1/4 cups granulated sugar
• 5 large eggs
• 2 cups heavy cream
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 cup fresh raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper.
2. In a large bowl, beat the cream cheese and sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Gradually pour in the heavy cream and vanilla extract, mixing until combined.
5. Sift the flour and salt into the batter, then mix until just incorporated.
6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is deeply browned.
7. Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours.
8. For the raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down, then strain to remove seeds.
9. Serve the cheesecake with the raspberry sauce drizzled on top.

Notes

• Use room-temperature ingredients for a smoother batter.
• The cheesecake will be jiggly in the center when removed from the oven but will set as it cools.
• Store leftovers in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 32g
• Sodium: 280mg
• Fat: 36g
• Saturated Fat: 22g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 180mg

Ingredients for Burnt Basque Cheesecake with Raspberry Sauce

Listen, I know cheesecakes can be intimidating, but trust me, this one comes together with simple ingredients you probably already have. Just make sure everything’s at room temperature before you start (seriously, this makes ALL the difference). Here’s what you’ll need:

• 2 lbs cream cheese, softened: Use full-fat, please! The cheap stuff won’t give you that velvety texture we’re after. Leave it out on the counter for at least 2 hours.
• 1 1/4 cups granulated sugar: Don’t pack it, just scoop and level. This is what gives us that gorgeous caramelized top.
• 5 large eggs: Room temp eggs blend way smoother into the batter. I crack mine into a bowl 30 minutes before mixing.
• 2 cups heavy cream: Look for cream with at least 36% milk fat. This is not the time for half-and-half!
• 1 tsp vanilla extract: Splurge on the good stuff, that artificial vanilla just won’t cut it here.
• 1/4 cup all-purpose flour: Just a touch to stabilize everything without making it dense.
• 1/4 tsp salt: Balances the sweetness and makes the flavors pop.

For the raspberry sauce (the star of the show, in my opinion):

• 1 cup fresh raspberries: Frozen work in a pinch, but fresh give the brightest flavor.
• 2 tbsp sugar: Adjust to taste, I like mine slightly tart.
• 1 tbsp lemon juice: Freshly squeezed, please! It brightens up the whole sauce.

See? Nothing crazy! Just quality ingredients treated right. Now let’s make some magic.

How to Make Burnt Basque Cheesecake with Raspberry Sauce

Okay, let’s get to the fun part! This cheesecake is surprisingly simple to make, but there are a few key steps that’ll make all the difference between good and “oh-my-god-I-can’t-stop-eating-this” amazing. Follow along and you’ll be rewarded with that perfect crackly top and creamy center.

Preparing the Cheesecake Batter

First things first, preheat your oven to 400°F (200°C). While that’s heating up, let’s make magic happen in your mixing bowl. Grab your softened cream cheese (I can’t stress enough how important room temp is here!) and beat it with the sugar until it’s completely smooth. No lumps allowed!

Now add those eggs one at a time, mixing well after each addition. This patience pays off, you’ll see the batter get silkier with each egg. Next comes the heavy cream and vanilla. Pour them in slowly while mixing, and watch as everything comes together into this gorgeous, pourable consistency.

Here’s my secret weapon: sift in the flour and salt right over the batter. This prevents any little flour lumps from forming. Mix just until everything’s incorporated, don’t go crazy here or you’ll incorporate too much air.

Baking the Burnt Basque Cheesecake

Line your springform pan with parchment paper, don’t worry about making it pretty, just crumple it up and press it in. The rustic folds are part of the charm! Pour in that luscious batter and pop it in the oven.

Now the magic happens. After about 50 minutes, start checking. You want that top to be deep, dark brown, almost burnt looking (hence the name!). The center should still have a good jiggle when you gently shake the pan. Don’t panic, it’ll set as it cools. That contrast between the caramelized exterior and creamy interior is what makes this dessert so special.

Making the Raspberry Sauce

While your cheesecake is cooling (and filling your kitchen with heavenly smells), let’s whip up that raspberry sauce. Toss the berries, sugar, and lemon juice in a small saucepan over medium heat. As they cook down, the berries will release their juices and the sugar will dissolve into this gorgeous ruby red syrup.

Once it’s nice and saucy (about 5-7 minutes), press it through a fine mesh strainer to remove the seeds. Pro tip: don’t throw away those seeds! Stir them into yogurt tomorrow for a tasty breakfast treat. If you are looking for more dessert inspiration, check out some ideas over at Family Tastes.

Now the hardest part, waiting for that cheesecake to chill for at least 4 hours before slicing. I know, torture! But trust me, it’s worth it for that perfect creamy texture. When you’re ready to serve, drizzle that vibrant raspberry sauce over each slice and watch your guests’ eyes light up.

Tips for Perfect Burnt Basque Cheesecake with Raspberry Sauce

After making this cheesecake more times than I can count (no regrets!), I’ve picked up some foolproof tricks to guarantee success every time. First up: don’t overmix the batter. Once you add the flour, mix just until combined, those few tiny lumps will disappear during baking. Overmixing leads to cracks and a dense texture, and we want that signature creamy center!

Here’s my favorite hack: use a water bath if your oven runs hot. Just place your springform pan in a larger roasting pan with about an inch of hot water. This gentle heat prevents the edges from overcooking before the center sets. But honestly? The beauty of this recipe is that it’s forgiving, even without a water bath, you’ll still get amazing results. For more baking tips, you might enjoy reading about making viral bakery cookies.

Play with the sweetness to your taste! The raspberry sauce is your chance to balance flavors. Like it tart? Use less sugar. Prefer it sweeter? Add an extra tablespoon. And here’s a secret, a pinch of cinnamon in the sauce makes the raspberries sing!

Ingredient Substitutions for Burnt Basque Cheesecake

Ran out of something? No panic! This cheesecake is pretty forgiving. If you can’t find cream cheese, mascarpone works beautifully, it’ll give you an even richer, silkier texture (just reduce the sugar slightly since mascarpone is sweeter). No fresh raspberries? Frozen work great for the sauce, no need to thaw, just toss them straight into the pan.

For the heavy cream, full-fat coconut milk makes a decent dairy-free swap (the flavor changes slightly, but still delicious). And if you’re out of vanilla? A tablespoon of bourbon or rum adds amazing depth. Just remember, substitutions change the final product a bit, but that’s how new family favorites are born! If you are interested in other dessert variations, check out this recipe for churro cheesecake.

Serving Suggestions for Burnt Basque Cheesecake with Raspberry Sauce

Oh, the possibilities! This cheesecake shines bright on its own, but let me tell you how I love to dress it up. A dollop of freshly whipped cream on top creates this dreamy cloud effect against the dark caramelized crust. For special occasions, I’ll arrange fresh raspberries around the plate, their pop of color makes the whole dessert look fancy with zero effort.

This beauty is perfect for dinner parties (it looks impressive but secretly easy!) or romantic date nights at home. I’ve even served mini versions at brunch, because who says cheesecake is just for dessert? A light dusting of powdered sugar right before serving adds that final bakery-worthy touch. Just wait until you see how the raspberry sauce cascades down those gorgeous burnt edges!

Storing and Reheating Burnt Basque Cheesecake

Okay, let’s talk about keeping this beauty fresh (though let’s be honest, it probably won’t last long!). Once cooled, cover your cheesecake tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for up to 3 days, the flavors actually deepen overnight. For longer storage, wrap individual slices in plastic, then foil, and freeze for up to 2 months. Thaw in the fridge overnight when cravings hit.

Want to revive that caramelized magic? Pop a slice in a 300°F oven for 5-7 minutes to bring back that glorious crisp top. Just don’t microwave it, we worked so hard for that texture to turn it rubbery! For more easy dessert ideas, take a look at these mini dessert shots for parties.

Nutritional Information for Burnt Basque Cheesecake with Raspberry Sauce

Let’s be real, this isn’t diet food, but everything in moderation, right? Nutritional values are estimates and vary based on ingredients used. Per serving (about 1/10th of the cheesecake with sauce), you’re looking at roughly 480 calories, 36g fat (22g saturated), 35g carbs, and 7g protein. The sugar content comes in around 32g per slice, consider it a special occasion treat worth every delicious bite!

FAQs About Burnt Basque Cheesecake with Raspberry Sauce

I get asked about this cheesecake all the time, so let me answer the most common questions that pop up. Trust me, I’ve made every mistake possible with this recipe, so I can save you the trouble!

Can I Make This Cheesecake Ahead of Time?

Absolutely! In fact, I think it tastes even better the next day. The flavors have time to mellow and the texture becomes dreamier. Just bake it, let it cool completely at room temperature, then refrigerate overnight. The raspberry sauce keeps beautifully in an airtight container for up to 3 days in the fridge too. When you’re ready to serve, let the cheesecake sit out for about 15 minutes to take the chill off, that creaminess really shines when it’s not ice cold.

How Do I Know When the Cheesecake Is Done?

This is the question I hear most! Here’s the trick: you want that top to be deep, brown with some darker spots. The edges should be set, but the center should still have a pronounced jiggle when you gently shake the pan. Think “wobbly like Jell-O” not “liquidy.” It’ll continue setting as it cools. If you’re nervous, insert a toothpick near the edge, it should come out clean, while the center might still have some moist crumbs.

Can I Skip the Raspberry Sauce?

Of course you can, but… why would you want to? Just kidding! The cheesecake is delicious on its own, but the raspberry sauce adds that perfect tangy contrast to the rich, creamy cake. If you’re not a raspberry fan, try a drizzle of caramel or chocolate sauce instead. Or go classic with just a dusting of powdered sugar. But trust me, that ruby red sauce makes it extra special! If you’re looking for other fruit-based desserts, check out these mini raspberry mousse shots.

Got more questions? Drop them in the comments, I love chatting about this recipe almost as much as I love eating it!

Share Your Burnt Basque Cheesecake Experience

I’d love to hear how your cheesecake turned out! Did you get that perfect caramelized top? Maybe you put your own spin on the raspberry sauce? Drop a comment below with your results, I read every single one. And if you snapped a photo, share it with me on Instagram! Nothing makes me happier than seeing your kitchen creations.

For more recipes follow me in page Facebook and Pinterest.