Burnt Basque Cheesecake with Raspberry Compote
If you have ever talked yourself out of baking a cheesecake, this is the recipe that changes your mind. A Basque cheesecake is the most forgiving cheesecake there is.
There is no crust to press, no water bath to babysit, and no special equipment to buy. You mix the batter, pour it into a lined pan, and bake. That is the whole job.
The finished cake is rustic by design. The top is deeply burnished, almost burnt, while the middle stays creamy and soft. That dark top is not a mistake. It is the signature of the style, and it is exactly why this bake is so hard to ruin.
You can serve this cheesecake plain, but a raspberry compote gives it the bright pop of flavor it really needs. Fruity sauces add the acidity that balances a rich, creamy dessert, and the deep red color looks lovely against the toasted top. Any fruit works here, though berries are a favorite for good reason.
This recipe is adapted from Julia Frey of Vikalinka, where you can read the original burnt Basque cheesecake with raspberry compote recipe. If you would rather start with something closer to a classic, a lemon curd cheesecake is a lovely next step.
Jump To
Raspberry Compote
A compote is simply stewed fruit, and it is one of the easiest things you can make while the oven does its work. The difference between a compote and a plain fruit sauce is the method. Whole pieces of fruit are cooked in a sugar syrup until they soften and the liquid turns glossy and spoon coating.
Berries are a favorite here because they break down quickly and give the syrup a beautiful jewel tone, but the same approach works with stone fruit, apples, rhubarb, or whatever looks good at the market. That makes a compote a very handy way to use seasonal fruit before it passes its best.
Raspberries were chosen for this cheesecake because their tart edge cuts straight through the richness of cream cheese, eggs, and cream. Part of the fruit cooks down into the syrup, then fresh raspberries are stirred in at the end so the compote keeps some texture instead of turning into jam. The full quantities are in the ingredients list below.
Recipes Around the World
Cheesecake shows up in many forms around the world, and each one says something about the kitchen it comes from.
- Russian crumb apricot cheesecake. The version Julia Frey remembers from her upbringing is made with tvorog, a farmers cheese similar to ricotta but with a light, gentle tang, and finished with a crumb topping and apricot.
- Japanese souffle cheesecake. Tall, airy, and famously jiggly, this one leans on whipped egg whites for its cloudlike texture.
- New York cheesecake. Dense, smooth, and rich, with a crust and a water bath that keeps the surface pristine.
- Italian cheesecake. Made with ricotta, it is the closest relative to the Spanish Basque cheesecake in this recipe.
What they all share is cream cheese, eggs, and sugar in some proportion. What changes is the texture, the topping, and how much fuss the baker is willing to accept. The Basque version sits at the relaxed end of that scale.
What is Basque Cheesecake?
Basque cheesecake looks like a traditional American cheesecake from a distance, but two details set it apart. It is crustless, and it is baked without a water bath, also called a bain marie. That means no foil wrapping, no roasting pan full of hot water, and no cracked surface to worry about.
The burnt top is intentional. It is the defining feature of the style rather than a sign that something went wrong, and once you accept that, the whole bake becomes relaxed. You also get to choose your own texture.
Bake it until the center is just set for a sliceable, creamy cake, or pull it out a little early for a custardy middle that barely holds together.
If you would like to compare methods, this traditional burnt cheesecake from King Arthur Baking is a useful reference point.
Recipe Tips and Notes
A few small habits make this bake even more reliable.
- Line the pan with parchment paper and let it overhang the edges by 1 to 1.5 inches. Those handles are how you lift the finished cheesecake out.
- Do not worry if the paper is not flat. Pleats and folds are fine, because the cheesecake is supposed to look rustic.
- Use full fat cream cheese only. Philadelphia worked well in the original recipe and is a common choice in Spain.
- Caster sugar, also sold as superfine sugar, is recommended because it dissolves more quickly into the cream cheese.
- Bring the cream cheese to room temperature first. Cold blocks stay lumpy and take much longer to smooth out.
- Serve it with a fruit compote to brighten the flavor and balance the richness of the cake.
The dark top is the point, not a problem. If your cheesecake comes out looking almost too toasted, you have done it right.
Favourite Cheesecake Recipes
If this bake wins you over, there is plenty more cheesecake to explore. The original site also links to Almond Raspberry Cheesecake Bars, a no bake Strawberry Meringue Cheesecake, Raffaello Cheesecake, and a Rustic Plum Cheesecake.
On this site, you can try a Raspberry Lemon Cheesecake for a citrus twist, or a Chocolate Bundt Cake Raspberry Cheesecake when you want chocolate and berries in the same bite.
Ingredients
Everything below makes one 8 inch cheesecake that serves 8, plus the compote to spoon over it. Read through the list once before you start so the mixing goes smoothly.
For the cheesecake batter
| Ingredient | Amount | Notes |
|---|---|---|
| Full fat cream cheese | 700 g (25 oz) | At room temperature, Philadelphia was used |
| Caster sugar or superfine sugar | 200 g (1 cup) | Dissolves faster than regular granulated sugar |
| Large eggs | 5 | |
| Double cream or heavy whipping cream | 200 ml (1 cup) | |
| Vanilla | 1 tsp | |
| Plain or all purpose flour | 3 tbsp | |
| Salt | 1/4 tsp |
For the raspberry compote
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or frozen raspberries | 150 g (1 1/2 cups) | Cooked down into the syrup |
| Sugar | 100 g (1/2 cup) | |
| Water | 2 tbsp | |
| Fresh raspberries | 100 g (1 cup) | Stirred in after cooking |
Instructions
- Prepare the oven and the pan. Preheat the oven to 400F/200C. Line an 8 inch/20cm cake pan with parchment paper, making sure the edges of the paper overhang by a good 1 to 1.5 inches. If your parchment paper is too narrow, cut two pieces and lay them down in a criss cross fashion. Do not worry if the paper is not flat against the pan and you end up with pleats, because this cheesecake is supposed to look rustic. You can use a springform pan if you have one or a regular one. You should have no trouble removing the cheesecake by pulling it out by the ends of the parchment paper.
- Mix the batter. Beat the room temperature cream cheese with the sugar until the sugar is dissolved. Then add the eggs and beat well until the mixture is light and fluffy. Pour in the cream, vanilla, flour, and salt, and blend until everything is combined.
- Bake the cheesecake. Pour the mixture, which will be runny, into the lined pan and bake in the preheated oven for 1 hour to 1 hour 10 minutes, until the top is burnt but the middle is still a bit jiggly. If you prefer a softer, custardy center, reduce the cooking time to 50 minutes. The cheesecake will rise to the top of your pan and fall slightly once cooled, which is normal.
- Make the compote. While the cheesecake is baking, combine 150 g fresh or frozen raspberries with the sugar and 2 tbsp water in a small saucepan. Let it cook over low heat until the mixture is syrupy and coats the back of a spoon. Remove from the heat and stir in 100 g fresh raspberries. Set aside until needed.
- Cool, chill, and serve. Cool the cheesecake to room temperature, then put it in the fridge and chill for a couple of hours. Remove it from the fridge 30 minutes before serving to bring it back to room temperature. Take it out of the pan and carefully pull the parchment paper off, slice, and serve with the raspberry compote.
If you are unsure which texture you want, this quick comparison can help you decide before you slide the pan into the oven.
| Doneness | Bake time | What the center looks like |
|---|---|---|
| Set but creamy | 1 hour to 1 hour 10 minutes | Still a bit jiggly, slices cleanly once chilled |
| Softer and custardy | 50 minutes | Barely set, spoonable, very soft in the middle |
Recipe details
| Detail | Value |
|---|---|
| Prep time | 30 minutes |
| Cook time | 1 hour 20 minutes |
| Total time | 1 hour 50 minutes |
| Servings | 8 |
| Pan size | 8 inch/20cm |
| Oven temperature | 400F/200C |
FAQs
What is the difference between burnt Basque cheesecake and regular cheesecake?
Burnt Basque cheesecake is crustless and baked without a water bath at a high temperature of 400°F, which creates a caramelized, dark brown top and a creamy, custard-like center. Regular cheesecake typically has a graham cracker crust and is baked gently in a water bath for a smooth, dense texture. The Basque version is rustic by design, with a burnt exterior that adds a subtle bitterness to balance the rich sweetness.
How long do you need to bake a burnt Basque cheesecake for a creamy center?
For a creamy, custardy center, bake the cheesecake for 50 minutes at 400°F. For a firmer but still creamy texture, bake for 1 hour to 1 hour 10 minutes. The center should be slightly jiggly when done, and the top should be deeply browned. The cheesecake will rise during baking and settle as it cools.
Can you make burnt Basque cheesecake gluten free?
Yes, you can make this cheesecake gluten free by omitting the 3 tablespoons of all-purpose flour entirely or substituting it with an equal amount of cornstarch. This substitution results in an even more custard-like center, which is very authentic to the original Spanish recipe. All other ingredients, including the cream cheese, eggs, and cream, are naturally gluten free.
How do you make the raspberry compote for burnt Basque cheesecake?
To make the raspberry compote, combine 150g of fresh or frozen raspberries with 100g of sugar and 2 tablespoons of water in a small saucepan. Cook over low heat until the mixture becomes syrupy and coats the back of a spoon. Remove from heat and stir in 100g of fresh raspberries. This compote provides a tart and fruity balance to the rich cheesecake.
Burnt Basque Cheesecake
Burnt Basque Cheesecake with Raspberry Compote If you have ever talked yourself out of baking a cheesecake, this is the recipe that changes your mind. A Basque cheesecake is the most forgiving cheesecake there is.
- Total Time: 110 min
- Yield: 8 1x
Ingredients
Main
700 g full fat cream cheese, at room temperature
200 g caster sugar/superfine sugar
5 eggs, large
200 ml double cream/heavy whipping cream
1 tsp vanilla
3 tbsp plain/all purpose flour
1/4 tsp salt
For the raspberry compote
150 g fresh or frozen raspberries
100 g sugar
2 tbsp water
100 g fresh raspberries
Instructions
1-Preheat the oven to 400F/200C: Preheat the oven to 400F/200C. Line an 8 inch/20cm cake pan with parchment paper making sure the edges of the paper overhang by good 1-1.5 inches. If your parchment paper is too narrow, cut two pieces and lay them down in a criss cross fashion. Don’t worry if the paper is not flat against your pan and you have pleats, this cheesecake is supposed to look rustic. You can use a springform pan if you have one or a regular one. You should have no trouble removing the cheesecake by pulling it out by the ends of parchment paper.
2-Beat the room temperature cream cheese with: Beat the room temperature cream cheese with sugar until the sugar is dissolved. Then add the eggs and beat well until the mixture is light and fluffy, then pour in the cream, vanilla, flour and salt, blend until everything is combined.
3-Pour the mixture, which will be runny,: Pour the mixture, which will be runny, into a lined with parchment paper pan and bake in the preheated oven for 1 hour to 1 hour 10 minutes until the top is burnt but the middle is still a bit jiggly. If you prefer a softer, custardy center reduce the cooking time to 50 minutes. The cheesecake will rise to the top of your pan but it will fall slightly once cooled, which is normal.
4-While the cheesecake is baking, make the: While the cheesecake is baking, make the raspberry compote. Combine 150g/1.5 cups fresh or frozen raspberries with the sugar and 2 tablespoon of water in a small saucepan and let it cook over low heat until the mixture is syrupy and coats the back of a spoon. Remove from the heat and stir in 100g/1 cup of fresh raspberries. Set aside till needed.
5-Cool the cheesecake until room temperature, then: Cool the cheesecake until room temperature, then put in the fridge and chill for a couple of hours. Remove from the fridge 30 minutes before serving to bring to room temperature. Take out of the pan and carefully pull the parchment paper off, slice and serve with the raspberry compote.
- Prep Time: 30 min
- Cook Time: 80 min
- Method: bake
Nutrition
- Calories: 598kcal
- Sugar: 42g
- Sodium: 403mg
- Fat: 42g
- Saturated Fat: 24g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 233mg
