Basque Burnt Cheesecake: Why We Let It Look Burnt

A Basque burnt cheesecake is supposed to look a little burnt — that's the whole point. No crust, no water bath, baked at a high temperature until the top and sides turn dark brown and slightly bitter while the center stays loose and creamy, almost like a baked custard. It's the opposite of the smooth, crack-free New York cheesecake most people picture when they hear cheesecake. We make ours in four flavors: Original, Chocolate, Matcha and Blue — each one 150g, sized as an individual portion rather than a slice cut from a larger cake. Original is the closest to the traditional Basque recipe and the one we'd suggest trying first if you haven't had this style before; Chocolate and Matcha layer a stronger flavor into the same creamy base. Because the texture depends on that contrast between the caramelized top and the loose center, we bake these in small batches rather than holding a large one in the case all day, and they're best eaten cold, straight from the fridge, rather than left out to soften. If you've only had dense, firm cheesecake before, this style can be a surprise the first time — it's meant to wobble slightly when you cut into it. See our cheesecake range or find your nearest La Paris shop.