Basque Cheesecake Recipe

Introduction

Basque cheesecake is a stunningly simple dessert with a deeply caramelized top and a creamy, custardy interior. This no-fuss recipe yields a rustic cake that’s rich, slightly burnt, and absolutely irresistible. Perfect for impressing guests or indulging at home.

Ingredients

• 750 g / 1.5 lb cream cheese blocks, room temperature (Philadelphia recommended)
• 1 cup caster/superfine sugar (regular white sugar also works)
• 1 1/4 cups whipping cream, taken out of fridge 15 minutes prior
• 1/4 cup plain/all-purpose flour
• 1 tsp vanilla bean extract or paste
• 3/4 cups + 1 tbsp lightly whisked eggs, at room temperature (~4-5 large eggs)

Instructions

1. Step 1: Preheat your oven to 220°C / 425°F (200°C fan) and position the oven shelf in the middle.
2. Step 2: Prepare a 20cm/8″ springform pan by pressing two 40cm/16″ sheets of scrunched baking paper arranged in an “X” inside. Fold the paper over the rim to hold it in place, pleating as needed for a rustic look.
3. Step 3: Beat the cream cheese in a large bowl on medium speed for 2 minutes until smooth and lump-free. Add the sugar and beat on low speed for 10 seconds.
4. Step 4: In a separate bowl, whisk together 1/4 cup of the cream and the flour until lump-free and paste-like. Slowly add the remaining cream while whisking, then stir in the vanilla extract.
5. Step 5: With the mixer on low, slowly pour the cream mixture into the cream cheese bowl. Then gradually add the lightly whisked eggs, mixing just until combined. Avoid overbeating to prevent excess bubbles.
6. Step 6: Pour the batter into the prepared pan. Bang the pan firmly on the counter to release bubbles, then pop any surface bubbles with a small sharp knife. Repeat this 3 to 5 times.
7. Step 7: Bake for 45 minutes or until the top is a deep golden brown. It may take up to 65 minutes—watch closely during the last 15 minutes to avoid burning. The center will still wobble and the cake will rise like a soufflé.
8. Step 8: Let the cake cool in the pan on the counter for at least 2 hours; it will sink, which is normal. Then refrigerate uncovered for a minimum of 8 hours.
9. Step 9: To serve, release the springform sides and lift the cake using the paper overhang. Fold down the paper sides and serve the cake on the paper for its signature rustic look. Bring to room temperature for 30 minutes if possible; it’s also delicious chilled.

Tips & Variations

• Use room temperature ingredients to ensure a smooth, lump-free batter.
• Don’t skip the scrunched parchment paper lining—it creates the cake’s signature rustic edges and prevents sticking.
• Measure the eggs by volume (3/4 cup + 1 tbsp) for consistent texture rather than just counting egg numbers.
• Feel free to experiment by adding a splash of lemon zest or espresso powder for a subtle twist.
• Check your oven temperature with an oven thermometer to avoid overbaking or burning.

Storage

Store the cheesecake in the refrigerator uncovered or lightly covered to maintain its texture. It keeps well for up to 4 days. Bring to room temperature before serving for the best flavor and creaminess. This cheesecake does not freeze well because of its delicate custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white sugar instead of caster sugar?

Yes, regular white sugar works fine if you don’t have caster or superfine sugar. It may take a little longer to dissolve but won’t affect the final flavor.

Why does the cheesecake sink after baking?

Basque cheesecake naturally sinks as it cools because it’s very soft and custardy inside. This is normal and part of its rustic charm, so don’t worry if it deflates slightly.

Basque Cheesecake Recipe

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★★★★★

4.8 from 134 reviews

• Author: Isabella
• Total Time: 10 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Basque Cheesecake is a decadent, creamy dessert with a beautifully caramelized top and a soft, custardy center. Originating from Spain’s Basque Country, this recipe uses cream cheese, heavy cream, eggs, sugar, flour, and vanilla to create a smooth batter that is baked at high heat for a signature burnt exterior. The cake is simple to prepare, requires no crust, and offers an irresistible rustic look with its parchment paper wrap. After baking, it cools and chills uncovered to develop its luscious texture, perfect served at room temperature or chilled.

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Ingredients

Scale 1x2x3x

For the Cheesecake Batter

• 750 g (1.5 lb) cream cheese blocks, room temperature (preferably Philadelphia)
• 1 cup caster/superfine sugar (or regular white sugar)
• 1 1/4 cups whipping cream, room temperature (remove from fridge 15 minutes prior)
• 1/4 cup all-purpose flour
• 1 tsp vanilla bean extract or paste
• 3/4 cups + 1 tbsp lightly whisked eggs (approximately 4–5 large eggs), room temperature

For Preparation

• 2 sheets of parchment paper, about 40cm/16” each, scrunched

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 220°C / 425°F (200°C fan) positioning the rack in the middle. Press two sheets of scrunched parchment paper arranged in an ‘X’ shape into a 20cm/8″ springform pan, folding the edges over the rim to create rustic sides.
2. Beat cream cheese: Using a mixer on medium speed, beat the cream cheese for 2 minutes until smooth and free of lumps. Scrape down sides as needed.
3. Add sugar: Mix in the sugar on low speed for about 10 seconds to combine thoroughly without overbeating.
4. Prepare flour and cream mixture: In a separate bowl, whisk 1/4 cup of the cream with the flour until lump-free and paste-like. Gradually whisk in the remaining cream and then add the vanilla extract.
5. Combine mixtures: Slowly pour the cream-flour mixture into the cream cheese bowl while mixing on low speed, then add the lightly beaten eggs slowly while continuing to mix on low. Stop mixing as soon as the eggs are just incorporated to avoid bubbles.
6. Remove air bubbles: Pour the batter into the prepared pan. Tap the pan firmly on the counter and use a small sharp knife to pop bubbles on the surface, repeating this 3 to 5 times.
7. Bake: Bake the cheesecake for 45 minutes or until the top is deeply golden brown. It may take up to 65 minutes, so monitor closely to avoid burning. The center should remain slightly wobbly and the cake will rise somewhat like a soufflé.
8. Cool and chill: Let the cheesecake cool in the pan on the counter for at least 2 hours. Then refrigerate uncovered for at least 8 hours or overnight. It will sink slightly, which is normal.
9. Serve: Release the springform pan sides, lift the cake using the parchment overhang, and fold the paper sides down for rustic presentation. Serve at room temperature or chilled. This cake is delicious on its own without any toppings.

Notes

• Use room temperature ingredients for smooth mixing and best texture.
• The parchment paper lining creates the cake’s characteristic rustic look and holds the batter in place despite collapsing slightly during cooling.
• Don’t overbeat eggs to avoid incorporating air bubbles that can affect texture.
• High temperature baking gives the Basque cheesecake its signature deeply caramelized, almost burnt top.
• Chilling uncovered avoids condensation and helps the crust remain crisp.
• Cooking time varies depending on oven; watch carefully in the last 15 minutes to get the perfect golden top without burning.
• The center stays soft and wobbly when done, setting fully during chilling.
• This cheesecake is best served simply, without cream or fruit, to appreciate its rich flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 45 to 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Keywords: Basque Cheesecake, Burnt Cheesecake, Spanish Cheesecake, Cream Cheese Dessert, Rustic Cheesecake, No Crust Cheesecake