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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add sugar: Mix in the sugar on low speed for about 10 seconds to combine thoroughly without overbeating.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
