If there’s one show-stopping dessert guaranteed to spark joy at any gathering, it’s Basque Cheesecake. From its strikingly caramelized top to its impossibly creamy, custardy center, every bite feels like a sweet little secret from Spain’s Basque Country. With just a handful of humble ingredients, this cheesecake delivers velvet-smooth richness, a gorgeous hint of vanilla, and the perfect balance of sweetness and tang. The best part? You don’t need to fuss with a crust, water bath, or special techniques — just a love of good food, a sturdy pan, and a sense of adventure. Get ready to fall in love with a cheesecake that’s as much about flavor as it is about that dramatic, “burnt” finish.
Ingredients You’ll Need
Making Basque Cheesecake is refreshingly simple, but each ingredient is chosen for a reason — to create that signature texture, golden top, and unforgettable taste. Let’s break them down so you can see just how essential each one truly is.
- Cream Cheese: The heart and soul of Basque Cheesecake, cream cheese provides that lush, creamy body and tang.
- Granulated Sugar: Adds the ideal level of sweetness and helps the top deeply caramelize in the oven.
- Eggs: Six eggs lighten the batter and give the cheesecake its custard-like, melt-in-your-mouth texture.
- Heavy Cream: Brings extra richness and a cloud-like silkiness to each slice.
- Vanilla Extract: Just a teaspoon enhances all the flavors and adds warmth without overpowering.
- All-Purpose Flour: A bit of flour helps set the filling while keeping it incredibly creamy.
- Kosher Salt: Don’t skip this! Salt balances the sugar and highlights the tang of the cream cheese.
How to Make Basque Cheesecake
Step 1: Prepare Your Pan and Preheat the Oven
Heat your oven to 400°F (205°C). Grab a 9-inch springform pan and line it with parchment paper, making sure it overhangs by at least two inches. This overhang is important, as Basque Cheesecake rises high and needs room to puff up (and those beautifully crinkled edges look so dramatic!).
Step 2: Cream the Cheese and Sugar
In a big mixing bowl, beat the softened cream cheese with the granulated sugar until there’s not a lump in sight. You want a velvety-smooth, creamy mixture — take your time here, as this step sets the foundation for a silky cheesecake.
Step 3: Blend in the Eggs
Add the eggs one by one, mixing well after each. It may seem fussy, but adding them gradually makes sure the batter stays luscious and perfectly emulsified without curdling.
Step 4: Pour in Cream and Vanilla
Now, pour in the heavy cream and vanilla extract. Beat until everything is incorporated and the mixture is creamy and pale. The cream ensures a custardy, dreamy texture, while vanilla adds backbone to the flavor.
Step 5: Add Flour and Salt
Sift in the flour (to prevent clumps!) and sprinkle over the salt. Gently mix until everything is just combined and the batter is silky-smooth. This is your last chance to whiz out any lumps — but don’t overmix or you’ll lose that magic fluffiness.
Step 6: Bake to Golden Perfection
Pour the glossy batter into your prepared pan. Tap it gently on the counter to pop any sneaky air bubbles. Slide the pan into your hot oven and bake for 50 to 60 minutes, until the top is deeply golden and almost burnt-looking, but the center still jiggles slightly. If you want an even more caramelized flavor, let it bake a few extra minutes for a darker top.
Step 7: Cooling and Chilling
Let the Basque Cheesecake cool completely in its pan — it will deflate and settle a bit, which is exactly what you want. Once it’s room temperature, pop it in the fridge for at least 4 hours (overnight is even better). This helps everything set up for those perfect, creamy slices.
How to Serve Basque Cheesecake
Garnishes
There’s something stunningly rustic about Basque Cheesecake served all on its own, but if you want to dress things up, try a dusting of powdered sugar or a handful of fresh berries. A drizzle of honey or a spoonful of berry compote also contrasts beautifully with the cheesecake’s rich tang and caramelized notes.
Side Dishes
Simplicity is your friend here! Serve Basque Cheesecake alongside freshly brewed coffee, a small espresso, or a cup of spiced tea. If you’re making it for a dinner party, a citrus fruit salad on the side can cut through the richness and refresh everyone’s palate.
Creative Ways to Present
Take Basque Cheesecake out of the pan and set it on a rustic wooden board for that “wow” effect at the table. Slice thick wedges and layer with roasted stone fruits for a vibrant platter, or cut small bites and skewer with toothpicks for a modern, passed-dessert vibe at your next gathering.
Make Ahead and Storage
Storing Leftovers
Have extra Basque Cheesecake? Lucky you! Place leftovers in an airtight container and refrigerate. Well-wrapped, it’ll keep beautifully for up to five days, staying creamy and flavorful. The crustless style helps the cake stay moist, without drying out.
Freezing
You can freeze Basque Cheesecake with great success! Chill it thoroughly first, then cut into slices or leave whole. Wrap it in plastic and foil, or use an airtight freezer-safe container. It’ll keep for up to two months; just allow slices to thaw in the fridge overnight before serving.
Reheating
If you like your Basque Cheesecake slightly warm, set a slice out at room temperature for about 20 minutes — the creamy texture will return to its luscious best. Warming in the microwave is not recommended as it may change the texture, but a low oven for a few minutes can gently take the chill off if needed.
FAQs
Why does Basque Cheesecake have a burnt top?
That iconic “burnt” top is actually the result of baking at a high temperature. It caramelizes the sugars in the batter, giving the cheesecake its deep flavor and signature appearance. The contrast between the dark top and creamy center is what makes it so special.
Can I make Basque Cheesecake without a springform pan?
Yes! If you don’t have a springform pan, use any deep round cake pan lined generously with parchment paper for easy removal. The overhang will help you lift the cake out once it’s cooled.
Why does my cheesecake jiggle in the center?
A wobbly center is what you want! Basque Cheesecake is meant to be creamy and a little custardy in the middle. It will set up further in the fridge, so don’t worry if it seems loose when you take it out of the oven.
Can I substitute low-fat cream cheese?
You can, but the cheesecake will lose some richness and the smooth texture might suffer. Full-fat cream cheese is key to achieving that luscious, classic Basque Cheesecake experience.
How do I prevent lumps in my Basque Cheesecake batter?
Start with room temperature ingredients, especially the cream cheese. Take your time creaming the sugar and cheese together first so everything is smoothly incorporated before adding the other ingredients. Sifting the flour also helps prevent lumps.
Final Thoughts
If you’ve been longing for a truly unforgettable dessert that’s equal parts impressive and easy to make, Basque Cheesecake is calling your name. Its dramatic looks and incredible flavor will win over any crowd — so gather your ingredients and treat yourself to a new favorite.
Print
Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of Basque Cheesecake, a Spanish dessert known for its burnt, caramelized top and velvety smooth interior. This crustless cheesecake is a true delight for cheesecake lovers, with a perfect balance of sweetness and decadence.
Ingredients
Cheesecake:
- 2 pounds (900g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- ½ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, overhanging the sides.
- Mix Cream Cheese and Sugar: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cream and vanilla.
- Add Flour and Salt: Sift in flour, add salt, and mix until smooth.
- Bake: Pour batter into pan, tap to release air bubbles. Bake for 50-60 minutes until golden and slightly jiggly.
- Cool and Refrigerate: Let cool, then refrigerate for 4 hours before serving.
Notes
- For a richer flavor, bake longer for a dark brown top.
- To lighten texture, reduce cream slightly. Cake will settle as it cools.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 22g
- Sodium: 280mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg
