If you’ve been searching for a dessert that perfectly blends a creamy inside with a beautifully caramelized top, this Basque Cheesecake Recipe is everything you need and more. Known for its unique burnt exterior and custardy center, this cheesecake breaks away from the classic dense style, offering a rich, velvety bite with a hint of caramel that’s utterly irresistible. Whether you’re making it for a special occasion or just because you deserve a delicious treat, this recipe will quickly become one of your favorites to share with friends and family.
Ingredients You’ll Need
The beauty of this Basque Cheesecake Recipe lies in its simplicity—just a handful of staple ingredients that come together to deliver a luxurious dessert. Each element plays a vital role: creamy cream cheese for richness, heavy cream for smooth texture, and eggs to bind it all, with a touch of flour to give it just the right structure.
- 2 lbs cream cheese: Make sure it’s at room temperature to ensure a smooth batter without lumps.
- 1 1/2 cups granulated sugar: Provides sweetness and helps achieve that perfect caramelized crust.
- 6 large eggs: Adds moisture and acts as a natural binder for the creamy filling.
- 2 cups heavy cream: Creamy and lush, it makes the cheesecake decadently silky.
- 1/4 cup all-purpose flour: Gives the cheesecake structure without making it cakey.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavor.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma and depth.
How to Make Basque Cheesecake Recipe
Step 1: Prepare Your Baking Pan
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan generously with parchment paper, making sure the paper extends well above the rim. This overhang will help you easily remove the cheesecake once it’s baked and cooled, setting you up for a perfect presentation.
Step 2: Beat Cream Cheese and Sugar Until Smooth
In a large mixing bowl, beat the room temperature cream cheese with the sugar until the mixture becomes smooth and creamy. This step is crucial to avoid any lumps and gives your cheesecake that luscious texture everyone craves.
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing thoroughly after each addition. Gradual incorporation ensures an even batter and prevents it from curdling, which can happen if too many eggs are added at once.
Step 4: Add the Cream, Vanilla, and Salt
Pour in the heavy cream, vanilla extract, and salt, then gently mix everything together until fully combined. This simplifies the batter and layers in the rich, creamy flavor that’s signature to this Basque cheesecake.
Step 5: Sift in the Flour
Sift the flour into the batter and carefully fold it in until no lumps remain. The flour gives body to the cheesecake while keeping it delightfully soft and creamy, avoiding any dense or cakey texture.
Step 6: Bake to Perfection
Pour the batter into your prepared springform pan and tap it lightly on the counter to release any stubborn air bubbles. Bake for 50 to 60 minutes. You’ll know it’s just right when the top is deeply golden brown and has that characteristic burnt look, but the center still jiggles gently when you shake the pan.
Step 7: Cool and Chill
Once baked, allow the cheesecake to cool completely on a rack, then refrigerate it for at least 4 hours or preferably overnight. This chilling step is key to letting the flavors develop fully and for the texture to set into that perfect custardy consistency.
How to Serve Basque Cheesecake Recipe
Garnishes
This Basque Cheesecake Recipe is stunning enough to serve on its own, but you can elevate it with a few simple garnishes. Fresh berries like raspberries or blueberries add a fresh zing, while a drizzle of honey or caramel sauce complements the caramelized top beautifully. A sprinkle of powdered sugar can also lend a delicate touch of sweetness and visual charm.
Side Dishes
Pair this cheesecake with light accompaniments to balance the richness. A crisp green salad with a citrus vinaigrette or a cup of freshly brewed coffee or espresso can round out the dessert experience wonderfully, creating a delightful contrast with the cheesecake’s creamy sweetness.
Creative Ways to Present
Try slicing your Basque cheesecake into rustic, uneven pieces to showcase its homemade charm. Serving it on wooden boards or textured ceramic plates brings a cozy, inviting feel. For a more festive twist, top with edible flowers or crushed pistachios to add color and an unexpected crunch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cut, store your Basque cheesecake in an airtight container in the refrigerator. It will keep its wonderful flavor and creamy texture for up to 4 days, making it a perfect make-ahead dessert for upcoming gatherings or a treat to enjoy throughout the week.
Freezing
You can freeze this cheesecake successfully by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It’s best to freeze it in individual slices for easy portioning. When frozen properly, it stays delicious for up to 2 months.
Reheating
If you prefer to enjoy the cheesecake slightly warmed, take a slice out of the fridge and let it sit at room temperature for about 15–20 minutes. Avoid microwaving as it may alter the texture and cause the cheesecake to lose its delicate creaminess.
FAQs
What makes Basque cheesecake different from regular cheesecake?
The Basque cheesecake is distinct because of its intentionally burnt top and crustless design. Unlike traditional cheesecakes that are baked lower and often with a graham cracker crust, Basque cheesecake is baked at a higher temperature to develop a caramelized exterior, while the inside remains creamy and custard-like.
Can I use low-fat cream cheese or milk instead of heavy cream?
For the best results, it’s important to use full-fat cream cheese and heavy cream. These ingredients provide the richness and creamy texture vital to the authenticity and luxurious mouthfeel of this Basque Cheesecake Recipe.
Do I need a springform pan?
A springform pan is highly recommended as it allows you to easily remove the delicate cheesecake without damaging its sides. However, if you don’t have one, a regular cake pan lined thoroughly with parchment paper and foil can work as an alternative.
Why does the cheesecake need to chill for so long?
Chilling the cake for at least 4 hours, preferably overnight, helps it set properly, making it easier to slice and allowing the flavors to mature. This resting time also enhances the texture, making it perfectly creamy and stable.
Can I add flavors or toppings to the original recipe?
Absolutely! While the traditional Basque Cheesecake Recipe is delicious on its own, you can get creative by adding lemon zest to the batter, swirling in chocolate, or topping it with fruit compote. Just keep additions subtle to preserve the cheesecake’s signature character.
Final Thoughts
If you’re looking to impress your loved ones with a dessert that is both stunning and effortlessly delicious, give this Basque Cheesecake Recipe a try. Its rich, creamy interior paired with a beautifully caramelized crust offers a delightful twist on the classic cheesecake experience. Once you make it, I promise you’ll want to keep this recipe close—it’s truly a game-changer and a guaranteed crowd-pleaser every time.
Print
Basque Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours (including cooling and refrigeration)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Basque Cheesecake recipe delivers a rich, creamy, and deeply caramelized dessert with a burnt top and silky interior. Originating from Spain’s Basque region, this no crust cheesecake is baked at a high temperature to achieve its characteristic burnt surface and custard-like center. Perfect for special occasions or any time you crave a decadent yet simple cake.
Ingredients
Main Ingredients
- 2 lbs cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the rim on all sides to contain the batter and help with the rustic edges.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese with the granulated sugar until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs into the mixture one at a time, beating well after each addition to fully combine and maintain a smooth batter.
- Combine Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt, then mix the ingredients together until fully combined and the batter is smooth.
- Add Flour: Sift the all-purpose flour into the batter and blend gently until there are no lumps, being careful not to overmix to keep the batter light.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan, smoothing the top. Tap the pan gently against the counter to release any trapped air bubbles in the batter.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50 to 60 minutes. The top should develop a deeply golden brown, almost burnt appearance while the center remains slightly jiggly to ensure creamy texture.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to set properly before slicing and serving.
Notes
- Use full-fat cream cheese and heavy cream for the best texture and flavor.
- Do not overbake; the cheesecake should have a slightly jiggly center when done.
- The burnt top is intentional and adds depth of flavor.
- Allow refrigeration after baking for at least 4 hours to achieve the perfect creamy consistency.
- Line the pan generously with parchment paper to prevent sticking and achieve rustic edges.
- Bring cream cheese to room temperature before mixing to avoid lumps.
