Basque Cheesecake Recipe
If you’re searching for a dessert that is as stunning as it is delicious, you’ve got to try this Basque Cheesecake Recipe. It’s that perfect balance of creamy, silky inside with a caramelized, almost burnt top that’s totally irresistible. I remember the first time I made it and how everyone’s jaws dropped—it’s honestly one of those recipes that looks fancy but is super straightforward. Stick with me here and I’ll walk you through everything you need to nail it at home.
Why This Recipe Works
- Simple Ingredients: Only a handful of everyday items come together to create an incredibly rich and creamy cheesecake.
- Effortless Technique: Minimal mixing and no water bath means less fuss but amazing texture every time.
- Rustic Charm: The signature burnt top and slightly cracked edges make it as visually appealing as it is tasty.
- Versatile Sweetness: You can easily adjust sugar levels to suit your preference without compromising texture.
Ingredients & Why They Work
Each ingredient in this Basque Cheesecake Recipe is carefully chosen to deliver that iconic creamy, custardy center and deeply caramelized crust. Using full-fat cream cheese and room-temperature heavy cream ensures the batter is smooth and silky, while a touch of flour gives it just the right structure without weighing it down.
- Cream cheese: Full-fat and room temperature is key for smooth blending without lumps.
- Granulated sugar: Sweetens and helps create that golden crust when caramelized in the oven.
- Eggs: Room temperature eggs incorporate better for a creamier texture.
- Heavy cream: Adds richness and balances the tartness from the cream cheese, use room temperature to avoid curdling.
- Vanilla extract: A subtle layer of warmth that complements the tang in the cheesecake.
- Salt: Enhances the overall flavor, so don’t skip it!
- All-purpose flour: Just a bit to help hold the cheesecake’s shape while keeping it tender.
Tweak to Your Taste
I love how this Basque Cheesecake Recipe serves as a base that you can easily tweak to your liking. You can make it sweeter, add a little zest, or try different toppings to give the cake a personality of its own.
- Adjust sugar levels: I usually stick to 1½ cups, but sometimes I drop it to 1¼ cups if I want the tartness to shine through a bit more.
- Vanilla alternatives: Try adding a bit of lemon zest or almond extract for a citrusy or nutty twist that freshens it up.
- Flavor infusions: Swirl in some dulce de leche or salted caramel post-baking for a fun, surprise layer of sweetness.
- Dietary tweaks: I haven’t tried it myself, but swapping heavy cream for coconut cream could make a delicious dairy-free version.
Step-by-Step: How I Make Basque Cheesecake Recipe
Step 1: Prep Your Pan and Oven Like a Pro
Preheat your oven to 425°F and line a 9 or 10-inch springform pan with parchment paper, making sure the paper extends about 2 inches above the pan to contain that luscious batter. I like to wet the parchment and then scrunch it up before lining the pan—that trick makes it super flexible and easy to mold. Set it aside while you make the batter.
Step 2: Whip the Cream Cheese Until Silky
In a large bowl or your stand mixer with a whisk attachment, beat the cream cheese on medium speed for about 2 minutes until it’s ultra smooth and creamy. This step is crucial—no one wants lumpy cheesecake! Use full-fat cream cheese at room temperature; it blends the best and gives that indulgent texture.
Step 3: Sweeten and Incorporate Eggs Slowly
Add the sugar and mix for another 2 minutes until the mixture is smooth. Then, add the eggs one at a time on low speed. This slow addition prevents air bubbles and keeps your cheesecake dense and creamy—not fluffy or souffle-like. Make sure each egg is mostly mixed in before adding the next.
Step 4: Bring in Cream, Vanilla, Salt, and Flour
On low speed, pour in your heavy cream, vanilla extract, and salt until fully combined. Finally, sift in the flour and mix just until incorporated—around 20 seconds—to avoid developing gluten, which can toughen your cheesecake.
Step 5: Bake to Golden Perfection
Pour the batter into your prepped pan and place it on a rimmed baking sheet to catch any spills. Bake in the middle rack for 50 to 65 minutes. The top should turn a beautiful golden brown, puff up a bit during baking, and then gently sink as it cools—that’s the sign of a perfectly baked Basque cheesecake. The center should still jiggle; it will set as it chills.
Step 6: Cool and Chill for the Best Texture
Let the cheesecake cool in the pan on a wire rack to room temperature, then pop it in the fridge for at least 8 hours or overnight. This chilling step allows the flavors to meld and the texture to firm up to that iconic creamy consistency. Remove it from the fridge about an hour before serving to let it come closer to room temp—it tastes way better that way.
Pro Tips for Making Basque Cheesecake Recipe
- Room Temperature Ingredients: Always let your cream cheese, eggs, and heavy cream come to room temp for easier mixing and perfect texture.
- Minimal Mixing: Avoid over-whipping the batter to prevent air bubbles and maintain a silky consistency.
- Parchment Paper Hack: Wet and scrunch your parchment—this simple trick saves you from tearing and makes lining the pan so easy.
- Don’t Skip the Chill: Patience here is rewarded with the perfect set texture and flavor development.
How to Serve Basque Cheesecake Recipe
Garnishes
I’m a big fan of serving this Basque Cheesecake Recipe simply, letting its burnt top shine. But when I want to dress it up, I love a drizzle of fresh berry compote or a handful of juicy fresh berries to balance the richness. Sometimes, just a little dusting of powdered sugar or a sprig of mint is enough to add a pop of color and elegance without overpowering the flavor.
Side Dishes
This cheesecake pairs wonderfully with a light salad of fresh fruit or a dollop of whipped cream on the side. For parties, I often serve it with espresso or a simple cup of black coffee to complement the rich, creamy texture.
Creative Ways to Present
For special occasions, I’ve served this cheesecake in individual ramekins lined with parchment, giving each guest their own rustic little cake. Another fun idea is to add a swirl of caramel or a sprinkle of flaky sea salt right before serving—it adds a gourmet feel and highlights the custardy depth of the cheesecake.
Make Ahead and Storage
Storing Leftovers
I store leftovers right in the springform pan, covered tightly with plastic wrap on top of the parchment. It keeps beautifully in the fridge for up to one week. The flavor actually gets better over a day or two, so leftovers might be even more irresistible than the first slice!
Freezing
Yes, you can freeze this Basque Cheesecake Recipe! I wrap it well with plastic wrap and then aluminum foil to protect it from freezer burn. When thawed in the fridge overnight, the texture remains creamy and just as delicious—perfect for prepping ahead of a party.
Reheating
I recommend letting frozen cheesecake thaw fully in the refrigerator and then bringing it to room temperature for about an hour before serving. I avoid microwaving because it messes with the texture, but if you prefer it a touch warmer, a quick 5-10 minute rest on the counter does the trick.
FAQs
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What makes Basque Cheesecake different from regular cheesecake?
Basque Cheesecake is unique because of its burnt, caramelized top and creamy, almost custardy interior, unlike traditional cheesecakes that have a smooth, pale top and firmer structure. It’s baked at a higher temperature without a water bath, which creates that signature rustic look and deep flavor.
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Can I use low-fat cream cheese or milk instead of heavy cream?
I recommend sticking to full-fat cream cheese and heavy cream for the best texture and flavor. Using low-fat versions tends to make the cheesecake less creamy and might affect how it sets. If you want an alternative, farm-fresh double cream works beautifully!
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Why does my cheesecake crack or burn on top?
The Basque Cheesecake is meant to have a rustic, slightly cracked, and deeply browned top—that’s normal and part of its charm. To avoid excessive cracks, don’t overmix and bake at the right temperature. If it’s too burnt, your oven might be running hot—try lowering the temperature slightly next time.
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How do I get clean slices when serving?
Warming your knife under hot water before slicing is a game-changer for neat pieces. Clean the knife between cuts to avoid crumb buildup, and remove the cheesecake from the pan using the parchment edges for easy transfer to your serving plate.
Final Thoughts
This Basque Cheesecake Recipe has become one of my absolute favorites for impressing guests without stress. It’s hands-down one of those recipes that’s forgiving, gorgeous, and utterly delicious every single time. If you haven’t yet, give it a go—you might just find your new go-to dessert that everyone raves about. Trust me, once you taste that creamy center and toasted top, you’ll be hooked!
Print
Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 11 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Basque, Spanish
- Diet: Vegetarian
Description
This Basque Cheesecake recipe offers a rich, creamy, and irresistibly smooth dessert with a beautifully caramelized top. The rustic and imperfect look makes it perfect for parties, while the silky texture ensures every bite is comforting and delightful. Made with full-fat cream cheese, heavy cream, and a touch of vanilla, this cheesecake is baked at high heat to achieve its signature golden brown exterior and jiggly center that sets perfectly after chilling.
Ingredients
Main Ingredients
- 32 ounces cream cheese, room temperature and full-fat only
- 1½ cups granulated sugar (300g)
- 5 large eggs, room temperature
- 1½ cups heavy cream (360mL), room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ⅓ cup all-purpose flour, sifted
Instructions
- Prepare Pan: Preheat the oven to 425°F. Line a 9 or 10-inch springform pan with a double layer of criss-crossed parchment paper, wetting, scrunching, and drying it first to make it easier to work with. Let the parchment paper stick about 2 inches above the pan edges and set aside.
- Whip Cream Cheese: In a large bowl or stand mixer fitted with a whisk attachment, whip 32 ounces of cream cheese on medium speed for 2 minutes until smooth.
- Add Sugar: Gradually add 1½ cups granulated sugar and continue mixing on medium speed for about 2 more minutes until smooth, scraping down the sides to avoid lumps.
- Incorporate Eggs: Add 5 large eggs one at a time on low speed, mixing gently. Ensure each egg is mostly incorporated before adding the next to avoid overmixing.
- Add Cream, Vanilla, and Salt: With mixer on low, pour in 1½ cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt. Mix gently until fully combined.
- Add Flour: Sift ⅓ cup all-purpose flour into the mixture and blend on low speed for about 20 seconds to incorporate without overmixing.
- Pour Batter: Transfer the cheesecake batter into the prepared springform pan, smoothing the top gently.
- Bake: Place the cheesecake on a rimmed baking sheet on the middle rack and bake for 65 minutes. The cheesecake will puff up and then sink as it cools; the top should be golden brown with a still jiggly center when done.
- Cool: Remove from oven and transfer the pan to a wire rack to cool to room temperature.
- Chill: Refrigerate the cheesecake in the pan for at least 8 hours or preferably overnight to allow the center to set fully.
- Serve: Remove from the refrigerator 1 to 2 hours before serving to reach room temperature. Use parchment edges to lift the cheesecake from the pan base. For clean slices, heat a large chef’s knife under hot water, dry it, and slice the cheesecake.
- Optional Serving: Serve plain or topped with fruit compote or your favorite cheesecake topping.
Notes
- For best results, use full-fat cream cheese and heavy cream at room temperature.
- Use farm fresh double cream if available for richer flavor.
- Do not remove the cheesecake from the pan until it has completely cooled to maintain its structure.
- Serve cheesecake at room temperature; store it in the refrigerator up to 1 week.
- Mix slowly and gently, avoiding overwhipping the eggs and cream to prevent air bubbles or souffle-like texture.
- This cheesecake can be frozen up to 3 months; cool completely, then wrap tightly in plastic wrap and aluminum foil.
- The rustic, imperfect burnt top is intentional and characteristic of Basque cheesecake.
- Adjust sugar between 1¼ cups to 2 cups depending on desired sweetness.
- Use a rimmed baking sheet under the pan to catch any overflow during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 150 mg
