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Basque Cheesecake Recipe

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4 from 15 reviews

This classic Basque Cheesecake recipe delivers a rich, creamy, and deeply caramelized dessert with a rustic burnt top. Originating from the Basque region of Spain, this no-fuss cheesecake skips the crust and relies on high oven heat to create its signature darkened exterior while maintaining a soft, custardy interior. Perfect for impressing guests or indulging in a luscious treat that requires minimal ingredients and preparation.

Ingredients

Batter Ingredients

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

Pan Preparation

  • 2 sheets of 40cm/16" baking or parchment paper, scrunched and folded

Instructions

  1. Preheat Oven: Set your oven to 220°C / 425°F (200°C fan) and position the shelf in the middle for even heating.
  2. Prepare Pan: Scrunch two sheets of parchment paper into an "X" shape and press into a 20cm/8-inch springform pan, folding the excess paper over the rim to form the rustic sides typical of Basque cheesecake.
  3. Beat Cream Cheese: In a large bowl, beat the cream cheese on medium speed for about 2 minutes until smooth and free of lumps, scraping down the sides as needed.
  4. Add Sugar: Add the sugar and beat on low speed for 10 seconds just to combine and start smoothing.
  5. Mix Flour and Cream: In a separate bowl, whisk the flour into 1/4 cup of the cream until it forms a paste, then gradually whisk in the remaining cream and vanilla extract until smooth.
  6. Combine Cream Mixture: Slowly pour the cream and flour mixture into the cream cheese while beating on low speed until combined.
  7. Add Eggs: Gradually add the lightly whisked eggs while continuing to beat on low speed. Stop mixing as soon as the eggs are incorporated to avoid overbeating and excess bubbles.
  8. Remove Air Bubbles: Pour the batter into the prepared pan. Firmly bang the pan on the counter a few times and use a sharp knife to pop any bubbles that rise to the surface, repeating 3 to 5 times if needed.
  9. Bake: Bake in the preheated oven for 45 minutes or until the top is deeply golden brown. It can take up to 65 minutes; monitor closely during the last 15 to prevent burning. The cheesecake will puff up and the center will remain slightly wobbly.
  10. Cool and Chill: Remove from oven and cool in the pan on the counter for at least 2 hours, allowing the cake to sink naturally. Then transfer to the refrigerator uncovered for at least 8 hours to set fully.
  11. Serve: Release the sides of the springform pan, lift the cheesecake out by holding the parchment paper overhang, and place on a board or serving plate. Fold down sides for rustic presentation. Serve at room temperature after 30 minutes for best texture or chilled. Enjoy as is, no accompaniments needed.

Notes

  • Use room temperature ingredients for smoothest batter.
  • Scrunched parchment paper creates the cheesecake's iconic rustic, ripped edges.
  • Measuring eggs by volume ensures the right batter consistency; approximately 4-5 large eggs yield 3/4 cup + 1 tbsp.
  • Be careful not to overbeat once eggs are added to avoid air bubbles.
  • The deep caramelized top is characteristic; do not be alarmed if it looks dark.
  • Chilling uncovered prevents condensation, maintaining the crust’s texture.
  • The cake sinks as it cools; this is normal and expected.
  • Baking times can vary; adjust up to 65 minutes to achieve desired top color and texture.

Find it online: https://cozyplatter.com/basque-cheesecake-recipe/