Get ready to meet your new favorite dessert—Basque Cheesecake. This luscious Spanish treat turns all the usual cheesecake rules upside down, swapping water baths and cookie crusts for a deeply caramelized top, silky interior, and rustic, crinkled edges that beg to be sliced. The result? An easy, show-stopping finale that’s creamy, slightly tangy, and absolutely irresistible from the very first forkful.
Ingredients You’ll Need
The beauty of a Basque Cheesecake is its elegant simplicity: just a few ingredients come together to create layers of complex flavor and texture. Each one is essential—so be sure to choose the best quality you can find for a melt-in-your-mouth finish.
- Cream Cheese (2 pounds, room temperature): Go for full-fat! This is the backbone of that ultra-creamy, rich filling.
- Granulated Sugar (1 1/2 cups): Sweetens and helps give the cheesecake that beautiful, caramelized top.
- Large Eggs (6, room temperature): Eggs bind everything together and give the cheesecake its signature custardy texture.
- Heavy Cream (2 cups): Adds decadent richness and keeps the interior tender and silky.
- Salt (1/2 teaspoon): Balances the sweetness and brightens every bite.
- Vanilla Extract (1 teaspoon): Brings aromatic warmth, lifting all the creamy flavors.
- All-Purpose Flour (1/4 cup): Just a touch for structure—don’t skip it, but don’t be tempted to add more.
How to Make Basque Cheesecake
Step 1: Prep the Pan and Oven
Start by preheating your oven to a hot and powerful 400°F. Grab your 9-inch springform pan and line it generously with parchment paper, making sure it overhangs the sides by at least 2 inches. I love to crumple the parchment first—it fits the pan better, hugging those curves in all the right places for that signature Basque cheesecake look.
Step 2: Cream Cheese and Sugar Magic
In a large mixing bowl, use an electric mixer on medium speed to beat together the cream cheese and sugar until the mixture is dreamy-smooth and creamy, about 2–3 minutes. This step is the secret to that melt-in-your-mouth texture, so don’t rush.
Step 3: Add Eggs (One by One!)
Crack in the eggs one at a time, blending well after each addition. Scrape down the sides as needed—the goal is a silky batter that’s fully combined, free of stubborn lumps.
Step 4: Mix in Cream, Salt, and Vanilla
Pour in the heavy cream, sprinkle in the salt, and add the vanilla extract. Mix just until everything’s fully incorporated. This is where the batter starts to feel extra luxurious!
Step 5: Incorporate the Flour
Sift the flour over the batter, then gently mix on low speed or switch to a spatula to fold it in. Stop as soon as the flour disappears—overmixing will rob your cheesecake of its delicate custardy wobble.
Step 6: Bake to Burnished Perfection
Pour your luscious batter into the prepared pan. Give the pan a few gentle taps on the counter to release any sneaky air bubbles. Pop it into the hot oven and bake for 55–65 minutes. You’re looking for a dramatic, deeply golden brown top and a center that’s still a little jiggly when nudged. Don’t stress about cracks or a rustic appearance—this is exactly what makes Basque cheesecake so visually stunning and memorable.
Step 7: Cool and Chill
Let the cheesecake cool completely to room temperature in the pan. Then transfer to the fridge and chill for at least 4 hours, or (trust me) overnight for the creamiest result. Serve it cold for clean slices, or let it sit at room temperature if you like a silkier, almost mousse-like center.
How to Serve Basque Cheesecake
Garnishes
Basque Cheesecake shines on its own, but a little flourish never hurts. Try a dusting of powdered sugar, fresh berries, or a drizzle of honey to add brightness, color, or extra indulgence—without hiding that gorgeous, burnished top.
Side Dishes
Keep things simple and let the cheesecake bask in the spotlight. Fresh fruit, like sliced strawberries or a scattering of summer cherries, offers a refreshing contrast. A cup of strong coffee or espresso on the side transforms a slice into an elegant finish for any meal.
Creative Ways to Present
For a playful twist, serve Basque Cheesecake in thick wedges atop a rustic wooden board, or add a dollop of whipped cream on the side. You can even cut the cheesecake into bite-size cubes for a delicious dessert tapas spread, perfect for mingling or parties.
Make Ahead and Storage
Storing Leftovers
Leftover Basque Cheesecake keeps like a dream. Wrap the cheesecake tightly in plastic wrap or transfer slices to an airtight container, then refrigerate for up to 5 days. The flavors mellow and meld even more with time—it’s great the next day!
Freezing
Yes, you can freeze Basque Cheesecake. Slice it first, wrap each piece tightly, and tuck them into a freezer-safe bag or container. When you’re ready for a treat, thaw slices overnight in the fridge for the best texture and flavor.
Reheating
Basque Cheesecake is best enjoyed cold or at room temperature, but if you prefer it just a touch warm, leave a slice out for 30 minutes or zap it in the microwave for just 10 seconds. Avoid heating for too long, as it can become too soft.
FAQs
Can I make Basque Cheesecake without a springform pan?
Absolutely! While a springform pan makes unmolding easier, you can use any deep round cake pan lined with plenty of parchment—just be sure to let the paper extend well above the rim to catch all that rising goodness.
Is it normal for the cheesecake to crack and have burnt spots?
Yes, that’s all part of its charm. The cracks and toasty-brown patches are what set Basque Cheesecake apart from classic versions, giving it loads of character and flavor.
Can I substitute some ingredients, like using low-fat cream cheese?
For best results, stick with full-fat cream cheese and heavy cream. Low-fat versions might make the texture less creamy and rich, losing some of the magic that makes Basque Cheesecake so special.
How will I know when it’s done baking?
The key is a deeply golden, even slightly burnt top, and a gentle jiggle in the center when you shake the pan lightly. The middle will set up as it cools, so don’t be tempted to overbake for a firm center.
Can I add flavors or mix-ins to this recipe?
Definitely! While traditional Basque Cheesecake is all about simple, pure flavors, you can experiment with almond extract, citrus zest, espresso powder, or swirls of fruit puree for a fun twist—just don’t overload the batter.
Final Thoughts
Once you’ve tried Basque Cheesecake, it’s bound to become your go-to show-stopper for dinner parties or just a treat-yourself dessert. The unique combination of rustic looks, creamy center, and burnt caramel flavor is endlessly crave-worthy. Grab a few simple ingredients and discover why this Spanish classic deserves a place in your baking repertoire—you’re going to fall in love!
Print
Basque Cheesecake Recipe
- Total Time: 5 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy decadence of Basque Cheesecake, a crustless delight with a burnt, rustic top and a soft, luscious center. This easy-to-make dessert is a Spanish classic that will impress any cheesecake lover.
Ingredients
Cheesecake:
- 2 pounds cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 6 large eggs (room temperature)
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Line a 9-inch springform pan with parchment paper, allowing overhang.
- Mix Ingredients: Beat cream cheese and sugar until smooth. Add eggs one at a time, then incorporate heavy cream, salt, vanilla extract, and flour.
- Bake: Pour batter into the pan, tap to remove bubbles, and bake for 55–65 minutes until golden brown and slightly jiggly.
- Cool and Serve: Cool to room temperature, refrigerate for at least 4 hours, and serve chilled or at room temperature.
Notes
- Cracked top adds charm
- Almond extract option
- Use clean, sharp knife for serving
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 27g
- Sodium: 310mg
- Fat: 39g
- Saturated Fat: 24g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg
