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This burnt basque cheesecake is enveloped in a caramelized crust with a creamy, rich interior. Basque cheesecake requires minimal ingredients, no special pan and zero water bath–easy! This cheesecake is from the Basque region of Spain and is quickly become my go-to dessert to make. Serve this basque cheesecake for dessert with Spanish Paella and Pan con Tomate.
I lived way too long without having basque cheesecake in my life. And Iโm guessing you have too! If you havenโt had it, Iโm happy to attempt to convince you to make this ASAP.
And while I love cheesecake (including but not limited to my Marbled Chocolate Cheesecake Pumpkin Pie, Matcha Swirl Cheesecake and Dulce de Leche Cheesecake Bars), Basque Cheesecake is wildly different.
What Is Basque Cheesecake
Excuse my ignorance but when I first went to research this cheesecake, I thought it was going to go WAY back to the 1800s or something lol. But instead, I found that basque burnt cheesecake first started to get popular in the 1990s in San Sebastian, Spain. A restaurant called La Viรฑa invented this burnt-topped silky smooth cheesecake that defies all cheesecake rules.
Ingredients You’ll Need for Basque Cheesecake
- Cream cheese. This is going to be the base for this delicious cheesecake.
- Heavy cream. The heavy cream really gives us whipped and airy texture to this cheesecake.
- All-purpose flour. This cheesecake has a very minimal amount of flour. It’s just enough to hold it together.
- Eggs. This adds richness and the best texture to this cheesecake.
- Vanilla. I like using a vanilla pod for this because it really shines in this type of application. BUT, if you don’t have one, no worries, just use store-bought or homemade vanilla extract.
For the rest of the ingredients, please refer to the recipe index card below!
Basque Cheesecake Vs. Regular Cheesecake
- Firstly, there is zero crust, zero water bath. And it has its notably burnt exterior that is 100% planned and intentional. I like to think that its interior is more custard-like versus a fluffy cream cream cheese-type texture.
- This one is creamy but not too creamy. If you want it to be on a near collapse-able creaminess, you can add less flour (32 grams to be exact).
How to Make Basque Cheesecake
- Start by buttering your pan. And then press a piece of parchment into the pan. The butter helps the paper stick to the inside of the pan.
2. You can use an electric hand mixer and a large bowl OR a stand-up mixer with the paddle attachment. Either way, add the cream cheese to a bowl.
3. Beat it until smooth. Pour in the sugar and vanilla seeds (or vanilla extract) and beat it until fluffy, about 2 minutes.
4. Next, crack in one egg and mix it in until combined. Add the next egg and repeat combining.
5. Pour in the heavy cream in a slow and steady stream. And beat it until itโs incorporated and smooth.
6. Lastly, youโre going to sift in the flour. The sifting part is important because you want it to melt into the batter.
7. Mix in the flour and then pour the mixture into the prepared pan. Bake it up!
8. When itโs done, itโll be golden brown on top and super jiggly.
9. Let it set at room temperature for a few hours. Itโll fall as it cools. Slice it up and serve it.
Tips and Tricks
- Cream cheese – Be sure to beat the cream cheese first; this helps ensure it’s totally smooth.
- Vanilla substitution – If you donโt have a vanilla bean pod, just use 2 teaspoons of extract (I like using homemade vanilla extract).
- Buttering the pan! – The butter in the pan seems strange because weโre using parchment but it helps with the parchment sticking to the pan and not moving. Make sure the parchment paper goes up the sides of the cake pan.
- Avoiding it from cracking – A lot of cheesecakes will crack when they’ve fluctuated from the oven to a shockingly cooler temperature, i.e., the room temperature in your kitchen. To avoid it from cracking, I like to open the oven door slightly toward the end of baking so it can gradually come to room temperature.
- How To Tell if Basque Cheesecake is Done – You’ll know when the timer goes off. It should jiggle in the center. Don’t worry, it will set. You want it to be creamy in the center.
Recipe FAQs
It’s light and airy with a delicious burnt, caramelized flavor.
While I love making homemade cream cheese for bagels and breakfasts, I don’t recommend the homemade version for this cheesecake. You want a good-quality store-bought cream cheese like Philadelphia’s (or something comparable). This is a sturdy cream cheese that will give this cheesecake structure.
Yes! Be sure to allow it to thaw completely in the fridge before serving.
More Cozy Desserts
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Basque Cheesecake
Equipment
- 1 Sieve
- 1 8×8-inch cake pan
Ingredients
- 1 teaspoon softened butter, for the pan
- 24 ounces cream cheese, at room temperature
- 1 (200g) cup granulated sugar
- 1 vanilla pod, (or 2 teaspoons vanilla extract)
- 3 large eggs
- 1/2 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1/3 (40g) cup all-purpose flour
Instructions
To Prep the Pan:
- Rub an 8-inch cake pan (or a springform pan) with about 1 teaspoon of softened butter. This will help the parchment stick to it. Then press a sheet of parchment into the cake pan, pressing it up the sides and making sure itโs as close and secure to the pan as possible. Set aside.ย
To Make the Cheesecake:
- Preheat the oven to 400 degrees F.
- You can do this with an electric hand mixer or stand-up mixer. Add the cream cheese to the bowl and beat it until smooth. Pour in the granulated sugar and vanilla beans (or vanilla extract) and beat it until smooth and fluffy, about 1 minute. Next, crack in one egg at a time, mixing it in before adding the following one. Repeat until youโve worked your way through the eggs. Add the salt and pour in the heavy cream in a slow and steady stream and mix until combined, about 1 minute. Lastly, sift in the flour and mix it in until just incorporated.
- Pour the cheesecake mixture into the prepared pan and smooth out the top. Smack it on the counter a few times so make sure it gets in those crevices in the parchment paper.
- Place the baking pan on a baking sheet (I do this in case there's any spillage–there shouldn't be) and transfer to the oven to bake for 45 to 50 minutes, until the cheesecake is puffed up and jiggly.
- Remove from the oven and allow to cool in the pan for about 1 hour. Remove it from the pan by lifting up the excess parchment. Allow it to cool for 1 more hour.
- As it cools, the cheesecake will fall in size and firm up. Peel off the parchment and slice it up. I like to serve this cheesecake by itself at room temperature.
To Store the Cheesecake:
- Store the cheesecake in an airtight container at room temperature. You're welcome to store it in the fridge if you like too. The cheesecake will be good up to three days in the fridge or in an airtight container.
Notes
- This recipe is super easy. But be sure to beat the cream cheese first. Just to ensure total smoothness.
- If you donโt have a vanilla bean pod, just use 2 teaspoons of extract.
- The butter in the pan seems strange because weโre using parchment but it helps with the parchment sticking to the pan and not moving.
- Make sure the parchment paper goes up the sides of the cake pan.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question: I have a gluten free dinner guest coming for Mother’s Day. Will I get the same results if I use a gluten free flour substitute?
Hi! I haven’t tried it but it should work in theory! It’s not too much gluten-free flour that would be added. Should work out great.
So easy and making it ahead makes it taste even better. Perfect for entertaining.