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This burnt basque cheesecake is enveloped in a caramelized crust with a creamy, rich interior. 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 I’m guessing you have too! If you haven’t had it, I’m 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. Apparently a little restaurant called La Viña invented this burnt-topped silky smooth cheesecake that defies all cheesecake rules.
Whats the difference between basque cheesecake and 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
- 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.
- Beat it until smooth. Pour in the sugar and vanilla seeds (or vanilla extract) and beat it until fluffy, about 2 minutes.
- Next, crack in one egg and mix it in until combined. Add the next egg and repeat with eggs until it’s combined.
- Pour in the heavy cream in a slow and steady stream. And beat it until it’s incorporated and smooth.
- Lastly, you’re going to sift in the flour. The sifting part is important because you want it to melt into the batter.
- Mix it in and then pour the mixture into the prepared pan. Bake it up!
- When it’s done, it’ll be golden brown on top and super jiggly.
- Let it set at room temperature for a few hours. It’ll fall as it cools. Slice it up and serve it.
What to Serve with Basque Cheesecake
Nothing. I’m serious. This cheesecake doesn’t need a fruit compote or a syrup or a chocolate sauce. Nothing. It’s supposed to be eaten at room temperature and completely on its own. You’ll understand when you take the first bite.
Tips and Tricks
- Cream cheese – This recipe is super easy. But be sure to beat the cream cheese first. Just to ensure total smoothness.
- Vanilla substitution – If you don’t have a vanilla bean pod, just use 2 teaspoons of extract.
- Buttering the pan! – The butter in the pan seems strange because we’re 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.
- Can I Freeze Basque Cheesecake – Yes! Be sure to allow it to thaw completely in the fridge before serving.
Recipe FAQs
I feel like basque cheesecake in part grew its popularity thanks to TikTok. I saw it everywhere on that app and that’s what convinced me that I must try it!
It’s light and airy with a delicious burnt, caramelized flavor.
More Cozy Desserts
If you tried these Basque Cheesecake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Basque Cheesecake
Ingredients
- 3 (8-ounce) packages of cream cheese, at room temperature
- 1 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 cup all-purpose flour, (40g)
Instructions
To Prep the Pan:
- Rub an 8-inch cake 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 it’s as close and secure to the pan as possible. Set aside.
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 you’ve 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
- 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 another 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.
- I store the cheesecake in an airtight container at room temperature. You're welcome to store it in the fridge if you like too.
Notes
- This recipe is super easy. But be sure to beat the cream cheese first. Just to ensure total smoothness.
- If you don’t have a vanilla bean pod, just use 2 teaspoons of extract.
- The butter in the pan seems strange because we’re 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, is it 3 8ounces of cream cheese?
It’s 3 packages of 8 ounces of cream cheese. Or 24 ounces total.
Hello! This looks great! I’m in a town where none of the shops have heavy cream. Do you know of an alternate for heavy cream that could also work?
Have been making cheesecakes for over 35 years and this is the best I have ever made. Served with sliced strawberries. I used a spring form tin and lined with parchment paper. Baked in convection oven. Removed after 45 minutes and it was perfect.
Definitely my go to cheesecake recipe.
love to hear it!!
I tried this and it came out looking amazing, but after letting it rest for 3 hrs the center is still gooey…am I doing something wrong? 🙁 Thank you for this wonderful recipe~
I tried this and it came out looking amazing, but after letting it rest for 3 hrs the center is still gooey…am I doing something wrong? 🙁 Thank you for this wonderful recipe~
Made this yesterday – so simple to follow, ingredients very basic. I substituted a package of quark to add a little tang. Turned out gorgeous and tasted amazing so light and creamy. My friends thought I bought it. Adrianna you are a recipe goddess- keep the yummy ideas coming.
Hi, was just wondering if adding raspberries on top before baking could be done?
Is it possible to make this with less cream cheese (2 packages instead of 3)?
Idk about this honestly. I baked mine at 400 for the time shown and it was not even brown on top. Maybe because I used a glass dish? Same recipe. Same temp. Why is mine not even remotely brown?
hi anya, this recipe calls for a 8-inch baking pan. the stainless steel in the baking pan conducts heat way faster than glass. glass is incredibly slow. so it makes sense that it didn’t brown and took forever to bake. if you want good results, next time be sure to use a metal baking pan. 🙂
I made mine in an 8 inch and it didn’t get brown either?? Hopefully still tastes right
hi! I was wondering if you made this in a 9 inch springform pan if the measurements would be the same?
hi! i’ve never made it in that. i customized the recipe to an 8-inch cake pan because most people don’t have a spring form pan. it’ll most likely work, it’ll just be thinner in height. and you would probably have to bake it for 5 or so minutes less.
Just made this and it looks amazing, but the top didn’t brown like the images; is that ok?
hmmm that’s strange. i think it’s ok!
Just made this and it is one of the best cheesecake I’ve made!! Love the texture, super fluffy!! I can see myself making this again and again and trying chocolate and other flavors next time 🙂 Thanks again!
wow love hearing this! xo