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This burnt basque cheesecake has a caramelized crust with a creamy, rich interior. Basque cheesecake requires minimal ingredients, no special pan and zero water bath–so easy!
Serve this basque cheesecake for dessert with Spanish Paella and Pan con Tomate.
I guess you could call me a cheesecake enthusiast (including but not limited to my Marbled Chocolate Cheesecake Pumpkin Pie, Matcha Swirl Cheesecake and Dulce de Leche Cheesecake Bars), but Basque Cheesecake is wildly different. Let’s get into it:
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!
How to Make Basque Cheesecake
- Butter your pan.
- Press a piece of parchment into the pan. The butter helps the paper stick to the inside of the pan.
- Beat the cream cheese. Pour in the sugar.
- Crack in one egg and mix it in until combined. Add the next egg and repeat combining.
- 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.
- Pour into the prepared bake pan and bake!
- When it’s done, it’ll be golden brown on top and super jiggly. 9. Let it set at room temperature for a few hours. It’ll fall as it cools. Slice it up and serve it.
Tips and Tricks
- Cream cheese – Beat the cream cheese first; this helps ensure it’s very smooth.
- Vanilla substitution – If you don’t have a vanilla bean pod, just use 2 teaspoons of extract (I like using homemade vanilla extract).
- Avoiding it from cracking – A lot of cheesecakes will crack when they’ve fluctuated from the oven to a shockingly cooler temperature.
- 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 it’s 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
Can I Freeze Basque Cheesecake?
Yes! Be sure to allow it to thaw completely in the fridge before serving.
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Basque Cheesecake
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.
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 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 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
Tips and Tricks
- 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
Serving: 8g | Calories: 271kcal | Carbohydrates: 30g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 163mg | Potassium: 39mg | Fiber: 1g | Sugar: 25g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
What temp and duration do you suggest for a 4 inch pan?
I tried once, at 20 min 425° then 35 min at 375°… the tops cracked tho and didnt set well. Also, didnt get the smokey aroma.
Thank you!
not sure, never tried using a 4-inch pan!
Have made this twice now and it’s my new favorite dessert recipe to make for guests! Question, if I’m making the day before should I put it in the fridge after it cools or leave it put?
I’d say fridge it it overnight 🙂
If I use a 9 inch pan, would it still be the same baking time and temperature?
Question! I am thinking of making this in a 4inch cake pan. Other than cutting recipe in half any other suggestions? Still bake for same amount of time at same temp?
i would say you’ll probably need half the amount of time but definitely same temperature!
Loved the recipe. Made it a multiple times. I have wanted to bake mini cheesecakes in muffin tray, could I use the same recipe? What would be the alterations?
hmm not sure but it should work. you could pop them in a muffin tray and bake them for about 10 min i suppose?
Can you freeze leftovers?
I haven’t tried it but freezing cheesecake is usually totally ok!
So delicious, and so easy.
I love cheesecake; making, sharing, eating, talking about it. This is my new favorite recipe.
9 1/2 inch pan is all I have. Will this be okay to use? Do I need to adjust the baking time?
hi janice. that should work. it’ll just be much thinner than what is pictured. also i’m not sure about the baking time, but i would assume less time? probably by 10 minutes or so…
Hey Janice, i have the same inch pan that you have. If u tried the recipe can you let me know about how did it turned out? I’m planning to make the recipe soon to my guests✨
Hello! Just tried this recipe and indeed it is SUPER easy and SUPER delicious. I only have a 9-inch springform pan so that’s what I used. I stuck with the same cooking time and while it was jiggly when I took it out of the oven, after the resting periods, it had set perfectly! I’ll definitely be coming back to this one again! That crust is incredible. Thanks Adrianna!
I did it in a 9.5 inch pan tonight and baked it for well over an over and it still wasn’t browned or set…. not sure if my oven is off
Hi! I made this and taste/consistency wise it came out amazing. The top of my cheesecake was pretty cracked though, not smooth looking like yours. Any tips to prevent this from happening again? Thank you!
hi! that’s amazing that it worked out great. so usually cheesecake cracks when there’s a rapid temperature change (i.e. from being in a hot oven to cold counter, etc). this def might happen more in colder months. next time, i would crack the door of the oven when it’s just 5 minutes shy of being done and just keep it in there for 10 minutes. then take it out and set it on top of the stove to cool. it should make it also make your kitchen warmer. this should help!