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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 Â
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 TricksÂ
- 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.Â
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.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!