The next time you need a show-stopping dessert, try this foolproof Basque cheesecake recipe.
This rustic dessert breaks all the rules with its intentionally burnt exterior and creamy, custard-like center.
Unlike its American counterpart, this Spanish delicacy embraces imperfection, celebrating its cracked surface and caramelized edges.
The contrast between the dark, toasted top and the lusciously smooth interior is utterly delectable.
Trust me, Basque cheesecake will captivate your senses and leave you craving more.
What Is Basque Cheesecake?
Imagine a creamy, caramelized cheesecake with a charmingly rustic look! That’s Basque cheesecake for you.
Originating from the Basque region of Spain, this cheesecake is known for its rich, creamy center and deliciously burnt top.
Unlike most cheesecake recipes, this one is baked at a high temperature to achieve a beautiful, almost burnt exterior while keeping the inside smooth and luscious.
And there’s no need for a crust, either. Just a simple parchment-lined pan to catch any drips.
It’s like a cheesecake that’s a little rebellious, a little indulgent, and totally irresistible!
Why You’ll Love This Basque Cheesecake
Rustic Charm: Its intentional char and crinkly edges give it a unique, rustic appearance, which sets it apart from traditional cheesecakes.
Taste Sensation: The dark exterior contrasts beautifully with the creamy, velvety interior, creating a delightful interplay of textures and flavors.
Versatile Treat: Equally suitable for casual family dinners or upscale dinner parties, this cheesecake adapts effortlessly to various dining occasions.
Make-Ahead Marvel: This baby needs at least 8 hours in the fridge, so it’s ideal for busy hosts.
Ingredients
- Full Fat Cream Cheese: It provides a rich, creamy base for the perfect cheesecake texture.
- Caster Sugar: Fine sugar that dissolves well, sweetening the cheesecake batter to perfection. You can use regular granulated sugar if that’s all you have.
- Large Eggs: Essential for binding and setting the cheesecake, giving it a smooth, custard-like consistency.
- Vanilla Extract: A classic flavor enhancer that adds depth and warmth to the cheesecake.
- Salt: A pinch of salt balances the sweetness and heightens the flavor profile.
- Heavy Cream: The secret ingredient for a luxurious cheesecake texture.
- All-Purpose Flour: A small but mighty addition that helps stabilize the cheesecake and prevent cracking.
How to Make Basque Cheesecake
I love how this recipe is all about simplicity – no crust, no water bath, just a few basic ingredients transformed into something magical.
Mixing the batter took no time at all.
In fact, the hardest part was waiting for it to chill in the fridge!
Check out the steps:
1. PREP: Preheat the oven to 425°F (220°C). Grease and line an 8-inch springform pan with parchment paper, letting it hang over the sides.
2. BEAT: Mix the cream cheese and sugar in a large bowl until smooth, then blend in the eggs, vanilla, and salt. Slowly blend in the heavy cream and stir in the flour.
3. BAKE: Pour the batter into the prepared pan and bake for 45-65 minutes until the top is dark brown and the center is jiggly.
4. COOL: Let the cheesecake cool at room temperature for 2 hours. Refrigerate uncovered for at least 8 hours or overnight.
5. Serve: Peel away the parchment paper and slice. Enjoy!
Tips For the Best Basque Cheesecake
This is my new go-to dessert for special occasions or whenever I need a little indulgence.
Trust me, if you haven’t tried Basque cheesecake yet, you need this in your life!
As always, I have a few tips to ensure your cheesecake is flawless:
- Use room-temperature dairy and eggs. The eggs, cream cheese, and cream should be at room temperature before baking. This allows the ingredients to be incorporated more fully for a better cheesecake texture.
- Be gentle when mixing. Mix the batter at low speed and only until just combined to avoid overbeating and incorporating too much air.
- Go for a jiggly center. Don’t overbake – the center should still be very jiggly when removed from the oven.
- Baking times. I said 45-65 minutes because every oven is different. I like mine dark on top, so I usually bake for around 55-60 minutes. But some ovens might darken the top after just 45 minutes. Keep an eye on it.
- Cool completely. Let the cheesecake cool to room temp before chilling. Then give it at least 8 hours to set up. This gives the creamiest texture.
- How to get a clean slice. Dip a sharp knife into a glass of hot water. Wipe it dry, then make your cut. Repeat between each cut.
- Don’t have caster sugar? You can use granulated sugar in a 1:1 ratio. If you have a blender, pulse it a few times to make the granules more fine.
- Flavor variations. Add lemon juice for tang, or try almond extract for a nutty flavor. Or go for mix-ins, like chocolate chips or fruit compote.
How to Store
This cheesecake is pretty unique. But that creamy filling is pretty hard to resist.
So, I doubt you’ll have to worry about leftover. But if you have some, here’s what to do:
To Store: Place the cooled cheesecake in an airtight container or wrap it tightly with plastic wrap. Keep it refrigerated for up to 5 days.
To Freeze: Wrap the cooled cheesecake tightly in plastic wrap, then aluminum foil. Freeze for 3 months, and thaw overnight in the refrigerator before serving.
More Cheesecake Recipes to Try
Turtle Cheesecake
Peanut Butter Cheesecake
Lemon Blueberry Cheesecake
White Chocolate Raspberry Cheesecake
Basque Cheesecake
12
servings15
minutes1
hour5
minutes487
kcalThis foolproof recipe yields an incredibly creamy, custardy Basque cheesecake with a beautifully caramelized exterior and rich and smooth interior.
Ingredients
4 (8-ounce) blocks full-fat cream cheese, room temperature
1 1/3 cups caster sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups heavy cream
1/4 cup all-purpose flour
Instructions
- Preheat the oven to 425°Fahrenheit (220°C). Grease and line an 8-inch springform pan with two sheets of parchment paper, allowing the excess to hang over the side.
- In a large bowl, beat the cream cheese and sugar until smooth and lump-free, about 2 minutes.
- Blend in the eggs one by one on low speed until well combined. Add the vanilla and salt and mix briefly. Scrape the sides of the bowl as needed.
- While mixing, slowly pour the heavy cream into the mixture. When smooth, sift the flour on top and fold gently with a spatula until combined. The batter will be thin.
- Pour the batter into the prepared pan. Gently tap the pan on the counter a few times to release large air bubbles.
- Bake for 45-65 minutes (see notes), until the top is dark brown and the center is still very jiggly.
- Allow to cool at room temperature for 2 hours, then refrigerate uncovered for at least 8 hours or overnight.
- When ready to serve, carefully peel away the parchment paper and slice. For clean slices, dip a sharp knife into hot water and wipe dry between each slice. Enjoy!
Notes
- Use room-temperature ingredients for a smooth batter with no lumps.
- Every oven is different. Look for a dark top and jiggly center. Start checking after 45 minutes (with the oven light. Don’t open the door until it looks dark on top).
- Let the cheesecake cool completely before slicing for the creamiest texture.
