If you have a soft spot for creamy, dreamy desserts with a delightfully caramelized crust, then you are going to fall head over heels for this Basque Cheesecake Recipe. Originating from the Basque region of Spain, this cheesecake stands out by embracing a deeply browned top and a luscious, almost custard-like center. It is crustless, simple in ingredients, but absolutely rich in flavor and texture, making it a favorite in my kitchen that never fails to impress and comfort all at once.
Ingredients You’ll Need
Putting together this Basque Cheesecake Recipe is surprisingly straightforward. The ingredients are simple, but each plays a key role in delivering that iconic velvety texture and caramelized flavor. From rich cream cheese to heavy cream, they blend to create the perfect harmony.
- Cream cheese: 2 pounds of softened cream cheese provide the creamy base and smooth texture.
- Granulated sugar: 1 1/2 cups adds the right amount of sweetness to balance the richness.
- Large eggs: 6 eggs bind the cheesecake and contribute to its custard-like center.
- Heavy cream: 2 cups give the cheesecake its silky richness and moisture.
- Vanilla extract: 1 teaspoon adds a warm, subtle aroma and depth of flavor.
- Salt: 1/4 teaspoon enhances all the other flavors brilliantly.
- All-purpose flour: 1/4 cup helps stabilize the batter without interfering with its smoothness.
How to Make Basque Cheesecake Recipe
Step 1: Prepare your pan and preheat the oven
Start by preheating your oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends at least 2 inches above the rim, as the batter will rise and it’s essential to contain it perfectly. This step sets the foundation for your beautiful, rustic cheesecake.
Step 2: Beat the cream cheese and sugar
In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture becomes very smooth and creamy. This process is key for creating a velvety texture—no lumps here!
Step 3: Add eggs one at a time
Incorporate the six eggs carefully, adding them one by one and mixing well after each addition. This gradual approach helps maintain the batter’s silky consistency and prevents it from becoming grainy.
Step 4: Mix in cream, vanilla, and salt
Pour in the heavy cream, vanilla extract, and salt, then whisk everything until fully combined. These ingredients enrich the batter while balancing out sweetness and creating that signature creamy body you crave in every bite.
Step 5: Fold in the flour
Sift the flour into the mixture, then gently fold it in until the batter is smooth with no lumps. This ensures your cheesecake holds together without being dense.
Step 6: Bake to perfection
Pour the batter into your prepared springform pan and bake for 50 to 60 minutes. You want the top to be deeply golden brown, almost burnt-looking, while the center remains slightly jiggly. This striking contrast is the hallmark of Basque cheesecake.
Step 7: Cool and chill
Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours before slicing. This resting time lets it fully set and develop those luscious flavors.
How to Serve Basque Cheesecake Recipe
Garnishes
Keep it simple with this cheesecake’s bold personality. A light dusting of powdered sugar or fresh berries can add a bright contrast without overpowering the rich flavor. You can also drizzle a bit of honey or a berry compote for a little extra flair.
Side Dishes
This cheesecake pairs wonderfully with a strong black coffee or a glass of dessert wine like Manzanilla or Pedro Ximénez sherry to complement the caramelized sweetness. Fresh fruit on the side, such as sliced figs or raspberries, really brightens up each bite.
Creative Ways to Present
For a show-stopping presentation, serve individual mini Basque cheesecakes in ramekins. You could also top slices with a sprinkle of toasted nuts or edible flowers to add color and texture for special occasions.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly in plastic wrap or store in an airtight container and keep refrigerated for up to 4 days. The flavors deepen beautifully with time, making each slice taste even better the next day.
Freezing
To freeze, wrap the cheesecake securely in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw slowly overnight in the fridge to preserve that perfect texture.
Reheating
Reheating is not usually necessary and can change the texture, but if you prefer warm cheesecake, let it sit at room temperature for about 30 minutes. You can also microwave a slice for 15-20 seconds for a soft, warm bite.
FAQs
What makes Basque cheesecake different from regular cheesecake?
Unlike traditional cheesecakes, the Basque cheesecake is crustless and baked at a higher temperature, creating a deeply caramelized top with a creamy, almost custardy interior. This contrast in textures and the lack of a crust are what give it its unique appeal.
Can I use low-fat cream cheese or cream in this recipe?
For the classic texture and flavor, full-fat cream cheese and heavy cream are best. Using lower-fat versions can result in a less creamy cheesecake with a different texture and may affect how it browns.
Is it normal for the cheesecake to jiggle in the center after baking?
Yes! The center should be slightly jiggly when you take it out of the oven. It will firm up as it cools and chills in the refrigerator, resulting in that perfect custard-like texture.
Can I add flavors like lemon or almond to this Basque Cheesecake Recipe?
Absolutely. Adding a bit of lemon zest or almond extract can enhance the flavor wonderfully without overpowering the classic taste. Just keep these additions subtle to preserve the traditional balance.
How should I cut this cheesecake for the best slices?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps you achieve smooth, clean cuts without cracking the cheesecake or disturbing its texture.
Final Thoughts
There is something truly magical about the Basque Cheesecake Recipe, with its rustic browned top and luscious center that invites you back for just one more bite. It’s a dessert that feels both elegant and homey, easy enough to make on a weeknight but impressive enough for special occasions. I warmly encourage you to try it out—you might just discover your new favorite cheesecake forever.
Print
Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes (plus 4+ hours chilling)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This traditional Basque Cheesecake is a crustless, creamy dessert with a signature deeply caramelized top and a luscious, jiggly center. Originating from Spain, it uses simple ingredients like cream cheese, sugar, eggs, and cream, baked at a high temperature to create its unique burnt exterior and smooth texture. Perfect for a sophisticated yet effortless dessert.
Ingredients
Cheesecake Ingredients
- 2 pounds cream cheese, softened
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, making sure the edges extend at least 2 inches above the pan’s rim to contain the batter as it rises.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is very smooth and creamy, ensuring no lumps remain for a silky batter.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition to achieve a uniform and airy batter.
- Add Cream and Flavorings: Pour in the heavy cream, vanilla extract, and salt, blending until everything is fully combined and the batter is smooth.
- Incorporate Flour: Sift the all-purpose flour over the batter and gently fold it in until smooth without overmixing, to maintain the cheesecake’s delicate texture.
- Pour and Bake: Transfer the batter into the prepared springform pan. Bake for 50–60 minutes until the top is a deep golden brown and the center jiggles slightly when shaken, indicating a creamy interior.
- Cool and Chill: Allow the cheesecake to cool completely to room temperature. Then refrigerate it for at least 4 hours to set firmly before slicing into 10 servings.
Notes
- The distinct dark top and custardy center define this cheesecake; don’t shy away from the deep browning.
- For added depth of flavor, try adding lemon zest or almond extract to the batter.
- Use full-fat cream cheese and cream for best texture and richness.
- Ensure parchment paper extends above the pan rim to accommodate rising batter.
