Basque Cheesecake

This basque cheesecake has a rich, creamy center and a deeply caramelized top that sets it apart from traditional cheesecake. It’s crustless, bold in flavor, and surprisingly simple to make right at home. One bite, and you’ll see why this burnt-top beauty from the Basque region of Spain has taken over dessert menus everywhere.

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Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Course: Dessert

Cuisine: Spanish

Keyword: basque cheesecake

Servings:

Calories: 601kcal

Ingredients

32 ounces cream cheese softened to room temperature
1 ½ cups granulated sugar
½ teaspoon salt
1 tablespoon pure vanilla extract
5 large eggs at room temperature
1 ½ cups heavy whipping cream
¼ cup all-purpose flour sifted

US Customary - Metric

Instructions

Preheat the oven to 410°F (210°C). Line a 9-inch springform pan with two sheets of parchment paper, allowing the paper to hang over the sides for easy removal.
In a large bowl, beat the softened cream cheese, sugar, salt, and vanilla extract until completely smooth and creamy.
32 ounces cream cheese, 1 ½ cups granulated sugar, ½ teaspoon salt, 1 tablespoon pure vanilla extract
Beat in the eggs one at a time, mixing well after each addition. Pour in the heavy cream and mix until smooth. Gently sift in the flour and fold until fully incorporated with no lumps.
5 large eggs, 1 ½ cups heavy whipping cream, ¼ cup all-purpose flour
Pour the batter into the prepared pan. Bake for 60 to 65 minutes, or until the top is deeply browned and the center still jiggles slightly when moved. The internal temperature should reach about 185°F (85°C).
Let the cheesecake cool in the pan on a wire rack. It will deflate slightly as it cools.
Serve warm, at room temperature, or chilled—depending on your preference.

Notes

Use room temperature ingredients: Cream cheese, eggs, and heavy cream mix better when they aren’t cold.

Don’t skimp on the parchment paper: Use two large overlapping sheets so the batter doesn’t leak and you get those rustic, crinkled edges.

Avoid overmixing the flour: Fold gently to keep the batter smooth and prevent a dense texture.

Check for the jiggle: The center should still wobble slightly when you give the pan a gentle shake.

No springform pan: You can use a deep round cake pan lined generously with parchment.

Keep a close eye on the top: It should look dark brown—almost burnt—but not black. A broiler is not needed; the high heat will naturally do the job.

Cool fully before slicing: It sets more as it cools, so be patient if you want cleaner slices.

Use a sharp knife: Wipe between cuts for smooth slices.

Storage Instructions

Fridge: Just let it cool completely, then cover it tightly with plastic wrap or store it in an airtight container. Pop it in the fridge and it’ll stay fresh for up to 4–5 days.
Freezer: To freeze, slice it first, wrap tightly, and freeze for up to a month. Thaw in the fridge before serving.
Serving: You can enjoy it cold straight from the fridge or let it sit out for a bit to come back to room temperature. Either way, that rich, creamy texture holds up beautifully.

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