Name: Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 5 h 10 min
Cuisine: Spanish
Ingredients: 1 tablespoon soft unsalted butter, or as needed; parchment paper; 3 (8 ounce) packages cream cheese, softened; 1 cup white sugar; 3 tablespoons all-purpose flour; ½ teaspoon fine salt; ½ teaspoon vanilla extract; 4 jumbo eggs, at room temperature; 1 ¼ cups heavy cream

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Introduction

Basque cheesecake is a rich, creamy dessert known for its deeply caramelized top and custard-like center. This no-fuss recipe delivers a beautifully burnt exterior with a luscious interior that melts in your mouth.

A slice of beige cheesecake with a smooth and creamy texture, topped with a glossy dark red berry sauce that flows down one side onto the white plate. Two plump blackberries sit on top of the sauce, and one more blackberry rests beside the sauce on the plate. A gold spoon with a small piece of cheesecake and berry sauce is placed next to the slice on the plate. The background shows a soft white marbled texture with hints of blue and green blurry flowers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon soft unsalted butter, or as needed
Parchment paper
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon fine salt
½ teaspoon vanilla extract
4 jumbo eggs, at room temperature
1 ¼ cups heavy cream

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan with a few extra inches overhang. Butter the parchment paper and press it into the pan, smoothing out major creases. Trim excess paper, leaving 1 to 2 inches of overhang.
Step 2: In a bowl, combine the softened cream cheese, sugar, flour, and salt. Stir and smear with a spatula until the mixture is very smooth and creamy.
Step 3: Add the vanilla extract and one egg to the cream cheese mixture, whisking to combine. Then whisk in the remaining eggs one at a time. Pour in the heavy cream and mix until the batter is smooth.
Step 4: Pour the batter into the prepared pan. Gently tap the pan on the counter to release any air bubbles.
Step 5: Bake in the preheated oven until the cheesecake is puffed, very well browned, and nearly burned on the edges, about 50 to 55 minutes. For the last 10 minutes, increase the oven temperature to 425 degrees F (220 degrees C).
Step 6: Let the cheesecake cool to room temperature for at least 25 minutes. Use the parchment paper overhang to lift the cake out of the pan and transfer it to a plate. Refrigerate until thoroughly chilled, ideally 4 hours to overnight, before serving.

Tips & Variations

If your parchment paper is not large enough, you can overlap two pieces to fully line the pan.
If jumbo eggs are not available, use 5 large eggs instead.
For a slight variation in saltiness, substitute ½ teaspoon fine salt with ¾ to 1 teaspoon kosher salt.

Storage

Store the Basque cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will keep well for up to 4 days. For best flavor and texture, enjoy it chilled, but you can also let slices come to room temperature before serving. Reheat is not recommended as it may alter the texture.

How to Serve

The image shows a rich, dense cheesecake with a smooth, light beige interior that has a slightly spongy texture. The top layer is a golden-brown, slightly darker crust that covers the entire cake. The sides are uneven with a glossy, browned, almost caramelized look, indicating the cheesecake was baked without a crust base. A large slice is being lifted by a spatula, showing the thick single layer with uniform texture inside. The cake rests on crinkled white baking paper on a white marbled surface with blurred green plants and blue flowers in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of a specific brand?

Yes, any good-quality cream cheese will work. Just make sure it’s softened to room temperature for easier mixing and a smoother texture.

Why does the cheesecake have a burnt top?

The signature burnt top is intentional—it adds a deep caramel flavor and contrasts beautifully with the creamy interior. Don’t worry if it looks very dark; this is what makes Basque cheesecake unique.