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Basque Cheesecake Recipe

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★★★★★

4.6 from 69 reviews

This Basque Cheesecake is a rich, creamy, and indulgent dessert with a signature burnt top and custardy interior. Originating from Spain’s Basque region, it features a deeply caramelized surface achieved by baking at high heat, resulting in a unique flavor profile that balances sweetness with slightly burnt notes. This recipe ensures a smooth and luscious texture using cream cheese, heavy cream, and eggs, all combined without the need for a crust. It’s perfect for fans of cheesecake seeking an easy-to-make yet impressive dessert.

Ingredients

Scale

Preparation

  • 1 tablespoon soft unsalted butter, or as needed
  • parchment paper

Cheesecake Batter

  • 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

  1. Preheat Oven and Prepare Pan: Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch cake pan thoroughly. Cut a sheet of parchment paper large enough to line the inside of the pan with an overhang of a couple of inches. Butter the parchment paper as well and press it into the pan, smoothing out major creases. Trim excess paper from the sides to leave 1 to 2 inches of overhang.
  2. Combine Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, sugar, all-purpose flour, and fine salt. Stir and smear with a spatula until the mixture is very smooth and creamy without lumps.
  3. Add Eggs and Vanilla: Add the vanilla extract and one egg to the cream cheese mixture. Whisk to combine thoroughly. Then add the remaining eggs one at a time, whisking after each addition to ensure the batter is smooth and homogeneous.
  4. Incorporate Cream: Pour in the heavy cream and mix with the whisk until the batter is completely smooth and creamy, with no lumps.
  5. Pour Batter into Pan and Remove Air Bubbles: Transfer the batter into the prepared pan lined with parchment paper. Gently tap the pan against the counter several times to release any trapped air bubbles in the batter.
  6. Bake Cheesecake: Place the pan in the preheated oven and bake for 40 to 45 minutes at 400 degrees F. Then increase the oven temperature to 425 degrees F (220 degrees C) and bake for an additional 10 to 15 minutes until the cheesecake is puffed, very well browned, and the edges appear nearly burnt. The surface should be a dark golden brown to almost blackened color.
  7. Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature, at least 25 minutes. Then carefully lift the cheesecake out of the pan using the parchment paper overhang and transfer it to a serving plate. Peel back the parchment paper gently using a knife or spatula as needed. Refrigerate the cheesecake for at least 4 hours or overnight to chill thoroughly and develop flavors and texture.

Notes

  • Depending on the size of the parchment paper roll or sheet you have, you may need to overlap two pieces to fully line the pan.
  • If you don’t have jumbo eggs, you can substitute with 5 large eggs.
  • If fine salt is not available, use 3/4 to 1 teaspoon of kosher salt instead of 1/2 teaspoon.
  • For best results, ensure all ingredients (cream cheese, eggs, heavy cream) are at room temperature before mixing to prevent lumps.
  • The signature burnt top may look darker than traditional cheesecakes but it adds to the distinctive flavor.

Keywords: Basque Cheesecake, Burnt Cheesecake, Spanish Dessert, Cream Cheese Cake, No Crust Cheesecake

Find it online: https://deliciousdishspot.com/basque-cheesecake-recipe/