Basque Cheesecake Recipe

Introduction

Basque cheesecake is a rich and creamy dessert with a beautifully caramelized top that offers a subtle burnt flavor. This no-fuss recipe creates a rustic yet elegant cake perfect for any occasion.

Ingredients

• Unsalted butter or nonstick spray, for greasing the pan
• 1 ¾ cups (350 grams) granulated sugar
• 2 ¼ pounds (36 ounces) cream cheese, at room temperature
• ¼ teaspoon kosher salt (such as Diamond Crystal)
• 5 large eggs
• 2 cups (480 milliliters) heavy cream
• ¼ cup (30 grams) all-purpose flour

Instructions

1. Step 1: Place a rack in the center of the oven and preheat to 400 degrees Fahrenheit. Grease a 10-inch springform pan and line it with parchment paper, leaving 2 to 3 inches overhanging the top. You can cut a circle for the base and a strip for the sides, or press an entire sheet in, pleating as needed. If using multiple sheets, grease between layers to help them stick and lay flat.
2. Step 2: In a large bowl, use a handheld mixer or stand mixer with the paddle attachment to cream the sugar and cream cheese until smooth. Alternatively, beat by hand with a wooden spoon for about 5 minutes.
3. Step 3: Add the salt and mix well. Then add the eggs one at a time, beating each until fully incorporated.
4. Step 4: Beat in the heavy cream. Sift the flour over the mixture and gently fold it in using low speed or by hand.
5. Step 5: Pour the batter into the prepared pan, smoothing the top as needed.
6. Step 6: Bake for 50 to 60 minutes until the top is deeply browned and almost burnt. The center will still be quite jiggly. Remove from the oven and cool completely on a rack. The cake will rise significantly and then sink in the center as it cools.
7. Step 7: Before serving, remove the springform rim and gently pull away the parchment paper. Serve the cheesecake at room temperature for the best texture and flavor.

Tips & Variations

• For easier removal, trim the parchment paper so the edges don’t extend too far above the pan.
• If you prefer a less burnt top, reduce the oven temperature slightly or bake for a shorter time.
• Try adding a splash of vanilla extract to the batter for a subtle flavor boost.
• Use a water bath for a creamier texture, though traditional Basque cheesecake is baked without one for a signature caramelized crust.

Storage

Store the cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 4 days. Let it come to room temperature before serving to regain its creamy texture. You can also freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese straight from the fridge?

It’s best to bring cream cheese to room temperature before mixing to ensure a smooth batter without lumps.

Why is the top of the cheesecake burned?

The characteristic burnt top is intentional and adds a caramelized flavor unique to Basque cheesecake. Baking at high heat creates this effect.

Basque Cheesecake Recipe

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This Basque Cheesecake is a creamy, caramelized cheesecake with a perfectly burnt top and rich, custardy interior. Originating from the Basque region of Spain, it features a rustic appearance with a deeply browned crust and a luscious, silky texture inside. The recipe combines cream cheese, sugar, eggs, heavy cream, and a touch of flour, baked at high heat to achieve its distinctive caramelized exterior and soft center.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Pan Preparation

• Unsalted butter or nonstick spray, for greasing the pan
• Parchment paper, enough to line a 10-inch springform pan with overhang

Batter

• 1 ¾ cups (350 grams) granulated sugar
• 2 ¼ pounds (36 ounces) cream cheese, at room temperature
• ¼ teaspoon kosher salt (such as Diamond Crystal)
• 5 large eggs
• 2 cups (480 milliliters) heavy cream
• ¼ cup (30 grams) all-purpose flour

Instructions

1. Preheat and Prepare the Pan: Place a rack in the center of the oven and preheat to 400°F (200°C). Grease a 10-inch springform pan with unsalted butter or nonstick spray and line it with parchment paper, leaving 2 to 3 inches of overhang above the rim for easy removal. Press the parchment paper to fit the pan, pleating as necessary to accommodate the pan’s shape.
2. Cream the Sugar and Cream Cheese: In a large bowl, beat the granulated sugar and room-temperature cream cheese until the mixture is smooth and creamy, using a handheld mixer or a stand mixer with the paddle attachment. This can also be done by hand using a wooden spoon for about 5 minutes until smooth.
3. Add Salt and Eggs: Mix in the kosher salt. Then add the eggs one at a time, beating each fully into the batter before adding the next, ensuring a smooth, uniform mixture.
4. Incorporate Cream and Flour: Beat in the heavy cream until combined. Sift the all-purpose flour and fold it into the batter on low speed to avoid lumps while maintaining a smooth texture.
5. Pour and Bake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 50 to 60 minutes, until the top is deeply browned and almost burnt, and the center is very jiggly when gently shaken.
6. Cool the Cheesecake: Remove the cheesecake from the oven and place it on a cooling rack. It will have risen above the rim of the pan but will collapse as it cools. Allow it to cool completely at room temperature.
7. Serve: Once cooled, carefully remove the springform rim and peel away the parchment paper from around the cake. Serve the Basque cheesecake at room temperature for the best flavor and texture.

Notes

• The high baking temperature is key to achieving the characteristic burnt top and creamy interior.
• Be sure to use room temperature cream cheese for a smooth batter without lumps.
• Leaving the cheesecake a bit jiggly in the center after baking results in a perfectly creamy texture once cooled.
• The parchment paper overhang helps in easy removal without damaging the cheesecake.
• This cheesecake is best enjoyed within 2-3 days, stored covered at room temperature or refrigerated.

Keywords: Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, caramelized top cheesecake