Basque Cheesecake Recipe

Basque Cheesecake Recipe brings a caramelized top, a creamy custardy center, and zero crust, so every bite tastes like cheesecake turned up to eleven. It suits dessert lovers and curious bakers, and the total time runs about 6 hours start to finish, with most of that as chill time. I baked my initial one after a rainy wander through San Sebastian, and it still makes me grin like I snuck an extra slice.

Why You Should Try This Basque Cheesecake Recipe

This Basque Cheesecake Recipe delivers bold flavor and a silky middle without a water bath or fancy gear. You mix a few pantry staples, bake hot, and watch that gorgeous bronze top form.

The caramelized surface brings notes of toffee and vanilla, while the center stays soft and custardy. The crustless style means less fuss and more cheesecake.

Tastes like crème brûlée met cheesecake and decided to go steady, with a caramel top and a lush middle that makes forks race. ★★★★★

Ingredients You’ll Need

• 2 pounds full-fat cream cheese, room temp (Philadelphia gives ultra-smooth results, but a good store brand works)
• 1.5 cups granulated sugar, 300 g (superfine sugar mixes even faster)
• 6 large eggs, room temp
• 2 cups heavy cream, 480 ml
• 2 teaspoons vanilla extract or paste
• 1/2 teaspoon fine sea salt
• 2 tablespoons all-purpose flour, 16 g (or use 1 tablespoon cornstarch, 8 g, for gluten free)
• Optional: 1 teaspoon lemon zest for a bright finish
• Soft butter for the pan

Equipment

• 9-inch springform pan with 3-inch sides (a 10-inch pan bakes faster and sets thinner)
• Parchment paper, 2 large sheets
• Stand mixer or hand mixer, large bowl, rubber spatula
• Rimmed baking sheet, kitchen scale, fine-mesh strainer optional
• Instant-read thermometer optional

Pantry shortcuts and swaps

• Use vanilla extract if you do not keep paste.
• Swap cornstarch for flour to skip gluten.
• Use pre-cut parchment rounds to line the base faster.
• Warm cold cream cheese in a sealed bag in lukewarm water for a few minutes to speed softening.

How to Make Basque Cheesecake Recipe

Prep the pan and oven

1. Heat the oven to 450 F. Set a rack in the center.
2. Butter the inside of the springform pan. Crumple two sheets of parchment, then flatten them and press them inside the pan so they overhang the rim by at least 2 inches.
3. Set the pan on a rimmed baking sheet to catch any drips.

Make the batter

1. Beat cream cheese and sugar on medium speed until smooth and glossy, about 2 to 3 minutes. Scrape the bowl.
2. Mix in eggs one at a time on medium-low. Add salt and vanilla, then mix in heavy cream until the batter looks silky.
3. Sift in flour or cornstarch and mix on low just until combined. For an extra-smooth texture, strain the batter through a fine-mesh strainer into a large pitcher or bowl.

Fill and bake

1. Pour the batter into the lined pan. Tap the pan once to pop big air bubbles.
2. Bake 50 to 65 minutes until the top turns deep brown and the center still jiggles like a soft-set custard. Aim for 155 to 160 F about 2 inches from the center if you use a thermometer.
3. Want a touch more char on top? Broil for 30 to 60 seconds while watching closely.

Cool and chill

1. Set the pan on a rack and cool 1 hour. The center will slump a bit, which adds character.
2. Refrigerate uncovered 1 hour, then cover and chill at least 4 hours or overnight for clean slices.

Unmold and slice

1. Release the springform ring and peel away the parchment.
2. Warm a sharp knife under hot water, wipe it dry, and cut clean slices, wiping the blade between cuts.
3. Serve slightly cool or at room temp so the center tastes extra plush.

Tips & Tricks

• Use room temp cream cheese and eggs for a lump-free batter.
• Measure by weight for consistent results, especially the cream cheese and sugar.
• Crumple parchment before lining so it bends and sits snugly in the pan.
• Bake in a 10-inch pan for 40 to 55 minutes if you want a thinner, quicker version.
• If you use convection, lower the oven temp by 25 F and start checking early.
• Pull at 50 to 55 minutes for a softer center, or bake to 60 to 65 minutes for a firmer set.
• If the top needs more color, move the rack up for the last 5 minutes or finish with a brief broil.
• Stir in 1 tablespoon espresso powder, 1 tablespoon cocoa, or citrus zest for flavor twists.

What to Serve with Basque Cheesecake Recipe

I love this with macerated berries, a spoon of cherry compote, or sliced oranges with a pinch of flaky salt. Lightly sweetened whipped cream plays well with the caramelized top and creamy center. Coffee, espresso, or a small glass of sherry or tawny port makes a cozy pairing. If you want a crunch contrast, add toasted almonds or pistachios at the table.

Make-Ahead and Storage

Bake a day in advance for the most even texture, then chill overnight. Store covered in the fridge for up to 5 days. Freeze individual slices by wrapping them tightly, then keep them in an airtight container for up to 2 months. Thaw in the fridge overnight or on the counter for 45 minutes, and serve cool or at room temp; if you like a warmer bite, microwave a slice for 10 to 15 seconds.

Ally Sanders

Basque Cheesecake Recipe

Basque Cheesecake brings a deeply caramelized top, a creamy custardy center, and no crust, so every bite tastes like intensified cheesecake, with most of the time spent chilling rather than working.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 6 hours hrs

Servings: 12

Course: Dessert

Ingredients

  

• 2 pounds full-fat cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 2 cups heavy cream
• 2 teaspoons vanilla extract or paste
• 1/2 teaspoon fine sea salt
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch (use instead of flour for gluten-free)
• 1 teaspoon lemon zest, optional for a bright finish
• soft butter, for greasing the pan

Instructions

 

1. Heat the oven to 450°F (232°C) with a rack in the center position.
2. Butter the inside of a 9-inch springform pan with 3-inch sides. Crumple two large sheets of parchment paper, then flatten them and press them into the pan so they line the bottom and sides and overhang the rim by at least 2 inches.
3. Set the lined pan on a rimmed baking sheet to catch any drips.

1. In a large bowl or the bowl of a stand mixer, beat the cream cheese and sugar on medium speed until very smooth and glossy, about 2 to 3 minutes, scraping down the bowl as needed.
2. Add the eggs one at a time on medium-low speed, mixing just until each is incorporated before adding the next.
3. Mix in the salt and vanilla, then pour in the heavy cream and beat until the batter looks silky and well combined.
4. Sift in the flour or cornstarch and mix on low just until no dry spots remain. If using, fold in the lemon zest. For an extra-smooth texture, strain the batter through a fine-mesh strainer into a large pitcher or bowl.

1. Pour the batter into the prepared pan and tap the pan once on the counter to pop large air bubbles.
2. Bake for 50 to 65 minutes, until the top is deeply browned and caramelized and the center still jiggles like a soft-set custard when you gently shake the pan. If using an instant-read thermometer, aim for 155°F to 160°F about 2 inches from the center.
3. For a touch more char on top, switch the oven to broil and broil for 30 to 60 seconds, watching very closely so it does not burn.

1. Transfer the pan to a wire rack and let the cheesecake cool for about 1 hour. The center will slump slightly as it cools.
2. Refrigerate the cheesecake in the pan, uncovered, for 1 hour. Then cover and chill for at least 4 hours or overnight until fully set for clean slices.

1. Release and remove the springform ring, then gently peel away the parchment from the sides and base of the cheesecake.
2. Warm a sharp knife under hot water, wipe it dry, and cut slices, wiping the blade between cuts for neat edges.
3. Serve slightly cool or at room temperature so the center is extra plush. Pair with macerated berries, fruit compote, lightly sweetened whipped cream, or toasted nuts if desired.

Notes

Nutrition Information
Approximate per serving (12 servings): 470 calories; fat 38 g; saturated fat 22 g; carbohydrates 25 g; fiber 0 g; sugars 23 g; protein 7 g; sodium 280 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.