Go Back
Basque Cheesecake
carrie

Basque Cheesecake

This authentic Basque Cheesecake features a deeply caramelized top, rustic parchment-paper edges, and an ultra-creamy, custard-like center. With no crust and no water bath required, this bold yet forgiving dessert delivers bakery-quality results with minimal effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • For the Cheesecake Batter
  • Cream cheese 750 g / 1.5 lb – Full-fat blocks, softened to room temperature for a smooth, lump-free batter (Philadelphia works beautifully)
  • Caster sugar 1 cup – Superfine sugar dissolves easily, but regular white sugar works just as well
  • Whipping cream 1¼ cups – Full-fat cream, removed from the fridge about 15 minutes before using
  • All-purpose flour ¼ cup – Helps stabilize the cheesecake while keeping the center creamy
  • Vanilla extract or vanilla bean paste 1 teaspoon – Adds warmth and depth without overpowering
  • Eggs ¾ cup + 1 tablespoon, lightly whisked – About 4–5 large eggs, at room temperature, measured for accuracy
  • Each ingredient plays a specific role: the cream cheese provides richness the eggs create structure, and the cream softens the texture into that signature custardy center.

Method
 

  1. Preheat the oven to 220°C / 425°F (200°C fan) with the rack in the middle position.
  2. Line a 20 cm springform pan with two crisscrossed sheets of crumpled parchment paper, leaving the edges overhanging.
  3. Beat the softened cream cheese on medium speed for about 2 minutes until completely smooth.
  4. Add the sugar and mix briefly on low speed until just combined.
  5. In a separate bowl, whisk a small amount of cream with the flour until smooth, then whisk in the remaining cream and vanilla.
  6. With the mixer on low speed, slowly add the cream mixture to the cream cheese.
  7. Gradually add the whisked eggs, mixing only until fully incorporated.
  8. Pour the batter into the prepared pan. Tap gently on the counter to release air bubbles.
  9. Bake for 45–65 minutes until the top is deeply caramelized and the center still wobbles slightly.
  10. Cool at room temperature for 2 hours, then refrigerate uncovered for at least 8 hours or overnight.
  11. Remove from the pan using the parchment paper and allow to sit at room temperature for 30 minutes before slicing.

Notes

A dark, nearly burnt top is intentional and key to the flavor. The center should remain soft and custardy. Avoid overmixing to prevent excess air, and always chill fully before slicing.