Name: Basque Cheesecake Recipe
Prep time: 15 min
Cook time: PT-495307H2M44S
Total time: 10 h 20 min
Cuisine: Spanish
Ingredients: 750 g / 1.5 lb cream cheese blocks, room temperature (Philadelphia recommended); 1 cup caster (superfine) sugar (regular white sugar also fine); 1 1/4 cups whipping cream, room temperature (take out of fridge 15 minutes prior); 1/4 cup plain/all-purpose flour; 1 tsp vanilla bean extract or vanilla bean paste; 3/4 cups + 1 tbsp lightly whisked eggs, room temperature (approximately 4-5 large eggs)

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Introduction

Basque cheesecake is a rich, creamy dessert with a deeply caramelized top and rustic edges. This no-fuss cake has a unique texture that’s slightly cracked, silky inside, and irresistibly delicious.

A cheesecake with a thick, smooth, creamy pale yellow inside layer and a very dark brown, almost burnt, top layer that is slightly cracked and curved up at the edges. The sides of the cheesecake are uneven with a golden-brown crust that is folded around the edges. A large slice is cut out, revealing the creamy inside and the dark top crust. The cake sits on crumpled white parchment paper on a white marbled surface, with crumbs scattered around and a knife with cheesecake remnants lying in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

750 g (1.5 lb) cream cheese blocks, room temperature (Philadelphia recommended)
1 cup caster/superfine sugar (regular white sugar works too)
1 1/4 cups whipping cream, room temperature
1/4 cup plain/all-purpose flour
1 tsp vanilla bean extract or paste
3/4 cups + 1 tbsp lightly whisked eggs, at room temperature (about 4-5 large eggs)

Instructions

Step 1: Preheat your oven to 220°C (425°F) or 200°C fan, placing the rack in the middle.
Step 2: Prepare a 20cm (8″) springform pan by pressing two scrunched sheets of parchment paper arranged in an “X” shape inside. Fold the paper over the rim to hold it in place; pleat as needed for a rustic look.
Step 3: Beat the cream cheese on medium speed for 2 minutes until smooth and lump-free. Add sugar and beat on low for 10 seconds.
Step 4: In a separate bowl, whisk together 1/4 cup of the cream and all the flour until smooth and paste-like. Gradually whisk in the remaining cream and vanilla extract until fully combined.
Step 5: Slowly pour the cream mixture into the cream cheese while beating on low speed. Then slowly add the whisked eggs, mixing just until combined to avoid overbeating.
Step 6: Pour the batter into the prepared pan. Bang the pan on the counter to release air bubbles, and pop any bubbles on the surface with a small knife. Repeat 3–5 times.
Step 7: Bake for 45 minutes or until the top is a deep golden brown. It may take up to 65 minutes. The center will still be wobbly and the cake will rise like a soufflé.
Step 8: Let the cake cool in the pan for 2 hours at room temperature, then refrigerate uncovered for at least 8 hours to set.
Step 9: To serve, release the springform sides and use the parchment paper overhang to lift the cake onto a plate. Bring to room temperature if desired, then cut and enjoy.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
Don’t skip parchment paper—its pleated edges create the cheesecake’s signature rustic look.
Measuring whisked eggs by volume helps keep the batter consistent and prevents over or under baking.
Allowing the cake to chill uncovered develops the perfect texture and flavor.
For extra flavor, try adding a teaspoon of lemon zest or swapping vanilla for almond extract.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. It tastes great chilled or at room temperature. Reheat slices briefly in a warm oven if you prefer it warmer, but avoid the microwave to maintain texture.

How to Serve

The image shows two slices of burnt Basque cheesecake resting on white parchment paper on a white marbled surface. Each slice has two main layers: a creamy, light yellow interior with a smooth and soft texture, and a dark brown, almost burnt top layer that is thin but slightly cracked. The edges of the cheesecake are browned, showing a baked texture. In the background, there are blurred peach-colored flower petals adding a soft, warm tone to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of caster sugar?

Yes, regular white sugar works fine, though caster sugar dissolves more easily for a smoother batter.

Why does the cake sink after baking?

Basque cheesecake naturally sinks as it cools due to its creamy, soft center. This is normal and part of its signature texture.