Name: Basque Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 10 h 10 min
Cuisine: Spanish
Ingredients: 32 ounces cream cheese (room temperature); 1 2/3 cups granulated sugar; 5 large eggs (room temperature); 2 cups heavy cream; 1 teaspoon vanilla extract; 4 1/2 tablespoons all-purpose flour; 1 pinch of salt

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Introduction

Basque cheesecake is a rich, creamy dessert with a beautifully caramelized top and a rustic, cracked appearance. This no-fuss recipe yields a deeply flavorful cheesecake that’s sure to impress with its unique texture and burnt-sugar aroma.

A slice of creamy cheesecake with a smooth, light yellow interior and a dark brown, slightly burnt top layer sits on a white plate, topped with two shiny red cherries with green stems. The cheesecake slice has clean edges and a moist texture. Behind the slice, there is a whole cheesecake on a white plate, decorated with several cherries on top. A few loose cherries are scattered in the background on the white marbled surface, along with a silver spoon placed beside the slice. A white cup is blurred in the background. The scene is bright and softly lit. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 ounces cream cheese (room temperature)
1 2/3 cups granulated sugar
5 large eggs (room temperature)
2 cups heavy cream
1 teaspoon vanilla extract
4 1/2 tablespoons all-purpose flour
1 pinch of salt

Instructions

Step 1: Preheat your oven to 400°F. Lightly grease a 9-inch springform pan and line it with parchment paper, allowing the paper to hang over the edges for a rustic look.
Step 2: In a large bowl, beat the room temperature cream cheese with the granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition.
Step 3: Gradually pour in the heavy cream and stir in the vanilla extract until fully combined. Sift in the flour and add a pinch of salt, then gently fold the mixture to combine without overmixing.
Step 4: Pour the batter into the prepared pan and tap it lightly on the countertop to release any air bubbles.
Step 5: Bake in the preheated oven for 45 to 55 minutes. The top should be a deep golden brown and appear slightly burnt, while the center remains jiggly. It’s normal for the cake to rise and collapse and to have cracks.
Step 6: Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 2 hours. Then refrigerate for at least 8 hours before serving.
Step 7: When ready to serve, remove the cheesecake from the pan, slice, and enjoy at room temperature for the best texture and flavor.

Tips & Variations

For a more intense caramelized flavor, you can leave the cheesecake in the oven for an extra 5 minutes, but watch closely to prevent it from burning too much.
Use full-fat cream cheese and heavy cream to ensure the cheesecake is rich and smooth.
Line the pan generously with parchment paper to make it easier to remove the cheesecake and to enhance the rustic look.
Try adding a splash of lemon zest or a tablespoon of bourbon for a slight twist in flavor.

Storage

Store the Basque cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 5 days. Before serving, let it sit at room temperature for about 30 minutes to soften slightly. This cheesecake is not recommended for freezing as it may alter the texture.

How to Serve

A close-up view of a Basque cheesecake with one thick slice cut out, showing its creamy pale yellow inside and a dark brown, slightly burnt top layer that is cracked near the edges. The cheesecake rests on crumpled parchment paper with some browned spots where it baked. Two shiny deep red cherries with stems sit on top of the cheesecake. In the background on a white plate, a slice of the cheesecake is served with two more cherries on it, along with a spoon. There is also a white cup of coffee and a white creamer next to it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does the Basque cheesecake have a burnt top?

The burnt top is a signature feature of Basque cheesecake. Baking at a high temperature causes the sugars on top to caramelize and darken, creating a deep golden-brown, slightly burnt appearance and rich flavor.

Can I bake this cheesecake in a regular cake pan instead of a springform?

While a springform pan is preferred for easier removal, you can use a regular cake pan lined with parchment paper. Just ensure the edges are well lined so you can lift the cake out easily after baking and cooling.