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Basque Cheesecake Recipe

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★★★★★

4.6 from 92 reviews

This classic Basque Cheesecake offers a unique twist on traditional cheesecake with its rustic burnt top and creamy, custardy center. Its caramelized exterior provides a rich, slightly smoky flavor that pairs perfectly with the smooth, sweet filling. Baked at high heat until deeply browned, this no-fuss dessert is perfect for cheesecake lovers looking for an indulgent yet easy-to-make treat.

Ingredients

Scale

Cheesecake 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch springform pan and line it with parchment paper, ensuring the paper extends above the sides for a rustic look.
  2. Beat Cream Cheese and Sugar: In a large bowl, beat the room temperature cream cheese together with the granulated sugar until the mixture is smooth and creamy.
  3. Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate fully and create a smooth batter.
  4. Incorporate Cream and Vanilla: Slowly pour in the heavy cream and stir in the vanilla extract until everything is combined smoothly.
  5. Add Dry Ingredients: Sift the all-purpose flour and a pinch of salt over the wet mixture and gently fold to combine, being careful not to overmix to maintain a light texture.
  6. Prepare Batter in Pan: Pour the batter into the prepared springform pan and gently tap the pan on the counter to release any trapped air bubbles.
  7. Bake Cheesecake: Bake in the preheated oven for 45-55 minutes. The top should turn a deep golden brown with a slightly burnt appearance, while the center remains jiggly. It is normal for the cake to rise and then collapse and to have cracks on the surface.
  8. Cool at Room Temperature: After baking, remove the cheesecake from the oven and let it cool in the pan for about 2 hours at room temperature to set properly.
  9. Chill: Refrigerate the cheesecake for at least 8 hours (preferably overnight) before serving to allow flavors to develop and texture to firm up.
  10. Serve: Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve at room temperature for the best texture and flavor.

Notes

  • Make sure all ingredients, especially cream cheese and eggs, are at room temperature to ensure a smooth batter.
  • Do not overmix after adding flour to avoid a dense cheesecake texture.
  • The burnt top is intentional and contributes to the Basque cheesecake’s signature flavor.
  • Allow the cheesecake to chill thoroughly for clean slicing and enhanced flavor.
  • If you don’t have a springform pan, use a regular cake pan lined generously with parchment paper to help remove the cheesecake easily.

Keywords: Basque cheesecake, burnt cheesecake, Spanish dessert, creamy cheesecake, rustic cheesecake

Find it online: https://kitchenbyclara.com/basque-cheesecake-recipe/