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Best Basque Style Cheesecake

Best Basque Style Cheesecake

This Best Basque Style Cheesecake is a rich, creamy, and beautifully imperfect dessert that’s burnt on top and silky inside. With its caramelized crust and custardy center, this crustless cheesecake from Spain’s Basque region is simple yet incredibly decadent. It’s perfect for special occasions, holidays, or when you want an elegant dessert that’s surprisingly easy to make.
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Prep Time 10 minutes
Cook Time 50 minutes
1 minute
Total Time 2 hours
Servings: 8 Servings
Course: Baking, Dessert
Cuisine: European, Spanish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cheesecake
  • 2 lbs 900 g cream cheese, softened
  • 1 ½ cups granulated sugar
  • 5 large eggs
  • 2 cups heavy cream
  • ¼ cup all-purpose flour or cornstarch for gluten-free
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat Oven
  2. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, letting it hang over the edges for an uneven, rustic look.
  3. Mix the Batter
  4. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each until fully combined.
  5. Add the Rest
  6. Pour in heavy cream, vanilla, and salt. Mix until smooth. Sift in the flour and blend until just incorporated—do not overmix.
  7. Bake the Cheesecake
  8. Pour batter into the prepared pan. Bake for 50–55 minutes, until the top is deeply browned (almost burnt-looking) and the center still jiggles slightly.
  9. Cool and Serve
  10. Let the cheesecake cool completely in the pan, then refrigerate for at least 1 hour before slicing. Serve at room temperature for the creamiest texture.

Notes

Don’t worry about cracks or dark spots — that’s the charm of Basque cheesecake!
For extra depth, sprinkle a bit of sea salt or drizzle with honey before serving.
Use full-fat cream cheese for the creamiest result.
Store leftovers in the fridge for up to 3 days; serve chilled or at room temperature.