If you love a creamy, caramelized cheesecake with a beautifully burnt top, this Basque Cheesecake is the perfect dessert for you! Originating from Spain’s Basque region, this crustless cheesecake is incredibly rich, smooth, and slightly caramelized on the outside. It’s easy to make with just a few ingredients and requires no water bath—just mix, bake, and enjoy!
Why You’ll Love This Recipe
- No Crust, No Fuss: Just mix and bake!
- Caramelized Top: The high-temperature baking creates a deliciously burnt, caramelized layer.
- Rich & Creamy Texture: Soft and custardy in the center with a slightly firm outer layer.
- Minimal Ingredients: Made with just cream cheese, eggs, sugar, and cream.
Ingredients You’ll Need
- Cream cheese (16 oz / 450g, softened)
- Granulated sugar (1 cup)
- Eggs (4 large, at room temperature)
- Heavy cream (1 cup / 240ml)
- All-purpose flour (1 tbsp, optional for a slightly firmer texture)
- Vanilla extract (1 tsp, for extra flavor)
- Salt (¼ tsp, to balance sweetness)
Tools You’ll Need
- 8-inch (20 cm) round springform pan
- Parchment paper
- Mixing bowl
- Electric mixer or whisk
Let’s Make Basque Cheesecake!
1. Preheat the Oven & Prepare the Pan
- Preheat your oven to 400°F (200°C).
- Line an 8-inch springform pan with parchment paper, ensuring the paper extends beyond the edges for easy removal. Lightly grease the paper.
2. Mix the Batter
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt, stirring until fully combined.
- If using, sift in the flour and gently mix until smooth.
3. Bake the Cheesecake
- Pour the batter into the prepared pan.
- Bake at 400°F (200°C) for 50-55 minutes, or until the top is deep golden brown and slightly burnt. The center should still have a slight jiggle when shaken.
4. Cool & Serve
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
- Peel away the parchment paper before slicing. Serve at room temperature or chilled.
Serving Suggestions
- Enjoy plain or with a dusting of powdered sugar.
- Drizzle with honey or caramel sauce for extra sweetness.
- Pair with fresh berries or whipped cream for a refreshing contrast.
Tips for the Perfect Basque Cheesecake
- For a deeper burn: Bake for an extra 5 minutes if you want a darker top.
- For a creamier texture: Skip the flour and bake for 45 minutes.
- For easy removal: Use parchment paper with extra overhang so you can lift the cheesecake out easily.
- Room Temperature Ingredients: Ensure eggs, cream cheese, and cream are at room temperature for a smooth batter.
Storing & Freezing
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Why is my cheesecake not burnt enough?
Increase the baking time by 5-10 minutes for a darker top. Every oven varies!
Can I make this in a different size pan?
Yes! A 9-inch pan will result in a thinner cheesecake and may need less baking time (40-45 minutes).
Do I need a water bath?
No! Unlike classic cheesecakes, Basque cheesecake is meant to bake at high heat without a water bath.
Conclusion
This Basque Cheesecake is an easy, foolproof recipe with an irresistible creamy center and caramelized top. Whether served plain or with a drizzle of caramel, it’s sure to impress!
Preparation Time: 10 minutes
Baking Time: 50-55 minutes
Chilling Time: 4 hours
Cuisine: Spanish
Nutritional Information (Per Serving):
Calories: 340 | Protein: 6g | Carbohydrates: 28g | Fat: 24g | Fiber: 0g | Sodium: 180mg
Basque Cheesecake
- Total Time: 0 hours
Description
If you love a creamy, caramelized cheesecake with a beautifully burnt top, this Basque Cheesecake is the perfect dessert for you! Originating from Spain’s Basque region, this crustless cheesecake is incredibly rich, smooth, and slightly caramelized on the outside. It’s easy to make with just a few ingredients and requires no water bath—just mix, bake, and enjoy!
Ingredients
- Cream cheese (16 oz / 450g, softened)
- Granulated sugar (1 cup)
- Eggs (4 large, at room temperature)
- Heavy cream (1 cup / 240ml)
- All-purpose flour (1 tbsp, optional for a slightly firmer texture)
- Vanilla extract (1 tsp, for extra flavor)
- Salt (¼ tsp, to balance sweetness)
Instructions
1. Preheat the Oven & Prepare the Pan
- Preheat your oven to 400°F (200°C).
- Line an 8-inch springform pan with parchment paper, ensuring the paper extends beyond the edges for easy removal. Lightly grease the paper.
2. Mix the Batter
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt, stirring until fully combined.
- If using, sift in the flour and gently mix until smooth.
3. Bake the Cheesecake
- Pour the batter into the prepared pan.
- Bake at 400°F (200°C) for 50-55 minutes, or until the top is deep golden brown and slightly burnt. The center should still have a slight jiggle when shaken.
4. Cool & Serve
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
- Peel away the parchment paper before slicing. Serve at room temperature or chilled.
Notes
- For a deeper burn: Bake for an extra 5 minutes if you want a darker top.
- For a creamier texture: Skip the flour and bake for 45 minutes.
- For easy removal: Use parchment paper with extra overhang so you can lift the cheesecake out easily.
- Room Temperature Ingredients: Ensure eggs, cream cheese, and cream are at room temperature for a smooth batter.
- Prep Time: 10 minutes
- Chilling Time: 4 hours
- Cook Time: 50-55 minutes
- Cuisine: Spanish
