Basque Cheesecake Recipe: Basque cheesecake is a rich, creamy, and slightly caramelized dessert that originates from San Sebastián, Spain. Unlike traditional cheesecakes, it has a beautifully burnt top and a creamy, almost custard-like center. This rustic yet elegant dessert is incredibly easy to make, requiring just a handful of ingredients and minimal effort.
What Makes Basque Cheesecake Unique?
The charm of Basque cheesecake lies in its simplicity and imperfections. It doesn’t require a crust, and its signature dark top comes from being baked at a high temperature. This caramelization adds a deep, complex flavor, balancing the sweetness with a slight bitterness.
Ingredients for Basque Cheesecake
Essential Ingredients
To make a classic Basque cheesecake, you’ll need:
- Cream Cheese – 500g (full-fat for best results)
- Granulated Sugar – 200g
- Heavy Cream – 250ml (also known as whipping cream)
- Eggs – 4 large
- All-Purpose Flour – 1 tablespoon (optional for a firmer texture)
- Vanilla Extract – 1 teaspoon
- Salt – A pinch
Optional Additions for Flavor Variations
Want to give your Basque cheesecake a twist? Try these:
- Lemon Zest – For a refreshing citrus note
- Espresso Powder – To enhance the caramelized flavor
- Cinnamon or Nutmeg – For a warm spice touch
- Chocolate Chips – For a decadent surprise inside
Equipment Needed
Baking Tools and Utensils
- Large mixing bowl
- Electric hand mixer or whisk
- Sifter (if using flour)
- Measuring cups and spoons
- Spatula for mixing
Choosing the Right Baking Pan
- A springform pan (8-inch or 9-inch) is ideal.
- Parchment paper is essential to prevent sticking and to achieve the signature wrinkled sides.
Step-by-Step Instructions
Step 1 – Preparing the Ingredients
- Bring all ingredients to room temperature for a smoother batter.
- If using flour, sift it to prevent lumps.
- Preheat your oven to 400°F (200°C).
Step 2 – Mixing the Batter
- In a large bowl, beat the cream cheese until smooth.
- Add sugar gradually, continuing to mix until fully dissolved.
- Crack in the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, mixing until smooth.
- If using flour, sift it in and gently fold into the batter.
Step 3 – Preparing the Baking Pan
- Line your springform pan with parchment paper, ensuring it extends beyond the edges for easy removal.
- No need to grease the pan—parchment paper does all the work!
Step 4 – Baking the Cheesecake
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 50-60 minutes.
- The top should be deep brown (almost burnt), but the center should remain slightly jiggly.
- Turn off the oven and let the cheesecake rest inside for 10 minutes.
Step 5 – Cooling and Serving
- Let the cheesecake cool in the pan for at least 2 hours before removing.
- For the best texture, refrigerate for at least 4 hours before serving.
Tips for the Perfect Basque Cheesecake
Common Mistakes to Avoid
- Overmixing the batter can introduce too much air, leading to cracks.
- Underbaking may result in a soupy center instead of a creamy one.
How to Achieve the Signature Burnt Top
- High temperature is key—don’t lower the oven heat!
- If the top isn’t dark enough, broil for 1-2 minutes at the end.
Serving Suggestions
Best Pairings for Basque Cheesecake
- Fresh berries
- Whipped cream
- Caramel drizzle
- A cup of espresso
Garnishing and Plating Ideas
- Dust with powdered sugar for elegance.
- Serve with a side of fruit compote for a tangy contrast.
Storing and Reheating Basque Cheesecake
How to Store for Freshness
- Keep in an airtight container in the refrigerator for up to 4 days.
Can You Freeze Basque Cheesecake?
- Yes! Wrap it in plastic wrap and store in an airtight container for up to 2 months.
- Thaw in the fridge overnight before serving.
FAQs about Basque Cheesecake Recipe
What is Basque cheesecake?
Basque cheesecake is a creamy, crustless cheesecake famous for its caramelized exterior and rich, custardy interior. Originating from the Basque region of Spain, this dessert is known for its rustic, burnt look and irresistible taste.
How do I get the perfect burnt top on Basque cheesecake?
To achieve the iconic burnt top on your Basque cheesecake, bake it at a high temperature — around 400°F (204°C) — until the top is dark brown. The high heat ensures that the surface caramelizes beautifully while keeping the inside soft and creamy.
What ingredients do I need for Basque cheesecake?
You’ll need simple ingredients: cream cheese, heavy cream, sugar, eggs, and flour. Some recipes also include vanilla extract or a pinch of salt to enhance the flavor.
Can I make Basque cheesecake without a springform pan?
Yes, you can use a regular cake pan lined with parchment paper that overhangs the sides. This setup will help you lift the cheesecake out once it’s cooled.
Is it normal for Basque cheesecake to be jiggly?
Yes, it’s perfectly normal for Basque cheesecake to be slightly jiggly in the center after baking. It will set as it cools, giving it its characteristic creamy texture.
How long should Basque cheesecake cool before serving?
Allow your Basque cheesecake to cool at room temperature for at least 2 hours before chilling it in the refrigerator. For best results, refrigerate it overnight to fully set.
Can I freeze Basque cheesecake?
Absolutely! Basque cheesecake freezes well. Wrap it tightly in plastic wrap and store it in the freezer. Thaw it overnight in the refrigerator before serving.
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