Basque cheesecake is one of the best cheesecakes there is. Dark and caramelized outside, creamy inside.
The beauty is how simple it is. No cookie crust, no decorations, no layers. Just cheese, cream, and a little flour.
It bakes in a very hot oven. That’s what gives it the iconic color and that special texture.
When it comes out, the center should still jiggle. Don’t panic when it sinks as it cools. That’s exactly what’s supposed to happen.
After a night in the fridge you get a rich, elegant cake that’s perfect for guests or any celebration.
Tip: Take the time to beat the cream cheese and sugar until completely smooth, and scrape the bowl often. The smoother the batter, the better the cake.
Basque cheesecake is made from cream cheese, sugar, eggs, heavy cream, lemon juice, vanilla, salt, and a little flour, with no crust. Pour the batter into an 8-inch (20 cm) springform pan lined with parchment and bake at 450°F (230°C) for 22–26 minutes, until the top is deeply browned and the center still jiggles. Cool completely, then chill at least 8 hours.
Basque Cheesecake (Burnt Cheesecake)
Ingredients
Method
- Preheat the oven to 450°F (230°C). Line an 8-inch (20 cm) springform pan with two sheets of parchment paper so the paper sticks up at least 2 inches (5 cm) above the rim. Lay the second sheet at a 90° angle to the first so all the sides are covered. The paper will wrinkle a little, and that’s fine.
- In a large bowl, beat the cream cheese with a hand mixer on medium-high speed until smooth.
- Gradually add ¾ cup of the sugar and keep beating until the sugar is fully dissolved and there are no lumps. Stop at least twice to scrape down the sides. The smoother the batter, the better the cake.
- Add the eggs one at a time, beating well after each one and scraping the bowl in between. Add the lemon juice, vanilla, and salt and mix well.
- In a separate small bowl, whisk together the flour, the remaining 1 teaspoon sugar, and half of the cream until smooth. Add it to the batter and whisk until blended, then gradually add the rest of the cream while mixing.
- Pour the batter through a strainer into the lined pan. Bake for 22–26 minutes, until the top is deeply browned but the center still jiggles.
- Let the cake cool completely at room temperature. It will sink, and that’s exactly what should happen. Refrigerate overnight, at least 8 hours.
- Before serving, carefully peel off the parchment paper, slice, and serve.
Notes
- Use room-temperature cream cheese and eggs. Cold ingredients make a lumpy batter.
- Straining the batter into the pan gives you the silkiest texture.
- Pull it out while the center still jiggles. It sets fully in the fridge.
- The overnight chill is not optional. Slicing it warm gives you a runny cake.
- Lemon juice → lime juice (same amount).
- Heavy cream → whipping cream with at least 30% fat. Avoid light cream or half-and-half; the cake won’t set as well.
Frequently asked questions
It bakes at a very high temperature, 450°F (230°C). That caramelizes the sugar on the surface and gives the dark top, while the inside stays creamy.
It’s supposed to. The cake puffs up in the hot oven and sinks as it cools. That’s what gives it its rustic look.
Yes. Take it out when the top is deeply browned and the center still wobbles. It firms up during the overnight chill.
Yes, and you should. It needs at least 8 hours in the fridge, so baking it the day before is ideal.
Keep it covered in the fridge and eat it within a few days. It can be frozen wrapped well, but the texture may become slightly less creamy after thawing.
