Easy Basque Cheesecake Recipe

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Discover the magic of Basque Cheesecake recipe—deeply caramelized on the outside, lusciously creamy on the inside. Originating in the Basque region of Spain, this easy, no-fuss cheesecake is as dramatic in flavor as it is in appearance with a signature burnt top and melt-in-your-mouth custard center—no water bath or complicated techniques required.

A basque cheesecake topped with blueberries, blackberries, raspberries, and small white flowers sits on a plate, with a slice served on a smaller plate nearby. A vase of light brown carnations is in the background.

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What I Love About a Delicious Basque Cheesecake

Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet.

A truly best Basque Cheesecake recipe needs to strike the perfect balance between deeply caramelized exterior, a custardy, almost molten interior, and a simplicity that belies its incredible flavor.

Burnt Basque cheesecake is the antithesis of American-style or New York cheesecakes. There are no special techniques to master; baking at a high temperature creates cracks and crevices, browned, almost burnt edges, creating the most delicious flavor you can imagine. In essence, it’s virtually impossible to mess up a Bosque Cheesecake!

Here is what else I love about this cheesecake:

Few ingredients: It uses only five primary ingredients, plus a splash of vanilla for flavor.
Effortless: This Burst Basque Cheesecake is foolproof, requires no water bath, and is delicious, rustic, and beautiful every time.
Incredible texture: Deeply caramelized, rustic exterior, soft, velvety, melt-in-your-mouth interior.
Make ahead perfect: This cheesecake should top the list when looking for an easy-to-make dessert that’s just as good the next day!

A slice of basque cheesecake topped with blackberries, blueberries, and a raspberry, drizzled with honey, sits on a white plate, with blurred flowers and another cheesecake slice in the background.

Ingredients

This cheesecake recipe needs only a handful of ingredients to make a decadent dessert; I promise you’ll be thinking about it long after the last slice has disappeared. Here’s what you need:

Cream cheese: Use full-fat cream cheese instead of reduced-fat or Neufchâtel. Soften it to room temperature before using it in the recipe.
Granulated sugar: This perfect balance of sweet balances the richness of the eggs and cream cheese, creating a perfect texture and caramelization.
Eggs: Contribute to a richer, custard-like texture, creating a silkier, stable cheesecake structure.
Heavy cream: An important ingredient that contributes to a smooth, melt-in-your-mouth texture characteristic of a great Basque cheesecake recipe!
Flour: A small amount of all-purpose flour acts as a binder and helps with structure and consistency.
Vanilla: Adds a rich and aromatic flavor that’s utterly irresistible.

How to Make This Cheesecake

This is one of the easiest desserts you can make, and arguably, one of the most delicious! Complete directions are in the printable recipe card at the bottom of this post, but here is a quick overview.

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 400°F and grease a 9 or 10-inch springform pan (I’m using a 9-inch pan). Line the interior of the pan with parchment paper. You can use a parchment round for the bottom and then cut strips of parchment to fit around the sides of the pan, extending above the rim, as it will rise significantly. Or use multiple parchment sheets to line the pan. Be sure to grease the layers so they stick together. For a rustic look, use sheets of parchment and pleat the excess where it creases.

A round springform pan lined with parchment paper, ideal for baking basque cheesecake, sits on a copper baking sheet atop a white wooden surface. The parchment extends above the rim, perfect for containing the dessert’s signature rise.

Step 2: Combine cream cheese and sugar

In a large mixing bowl, beat the softened cream cheese and granulated sugar with a handheld or stand mixer fitted with the paddle attachment until completely smooth and lump-free.

Step 3: Add eggs, cream, and vanilla

Beat in the salt and eggs one at a time, until fully incorporated. Then, gradually pour in the heavy cream and vanilla while mixing on low. Sift in the flour and then mix on low until incorporated. Transfer the batter to the prepared pan.

A round, unbaked basque cheesecake with a light cream filling sits in a pie dish on a brown baking sheet, placed on a white wooden surface.

Step 4: Bake

Bake for 45-55 minutes until the top is golden brown and almost burnt and the center is still jiggly. The exact baking time will depend on your oven. Be prepared for a dark color in this cheesecake; it’s what gives it its unique flavor. The cheesecake will have risen significantly, but will sink in the center as it cools.

A golden-brown basque cheesecake with a slightly caramelized top sits in a round pan lined with parchment paper on a baking tray, illuminated by natural light.

Step 5: Cool Completely

Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. The center will continue to firm up as it cools. Before serving, remove the rim of the springform and gently pull away the parchment paper. Serve at room temperature.

Baking Tips

High Cream Cheese Ratio: Using a significant amount of cream cheese ensures a rich, decadent flavor and beautifully creamy texture.
Room Temperature Cream Cheese: Softening the cream cheese completely is key to a velvety smooth, lump-free batter.
Gentle Mixing: Avoiding overmixing prevents the introduction of excess air, which can lead to a less creamy texture.
High Baking Temperature: The high heat is essential for achieving the signature deeply caramelized exterior that contrasts wonderfully with the custardy interior.
Doneness Cue: Relying on the deeply browned top and jiggly center is the best indicator of readiness, rather than aiming for a completely set cake while hot. It will continue to set as it cools.
Parchment Paper: A layer of parchment paper, either on the bottom and sides of the pan or in one large sheet intentionally left wrinkled, creates a natural barrier against sticking and contributes to the rustic aesthetic.
Cooling and Chilling: Allowing the cheesecake to cool completely at room temperature before chilling helps it set properly and prevents a drastic temperature change that could affect the texture.

Kitchen Tools:

9 or 10-inch Springform Pan: (Here is the springform pan I love and use regularly!)
Stand mixer or handheld mixer: Important to achieve that velvety soft texture.
Rimmed baking pan: I like to set the pan on a baking sheet in the oven for extra insurance against leakage.
Parchment Paper: It’s important to line the pan with parchment. You can use parchment rounds for the bottom and cut strips for the sides, or use large sheets of parchment, leaving an overhang of 1-2 inches. The cheesecake will rise significantly in the oven.

A Basque cheesecake on a white plate topped with fresh blueberries, blackberries, raspberries, and small white flowers, with more flowers in the background.

FAQ’s

What makes Basque cheesecake different from regular cheesecake?

Basque cheesecake is crustless and intentionally baked at a high temperature, which creates a deeply caramelized, almost burnt exterior while keeping the center creamy and custard-like. It’s less sweet and more rustic than traditional New York-style cheesecake.

Do I need to use room temperature cream cheese and why?

Room temperature cream cheese blends more smoothly with other ingredients, creating a silky, lump-free batter. Cold cream cheese can lead to a chunky mixture and uneven texture in your cheesecake. It’s key for that signature creamy Basque cheesecake interior.

What’s the fastest way to bring cream cheese to room temperature?

Cut the cream cheese into cubes and spread them out on a plate—it’ll soften in about 15–20 minutes. For an even quicker method, unwrap the cream cheese and microwave it in short bursts (5–10 seconds at a time), flipping sides until just softened. Be careful not to melt it!

What are good topping ideas for Basque cheesecake?

Basque cheesecake is delicious on its own, but you can elevate it with simple toppings. Try fresh berries, a spoonful of cherry or raspberry compote, a drizzle of honey or salted caramel, or even a dusting of powdered sugar. Just keep it light—it’s rich, creamy flavor shines best with minimal embellishment.

How long should I chill Basque cheesecake before serving?

Let it cool to room temperature first, then chill for at least 4 hours (or overnight) for clean slices. For a softer, more custardy texture, you can also serve it slightly warm or at room temperature.

A slice of basque cheesecake topped with blackberries, blueberries, and a raspberry sits on a white plate. In the background, a whole basque cheesecake with fresh berries is surrounded by flowers and greenery.

More Cheesecake Recipes You Will Also Love

If you’re a cheesecake lover, here are more delicious recipes to try from 31Daily:

Mini Strawberry Cheesecakes in Filo Shells—This no-bake, bite-sized treat features crisp filo shells and creamy filling—ready in just 10 minutes!
Pumpkin Cheesecake Bars—A fall favorite with a graham cracker crust and layers of creamy pumpkin-spiced cheesecake.
Easy No Bake Cheesecake—This New York-style cheesecake is easy to make in 10 minutes, plus chilling time. It’s quick, elegant, and endlessly customizable for any season.
Blackberry No Bake Cheesecake—Beautiful and elegant with blackberry flavor in an easy to make, no bake cheesecake—perfect for entertaining or for afternoon tea.

For more dessert inspiration, be sure to browse all our easy dessert recipes.

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A slice of basque cheesecake topped with blueberries, a blackberry, and a raspberry sits on a white plate. The rest of the cheesecake, garnished with mint, is in the background on a cake stand.

Author: Stephanie Wilson