Easy Basque Cheesecake Recipe

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.

Easy Basque Cheesecake Recipe

Make this easy Basque Burnt Cheesecake with a rich, creamy center and caramelized top. Follow these effortless, simple steps for cheesecake perfection.

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 320kcal

Author: Stephanie Wilson

Ingredients

32 ounces full-fat cream cheese (4 blocks), softened to room temperature
1 ½ cups granulated sugar
6 large eggs
2 cups heavy cream
¼ cup all-purpose flour
1 teaspoon pure vanilla extract
Pinch of fine sea salt

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Instructions

Prepare the Pan: Preheat your oven to 400°F. Grease a 9 or 10-inch springform pan and line with parchment paper, leaving an overhang at the top. You can also 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. If using multiple parchment sheets, 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.
Combine Cream Cheese and Sugar: In a large mixing bowl, with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together until completely smooth and lump-free. Scrape down the sides of the bowl a few times to ensure everything is incorporated.
Incorporate Eggs: Beat in the salt and then the eggs one at a time, until fully incorporated. Be careful not to overmix at this stage, as it can introduce too much air and lead to cracking.
Add Cream and Vanilla: Gradually pour in the heavy cream and vanilla while mixing on low. Sift in the flour and then mix on low until incorporated. Then pour the batter into the prepared pan.
Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until the top is deeply golden brown, 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 this cheesecake its unique flavor. The cheesecake will have risen significantly but will sink in the center as it cools.
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.

Notes

Chilling the cheesecake: This is an optional but recommended step. For a firm texture and enhanced flavor, cover the cheesecake loosely with plastic wrap after it has cooled and refrigerate for at least 4 hours or preferably overnight.
Serving: Let the cheesecake come to room temperature and carefully remove the parchment paper, remembering that the rustic, slightly messy edges are part of its charm. The flattened top is a perfect place to add mixed fruit and berries, or serve as is with a drizzle of honey.
Topping Ideas: 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.

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