Why You’ll Love Basque Cheesecake Recipe

This Basque cheesecake is effortless to make and doesn’t require a water bath or crust. The contrast between the caramelized exterior and the soft, creamy center creates a luxurious texture that’s both indulgent and elegant. Whether you’re a seasoned baker or a beginner, its forgiving nature means you’ll get stunning results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheese, room temperature
caster or superfine sugar
whipping cream
all‑purpose flour
vanilla bean extract or paste
eggs, lightly whisked

Directions

Preheat your oven to a high temperature and prepare a springform pan by lining it with crumpled parchment paper, allowing plenty of overhang for the cheesecake to rise against.
In a mixing bowl, beat the room‑temperature cream cheese until smooth. Add sugar and mix until just combined.
In a separate bowl, whisk flour together with a small amount of cream to make a paste, then whisk in the remaining cream and vanilla until smooth.
Slowly pour the cream mixture into the cream cheese mixture while beating on low speed, then add the eggs gradually, mixing until just incorporated — avoid over‑beating.
Pour the batter into the prepared pan and bake until the surface is deeply caramelized and golden brown, with a creamy center.
Let cool at room temperature before chilling; the cheesecake will naturally deflate as it cools.

Servings and timing

Serves about 12.
Prep time: roughly 15 minutes.
Bake time: around 45 minutes (varies by oven).
Chill time: at least 8 hours, ideally overnight to fully set.

Storage/Reheating

Store any leftovers in the refrigerator, covered, for up to 4–5 days. To serve, let slices come to room temperature for about 20–30 minutes to soften and deepen the flavors. Avoid reheating in the oven; this cheesecake is best enjoyed chilled or at room temperature.

FAQs

What makes Basque cheesecake different from other cheesecakes?

Basque cheesecake has no crust and is baked at a high temperature, creating a caramelized surface and a creamy interior, unlike traditional cheesecakes that use a water bath and a crust.

Can I use a different type of sugar?

Yes — caster or superfine sugar dissolves most easily, but regular granulated sugar works fine.

Do I need a special pan?

A springform pan lined with parchment paper works best to allow the cake to rise and achieve its signature shape.

Why is my cheesecake too runny?

If underbaked, the center may be too soft. Bake until the edges are set and the middle jiggles slightly; it will firm up as it cools.

Can I add flavors like lemon or coffee?

Yes, you can customize the batter with zest, extracts, or other flavors, but classic Basque cheesecake is simple and unadorned.

How do I prevent cracks?

This style naturally cracks; the rustic look is part of its charm. Avoid overmixing and avoid drastic temperature changes.

Can I make it gluten‑free?

Yes — substitute the flour with a gluten‑free alternative that measures cup‑for‑cup.

Is it okay if the top looks very dark?

Yes — the deeply caramelized top is characteristic and adds flavor.

Can I freeze Basque cheesecake?

You can freeze it wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving.

How should I serve Basque cheesecake?

Serve it plain or with light accompaniments like fresh fruit; most enthusiasts enjoy it without heavy toppings.

Conclusion

Basque cheesecake is a standout dessert that combines simplicity with rich, creamy indulgence. Its signature burnt top and silky texture make it a memorable finish to any meal, and its easy preparation means you’ll return to this recipe time and time again.