Simple Basque Cheesecake
This burnt basque cheesecake is a luscious easy dessert that is as classic as it is iconic! It’s crustless with a creamy filling then baked until the top and sides are caramelized.
If you have not heard of basque cheesecake there are a few things to know! It’s different from this Christmas cheesecake as there is no graham cracker crust.
The inventor of this baked cheesecake was Santiago Rivera who owned the La Viña restaurant in San Sebastián, Spain, located in the Basque region of Spain. You might also hear this cheesecake referred to as San Sebastian cheesecake, La Viña cheesecake or Santiago Rivera’s cheescake.
It’s lighter than a New York style cheesecake or American-style cheesecake and has a creamy interior with a burnt top similar to creme brulee. Served at room temperature, it’s rustic, impressive and easier than you think to make!
Table of Contents
Why You’ll Love Basque Cheesecake
- Foolproof: This basque cheesecake is easy to make! There is no fussy crust to make and no water bath needed. Cracks in the top actually add to its rustic appeal.
- Flavors and textures: A creamy, light as air silky filling pairs perfectly with the burnt caramelized crust.
- Unique: It’s sweet but not overly rich and the taste is unlike any other cheesecake you’ve had!
Basque Burnt Cheesecake Ingredients
- Cream cheese: Block cream cheese is best and do not use low fat cream cheese.
- Granulated sugar: Superfine granulated sugar works best as it dissolves into the batter better but regular granulated works too.
- Eggs: Large eggs add a richness to the cheesecake.
- Cream: Whipping cream or heavy cream that can be whipped and is at least 30% fat.
- Salt: Balances flavor.
- Vanilla extract: A vanilla bean or pod can be used, if using extract ensure it is real extract not imitation vanilla extract.
- All purpose flour: A small amount of sifted flour helps stabilize the filling so it stays light and fluffy.
How to Make Basque Cheesecake
Prepare pan: Preheat oven to 400℉ and grease a regular cake pan or springform pan and line with two sheets of parchment paper making a sling with the paper that rises 2 inches above the side of pan on all sides.
Beat cream cheese and sugar: In a medium bowl using a hand mixer or stand mixer, beat cream cheese and sugar on medium-low speed until the sugar has dissolved and the mixture is smooth about 5 minutes.
Add eggs one at a time: Increase the speed to medium and add the eggs, one at a time, beating between each addition until each egg is incorporated into the batter.
Mix batter: Add cream, salt and vanilla and beat until combined. Sift flour evenly over the mixture. Beat on low speed until incorporated, about 15 seconds. Scrape sides of bowl as needed and continue to beat until batter is smooth and silky, about 10 seconds.
Bake & Cool: Pour batter into the prepared pan and bake at 400°F approximately 60-65 minutes or until it becomes a deep dark brown color on the top yet the middle is still jiggly.
Remove cheesecake from the oven and cool completely. Remove from the pan, peel the parchment paper and slice.
Recipe Tips
- Parchment paper in the pan: I made a sling with two pieces of parchment paper. Crumpling the paper before putting it in the pan not only helps it stay in place but adds to the rustic feel of the cheesecake.
- Adhere to mixing speeds: Each speed listed in the directions is intentional and will prevent extra air from being incorporated into the batter making a smoother and creamier batter.
- How to tell when it’s done: Basque-style cheesecake is done when the top is golden brown and the center is jiggly. Once it’s cooled, the center solidifies, the center will deflate and the top will become shiny.
- Make ahead: Basque crustless cheesecake can be refrigerated uncovered overnight and served the next day. Leftovers can also be stored for up to 7 days.
- Freezing: Yes you can freeze basque cheesecake! Thaw in the refrigerator before serving.
Serving Basque Cheesecake
Traditionally a basque cheesecake recipe is served plain at room temperature although it is just as good cold. Just bake it, cool in the pan then serve it. This is another appealing reason to make a basque burnt cheesecake, there is no need to refrigerate it for hours waiting for it to set!
The best basque cheesecake recipe is served plain! That’s right, just serve as is with no need to add sauces, lemon zest, whipped cream or anything else. I promise it’s delicious as is with the caramelized burnt top and if you must have something a bright red strawberry will add a pop of color to the plate.
For clean slices, remember to wipe the knife between each slice. Enjoy!
More Dessert Recipes
- Patriotic Cheesecake Parfait
- Strawberry Cheesecake Ice Cream
- Lemon Cream Cheese Bundt Cake
- Cream Cheese Brownies
- Cream Cheese Frosting
Simple Basque Cheesecake
Ingredients
- 22 ounces Cream cheese
- 1 cup Fine granulated sugar
- 4 large Eggs
- 1⅓ cups cream whole/heavy or whipping cream at least 30% fat content
- ⅓ teaspoon Salt
- ½ teaspoon Vanilla extract
- 3 tablespoons All purpose flour
Instructions
- Pre-heat the oven to 400℉ (200℃) and grease an 8 x 4 inches or a 9 inch regular cake pan and line with two sheets of parchment paper. Crumple the parchment paper and then spread it in the pan, it's easier for it to fit in the pan. Make sure it comes above the top of the pan on all sides by 2 inches. Place the pan on a baking sheet.
- In a medium bowl beat the cream cheese and sugar on medium-low speed until smooth and the sugar has dissolved, about 5 minutes.
- Increase the speed to medium and add the eggs, one at a time, beating between each addition until the egg is incorporated into the batter.
- Add the cream, salt and vanilla and beat until combined. Sift the flour evenly over the mixture. Beat on low speed until incorporated , about 15 seconds. Scrape the sides of the bowl and continue to beat until the batter is smooth and silky, about 10 seconds.
- Pour the batter into the prepared pan and bake approximately 60-65 minutes or until it becomes a deep dark brown color and jiggly in the middle.
- When ready, take it out of the oven, let it cool completely (the cake will deflate, that's normal) then remove from the pan, peel the parchment paper and slice. Enjoy!