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Basque Cheesecake is the crustless, burnt-on-top cheesecake that is somehow rustic and elegant all at once, with a deeply caramelized top and the creamiest, custardy center. I fell in love with it on a *trip years ago* and could not believe how easy it is to make at home. If you love a great cheesecake, do not miss our decadent turtle cheesecake too.
Baking it hot and fast is the secret to that signature burnt, caramelized top and luscious, just-set middle.
Basque Cheesecake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 38 minutes
- ⏳ Total Time: 4 hours (with chilling)
- 🍽️ Serving: 10 servings
- ⚡ Calories: 563kcal
- 🌶️ Flavor Profile: Rich, creamy, custardy, with a caramelized top
- ✋ Difficulty: Easy, simpler than our no bake cheesecake
Quick Answer
To make a basque cheesecake, line a springform pan with parchment and cream room-temperature cream cheese with sugar and salt until smooth. Beat in the eggs one at a time, then the vanilla, followed by heavy cream and a little flour, mixing just until you have a silky batter. Pour it into the pan and bake at a hot 425 degrees for about 35 to 38 minutes, until the top is deeply browned and the center is still jiggly. Cool it completely, then chill it for at least 2 hours before slicing. The high heat is what gives it that signature burnt top and creamy center.
Jump to:
Why This Recipe Works
Click to see the technique science
- No crust, no fuss. There is no crust to make and no water bath needed, which makes this one of the easiest cheesecakes you can bake.
- Hot oven for a burnt top. Baking at a high 425 degrees caramelizes the top to a deep, golden brown while keeping the inside soft.
- A custardy center. Pulling it from the oven while the middle is still jiggly leaves you with that signature creamy, custard-like texture.
- Just a little flour. A small amount of flour gives the cheesecake just enough structure without making it dense or cakey.
- Room temperature ingredients. Softened cream cheese and room-temp eggs blend into a perfectly smooth, lump-free batter.
- Rustic by design. The crinkled parchment and burnt top are supposed to look imperfect, so there is no fussing over a flawless finish.
Why You’ll Love This Recipe
- It has a show-stopping caramelized top and the creamiest, most luscious custard center.
- It is crustless and needs no water bath, so it is surprisingly easy to make.
- It looks impressive but comes together with just a handful of ingredients, like our no bake cheesecake.
Key Ingredients
Just seven simple ingredients make this stunning cheesecake. Here is what each one does.
- Cream Cheese: The rich, tangy base. Use full-fat blocks at room temperature for the smoothest batter.
- Sugar: Sweetens the cheesecake and helps the top caramelize to that signature deep brown.
- Eggs: They give the cheesecake structure and its custardy, set texture. Add them one at a time.
- Heavy Cream: Makes the batter silky and the finished cheesecake extra creamy and luscious.
- Flour and Salt: A little flour adds just enough structure, and a pinch of salt balances all the richness.
See recipe card for exact quantities.
Variations and Substitutions
This classic is easy to adapt.
- Add citrus: A little lemon or orange zest in the batter brightens up all that richness.
- Make it chocolate: Melt in some white or dark chocolate for a decadent twist.
- Add a flavor: A splash of espresso or a tablespoon of liqueur deepens the flavor beautifully.
- Top it simply: Serve with fresh berries, a drizzle of caramel, or just as is.
- Try a flavored version: Love this style? Make our tiramisu cheesecake for a coffee-kissed twist.
How to Make Basque Cheesecake
- Preheat the oven to 425 degrees and line a 9-inch springform pan with two pieces of parchment paper. Cream the room-temperature cream cheese, sugar, and salt until completely smooth.
- Mix in the eggs one at a time, beating well between each, then mix in the vanilla.
- Continue mixing until you have a thick, smooth, silky batter.
- Add the heavy cream and flour and mix just until combined, being careful not to overmix.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake 35 to 38 minutes, until the top is deeply browned and the center is still slightly jiggly. Cool completely, then chill at least 2 hours before slicing.
Recipe Tips & Tricks
- Use room temperature cream cheese and eggs so the batter blends up perfectly smooth and lump-free.
- Do not overmix once the flour and cream go in, or you can beat in too much air and crack the top.
- Bake it hot. The high 425-degree heat is what gives the cheesecake its signature burnt, caramelized top.
- Pull it while jiggly. The center should still wobble. It firms up as it cools for that creamy texture.
- Line the pan with extra parchment so it comes up the sides, giving the cheesecake its rustic crinkled edges.
- Chill it fully for at least 2 hours, or overnight, so it sets up and slices cleanly.
- Serve it simply with berries or caramel, or enjoy a slice alongside our Portuguese custard tarts.
Serving Ideas and Suggestions
Basque cheesecake is stunning served just as it is, with that dramatic burnt top and soft, custardy center. Slice it with a clean, warm knife for the prettiest pieces and let it sit out for a few minutes so the center is luxuriously creamy.
Dress it up with fresh berries, a dusting of powdered sugar, or a drizzle of caramel or chocolate. It is right at home next to our turtle cheesecake on any dessert table.
It pairs beautifully with coffee or espresso. Serve it after dinner alongside our Portuguese custard tarts for a European-inspired sweet spread.
Basque Cheesecake FAQs
The dark, almost burnt top is the signature of a basque cheesecake. Baking it at high heat caramelizes the surface to a deep golden brown while keeping the inside creamy. That contrast of toasty top and soft center is exactly what makes it special.
No, and that is one of the best things about it. Unlike traditional cheesecake, basque cheesecake is baked hot and fast with no water bath, which makes it much simpler and gives it that rustic, crackly top.
The top should be deeply browned and the edges set, but the center should still jiggle when you gently shake the pan. It will look underdone, but it firms up as it cools and chills into that perfect custardy texture.
A few cracks are totally normal and part of the rustic charm. To minimize them, use room temperature ingredients, do not overmix once the flour goes in, and avoid opening the oven door while it bakes.
Store it covered in the fridge for up to 5 days. The flavor and texture are actually best after it has chilled overnight. You can also freeze slices, wrapped well, for up to 2 months and thaw them in the fridge.
Yes, it is a great make-ahead dessert. It needs to chill for at least 2 hours anyway, so making it a day ahead is perfect. Just keep it covered in the fridge until you are ready to slice and serve.
Love an impressive dessert? Try our rich turtle cheesecake next for another show-stopping treat.
Basque Cheesecake
Ingredients
- 32 ounces cream cheese room temp
- 1 ¾ cups granulated sugar
- ¼ teaspoon table salt
- 4 large eggs room temp
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 425°F for at least 10 minutes before baking.
- Line a 9-inch springform pan with two pieces of parchment paper and set aside.
- In a large mixing bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream together cream cheese, sugar, and salt until smooth.
- Mix in the eggs one at a time, mixing well in between, then add the vanilla.
- Add in the heavy cream and flour. Mix until combined, but don’t overmix. You will have a thick, smooth, silky batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake in the preheated oven for 35 to 38 minutes. Turn the pan halfway for an even color.
- The cheesecake is cooked when the edges are set, and the center is slightly jiggly. It will have a dark, golden brown top.
- Allow it to cool completely on the countertop. Then place in the fridge for at least 2 hours to overnight.
- When ready to serve, take the cake out of the springform leaving the parchment paper attached. Then, peel off the parchment paper from the sides, slice, and serve.
Notes
- Make sure that you use a 9-inch springform pan for this cheesecake.
- Let the cheesecake cool all the way on the countertop before transferring to the refrigerator to chill completely.
- This can be topped with a variety of things, some of our favorite are powdered sugar, fruits or whipped cream.
- This can be frozen, see above on how to do that.
- The cheesecake will appear browned but jiggly, this is perfectly normal.
- This will sink and crack when it starts to cool, this is completely normal for this style of cheesecake.
Nutrition
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No
Do I need to put this in a water bath?