Basque Cheesecake

If you are looking for the best basque cheesecake recipe then you have come to the right place. This easy Basque cheesecake recipe has a beautifully caramelised (and burnt) top, a deliciously creamy centre, and is so much easier to make than you think.

Also know as a burnt Basque cheesecake, this Spanish inspired dessert is all over the internet and one of the most popular types of cheesecakes. After eating one bite, you’ll see why they are so popular.

Notes from The Patisserie

Unlike a traditional cheesecake, and basically every other cheesecake recipe on my blog, there is no biscuit base. And even though. I am a fan of a thick biscuit base, this cheesecake forgives the lack of it very easily. The high temperature of the bake creates a different flavour and texture that is unmatched.

Whether you are baking this creamy baked cheesecake for a birthday, weekend treat, a dinner party, or because you want something creamy and delightful, this recipe is guaranteed to impress everyone.

What is a Basque Cheesecake?

For those who are unsure, or not have heard of them before, a Basque Cheesecake (burnt Basque cheesecake) originated in the Basque region of Spain. It’s famous for the look, flavour and texture. Unlike other baked cheesecakes such as New York cheesecake, a Basque cheesecake does not need to be perfect.

• The parchment paper is crinkled and not neat as a pin
• There is no biscuit base
• The top is basically intentionally burnt
• The cheesecake is super wobbly when it comes out the oven
• You don’t need a water bath

Ingredient notes and tips

Luckily, making this Basque cheesecake is only 6 simple ingredients. Find the full recipe in the recipe card below

• Soft cheese – I will always say, no matter what cheesecake you are making, that it is important to use FULL-FAT soft cream cheese. You can use a supermarket brand, but I do personally prefer to use a brand such as Philadelphia as they typically contain less water. In the UK where I am, we do not get cream cheese blocks, so any full-fat soft cheese works.
• Sugar – I use caster sugar as a it’s a good basic sugar to balance the flavours and sweetness of the cheesecake
• Cream – I use double cream out of habit because I often buy it for other recipes. You can use whipping cream, but do not use single cream. If you are a fan of a more tart flavour of cheesecake, you can also use soured cream.
• Flour – The small amount of flour helps stabilise the cheesecake in a necessary way. I find it best to sift the flour in so that there are no lumps of flour
• Eggs – I use medium eggs as with all of my baking for consistency and ease. You can use three large eggs instead of four medium
• Vanilla – I prefer to use vanilla bean extract so that I can see the flecks of vanilla throughout the cheesecake, but you can use vanilla extract. I do not recommend vanilla essence

Top tips for making the best Basque cheesecake

This cheesecake is very easy to make, and utterly delicious as well.

• Don’t over mix the ingredients – make sure to only mix just enough, as you don’t want loads of bubbles or air in the mix.
• The darker the top, the better – some ovens have hot spots and that is unavoidable, but the more burnt the better the cheesecake
• Don’t over bake – when this comes out of the oven, it’s meant to wobble all over. It’s meant to be soft, and it will deflate as it cools – this is all entirely normal
• Chilling overnight – this is optional, but I prefer it. I let the cheesecake cool fully in the tin and then set in the fridge for a soft creamy texture
• Always use full-fat ingredients – as mentioned above, don’t skimp on the ingredients as it just won’t be the same.

FAQs

Storage and freezing

This Basque cheesecake is suitable for storage in the fridge for up to 3 days.

The cheesecake will also freeze perfectly – I recommend slicing first, and then freezing so that you don’t need to defrost the entire cheesecake (unless you want to of course). It can freeze for 3+ months