Basque Cheesecake: A Rustic Beauty With a Cult Following
There are some desserts that make a quiet entrance… and then there’s Basque Cheesecake—a dessert that bursts onto the scene with a caramelized, almost “burnt” top, a custardy center, and a flavor that lingers long after the last bite.
The first time I made this cheesecake, I was skeptical. A burnt cheesecake? On purpose? But when I pulled it out of the oven—deep golden brown on top, puffed like a soufflé, and smelling like caramel and cream—I understood why this dessert has captivated bakers around the world.
Basque Cheesecake originated in San Sebastián, Spain, at the famous La Viña bar. Chef Santiago Rivera created it in the 1990s, and it quickly became a sensation. What makes it so unique is its lack of crust and high-heat bake, which creates that signature burnished top while keeping the inside creamy and almost pudding-like.
Unlike traditional cheesecakes, there’s no water bath, no fussy crust, and no cracking worries. It’s beautiful in its imperfection—rustic, dramatic, and utterly delicious.
Whether you’re making it for a dinner party, a holiday dessert, or just because you deserve a treat, this Basque Cheesecake will make you look like a pro with minimal effort.
🧀 Ingredients for Basque Cheesecake
This cheesecake is delightfully simple—just a handful of ingredients, all whisked together.
Essential Ingredients:
- 2 pounds (900 g) cream cheese, room temperature
- 1 ½ cups (300 g) granulated sugar
- 6 large eggs, room temperature
- 2 cups (480 ml) heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ¼ cup (30 g) all-purpose flour
📝 Note: The high fat content of cream cheese and heavy cream gives the cheesecake its signature silky texture.
🌿 Substitution & Variation Ideas:
- Gluten-Free: Substitute the flour with a 1:1 gluten-free blend, or cornstarch (2 tablespoons).
- Vegan: Use dairy-free cream cheese and coconut cream, and substitute eggs with a vegan egg replacer. The texture will differ but still be creamy.
- Flavored: Add lemon zest for brightness, a touch of cinnamon, or swirl in dulce de leche or fruit purée before baking for a fun twist.
- Sugar Alternatives: You can replace up to half the sugar with coconut sugar or a sugar substitute, though it may affect the color slightly.
👨🍳 Step-by-Step Instructions
One of the best things about Basque Cheesecake is how beginner-friendly it is. No crust, no bain-marie, no stress.
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 10-inch springform pan with two large sheets of parchment paper, leaving plenty of overhang (at least 2 inches above the rim).
🔸 Tip: The parchment doesn’t need to look perfect—wrinkled edges are part of the rustic charm.
Place the pan on a rimmed baking sheet to catch any drips.
Step 2: Beat the Cream Cheese and Sugar
In a large bowl (or a stand mixer fitted with the paddle attachment), beat the cream cheese and sugar on medium speed until completely smooth and creamy—about 2–3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the Eggs One at a Time
Add the eggs one at a time, mixing on low speed until each is fully incorporated before adding the next. The goal is to avoid overmixing while ensuring a smooth batter.
Step 4: Pour in the Cream, Vanilla, and Salt
Slowly stream in the heavy cream, vanilla, and salt. Mix on low speed until well combined.
🧂 Salt is key here—it enhances the cheesecake’s flavor and balances the sweetness.
Step 5: Add the Flour
Sift the flour over the mixture to avoid lumps. Beat on low just until incorporated. The batter should be silky, pourable, and free of lumps.
Step 6: Pour and Bake
Pour the batter into the prepared pan. Bake for 55–65 minutes, or until the top is a deep golden brown and the center still jiggles slightly when shaken.
🔥 Don’t panic about the “burnt” look—that’s exactly what you want. The high heat caramelizes the sugars, creating that dramatic top.
Step 7: Cool Slowly
Let the cheesecake cool in the pan on a wire rack for at least 1 hour. It will deflate slightly as it cools—that’s normal.
Once cool, refrigerate for at least 4 hours, or overnight. This resting time allows the texture to set into that luscious, custard-like consistency.
Step 8: Slice and Serve
Use the parchment overhang to lift the cheesecake out of the pan. Slice with a warm knife for clean cuts.
💡 Extra Tips for Perfect Basque Cheesecake
🍽️ Serving Suggestions:
- Serve plain and let that caramelized top shine.
- Add a dollop of whipped cream or a drizzle of honey for extra indulgence.
- Pair with fresh berries or poached pears for a refreshing contrast.
- A scoop of vanilla or espresso ice cream next to a warm slice = heaven.
🧊 Storage & Reheating:
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Basque Cheesecake freezes well. Wrap slices in plastic and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Room Temperature: Best served slightly chilled or at cool room temperature.
✨ Tip: Avoid microwaving slices; it can ruin the texture. Let them sit at room temp for 20–30 minutes before serving.
🔄 Variations:
- Mini Basque Cheesecakes: Divide the batter into muffin tins lined with parchment and bake for 20–25 minutes.
- Chocolate Basque Cheesecake: Replace ¼ cup of the flour with cocoa powder.
- Espresso Version: Add 1 tablespoon instant espresso powder for a sophisticated twist.
📊 Nutritional Information (per slice, approx.)
Based on NYT Cooking’s original recipe:
- Calories: 460
- Fat: 38 g
- Carbohydrates: 21 g
- Protein: 9 g
- Sugar: 18 g
(Values are estimates and will vary based on substitutions.)
❓ FAQ: Basque Cheesecake
How long does it take to make Basque Cheesecake?
- Prep time: 15–20 minutes
- Bake time: 55–65 minutes
- Cooling + chilling: At least 4 hours (overnight is best)
⏰ Total: About 5–6 hours including chill time.
Can I substitute the flour?
Yes! You can use cornstarch (2 tablespoons) for a gluten-free option, or omit it entirely for an even creamier texture (though it will be softer).
Can I freeze Basque Cheesecake?
Absolutely. Wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving. The texture remains silky and smooth
Why does Basque Cheesecake crack or sink?
Cracks are normal—it’s part of the rustic charm. If it sinks a lot, it may have been underbaked. Make sure the edges are set and the center is still jiggly when you remove it.
Do I need a water bath?
Nope! One of the best parts of Basque Cheesecake is that you bake it without a water bath. The high heat and parchment-lined pan are all you need.
🎉 Conclusion: Basque Cheesecake Is a Showstopper With Zero Fuss
If you’re looking for a dessert that’s elegant yet effortless, Basque Cheesecake is the answer. It’s proof that sometimes, the simplest recipes create the most unforgettable results.
With its deep caramelized top, creamy center, and dramatic presentation, this cheesecake wows every time. It’s perfect for holidays, dinner parties, or a treat-yourself baking day.
So grab that cream cheese, crank up the oven, and embrace the beauty of a “burnt” top—you’re about to bake something truly special.
👉 If you make this recipe, I’d love to hear about it! Leave a comment below, share your photos, or tag me on social media. Let’s keep spreading the Basque Cheesecake love. 🧡