The iconic Basque Cheesecake has landed! With a mousse-like creamy vanilla texture and gorgeous golden “burnt” surface, the flavours remind me of créme caramel. You’ll be amazed how easy this recipe is (she says, 25 versions later 😅).
Basque cheesecake
The next time you want to make a cake that really stands out, make this Basque Cheesecake. Sure, people ooh and aah over the appearance. That golden surface, after all, screams look at me!
And you’ll get street cred for making something that’s on-trend. Though, I’m a few years late. Everybody knows I’m not cool enough to keep up with food trends. 😂
But it’s the eating part that really blows everyone away. Beautifully light and airy inside, almost like mousse. Just sweet enough, tastes luxurious yet not at all rich.
And of course, there’s the “burnt” surface, with the distinct caramel flavour. Combined with the vanilla cheesecake underneath, the flavour reminds me of créme caramel. It’s to-die for!
What is a Basque Cheesecake?
Basque cheesecake is an iconic baked cheesecake hailing from San Sebastián in Spain’s Basque Country (hence the name!). It’s become increasingly popular over the past few years, thanks to food media and celebrity chefs singing its praises.
It’s a crustless cheesecake (I promise you won’t miss the biscuit crust!) with a signature “burnt” surface. To me, Basque Cheesecake tastes like créme caramel, with the caramel flavour of the golden surface and patchy sides, and vanilla cheesecake underneath.
The texture of Basque Cheesecake is unique, much lighter than most cheesecakes. It sits between the extremely fluffy soufflé-like Japanese Cotton Cheesecake and my classic baked cheesecake, while the much denser New York Cheesecake is on the far end of the spectrum.
Shop-bought Basque Cheesecakes are pricey (think, $60+) and all too often fall short of expectations. Too dense, too sweet or a thick band of dry overcooked cheesecake on the base and sides are common gripes I’ve had.
So if you want a really great one, make a homemade one! This one, of course! 😇
Ingredients
There’s very few ingredients in Basque Cheesecake. Making a great one comes down to technique!
Cream cheese – Philadelphia is my go-to, but we made this with a variety of brands (including most economical) and it still worked great. Tub spreadable cream cheese also works, albeit the inside is marginally more creamy (some would find it even more appealing!) But DO NOT USE LOW FAT! Won’t set properly.
Measuring the eggs – This recipe calls for 220g / 200 ml / 3/4 cup + 1 tablespoon of whisked eggs which is 4 to 5 large eggs. Yes, I really need you to measure the eggs for this recipe, because those selfish chickens, they just won’t lay the same size eggs every time! And using the right amount really matters for the best outcome with this recipe. Too little, and the cheesecake won’t set. Too much, and it gets denser.
I rarely ask this in cakes – only when it matters. So please measure the eggs! Crack, whisk, measure. 🙂
Whipping cream – Make sure you use cream that can be whipped. Not all creams are, some are made for just pouring or dolloping. Read the label to check. And – NO LOW FAT! 🙂
The recipe calls for you to take it out of the fridge 15 minutes prior to use. This is to take the fridge chill out of it slightly, so it incorporates better with the other ingredients.
Flour – This stabilises the filling so it stays aerated and fluffy once baked. We use the minimum amount possible – too much flour makes the filling drier.
Vanilla – Use vanilla extract or bean paste. Imitation vanilla flavour is not as good because it’s….well, it’s imitation. 🙂
Sugar – Caster / superfine sugar is best here as the grains are finer so it dissolves more easily. However, regular sugar can be used too.
How to make Basque Cheesecake
Basic recipes will have you just dump everything into a bowl and mix. Easier. But the inside is not as light and airy, as Basque Cheesecake should be!
Lining the pan
Scrunch up baking / parchment paper in your hands. This makes it easier to press and stay in the pan as well as creating the signature rustic sides on the cheesecake.
Fit the paper into the cake pan. There’s no need to grease the pan to make the paper stick, just fit it in – the batter will weight it down. Press the paper into the corners of the pan and fold the sides down over the rim.
Don’t be tempted to try to make the cheesecake sides smooth by lining the cake pan the traditional way with flat strips of paper! The crumpled paper actually keeps the sides of the cheesecake from overcooking as it’s not fully pressed against the pan walls. Flat paper = thicker band of drier cheesecake. Tried and tested!
Basque cheesecake batter
No tricky steps here! The method is designed specifically to achieve an incredible delicate, “mousse-like” texture that you get with the very best traditional Basque Cheesecakes.
Use a handheld electric beater or stand mixer with the paddle attachment. I personally prefer hand-held beater because the beating times are pretty short, and you can move it around which means less scraping down sides.
Beat the cream cheese until smooth. Then beat in the sugar, just until incorporated.
Cream and flour – In a separate bowl, using a handheld whisk, whisk the flour with about 1/4 of the cream until it’s lump free. It will become paste-like. ⚠️Don’t add too much cream at the beginning otherwise it’s impossible to whisk in the flour without lumps!
Then whisk in the remaining cream and vanilla. Just whisk until mixed in. We’re not making whipped cream here!
Pour the cream mixture into the cream cheese while beating on low speed.
Pour slowly whisked eggs into the mixture while beating on low speed. ⚠️Stop beating as soon as the eggs are incorporated to minimise bubbles in the batter. This leads to unsightly blemishes on the cake surface! (Just visual, so not the end of the world).
Batter thickness – This is the thickness of the batter. Pourable but thick and silky!
Baking and cooling
Bake until the surface is deeply caramelised but not burnt. The baking times will vary from oven to oven, but the inside will be the same light and airy whether it takes 45 minutes (my oven) or 65 minutes (JB’s oven). We checked this multiple times because we couldn’t believe our eyes!
Bubble popping – For a lovely blemish free surface, bang the pan on the counter to make bubbles rise to the surface. Then pop the bubbles with a small sharp knife. Repeat 2 or 3 times. This is for visuals only, it’s not a big deal!
Bake for 45 minutes in a hot 220°C / 425°F (200°C fan-forced), or until the surface is a deep golden brown. Keep a close eye on it for the last 15 minutes. There’s a fine line between “deeply caramelised” and “burnt”. Don’t fall on the wrong side of the line!
⚠️ Bake time variations – With the many versions we tested, we found that the bake time can vary wildly between ovens. With most ovens, it takes 45 minutes. But in other ovens, it was taking as long as 65 minutes for the surface to become golden – and that’s ok! The inside will still be creamy. This was an incredible observation from the many versions we made. This cheesecake batter is extremely forgiving!
This is the colour we’re aiming for. Very deep golden brown but not actually burnt on the edges. And a little paler in the middle. The centre should be jiggly like soft jelly! If it’s not wobbly, it’s overcooked = dry cheesecake = 😭 The jiggly centre will firm up once refrigerated.
Rise & fall – As it bakes, the cheesecake rises dramatically like a soufflé. It even rises above the rim of a 6cm / 2.5″ cake pan! But don’t get too excited because as it cools, it collapses….
Collapsed – And here it is once cool. The crater is totally normal. 🙂
Cool – Let the cheesecake cool on the counter for a couple of hours. Then refrigerate uncovered for at least 8 hours, preferably overnight.
I refrigerate uncovered because even the smallest amount of residual heat left in the centre of the cheesecake will cause condensation which will drip and blemish the beautiful bronzed surface.
Once the cheesecake has been refrigerated, it’s time to EAT!!
Matters of serving
I like to serve Basque Cheesecake on the paper because it looks rustic, the classic Basque Cheesecake look.
But you can absolutely do a neater presentation and transfer to a cake platter without the paper. Once refrigerated overnight, so it’s easy to handle.
It cuts into neat slices, so serve it like cake. For neat slices, wipe the knife clean between each cut. You can dip into a jug of warm water, if you like, but it will smear the cut face. I personally prefer the “sponge-like” look so I just wipe the knife clean.
As for what to serve Basque Cheesecake with? Absolutely nothing. No cream, no berries, no coulis, no sauce. It doesn’t need it. Enjoy every bite plain, and if you don’t sigh with satisfaction, you must be made of stone. – Nagi x
RECIPE CREDITS
Iconic recipes like today’s Basque Cheese are often the result of a collective team effort, and I just want to take a moment to thank those involved. Because it was a difficult one!!
Many thanks to Jennifer Pogmore, French pastry Chef extraordinaire, who has found herself in the unlikely position as my baking mentor. Located in France, we work online together, experimenting and developing recipes. She is exceptionally talented, classically trained at Le Cordon Bleu where she subsequently returned as a teacher after years of working in Parisian pastry boutiques.
I feel very fortunate that our paths crossed! Much of the groundwork on what makes a perfect Basque Cake is attributed to Jennifer, drawing on her experience from her time in the Basque Country.
The recipe was then picked up by JB and I who then took it through its paces here in Sydney. Collectively, we made at least 25 versions of Basque Cheesecake, testing various iterations.
Why am I so extreme with the testing? Because this is such an iconic, traditional Spanish recipe, we want to do it well. This Basque Cheesecake recipe really does work as promised, and it is truly excellent, because we would not settle for anything less! I hope you love it as much as we do. ~Nagi, JB and Jennifer
Watch how to make it
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Basque Cheesecake
Ingredients
- 750 g / 1.5 lb cream cheese blocks , room temperature (I use Philadelphia, Note 1)
- 1 cup caster / superfine sugar (regular white sugar ok too)
- 1 1/4 cups whipping cream , take out of fridge 15 minutes prior (Note 2)
- 1/4 cup flour , plain/all-purpose
- 1 tsp vanilla bean extract or paste
- 3/4 cups + 1 tbsp lightly whisked eggs , at room temperature, ~4-5 large eggs (yes, I need you to measure! Note 3)
Instructions
- See below for full length written recipe. Shorthand recipe is for experienced bakers.
Shorthand recipe
- Prep – Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8" springform pan.
- Batter – Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't overbeat).
- Bake – Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!
Full instructions recipe
- Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.
- Pan prep (Note 4) – Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" springform pan (6cm / 2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don't worry if it doesn't stay in.
- Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.
- Flour & cream (Note 6) – Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)
- Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter (Note 7).
- Remove air bubbles – Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times. (Note 7)
- Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that's fine! (Seriously, read Note 8) Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.
- Chill overnight – Cool in the cake pan for at least 2 hours on the counter (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered.
- Serving – Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides – I love serving it on the paper, it's part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is – doesn't need cream, berries etc.
Recipe Notes:
Nutrition Information:
Life of Dozer
Promised look at the kitchen of the Air BNB I stayed at on the Colo River in a rural area just 90 minutes north of Sydney! Gorgeous. This is the sort of kitchen that speaks to me! Character – but with a killer stove and oven and a big sink. Yes!
Not a bad view while doing the dishes. 🙂
Dani says
Wow! I made it and it was delicious!
Thank you so much!
Danielle says
This is a fantastic recipe. My favourite dessert I think. I know you said not for freezing but I successfully froze the baked and fully cooled cheesecake no problem! Thawed in fridge and then served.
Monica says
Such a great recipe. Made this plenty of times and always get a lot of compliments saying it tastes restaurant/bakery quality! My family keeps asking me to make this. Easier to make compared to the standard cheesecake recipe. I personally think this one tastes better.
Candace says
Those is the best cheesecake I have ever made! Thanks for sharing it and explaining the reason behind the steps.
Shauna Lim says
Incredible recipe after studying this and my guests raved about this!
Duane says
1. Very easy to make, 2. Amazing flavor and texture, (not egg tart) 4. No one misses a crust, 4. Looks beautiful, like it came from a bakery. I have made this cheesecake about 10 times so far and I always get asked for the recipe when they find I made it vs. bought it. It is impressive. Note: I did convert recipe to weights instead of volume. More accurate.
Jen says
My first attempt at a basque cheesecake but it certainly won’t be my last! Pure deliciousness in every bite. I used lactose free Philly & Zymil whipping cream which worked very well & it was a real hit at a NYE party. Thanks Nagi
Sher says
So easy and delicious!
Mark Dalton says
The perfect accompaniment is Pedro Ximenez sherry.
Sharon says
First time making a basque cheesecake and it was a huge success! I brought it to a Christmas party and everyone loved it. I used Coles brand cream cheese, and only used Coles 300ml thickened cream. I forgot to add the sugar with the cream cheese, and then I ended up adding the sugar in with the eggs, but the cake still turned out amazing despite my error. I definitely had to keep an eye on it in the last 10 mins of baking as the cake was looking dark and I had to make sure I wasn’t burning it. Overall, it was an easy recipe to follow and incredible results! Love it, will be making it again soon!
John Dee says
Hi Nagi, can I use a 9″springform pan or would it ruin the cake?
Thanks for all the wonderful recipes,
John (UK)
Andrew says
This cheesecake is a crowd pleaser every time. I have cooked this a few times now and each time it turns out perfect. The perfect accompaniment to any meal, it is light and delicious. I serve it with cream and mixed berries.
Andrew says
I have made this cheesecake a few times now and it has had rave reviews from everyone I have served it to. I love this cheesecake.
Barbara says
Hi this is a fabuous recipe. I needed to make a gluten free version so I substituted (real) cornflour for flour at 50% – ie an eigth of a cup and it seemed the work well. The spanish lunch guest had seconds!
Lisa says
Hi there, this recipe is amazing and I get lots of positive comments when I make it. Wondering if it would work with gluten free flour also? We have a few family who can’t have gluten and wanting to make a version they can share if possible – as long as it works! Thanks
Jess says
I had the same question Lisa! So I’ve just made it with white wings plain gluten free flour and it worked perfectly – I couldn’t tell the difference.
Alicia says
I just looked through the comments and someone said they subbed for gluten free flour and it worked well 🙂
Barbara says
Hi Lisa, I made a gluten free version and it worked very well (see my comment on the recipe). I used real cornflour at half the amount – ie an eigth of a cup of cornflour. I read around and the advice seemed to be when substituting use one third or a half the amount.
Katarina says
Hi Nagi – I cook & bake almost exclusively from your website now & have never had a fail… Until now 🙁
… Weighed everything by gram (as always) & everything looked perfect (well bronzed not burnt, little jiggly) at 45 min mark… Took to a holiday work party, all oohs & ahhs on presentation, but while flavour was spot on (delicate, subtly sweet, not eggy, not cloying) – the inside was not at all moist or light, in fact quite disappointingly dry & dense! I swear I weighed the eggs & crumpled the parchment lol… Of course my co-workers mostly don’t do much in the kitchen (whereas I pretty much live there), so they were all impressed anyways, but I had been planning to make it again for family holiday dessert (& we’re a bunch of discerning foodies), so really hoping you can help me figure out where I went wrong? Did I over beat it? Should I have used regular instead of convection (fan-forced?) oven? Can’t think of anything else it could be, but I’m open to ideas! Thanks so much for your help!
PS: Love love love this site, I recommend it to people all the time – big hugs to Dozer from Canada
Susan Verdeyen says
I made this using Lidl cream cheese and substituting condensed milk for the cream, I can’t get double/heavy cream very easily in rural Portugal. The cheesecake tasted divine, will be making for our Christmas lunch that we hold every year for our Portuguese neighbours. Highly recommend and so easy to do
SMC says
Hey! I don’t get heavy cream in my area as well, so I’m hoping I could use condensed milk. Could you please tell me how much condensed milk you used?
Sarah says
Words are not enough to describe how tasty this cheesecake is. Easy to make, easy ingredients, easy to eat.. the hardest part is the waiting for it to ‘set’ in the fridge! But it is so worth the wait! Give it a go you will not be disappointed x
Margaret Nowacki says
This recipe has become a staple for all our morning tea events. Our Year 11 students love cooking it and our guests love it. Always the first to disappear. Thankyou Nagi
VS says
Best basque cheesecake I’ve eaten and easiest one to make, as Nagi has explained each step in depth.
Such a robust and smooth taste. I didn’t have time to refrigerate over night as I had to take it for a dinner party. Still tasted Divine.
Sandra says
Any adjustments for high altitude?