Introduction

Basque cheesecake is a rich and creamy dessert known for its deeply caramelized top and custardy interior. This no-fuss recipe delivers a rustic, burnt-topped cake that’s surprisingly easy to make at home. Perfect for cheesecake lovers seeking a new twist on a classic.

A round Basque cheesecake with a thick, dark brown, almost burnt top layer that looks slightly cracked and wrinkled, sitting directly on crumpled white baking paper. Below the top layer, a thick creamy off-white middle layer is visible, dense and smooth in texture. The cheesecake is cut into several slices with one slice pulled out slightly to show the inner layers clearly. Around the edges, the outer crust is light golden with hints of browning, slightly uneven and puffed, hugging the soft interior. A large knife with some cheesecake crumbs is placed at the top on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

750 g / 1.5 lb cream cheese blocks, room temperature (I use Philadelphia)
1 cup caster / superfine sugar (regular white sugar works too)
1 1/4 cups whipping cream, taken out of fridge 15 minutes prior
1/4 cup plain/all-purpose flour
1 tsp vanilla bean extract (or paste)
3/4 cups + 1 tbsp lightly whisked eggs at room temperature (~4-5 large eggs)

Instructions

Step 1: Preheat the oven to 220°C / 425°F (200°C fan) and position the rack in the middle. Line a 20cm (8″) springform pan with two scrunched 40cm (16″) sheets of parchment paper arranged in an “X,” folding the paper over the rim to create rustic sides.
Step 2: In a large bowl, beat the cream cheese on medium speed for 2 minutes until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.
Step 3: In a separate bowl, whisk together 1/4 cup of cream and the flour until smooth and paste-like. Slowly whisk in the remaining cream and vanilla extract until fully combined and pourable.
Step 4: With the mixer on low, slowly add the cream mixture into the cream cheese bowl, then gradually whisk in the lightly beaten eggs. Stop mixing as soon as the eggs are incorporated to avoid adding bubbles.
Step 5: Pour the batter into the prepared pan. Tap the pan firmly on the counter to release air bubbles, then pop any surface bubbles with a knife. Repeat tapping and popping bubbles 3 to 5 times.
Step 6: Bake for 45 minutes, or up to 65 minutes, until the top is deeply golden and caramelized. The center should remain slightly wobbly. Watch carefully during the last 15 minutes to prevent burning.
Step 7: Let the cheesecake cool in the pan on the counter for at least 2 hours (it will sink, which is normal). Then refrigerate uncovered for at least 8 hours or overnight.
Step 8: To serve, release the springform sides and use the parchment paper overhang to lift the cheesecake onto a plate. Fold down the paper edges. Serve at room temperature or chilled, cut like a regular cake. No toppings needed.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth batter without lumps.
Scrunched parchment paper creates the signature rustic edges and prevents sticking.
Don’t overbeat the eggs into the batter to minimize air bubbles and cracks on the surface.
If you prefer a less browned top, reduce baking time accordingly but expect a lighter crust.

Storage

Store the cheesecake in the refrigerator, uncovered or lightly covered, for up to 3-4 days. It tastes great chilled but can be brought to room temperature before serving for a creamier texture. Reheat gently if desired, but avoid microwaving to preserve the texture.

How to Serve

A round cheesecake with a deeply browned, slightly cracked top layer, showing a soft, pale creamy inside. The cheesecake has one slice partly removed, revealing the thick creamy texture beneath the dark top. The edges of the cake are uneven and browned, curling slightly. It sits on crumpled white parchment paper placed on a white marbled surface, with crumbs and bits of burnt crust scattered around. A large knife with a bit of cake residue rests behind the cheesecake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of caster sugar?

Yes, regular white sugar works fine, though caster sugar dissolves more easily and gives a smoother texture.

Why does the cheesecake sink in the middle?

It’s normal for Basque cheesecake to sink and crack slightly as it cools due to its custardy texture. This sinking happens because the center is still soft when taken out of the oven.