If you’re looking to wow your friends and family with a dessert that’s as stunning as it is delicious, then you’ve got to try my Basque Cheesecake Recipe. This beauty is creamy, perfectly caramelized on top, and has that rustic, slightly burnt charm that’s become wildly popular—and trust me, once you try it, it becomes your go-to cheesecake for all occasions. Stick with me as I share all the insider tips and tricks to nail it every time!

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Why This Recipe Works

Perfect Balance of Creaminess and Caramelization: The high baking temperature creates that iconic burnt top while keeping the inside silky smooth.
Minimal Ingredients, Maximum Flavor: Using just cream cheese, heavy cream, eggs, and a touch of vanilla lets the rich textures really shine.
Rustic Yet Impressive: Its imperfect look—slightly cracked and browned—is actually part of the charm and easier to achieve than classic cheesecakes.
User-Friendly Process: I’ll guide you through mixing and baking with easy steps to avoid overwhipping and ensure silky results every time.

Basque Cheesecake, Basque Cheesecake Recipe, Burnt Cheesecake, Rustic Cheesecake, Creamy Cheesecake - The image shows a close-up of a thick slice of cheesecake on a white marble cake stand with a wooden base. The cheesecake has two visible layers: a dense, creamy light-yellow interior with a smooth and slightly porous texture, and a dark golden-brown to almost burnt crust that is uneven and wrinkled around the edges. The top crust is darker and jagged, contrasting with the lighter inside. The background features a blurred white marbled surface with a bright pink cloth and some soft green and white floral elements in the distance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in the Basque Cheesecake Recipe plays a key role. They come together effortlessly, giving you that luscious texture and beautiful flavor. I always recommend using room temperature ingredients to help everything blend smoothly.

Basque Cheesecake, Basque Cheesecake Recipe, Burnt Cheesecake, Rustic Cheesecake, Creamy Cheesecake - Flat lay of a large block of smooth cream cheese, a small pile of white granulated sugar on a white ceramic plate, five whole brown eggs with clean shells arranged in a neat row, a small white ceramic bowl filled with thick heavy cream, a small white ceramic bowl containing clear golden vanilla extract, a pinch of coarse sea salt crystals on a white ceramic spoon-shaped dish, and a small white ceramic bowl with finely sifted white all-purpose flour, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: Full-fat and room temp for that ultra-smooth, rich base.
Granulated Sugar: Provides sweetness and helps with caramelization on top.
Eggs: Room temperature eggs help bind the batter and create that creamy, custardy texture.
Heavy Cream: Adds moisture and richness—try farm-fresh double cream if you can find it for an extra indulgent taste.
Vanilla Extract: Just a touch to enhance the flavors without overpowering.
Salt: Balances the sweetness perfectly and heightens the overall flavor.
All-Purpose Flour: A small amount to give structure without weighing it down.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile the Basque Cheesecake Recipe is. While I stick pretty closely to the classic, I’ve tried a few little twists that add a fun spin, so don’t hesitate to make it truly yours!

Less Sweetness: If you’re not a fan of overly sweet desserts, try reducing sugar to 1¼ cups. I’ve done this for my family and it still hits the spot beautifully.
Extra Vanilla or Citrus Zest: Adding a hint of lemon zest or extra vanilla can brighten the flavor—perfect if you want a fresher cheesecake vibe.
Gluten-Free: Swap the regular flour for a gluten-free blend to accommodate dietary needs without sacrificing texture.

Step-by-Step: How I Make Basque Cheesecake Recipe

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 425°F (220°C). Line a 9 or 10-inch springform pan with parchment paper. Here’s a little trick: wet the parchment, scrunch it up, then straighten and dry it—this makes it super easy to fit snugly into the pan. You want the parchment to extend about 2 inches above the rim, so the cheesecake can rise and won’t stick.

Step 2: Cream That Cheese

In a large mixing bowl or stand mixer, beat the cream cheese on medium speed for around 2 minutes until smooth and creamy. No lumps allowed here! This smooth start is key for that silky texture you’re aiming for.

Step 3: Sweeten Things Up

Add sugar gradually while mixing on medium speed, about 2 minutes, scraping the bowl down to keep everything incorporated. This slow sweetness introduction keeps your batter luxuriously smooth.

Step 4: Egg-cellent Addition

Add eggs one at a time on low speed, making sure each one is fully incorporated but without overmixing. It’s normal to see a little yellow from the last egg before adding the next—that’s how you avoid air bubbles and get that dense, creamy consistency.

Step 5: Creamy Finish

Pour in the room temperature heavy cream, vanilla, and salt on low speed. Mix gently until everything is just combined—no overwhipping here!

Step 6: Flour Power

Sift the flour straight into your batter and mix just for about 20 seconds until the batter is silky and smooth. This little addition gives the cheesecake a just-right structure.

Step 7: Bake and Chill

Pour the batter into your prepped pan and place it on a rimmed baking sheet. Bake in the center rack for 50 to 65 minutes. Don’t worry if it puffs up and then sinks—that’s exactly what happens! The top should be a gorgeous golden brown and the center still jiggle gently. Let it cool completely on a wire rack, then chill in the fridge for at least 8 hours or overnight.

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Pro Tips for Making Basque Cheesecake Recipe

Use Room Temperature Ingredients: It makes mixing easier and results in a smoother batter—trust me, this little step changes everything.
Low and Slow Mixing: Overmixing can whip too much air into your batter, leading to cracks or a souffle-like texture instead of creamy.
Don’t Skip the Parchment Prep: Wetting and scrunching the parchment is a small trick that prevents sticking and helps lift your cheesecake out effortlessly.
Patience is Key: Let your cheesecake chill thoroughly overnight—it sets perfectly and the flavors develop beautifully.

How to Serve Basque Cheesecake Recipe

Basque Cheesecake, Basque Cheesecake Recipe, Burnt Cheesecake, Rustic Cheesecake, Creamy Cheesecake - A single slice of creamy cheesecake with a light golden-brown top layer sits centered on a white plate, its thick texture visible in the yellowish inside part. On top, there is a glossy, deep purple berry sauce with whole berries that slightly drips down the side, pooling onto the plate below. The plate rests on a bright pink cloth, and in the blurry background, there is a jar filled with the same dark berry sauce, along with soft white flowers that add a delicate touch. The whole scene is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple—just a dusting of powdered sugar or a spoonful of fresh berry compote. Sometimes I lightly drizzle some honey or a few toasted almonds for a touch of crunch. These little extras bring out the caramelized crust’s deep flavor without overpowering the smooth interior.

Side Dishes

Basque cheesecake is rich, so I like pairing it with something light—like a citrus salad or some fresh figs in the summer. A cup of strong espresso or a nice black tea also complements it perfectly.

Creative Ways to Present

For a party, I’ve served slices nestled on a platter with edible flowers and fresh berries scattered around. You can also slice individual mini Basque cheesecakes in ramekins, which creates a beautiful rustic effect with no slicing fuss!

Make Ahead and Storage

Storing Leftovers

After chilling your Basque cheesecake overnight, store any leftovers in an airtight container in the fridge. It keeps beautifully for up to a week. I always grab a slice as a mid-afternoon pick-me-up; the flavors deepen even more with time!

Freezing

If you want to prep ahead or save leftovers for later, wrap your fully cooled cheesecake tightly in plastic wrap and then aluminum foil before freezing. It freezes well for up to 3 months. When I’ve done this, I found using a cake board underneath helps keep it from squishing.

Reheating

When ready to enjoy frozen cheesecake, thaw it in the fridge overnight. I prefer serving it at room temperature, so I take it out 1-2 hours before slicing. This step makes every bite feel fresh and creamy, almost like just baked.

FAQs

What makes Basque cheesecake different from classic cheesecake?

Basque cheesecake is baked at a higher temperature, which creates a deeply caramelized, almost burnt top and sides, while keeping the inside creamy and custardy—unlike classic cheesecakes which are usually lighter in color and denser in texture.
Can I use low-fat cream cheese or light heavy cream?

For the best results, stick to full-fat cream cheese and heavy cream. The higher fat content is what gives the cheesecake its rich, silky texture. Using lighter versions can result in a less creamy and more crumbly cheesecake.
Why did my Basque cheesecake crack while baking?

Cracking can happen if you overmix the batter or bake at too low a temperature for too long. Mixing too much incorporates air, causing it to puff then crack. Following the slow, gentle mixing advice and baking at a high temperature usually prevents cracks.
How do I get a perfect jiggly center?

The center should jiggle slightly when you take it out of the oven—it will set as it cools. Don’t overbake it! Follow the baking time range and judge by the color and wobble rather than just time alone.
Can I make Basque cheesecake without a springform pan?

You can try using a regular cake pan lined well with parchment, but a springform pan makes removal much easier and cleaner. If using a regular pan, be extra careful with parchment prep and chilling before slicing.

Final Thoughts

Honestly, this Basque Cheesecake Recipe has become a treasured staple in my kitchen. Its effortless rustic charm and unbelievably creamy texture always get compliments, and it’s surprisingly simple to master with the right approach. I can’t recommend it enough—you’ll want to whip it up for every celebration, or just because. Give it a go, and I promise you’ll fall for this cheesecake just like I did!

Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 14 reviews

Author: Amanda
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 11 hours 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Spanish
Diet: Vegetarian

Print Recipe

Description

Classic Basque Cheesecake with a rich, creamy interior and beautifully caramelized top, perfect for a rustic yet impressive dessert.

Ingredients

Main Ingredients

32 ounces cream cheese, room temperature and full-fat only
1½ cups granulated sugar
5 large eggs, room temperature
1½ cups heavy cream, room temperature
1 tablespoon vanilla extract
1 teaspoon salt
⅓ cup all-purpose flour, sifted

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 425°F and line a 9 or 10-inch springform pan with a double layer of criss-crossed parchment paper that extends about 2 inches above the pan edges.
Whip Cream Cheese: In a large bowl or stand mixer with a whisk attachment, whip the cream cheese for 2 minutes until smooth.
Add Sugar: Mix in the granulated sugar on medium speed for about 2 minutes until smooth, scraping down sides to avoid lumps.
Incorporate Eggs: Add eggs one at a time on low speed, mixing just until the yellow from the previous egg mostly disappears before adding the next.
Add Cream, Vanilla, and Salt: With the mixer on low, add heavy cream, vanilla extract, and salt, mixing until fully combined.
Mix in Flour: Sift the flour into the batter and mix on low speed for about 20 seconds until just incorporated.
Pour Batter and Bake: Pour the batter into the prepared pan, place it on a rimmed baking sheet in the middle oven rack, and bake for 65 minutes until the top is golden brown and the center jiggles slightly.
Cool to Room Temperature: Transfer the cheesecake in the pan to a wire rack and let cool completely.
Chill: Refrigerate the cheesecake for at least 8 hours or overnight for the center to set.
Serve: Remove from the fridge 1 to 2 hours before serving. Lift cheesecake using parchment edges, slice with a hot knife for clean cuts, and serve plain or with toppings.

Notes

Use full-fat cream cheese and room temperature ingredients for the smoothest texture.
Wet and scrunch parchment paper before lining the pan to make it easier to work with.
Be cautious with mixing speed and time to avoid incorporating air bubbles for a silky texture.
Store cheesecake in the refrigerator; it keeps well up to 1 week.
The cheesecake looks rustic and slightly imperfect, which is characteristic of Basque cheesecake.
For a richer flavor, use farm fresh double cream instead of regular heavy cream.
Freeze cheesecake tightly wrapped for up to 3 months.
Adjust sugar from 1¼ to 2 cups depending on preferred sweetness level.
Serve cheesecake at room temperature for best flavor.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 30 g
Sodium: 350 mg
Fat: 35 g
Saturated Fat: 22 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 0 g
Protein: 7 g
Cholesterol: 150 mg