Name: Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 5 h 50 min
Cuisine: Basque
Ingredients: 1 1/2 cups (12 oz) cream cheese, softened (full-fat); 1/2 cup granulated sugar; 2 large eggs, at room temperature; 3/4 cup heavy cream; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 1 tablespoon all-purpose flour

Jump to Recipe

Introduction

Basque cheesecake is a rich and creamy dessert known for its caramelized, slightly burnt top and custardy interior. This no-fuss recipe delivers a decadent treat that’s surprisingly easy to make at home.

A close-up image of a rectangular cheesecake with a dark brown, almost burnt-looking crust on the top and edges. The inside of the cheesecake is creamy soft yellow with a smooth texture. A thick slice is cut and laid in front showing a dense and creamy filling with some soft, lighter cream in the middle layer. The cheesecake rests on a white marbled surface. In the background, slightly out of focus, there is a wooden board with more slices. The lighting highlights the smooth creamy inside and contrasts with the dark crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (12 oz) cream cheese, softened (full-fat)
1/2 cup granulated sugar
2 large eggs, at room temperature
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon all-purpose flour

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line an 8×4 inch loaf pan with parchment paper.
Step 2: Beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 3: Add the eggs one at a time, mixing well after each addition to fully incorporate.
Step 4: Blend in the heavy cream and vanilla extract until combined.
Step 5: Mix in the flour and salt until the batter is lump-free and smooth.
Step 6: Pour the batter into the prepared loaf pan and place it in the oven.
Step 7: Bake for 30-40 minutes until the top is a deep golden color and the center still jiggles slightly.
Step 8: Allow the cheesecake to cool in the pan for at least 1 hour, then refrigerate for a minimum of 4 hours before slicing and serving.

Tips & Variations

For a richer flavor, use full-fat cream cheese and heavy cream, and make sure the ingredients are at room temperature before mixing.
Use a loaf pan lined with high-quality parchment to prevent sticking and to help create those signature rustic edges.
Experiment by adding a splash of your favorite liqueur or a sprinkle of cinnamon for a subtle twist.
Don’t overbake; the cheesecake should still be slightly jiggly in the center when you take it out to ensure a creamy texture.

Storage

Store the Basque cheesecake in an airtight container in the refrigerator for up to 4 days. It’s best served chilled but can sit at room temperature for about 20 minutes before serving to enhance its creamy texture. Reheating is not recommended as it may affect the texture.

How to Serve

A loaf cake with two main parts is shown. The outside layer is a thick, dark brown crust that looks slightly burnt and rough. Inside, there is a creamy yellow layer of soft cake filling, smooth and dense, with a visible thick cream or custard layer in the middle that looks soft and glossy. One slice is cut from the loaf and placed in front, showing all layers clearly in a cross-section. The cake rests on white parchment paper on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a round cake pan instead of a loaf pan?

Yes, a round cake pan works well. Just make sure to line it with parchment paper and adjust the baking time slightly, as shallower pans may require less time.

Why is the top of the cheesecake burnt?

The signature burnt top of a Basque cheesecake forms during high-temperature baking and adds depth of flavor. It’s intentional and should not be considered a mistake.