This post may contain affiliate links. Please read my disclosure policy.

Indulging in an amazing dessert can be an unforgettable experience and the Basque Cheesecake is at the top of the list for memorable desserts. This unbelievably creamy, caramelized and crustless cheesecake has quickly gained popularity for its unique appearance and exquisite flavor.

side view of a creamy sliced basque cheesecake with strawberries on the side

Basque Cheesecake: A Delightful Journey through Time and Taste

Originating from Basque Country this ultra-creamy cheesecake with the “burnt crust” has captured the hearts and taste buds of food enthusiasts worldwide.

Join us on this delectable journey as we explore the history, ingredients, mixing and baking techniques behind the Basque Cheesecake.

a hot burnt basque cheesecake just out of the oven

Simple Ingredients… Incredible Results

Cream Cheese

The key ingredient that gives the La Viña-style Basque Cheesecake its rich and creamy texture is cream cheese. Use good, high-quality room temperature cream cheese for the best results.

Eggs and Egg Yolks

Large eggs and egg yolks play a crucial role in binding and giving structure to the cheesecake. They also contribute to its distinct, rich flavor.

Granulated Sugar

For our Basque Cheesecake we use all granulated sugar. However, some recipes use a combination of granulated and brown sugar. Sugar balances the cheesecake with the perfect sweetness and helps create the gorgeous caramelized crust.

All-Purpose Flour

A small amount of flour is added to the batter for stability and structure and to prevent the cheesecake from becoming too loose.

Salt and Vanilla Extract

While these two ingredients are not typical of old-world Basque Cheesecakes, they should be! After testing many recipes and variations we found a little salt and a teaspoon of vanilla really add to a balanced flavor.

Heavy Cream

Heavy cream lends extra richness and smoothness to the cheesecake.

a slice of basque cheesecake about to be drizzled with chocolate sauce

Mixing and Baking Techniques for Burnt Basque Cheesecake

For this recipe you’ll need a 9-inch springform pan, a 14-cup food processor and parchment paper. If you don’t have a food processor no worries, you can use an electric or stand mixer fitted with the paddle attachment. However, a good food processor makes this process super easy and fool-proof!

The Basque Cheesecake recipe stands out for its unique baking technique, which involves baking at a high temperature for a shorter period than traditional New York style cheesecakes.

Here’s a quick overview:

1. Preheat the oven and prep the pan:

Start by preheating your oven to 425°F. Lightly butter a 9-inch springform pan with butter.

Crumple two 12×16-inch pieces of parchment paper into balls. Gently uncrumple then layer the paper in the prepared pan.

Overlap the parchment and press into the bottom and sides of the pan. Fold the overhanging parchment over the edge of the pan.

2. Mix the ingredients:

In the bowl of a large (14-cup) food processor combine the sugar, eggs and egg yolks. Process until the mixture is frothy and pale yellow, about 1 minute.

Add the cream cheese, heavy cream, salt, vanilla and flour. Process until the cream cheese is broken into large, even pieces, about 10 pulses.

Continue processing until the mixture is completely smooth, about 45 to 60 seconds. Scrape down the side of the bowl and pulse again.

3. Fill the pan and bake:

Pour the batter into the prepared pan set over a rimmed baking sheet. Bake until the top of the cheesecake is dark brown and the edges are set, about 50 to 55 minutes. The center will be very jiggly.

4. Cool and serve:

Transfer to a wire rack and let the cheesecake cool in the pan for at least 2 hours. Remove the side of the pan and gently peel the parchment paper away from the cheesecake.

To serve run a large, thin, sharp knife under hot water and carefully wipe dry. Cut into slices repeating the process after each cut. Serve slightly warm or at room temperature.

a piece of basque cheesecake on a plate topped with chocolate sauce and a fork

How to serve Basque Burnt Cheesecake

Serve this cheesecake at room temperature or slightly warm. When served warm this cheesecake is like the most incredible custard you’ve ever had.

The center will be a little more custardy than the ends. This is a good thing, and actually desirable, so don’t worry if it seems a little under baked.

Once refrigerated, the cheesecake sets up perfectly.

This cheesecake can be made up to one day ahead. Set it out at room temperature at least an hour or two before serving for the best consistency and flavor.

Basque Cheesecake can be enjoyed as is or with a drizzle of bittersweet chocolate sauce (recipe included on the printable recipe card), a dollop of whipped cream, fresh berries or a dusting of powdered sugar.

Basque cheesecake will keep for up to 4 days in the refrigerator stored in an airtight container.

Freezing Basque Cheesecake

Feel free to freeze any leftover cheesecake for up to 2 months. Make sure it is well sealed in an airtight container.

overhead view of a piece of basque cheesecake on a plate topped with silky chocolate sauce and strawberries

A Short History of Basque Cheesecake

The story of Basque Cheesecake can be traced to the town of San Sebastián, nestled in the Basque Country, a picturesque region straddling the border between Spain and France. This dessert emerged in the 1990s as a variation of the traditional New York-style cheesecake.

Local chefs in San Sebastián created this cheesecake with the burnt, caramelized exterior while maintaining a lusciously creamy interior. The cheesecake does not taste burnt even though it may look like it is.

The Basque cheesecake became an instant hit, not only among locals but also with food enthusiasts and visitors to the Basque Country. Its popularity soon spread across the globe, gathering attention in culinary circles and recognition as a unique twist on a classic dessert.

Thanks for PINNING!

side view of a piece of cheesecake topped with silky bittersweet chocolate sauce

Basque Cheesecake

Prep Time: 30

Cook Time: 55

Total Time: 3 25

Yield:

Course: Dessert

Author: Tricia

Pin Recipe Print Recipe Rate Recipe

5 from 5 votes

Incredibly creamy, crustless burnt Basque Cheesecake with the uniquely caramelized crust and exquisite flavor. No hot water bath required!

Equipment

9-inch springform pan
parchment paper
14-cup food processor or electric mixer

Ingredients

unsalted butter for greasing the pan
1 ½ cups granulated sugar 335g
5 large eggs plus 2 large egg yolks
32 ounces cream cheese at room temperature
1 cup heavy cream (8oz)
1 teaspoon salt
1 teaspoon vanilla extract
¼ cup all-purpose flour (30g)

Instructions

Preheat oven to 425°F. Lightly butter a 9-inch springform pan. Crumple two 12×16-inch pieces of parchment paper into balls. Gently uncrumple then layer in the prepared pan. Overlap the parchment and press into the bottom and sides of the pan. Fold the overhanging parchment over the edge of the pan.
In the bowl of a large (14-cup) food processor combine the sugar, eggs and egg yolks. Process until the mixture is frothy and pale yellow, about 1 minute. Add the cream cheese, heavy cream, salt, vanilla and flour. Process until the cream cheese is broken into large even pieces, about 10 pulses. Continue processing until the mixture is completely smooth, about 45 to 60 seconds. Scrape down the side of the bowl and pulse again.
Pour the batter into the prepared pan set over a rimmed baking sheet. Bake until the top of the cheesecake is deep chocolate brown and the edges are set, about 50 to 55 minutes. The center will be very jiggly. Keep your eye on the cheesecake as the browning can happen quickly.
Transfer to a wire rack and let the cheesecake cool in the pan for at least 2 hours. Remove the side of the pan and gently peel the parchment paper away from the cheesecake.
To serve run a large, thin, sharp knife under hot water and carefully wipe dry. Cut into slices repeating the process after each cut. Serve slightly warm or at room temperature.
Cheesecake can be refrigerated for up to 3 days. Allow the cheesecake to come to room temperature for an hour before serving.

Recipe Notes

Mixing process adapted from Cook’s Country. Inspiration for our recipe came from Cook’s Country, Bon Appetit and Serious Eats

For the Bittersweet Chocolate Sauce Recipe from Cook’s Illustrated:

3/4 cup heavy cream (6oz)
3 tablespoons light corn syrup (66g)
3 tablespoons unsalted butter cut into three pieces
pinch of table salt
6 ounces good quality bittersweet chocolate, chopped fine

Pour the cream, corn syrup, butter and salt in a medium saucepan set over medium-high heat. Bring to a boil then remove from the heat. Add the chocolate and swirl the pan to combine. Cover and set aside for 5 minutes. Uncover and gently whisk just until blended. Serve warm. Store cooled sauce well sealed in the refrigerator for up to 3 weeks. Reheat in the microwave at 50% power for 1 to 3 minutes.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Truly extraordinary Basque Cheesecake

This recipe is truly the least fussy and easiest cheesecake you’ll ever make. We adore it and hope you will too.

The Basque Cheesecake has successfully carved a unique niche for itself in the world of amazing desserts, captivating taste buds with its caramelized top, velvety texture, and delightful flavor.

From its humble origins in San Sebastian to becoming a global sensation, this crustless wonder has undoubtedly left an indelible mark on the culinary landscape. So, next time you’re in the mood for something sweet and truly extraordinary, consider baking this Basque Cheesecake.

Basque Cheesecake: A Delightful Journey through Time and Taste