Every time I bake this Classic Basque Cheesecake, I’m reminded how a handful of basic ingredients can turn into something that feels special.
It skips the crust, leans into a high-heat bake, and delivers that bold golden-brown top with a soft, custardy center. I use Philadelphia cream cheese, a touch of vanilla, and just enough flour to keep things smooth.
Whether you’re making dessert for a dinner party or just need a dependable treat for the weekend, this Burnt Cheesecake has you covered. Let’s walk through it together step by step—you’ve got this.
How To Make Perfect Classic Basque Cheesecake Every Time
Make Classic Basque Cheesecake with cream cheese, eggs, and sugar. It’s easy, deeply golden on top, and smooth inside—a no-fuss baked dessert.
Recipe Overview
Here’s what you need to know before diving in:
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Cuisine: Spanish
- Course: Dessert
- Difficulty: Easy
- Yield: 8 servings
- Calories: ~350 per serving
Ingredients
Grab these pantry staples:
- 16 oz (2 blocks) Philadelphia cream cheese or low-fat cream cheese, softened
- 1 cup caster/superfine sugar
- 1 cup whipping cream
- 1 tbsp flour
- 1 tsp vanilla bean extract or paste
- 3 large eggs, whisked
Instructions
Follow these simple steps to achieve Basque cheesecake perfection:
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with baking/parchment paper, leaving enough to overhang for easy removal.
- Cream the cheese and sugar: In a large bowl, beat the cream cheese and caster sugar until smooth and fluffy. This creates that iconic mousse-like creamy vanilla texture.
- Add the eggs one by one: Slowly mix in the whisked eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate the vanilla and cream: Gently fold in the vanilla bean extract or paste, followed by the whipping cream. The batter will be silky and slightly runny—that’s exactly what you want!
- Mix the flour: Sift the flour into the batter and mix just until combined. Don’t overdo it; we want that beautifully wobbly center!
- Pour and bake: Pour the cheesecake batter into the prepared pan. Bake for 50-55 minutes or until the top is deeply caramelized with a “burnt” golden brown color. The center should jiggle slightly when you shake the pan gently.
- Cool and enjoy: Let the cheesecake cool completely in the pan before serving. This will allow the flavors to blend and the texture to set beautifully.
What Makes Basque Cheesecake Different?
Unlike traditional American cheesecakes with their smooth, even tops, Basque cheesecake is intentionally rustic with a deeply caramelized, almost “burnt” surface.
This gives it a unique flavor profile, similar to créme caramel, but with a creamy, mousse-like interior that’s downright irresistible.
Expert Tips & Troubleshooting
Nail That Texture: Don’t be afraid of the jiggle! The center should wobble slightly when baked. Overbaking can lead to a dense cake.
Switch It Up: Want a twist? Add a splash of citrus zest or a pinch of cinnamon for added depth.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, bring it to room temperature before serving—it tastes best this way!
Dietary Adjustments: Swap the cream cheese for a dairy-free version and use almond flour instead of regular flour for a gluten-free alternative.
Serving Suggestions
Basque cheesecake is delicious on its own, but you can elevate it with:
- A dollop of whipped cream
- Fresh berries like strawberries or raspberries
- A drizzle of caramel or chocolate sauce
Serve it slightly chilled or at room temperature for the best experience!
What Is The Difference Between American And Basque Cheesecake?
- American Cheesecake: Uses a graham cracker crust and often incorporates sour cream for tanginess.
- Basque Cheesecake: Skips the crust entirely and focuses on that iconic “burnt” surface and custardy interior.
FAQ
Can I Make Basque Cheesecake Without A Springform Pan?
Yes! Just use a regular cake pan and line it well with parchment paper for easy removal.
Why Does My Cheesecake Crack On Top?
Cracking is part of the rustic charm! However, overbaking or sudden temperature changes can exaggerate cracks.
How Do I Know When It’s Done Baking?
The corners should be set, but the center should still jiggle slightly. The top should have a golden brown “burnt” look.
Can I Freeze Basque Cheesecake?
Absolutely! Cover slices with plastic wraps tightly and then place them in an airtight container. Thaw overnight in the fridge before serving.
As you have the secret recipe for preparing this Classic Basque Cheesecake, now go grab your ingredients and bake your way to dessert joy!
I’m awfully waiting to hear how it goes, so don’t forget to share your creations in the comments below or tag me on social media.
Are you looking for more desserts that you just cannot resist? Check out my recipe collection for crowd-pleasing ideas. Happy baking!
Classic Basque Cheesecake: Easy Recipe With Burnt Bliss
Ingredients
- 16 oz 2 blocks Philadelphia cream cheese or low-fat cream cheese, softened
- 1 cup caster/superfine sugar
- 1 cup whipping cream
- 1 tbsp flour
- 1 tsp vanilla bean extract or paste
- 3 large eggs whisked
Instructions
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with baking/parchment paper, leaving enough to overhang for easy removal.
- Cream the cheese and sugar: In a large bowl, beat the cream cheese and caster sugar until smooth and fluffy. This creates that iconic mousse-like creamy vanilla texture.
- Add the eggs one by one: Slowly mix in the whisked eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate the vanilla and cream: Gently fold in the vanilla bean extract or paste, followed by the whipping cream. The batter will be silky and slightly runny—that’s exactly what you want!
- Mix the flour: Sift the flour into the batter and mix just until combined. Don’t overdo it; we want that beautifully wobbly center!
- Pour and bake: Pour the cheesecake batter into the prepared pan. Bake for 50-55 minutes or until the top is deeply caramelized with a “burnt” golden brown color. The center should jiggle slightly when you shake the pan gently.
- Cool and enjoy: Let the cheesecake cool completely in the pan before serving. This will allow the flavors to blend and the texture to set beautifully.
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