Crustless and flavor-packed, this creamy, rich, custard-like Basque Cheesecake is always a showstopper!
I fell in love with cheesecake at a very young age, but I was introduced to Basque cheesecake well into adulthood. Perhaps it’s because the world has become more global, and it seems so has cheesecake!
Basque cheesecake was created in 1988 by chef Santiago Rivera at his Basque Country pintxo bar, La Viña. Popular TV chef and host Nigella Lawson drew attention to this unique creation in the 2010s with her interpretation of the dessert. A college freshman at the time, the recipe caught my eye, and my friends and I tried (and failed) to create what was promised to be a caramelized, extremely creamy cheesecake. A few years later, I traveled to Spain with my sister for the first time and experienced the dessert in its homeland—I never stopped thinking about it since.
I’d describe this recipe as a cross between New York cheesecake and the Spanish dessert, flan, mostly due to its custardy interior. This relatively recent dessert phenomenon is often referred to as “burnt” cheesecake for its caramelized top, which you get from baking it in an extremely hot oven. Basque cheesecake also has no crust, unlike its American counterpart. Still, it’s equally delicious, if not more so.
This recipe is a culmination of my learnings, from my failed attempt at Basque cheesecake to the original that I tried back in Spain. It’s a meticulous recipe that takes almost 12 hours from start to finish, but it’s well worth the wait.
Key steps for Basque cheesecake
Basque cheesecake relies on a few particular cooking and serving techniques and intricacies. For starters, it’s important to bake this cheesecake at a higher temperature to achieve the cheesecake’s dark, caramelized top and the deep, rich flavor that comes with it. Additionally, there’s no need to bake this cheesecake in a water bath. Unlike a New York cheesecake, this recipe is all about embracing imperfections. A cracked top or sinking center simply adds to the cheesecake’s rustic charm.
It’s also important to use room-temperature cream cheese. That way, you can easily beat it until completely smooth to achieve the dessert’s silky-smooth filling. Also, avoid using low-calorie alternatives. Full-fat ingredients, like cream cheese and heavy cream, are essential to a rich, luscious cheesecake.
How do I store leftovers?
Basque cheesecake leftovers should be tightly wrapped in plastic or transferred to an airtight container. They will keep in the fridge for up to 5 days. You can also freeze the cheesecake (sliced or whole) for up to 2 months. Wrap it tightly in plastic, and thaw overnight in the fridge.
Serving suggestions
Basque cheesecake is commonly served alone, without the need for toppings. However, a drizzle of Salted Caramel Sauce or a sweet Strawberry Sauce would taste delicious on this dessert. Serve it alongside an Espresso Martini for the perfect nightcap.
Basque Cheesecake
Ingredients
- 32 ounces cream cheese room temperature
- 1 2/3 cups granulated sugar
- 5 large eggs room temperature
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 4 1/2 tablespoons all-purpose flour
- 1 pinch of salt
Instructions
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Preheat your oven to 400°F. Prepare a 9-inch springform pan by greasing it lightly and lining it with parchment paper; make sure the paper hangs over the sides for that rustic look.
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Place the room temperature cream cheese in a large bowl. Add the granulated sugar and beat until smooth. Then, add the eggs one at a time, mixing well after each addition.
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Slowly pour in the heavy cream and stir in the vanilla extract until fully incorporated. Sift in the all-purpose flour and a pinch of salt, then gently fold to combine without overmixing.
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Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove any air bubbles.
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Bake in the preheated oven for 45-55 minutes. The top should turn a deep golden brown and appear slightly burnt, while the center remains jiggly. The cake will rise and then collapse as it bakes. It is okay if it cracks.
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Remove the cheesecake from the oven and let it cool in the pan for about 2 hours at room temperature. Then, refrigerate it for at least 8 hours before serving.
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Once well chilled, remove the cheesecake from the pan, slice, and serve at room temperature.
Nutrition
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