Name: How to Make Basque Cheesecake (Recipe) Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 9 h 30 min
Cuisine: Spanish
Ingredients: 4 (8 ounce) blocks brick-style cream cheese, room temperature (32 ounces total); 1 and 3/4 cups (484g) granulated sugar; 7 large eggs, room temperature; 2 cups (454ml) heavy cream; 1/4 teaspoon salt; 1 Tablespoon pure vanilla extract; 2 teaspoons freshly squeezed lemon juice; 2 Tablespoons (28g) all-purpose flour; 2 (16×12-inch) pieces of parchment paper

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Introduction

Basque cheesecake is a delightfully creamy and caramelized dessert known for its deeply browned crust and soft, custardy center. Originating from the Basque region of Spain, this no-fuss cheesecake boasts a rich flavor with a perfect hint of tanginess. It’s a fantastic treat for those who love a smooth, luscious dessert with a slightly burnt top.

A round cheesecake with a thick, burnt dark brown top layer that looks slightly cracked and uneven, covering a creamy pale yellow inside, is pictured on crumpled parchment paper. The cheesecake has five slices cut, with one slice partly lifted on a metal spatula with a white handle, showing the smooth texture of the cheesecake's inner layer. The edges of the cheesecake have a lightly browned, slightly wrinkled crust. The whole scene is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (8 ounce) blocks brick-style cream cheese, room temperature (32 ounces total)
1 and 3/4 cups (484g) granulated sugar
7 large eggs, room temperature
2 cups (454ml) heavy cream
1/4 teaspoon salt
1 Tablespoon pure vanilla extract
2 teaspoons freshly squeezed lemon juice
2 Tablespoons (28g) all-purpose flour

Instructions

Step 1: Preheat your oven to 425°F (220°C) and place the rack in the middle position. Scrunch two 16×12-inch sheets of parchment paper to make them pliable.
Step 2: Press the scrunched parchment paper into a 10-inch springform pan, ensuring the paper extends at least 2 inches above the pan’s edge. Press the paper firmly against the sides and bottom to fit the pan.
Step 3: Set the prepared pan on a rimmed baking sheet and keep it aside until the batter is ready.
Step 4: In a stand mixer bowl fitted with a paddle attachment or a large bowl with a handheld mixer, beat the cream cheese on medium speed for about 2 minutes until completely smooth and free of lumps.
Step 5: Slowly add the sugar while mixing on low speed, continuing until the sugar is fully incorporated, about 25 seconds.
Step 6: Add the eggs one at a time on low speed, blending each egg fully before adding the next. Stop mixing occasionally to scrape down the sides and bottom of the bowl.
Step 7: Pour in the heavy cream and mix on low for about 15 seconds until just combined.
Step 8: Add the salt, vanilla extract, lemon juice, and flour. Mix gently on low speed until combined—avoid overmixing or beating at high speed to prevent incorporating too much air.
Step 9: Pour the batter into the prepared pan, filling it nearly to the top. Tap the pan gently on the countertop to release any large bubbles and poke any remaining bubbles with a knife.
Step 10: Bake for 45 to 50 minutes or until the top is deeply browned and evenly cooked. Rotate the pan if any side is browning too fast.
Step 11: Remove the cheesecake from the oven and cool it at room temperature for at least 2 hours. Then refrigerate it overnight or for at least 8 hours to fully set.
Step 12: Before serving, allow the cheesecake to sit at room temperature for 15 minutes. Slice and enjoy its creamy, rich texture.

Tips & Variations

Use brick-style cream cheese for a denser, creamier texture compared to block style in foil.
Room temperature ingredients help the batter blend smoothly without lumps.
For a citrus twist, try adding orange zest along with the lemon juice.
To enhance the caramelized flavor, resist opening the oven during baking.

Storage

Store the Basque cheesecake wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. It tastes best chilled and can be enjoyed cold or at room temperature. Reheat slices gently in a warm oven for a few minutes if desired.

How to Serve

A round cheesecake with a very dark brown, almost black, burnt top layer, cracked slightly in places, sits on crumpled brown parchment paper. The cheesecake has a thick, creamy yellow middle layer that is smooth in texture, visible where three triangular slices have been cut out and slightly lifted. Beneath the cheesecake, the edges show a light golden crust that is thin and uneven. A white-handled metal spatula with some crumbs rests nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is the top of Basque cheesecake burnt?

The intentionally high baking temperature causes the cheesecake’s top to caramelize deeply, creating its characteristic burnt appearance and rich flavor. This contrasts beautifully with the smooth, creamy interior.

Can I make Basque cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can line a regular round cake pan with parchment paper that extends above the pan edges to emulate the same effect. Just be sure the paper is firmly pressed to avoid batter leaking underneath.