If you have a soft spot for rich, creamy desserts with a rustic charm, you are going to adore this Basque Cheesecake Recipe. This iconic Spanish cheesecake is famously crustless, with a beautifully caramelized top and an irresistibly smooth center that practically melts in your mouth. It’s surprisingly simple to make yet so impressive in flavor and texture, making it the perfect dessert to share with family or friends. Once you try this Basque Cheesecake Recipe, you’ll understand why it has captivated hearts and taste buds worldwide.
Ingredients You’ll Need
The beauty of this Basque Cheesecake Recipe is in how straightforward but essential the ingredients are. Each component plays a key role in creating that signature creamy texture, the slight tang, and the golden finish that makes this dessert unforgettable.
- Cream cheese: Use full-fat cream cheese at room temperature for a silky smooth batter and rich flavor.
- Granulated sugar: Balances the tanginess of the cream cheese and contributes to the caramelized top.
- Large eggs: Adds structure and helps achieve the cheesecake’s custardy texture.
- Heavy cream: Makes the cheesecake luxuriously creamy and soft.
- All-purpose flour: Just a bit to stabilize the batter without making it dense.
- Salt: Enhances all the flavors and cuts through the sweetness.
- Vanilla extract: Adds warmth and subtle complexity to the flavor profile.
How to Make Basque Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure to leave an overhang on all sides. This overhang is crucial as it helps you lift the cheesecake out easily once it has baked and chilled.
Step 2: Beat the Cream Cheese and Sugar
In a large bowl, beat the room temperature cream cheese together with the granulated sugar until the mixture is perfectly smooth and creamy. This step is key to avoiding lumps and ensuring a flawless texture.
Step 3: Incorporate the Eggs One at a Time
Add the eggs individually, mixing well after each addition. This slow integration helps maintain the batter’s velvety texture and keeps it from curdling.
Step 4: Add the Cream, Vanilla, and Salt
Pour in the heavy cream, vanilla extract, and salt, then mix until fully combined. These ingredients bring depth to the flavor and create the luxurious mouthfeel this Basque Cheesecake Recipe is known for.
Step 5: Sift and Blend in the Flour
Sift the flour over the batter and blend gently until no lumps remain. The flour adds just enough stability to the cheesecake so it holds its shape without becoming heavy.
Step 6: Transfer Batter and Bake
Pour the batter into the prepared pan and gently tap it on the counter to release any trapped air bubbles. This ensures an even bake and a smooth surface. Bake for 50 to 60 minutes until the top is deeply golden brown and the center still jiggles a little when you gently shake the pan.
Step 7: Cool and Chill
Let the cheesecake cool completely to room temperature, then refrigerate it for at least 4 hours or ideally overnight. This resting period helps the texture set perfectly and the flavors meld beautifully.
How to Serve Basque Cheesecake Recipe
Garnishes
Serve your Basque Cheesecake Recipe with a light dusting of powdered sugar or fresh berries for a pop of color and freshness. A drizzle of honey or a dollop of whipped cream is also lovely if you want to add a little extra indulgence without overwhelming the cheesecake’s natural richness.
Side Dishes
This cheesecake pairs wonderfully with a cup of strong coffee or a glass of dessert wine like Pedro Ximénez sherry. If you want to go savory, serving it alongside some fresh fruit or a scoop of citrus sorbet provides a refreshing contrast to the creamy texture.
Creative Ways to Present
For a wow factor at your next gathering, try slicing the cheesecake into generous wedges and arranging them on a rustic wooden board with fresh herbs like mint or edible flowers. You can also serve smaller individual portions in little jars or glass cups layered with berry compote for a stunning visual and taste experience.
Make Ahead and Storage
Storing Leftovers
Once cooled and refrigerated, Basque cheesecake keeps beautifully for up to 4 days in an airtight container. The flavors deepen and the texture remains luscious, making leftovers just as delightful as the first slice.
Freezing
You can freeze this cheesecake to enjoy later by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container. Freeze for up to 1 month. When ready to eat, thaw it overnight in the fridge to maintain its creamy texture.
Reheating
Because this cheesecake is best enjoyed chilled, reheating isn’t necessary, but if you prefer a slightly softer feel, let it sit at room temperature for about 15 minutes before serving. Avoid microwaving, as it can affect the texture dramatically.
FAQs
Can I use a different type of cream cheese for this recipe?
It’s best to stick with full-fat cream cheese for the smoothest and creamiest texture. Low-fat or flavored cream cheeses can alter the flavor and consistency, so they are not recommended.
Why does the top of the Basque cheesecake need to be burnt?
The deeply caramelized top is a hallmark of this Basque Cheesecake Recipe. It adds a slight bitterness and complexity that contrasts beautifully with the rich, sweet interior, creating a unique flavor profile.
Can I make this recipe without a springform pan?
A springform pan is ideal because it makes removing the cheesecake easier without damaging its delicate edges. If you don’t have one, you can use a regular cake pan lined with parchment paper and be extra gentle when removing the cake.
How long should I chill the cheesecake before serving?
Chilling for at least 4 hours is necessary, but overnight is even better. This chilling time allows the cheesecake to set completely, resulting in perfect slices and a better texture.
Is this cheesecake sweet or tangy?
Basque cheesecake strikes a wonderful balance — it’s mildly sweet with a subtle tang from the cream cheese and a complex, slightly smoky flavor from the caramelized top. It’s not overly sweet, making it irresistible to those who prefer nuanced desserts.
Final Thoughts
Making this Basque Cheesecake Recipe is like bringing a piece of Spain into your kitchen, and it’s sure to become a fast favorite for anyone who tastes it. With its creamy texture, beautifully caramelized top, and straightforward ingredients, it’s a dessert that feels both special and approachable. I hope you’ll give this recipe a try soon and share in the joy of creating one of the most delightful cheesecakes out there!
Print
Basque Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Basque Cheesecake recipe offers a deliciously creamy and lightly caramelized dessert known for its burnt top and rich texture. With simple ingredients like cream cheese, heavy cream, and eggs, it’s baked to perfection to achieve a custardy interior and a deep golden-brown crust.
Ingredients
Cheesecake Batter
- 2 lbs cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a 9-inch springform pan by lining it with parchment paper, making sure to leave an overhang on all sides for easy removal later.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth consistency.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt, then mix everything until fully combined.
- Sift and Add Flour: Sift the flour into the mixture to avoid lumps and blend until the batter is homogenous.
- Pour and Tap Batter: Pour the batter into the prepared springform pan. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake: Bake in the preheated oven for 50 to 60 minutes. The cheesecake should develop a deeply golden-brown top while the center remains slightly jiggly to the touch.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight to set properly before slicing and serving.
Notes
- Room temperature cream cheese helps achieve a smooth batter without lumps.
- Do not overbake; the cheesecake should have a slightly jiggly center for the perfect creamy texture.
- Using parchment paper with an overhang makes it easier to lift out the cheesecake.
- Allow the cheesecake to fully chill for best slicing results and flavor development.
- This cheesecake has a naturally caramelized burnt top which is characteristic of its style.
