Basque cheesecake features a creamy, custard-like center with a deeply caramelized, slightly charred top. Unlike traditional cheesecakes, it’s baked quickly at a high temperature to develop that signature browned exterior while keeping the interior smooth and soft. If you want a rich cheesecake that’s forgiving and fast to prepare, the Basque style is an excellent choice—simple to make, indulgent in texture, and one of the most satisfying cheesecake variations.
Basque Cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Cooling 5 hours
Total Time 6 hours 20 minutes
Servings 12
Ingredients
- 32 oz cream cheese room temperature
- 1.5 cups granulated sugar 300 g
- 1 teaspoon salt 2 g
- 2 cups heavy cream
- 3 tablespoons flour 23 g
- 5 egg whole eggs + 2 additional yolks
- 1 tablespoon vanilla bean paste
Instructions
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Preheat the oven to 400°F (200°C).
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Using a stand mixer or a hand mixer on medium speed, beat the room-temperature cream cheese with the granulated sugar until completely smooth, about 1 minute.
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In a separate bowl, whisk the flour into the heavy cream until smooth. Add this mixture to the cream cheese and beat on medium until fully incorporated and silky.
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Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla bean paste and mix until the batter is smooth and uniform.
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Line a 9-inch springform pan with parchment, making sure the paper extends above the rim. Pour the batter into the pan and smooth the top. Bake for about 55 minutes, or until the top is deeply browned and the center still has a slight jiggle.
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Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor. Serve chilled or at cool room temperature.
