Basque Cheesecake

Basque Cheesecake is a rustic dessert known for its caramelized, burnt top and creamy, custard-like interior. Originating from the Basque region of Spain.

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Course: Cake, Dessert

Cuisine: Basque, Spanish

Keyword: Basque, Burnt Cheesecake, Cheesecake

Cook Time: 1

Resting time: 1

Servings: slices

Calories: 345kcal

Equipment

1 9-inch (23 cm) springform pan
1 Mixing Bowl
electric beaters

Ingredients

900 g cream cheese room temperature
300 g caster sugar
5 large eggs room temperature
250 ml cream (heavy cream in the USA, single cream AUS) room temperature
1 tablespoon all-purpose flour
2 teaspoon vanilla extract optional

Instructions

Preheat the oven to 200°C fan-forced (or 210°C conventional). Position the oven rack in the middle or slightly lower-middle of the oven.
Line a 23cm springform tin with baking paper, allowing the paper to extend above the rim of the tin for the classic rustic Basque cheesecake look. Keep the paper crinkled, but avoid it flaring too dramatically outward.
In a large mixing bowl, beat the cream cheese and caster sugar until completely smooth and creamy, scraping down the sides as needed.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Add the vanilla extract (if using) and mix briefly.
Pour in the cream and mix until smooth.
Sift in the plain flour and fold or mix gently until just incorporated. Avoid overmixing.
Pour the batter into the prepared tin and tap the tin gently on the bench once or twice to release any large air bubbles.
Bake for 40–48 minutes, checking from 38 minutes.
The cheesecake is ready when:
the top is a deep mahogany brown
the edges are puffed and set
the centre still has a noticeable wobble (approximately a 7–10cm soft centre)
Remove from the oven and allow the cheesecake to cool completely in the tin. It will deflate as it cools — this is exactly what you want.
Chill for at least 4 hours, preferably overnight, before slicing.

Video

Notes

Don’t aim for a blackened top — deep caramelisation is the goal, not bitterness.
If your oven runs hot, start checking closer to 35–36 minutes.
For a softer, more custardy centre, pull it earlier. For a firmer set, leave it closer to 48 minutes.

Nutrition