This Basque cheesecake has a deeply caramelized, almost burnt top and the creamiest center you’ll ever slice into! It took me batch after batch to get that middle just right, and now it comes out perfect every single time. Keep reading for the little trick that made all the difference.
Why you’ll love this recipe
- A perfectly creamy center. Soft and custardy in the middle, with just a little jiggle. Tested over and over until I nailed it!
- No crust to make. The parchment does all the work.
- Imperfect on purpose. Those cracks and the dark top are exactly what you want here. So it’s very beginner-friendly.
- Perfect make-ahead dessert. It tastes even better the next day, making it perfect for holidays and parties.
- Reliable results. I give you the internal temperature to aim for, so you don’t have to guess.
What is basque cheesecake?
Basque cheesecake (also called burnt Basque cheesecake) comes from La Viña, a small bar in San Sebastian, Spain. It’s been served there since 1990, and now you’ll find it in bakeries all over the world.
Unlike a classic New York cheesecake, it has no crust and bakes at a very high temperature. The heat caramelizes the top until it’s deep brown, almost burnt. Meanwhile, the inside stays soft and creamy.
The result is a cheesecake with two personalities. A bittersweet, toasty outside and a rich, custard-like center. And the rustic look with the crinkly parchment edges? That’s the whole point!
Key Ingredient Notes
- Cream cheese – Use full-fat brick cream cheese, not the spreadable kind in a tub. Tub cream cheese has more water and won’t set properly.
- Heavy cream – Look for heavy cream or heavy whipping cream with at least 36% fat. It’s what makes the center so silky. (Half-and-half won’t give you the same creaminess.)
- Eggs – Large eggs give the cheesecake its custardy structure. Room temperature eggs blend more smoothly into the batter.
- Granulated sugar sweetens the cheesecake AND helps the top caramelize into that signature dark brown.
- Cornstarch gives the center enough structure to slice cleanly while staying creamy.
- Pure vanilla extract adds a warm, rounded flavor that pairs so well with the caramelized top. Use pure vanilla, not imitation (you’ll taste the difference!).
- Coarse kosher salt balances the sweetness and makes the cheese flavor pop.
How to make basque cheesecake
- Beat the cream cheese and sugar with the paddle attachment on medium-high until fluffy, about 2 minutes.
- Then add the heavy cream, eggs, cornstarch, vanilla, and salt, and beat on medium speed until smooth. Scrape down the sides of the bowl to ensure no lumps hide at the bottom!
- Cover the bowl and refrigerate it for at least 2 hours or overnight.
Chill the batter
Refrigerate it for at least 2 hours or overnight. Don’t skip this step! Cold batter means the top has time to caramelize before the center sets. That’s the key to a creamy middle.
- Preheat the oven to 450°F (230°C).
- Line the pan. Dampen a sheet of parchment paper (it makes it easier to fold), then press it into a 7-inch springform pan that’s at least 3 inches tall. Let the edges stand tall above the rim. The cake puffs up a lot in the oven.
- Pour and tap. Pour in the cold batter and tap the pan on the counter a few times to release air bubbles.
- Bake hot. Bake for 30 minutes, until the top is deep brown. Check halfway and rotate the pan if one side is browning faster.
- Lower the heat. Turn the oven down to 375°F (190°C) and bake about 25 minutes more, until the center reads 147-154°F (64-68°C). The center should still be jiggly. (It firms up as it cools!)
Use an instant-read thermometer
This is the BEST way to nail that creamy center. Every oven bakes a little differently, so the timing alone can’t tell you when it’s done.
I love my Thermapen ONE because it gives an accurate reading in about a second, so you don’t have to leave the oven door open long.
Insert it into the center and pull the cheesecake out at 147-154°F (64-68°C). Go any higher, and the center starts to firm up and get cakey. If you want a slightly runny center, take out the cheesecake once it reaches 125°F (52°C).
- Cool and chill. Let it cool completely at room temperature. It will sink, and that’s totally normal. Then refrigerate, uncovered, for at least 6 hours or overnight before slicing.
Expert Tips
- Use a thermometer. It’s the most reliable way to get a creamy center. Pull the cheesecake at around 150°F (65°C). Go higher, and the center turns firm and cakey.
- Trust the jiggle. The middle should wobble like set custard when you gently shake the pan. It WILL firm up in the fridge.
- Use the right-size pan. Make sure your cheesecake pan is 7 inches in diameter and at least 3 inches tall. This is my favorite pan! Line the parchment, standing slightly above the rim. The batter rises a lot before it settles.
- Know your oven. Ovens vary a lot at high heat. If the top is getting too dark too fast, lower the temperature a little. If it’s still pale at 20 minutes, turn it up.
- Be patient with chilling. Overnight is best! The flavor deepens and the texture sets into that dreamy, creamy slice.
- Slice with a hot knife. Dip a sharp knife in hot water and wipe it dry between cuts for clean slices.
How to store
- Fridge: Cover the cheesecake (or slices) tightly and refrigerate for up to 4 days.
- Freezer: Wrap individual slices in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 1 month. Thaw overnight in the fridge.
- To serve: Let slices sit at room temperature for about 30 minutes before serving. The center gets even creamier! Serve it straight from the fridge if you like a firmer, denser texture.
FAQs
Yes, the dark top is the signature, but it shouldn’t taste bitter or smell smoky.
I recommend your 7-inch pan. An 8-inch pan works if you start checking the temperature about 10 minutes early. Also keep in mind, the cheesecake won’t be as tall.
It’s usually underbaked or hasn’t chilled long enough. Remember, the goal is a soft center, so it won’t set firm like a New York cheesecake.
More Delicious Cheesecake Recipes
Creamy Basque Cheesecake
Ingredients
- 24 oz (700 g) full-fat cream cheese softened Note 1
- 1 ½ cups (340 g) heavy cream Note 2
- 5 large eggs at room temperature Note 3
- 1 cup (200 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 2 teaspoons pure vanilla extract
- ½ teaspoon coarse kosher salt
Instructions
- In a mixing bowl with a paddle attachment, beat the cream cheese and sugar on medium-high speed until fluffy, about 2 minutes.
- Add the heavy cream, eggs, cornstarch, vanilla, and salt. Continue beating the mixture on medium speed until smooth.
- Refrigerate the mixture for 2 hours or overnight.
- Preheat the oven to 450°F (230°C).
- Dampen a sheet of parchment paper and line a 7-inch springform pan (at least 3 inches tall).
- Pour the cheesecake batter into the prepared pan. Tap on the counter a few times to release trapped air bubbles.
- Bake for 30 minutes, rotating the pan if necessary. Check halfway to see if the top is browning evenly.
- Lower the oven temperature to 375°F (190°C) and continue baking for about 25 minutes until the internal temperature is 147-154°F (64-68°C). The center should be slightly jiggly.
- Cool the cheesecake completely at room temperature. Then refrigerate, uncovered, for at least 6 hours, or overnight.
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Tips & Notes
– Cover the leftover cheesecake slices and refrigerate for up to 4 days.
– Freezer: Wrap individual slices in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 1 month. Thaw overnight in the fridge.
– To serve: Let slices sit at room temperature for about 30 minutes before serving. The center gets even creamier! Serve it straight from the fridge if you like a firmer, denser texture.
Nutrition
