Name: Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 11 h 15 min
Cuisine: Basque
Ingredients: 32 ounces cream cheese, room temperature and full-fat only; 1½ cups granulated sugar; 5 large eggs, room temperature; 1½ cups heavy cream, room temperature; 1 tablespoon vanilla extract; 1 teaspoon salt; ⅓ cup all-purpose flour, sifted

There’s something truly irresistible about this Basque Cheesecake Recipe — it comes out beautifully rustic with that signature burnt top and creamy center that just melts in your mouth. It’s a dessert that feels fancy but is surprisingly simple to nail at home.

A round cheesecake with one slice being lifted by a metal spatula, showing a thick creamy light yellow middle layer with a golden brown top that is slightly darker near the edges. The crust around the bottom edge is a light golden color, and the cheesecake sits on a white plate placed on a white marbled surface with some blurred white flowers and a dark pink cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Basque Cheesecake Recipe
Top Tip
How to Serve Basque Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Basque Cheesecake Recipe

Why You'll Love This Recipe

I have to admit, the first time I made this Basque Cheesecake Recipe, I was blown away by how effortlessly it turned out — no springy, dense cake here, just pure creamy decadence with a wonderfully caramelized crust. It’s the kind of dessert that impresses without stressing you out.

Effortlessly Rustic Charm: The burnt top looks fancy but really, it’s a no-fuss way to add character and flavor to your cheesecake.
Silky Creamy Texture: Thanks to the careful mixing and fine-tuned ingredients, this cheesecake is silky smooth, not dense or dry.
Minimal Ingredients: You only need a handful of pantry staples, making this dessert easy to throw together any time.
Perfect for Any Occasion: Whether it’s a casual dinner or a celebration, this cheesecake fits right in and always gets compliments.

A close-up of a thick, round cake with two visible layers: the outer layer is a golden-brown, slightly puffed and cracked crust with darker, almost burnt edges, topped by a smooth, matte light brown center that slightly dips in the middle. The cake sits on a white marble stand, with a soft pink cloth partially visible at the bottom left. The background is a light beige brick wall that contrasts with the warm tones of the cake. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Basque Cheesecake Recipe plays a part in creating the perfect balance between creaminess and structure. I always recommend using room temperature and full-fat products for that luxurious texture that makes it so special.

Flat lay of a large block of cream cheese, a small white ceramic bowl filled with granulated sugar, five large whole eggs with clean shells arranged in a simple cluster, a small white ceramic bowl of heavy cream, a small white ceramic bowl holding clear vanilla extract, a small white ceramic bowl of fine salt, and a small white ceramic bowl containing sifted all-purpose flour, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream cheese: The hero of the recipe—full-fat, room temp cream cheese whips up luxuriously smooth without lumps.
Granulated sugar: Adds sweetness and helps with that caramelized crust on top.
Large eggs: Room temperature is key here; they bind and provide structure without making the cheesecake dense.
Heavy cream: Adds richness and creaminess, and using it at room temp helps the batter come together smoothly.
Vanilla extract: Just a splash to deepen those warm, sweet flavors.
Salt: Believe it or not, a little salt makes those flavors pop beautifully.
All-purpose flour: Lightly sifted to avoid lumps, it gently stabilizes the batter without weighing it down.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Basque Cheesecake Recipe based on who's visiting or the season. It's super forgiving, so don't be shy—make it your own by adjusting sweetness or adding a personal twist.

Variation: I've tried adding a bit of lemon zest or espresso powder for a subtle flavor boost, and both were winners in my book.
Sweetness level: I usually stick with 1½ cups sugar, but if you prefer it less sweet, 1¼ cups works too, or up to 2 cups if you have a big sweet tooth.
Dietary tweaks: For a lighter version, swapping the heavy cream for crème fraîche adds a delicate tang, though I keep full-fat cream for the classic richness.

Step-by-Step: How I Make Basque Cheesecake Recipe

Step 1: Prep Your Pan With Love

Start by lining your 9 or 10-inch springform pan with a double layer of parchment paper crisscrossed like a little blanket. I find wetting my hands and scrunching the parchment before lining the pan really helps it stick up about 2 inches above the rim. This taller edge saves you cleanup and lets the cheesecake puff without spilling over.

Step 2: Make The Batter Super Smooth

Using a stand mixer with a whisk attachment or a hand mixer, beat 32 ounces of room temperature cream cheese for about 2 minutes until super smooth. Then, mix in the sugar on medium speed for another 2 minutes, scraping the bowl sides to avoid lumps. Adding the eggs one at a time on low speed is key—you want the mixture silky, not frothy, so patience here really pays off.

Step 3: Incorporate Cream, Vanilla & Flour Gently

Keep the mixer low while adding heavy cream, vanilla extract, and salt. Once everything feels combined, sift in your flour and mix for just about 20 seconds. Overmixing here can incorporate too much air, messing with that luscious texture we're aiming for.

Step 4: Bake and Watch The Magic

Pour the batter into your prepped pan, then place it on a rimmed baking sheet (you’ll thank me later for the mess catcher). Bake at 425°F for 50 to 65 minutes. You’ll see the cheesecake puff up dramatically—don't worry, it will sink back down as it cools. The top should be a beautiful golden-brown, almost burnt looking, but resist opening the oven too often (I know it’s tempting!) to get that perfect crust.

Step 5: Chill and Serve Perfectly

Let the cheesecake cool to room temperature on a wire rack, then pop it into the fridge for at least 8 hours—overnight is best. When ready to serve, bring it out 1 to 2 hours before slicing to enjoy that silky texture at its best. For neat slices, I dip my knife in hot water, wipe it dry, then slice—a little trick I swear by.

Top Tip

This Basque Cheesecake Recipe taught me the importance of gentle mixing and patience—small details that transform it from good to absolutely dreamy. These tips have saved me many baking mishaps and helped maintain that signature texture every time.

Mixing Speed Matters: Keep your mixer slow when adding eggs and cream to avoid incorporating air bubbles that turn the cheesecake into a souffle-like texture.
Don’t Skip Cooling Time: Allow the cheesecake to cool fully and chill overnight before slicing—it makes a huge difference in flavor and sliceability.
Parchment Prep: Wet, scrunch, and dry your parchment paper before lining the pan; this little trick helps create a snug fit and taller edges to catch any batter spill.
Knife Hack: Warm your knife under hot water and keep wiping it clean between cuts to get perfectly smooth cheesecake slices every time.

How to Serve Basque Cheesecake Recipe

Garnishes

While this cheesecake is divine on its own, I love topping mine with fresh berries or a spoonful of tangy fruit compote to add brightness. Sometimes I drizzle a little honey or scatter toasted nuts on top for an extra special touch.

Side Dishes

Pair this Basque cheesecake with a cup of strong coffee, or for an afternoon treat, some fresh mint tea complements its richness beautifully. For an indulgent dessert platter, I serve alongside crisp apple slices or caramelized figs.

Creative Ways to Present

For special occasions, I’ve lined serving plates with edible flowers or a dusting of cocoa powder around the edges. You could also serve it in individual ramekins to wow guests with single portions showcasing that signature burnt top.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in the refrigerator, and the cheesecake keeps beautifully for up to a week. It actually tastes better the next day as the flavors meld, so it's a win-win if you have extras.

Freezing

Freezing this Basque Cheesecake Recipe works surprisingly well! After cooling and chilling, I wrap it snugly with plastic wrap and foil, then freeze for up to 3 months. Defrost overnight in the fridge for best results.

Reheating

I usually serve it chilled, but if you prefer it slightly warmed, letting slices sit at room temp for about 30 minutes does the trick without losing that creamy texture.

Frequently Asked Questions:

What makes Basque cheesecake different from regular cheesecake?

Basque cheesecake is known for its creamy interior combined with a deeply caramelized, almost burnt top and sides, giving it a rustic yet elegant look. Unlike typical cheesecakes, it isn’t baked in a water bath, which helps create its signature texture and flavor profile.

Can I use low-fat cream cheese or cream in this recipe?

For the best results with this Basque Cheesecake Recipe, it’s important to use full-fat cream cheese and heavy cream. Using low-fat alternatives can affect the texture, making the cheesecake less creamy and more dense. Room temperature ingredients also mix better for a silky batter.

Why does the cheesecake puff up and then sink?

The puffing up happens because of the air trapped during mixing and steam created during baking. As the cheesecake cools, the air and steam escape, causing it to gently sink back down. This is perfectly normal and part of the Basque cheesecake’s charm.

How do I get the burnt top without overcooking the inside?

Baking at a high temperature (around 425°F) allows the top to caramelize deeply while the center stays creamy. Keep an eye on the cheesecake toward the end of baking time and look for a golden-brown top with a slightly jiggly center. The cheesecake will continue to set as it cools.

Final Thoughts

I genuinely think this Basque Cheesecake Recipe is one of those desserts you'll come back to time and again. It’s got that effortless charm, a lovely texture, and flavor that’s both comforting and a little fancy. Trust me, once you try it, this cheesecake becomes your go-to for impressing friends or indulging yourself — no complicated tricks, just deliciousness every single time.