Classic Basque Cheesecake Recipe (Easy & Creamy)

5 from 4 votes

This Basque cheesecake has a burnt caramelized top and a perfectly creamy custard-like center, making it one of the easiest cheesecake recipes ever.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Spanish

Keyword: cheesecake

Servings:

Calories: 432kcal

Prep the oven and pan: Preheat oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, letting it overhang the edges by about 2 inches (5cm) for that signature ruffled look.
Mix cream cheese and sugar: In a large mixing bowl, beat the cream cheese and sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes, until smooth and fluffy.
Incorporate eggs: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add cream and vanilla: Pour in the heavy cream, vanilla bean paste, and salt. Beat until the mixture is silky smooth.
Fold in flour: Sift in the flour and mix just until combined. Don’t overmix. The batter should be loose.
Bake: Pour into the prepared pan and bake for 50–60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
Cool and chill: Let cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) to fully set.
Serve: Unmold the cheesecake, peel away the parchment, slice, and serve as-is or with berries, honey, or whipped cream.

Cream cheese: Use full-fat brick-style cream cheese, and make sure it’s fully softened to avoid lumps in the batter.
Parchment paper: The overhanging parchment isn’t just for looks; it helps lift the cheesecake out of the pan and gives it its classic rustic shape.
Flour: A small amount of flour gives structure without compromising the creamy texture. For a gluten-free version, use cornstarch or omit it entirely (note: it will be softer).
Burnt top: Don’t panic if the top looks too dark, that's the goal! The caramelized top adds flavor and contrast to the silky center.
Texture: The center should have a slight wobble when you pull it from the oven. It will set as it cools and chills.
Flavor options: Add citrus zest, espresso powder, or try my chocolate Basque cheesecake or pistachio Basque cheesecake.
Storage: Store covered in the refrigerator for up to 4–5 days. It can be frozen, but the texture may change slightly. Wrap tightly and thaw overnight in the fridge.