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    Home » Recipes » Desserts » Cakes » Basque Cheesecake

    Basque Cheesecake

    Published: December 2, 2021 · Modified: Dec 2, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Ultra-creamy and rich, ​​this burnt Basque Cheesecake recipe is enclosed in a caramelized crust that you will fall in love with. Easy to make, this smooth and flavorful cheesecake is crustless and doesn’t require a water bath. Everyone will be reaching for seconds after their first bite!

    A slice of basque cheesecake on a plate in front the rest of the cake.
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    Pinterest graphic of a basque cheesecake with a slice cut out on a parchment lined board.
    Pinterest graphic of a basque cheesecake with a slice cut and another still attached.
    Pinterest graphic of a slice of basque cheesecake on a plate.
    Pinterest graphic of a slice of basque cheesecake lifted from the cake.
    Pinterest graphic of a slice of basque cheesecake on a plate.

    Also known as Tarta de Queso, this basque cheesecake hails from the Basque region of Spain, more specifically La Viña in San Sebastian. This unique dessert is a crustless cheesecake with a burnt exterior crust that has a delicious caramel note. The filling of this basque burnt cheesecake is mousse-like, which makes it absolutely irresistible.

    It’s much easier to make than a traditional cheesecake, as you can skip preparing a crust and water bath. The rustic-looking sides and the slightly sunken center are a part of its charm, making it an extremely forgiving recipe. The burnt cheesecake is like a combination of an airy souffle and creme brulee, making it difficult to stop at just a single slice!

    What You Need to Make This Recipe

    Ingredients needed to make a basque cheesecake.

    Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Cold cream cheese won’t mix well, so make sure it’s room temperature, or you’ll end up with a lumpy batter.

    Flour — the flour helps prevent the protein from the egg thickening too much, which makes the basque cheesecake filling creamier in texture and lowers the risk of cracks forming on top.

    Heavy cream — do not swap for a low in fat dairy option. The fat content in the heavy cream is what makes the basque cheesecake’s filling extra smooth and rich. The heavy cream also helps the cake set.

    How to Make Basque Cheesecake

    Set of two photos showing a pan being lined and sugar added to cream cheese.

    1. Line a 9-inch springform pan with a 12×17-inch sheet of parchment paper, pressing into the bottom and up the sides and letting the excess hang over the edge. Place another parchment sheet in the pan, overlapping the first, pressing it into the pan to make sure the entire pan is lined with paper.

    2. In the mixing bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, granulated sugar, vanilla, and salt on medium-low speed until very smooth, about 3 minutes.

    Set of two photos showing eggs and cream added to the mixer.

    3. Beat in the eggs, one at a time, scraping down the bowl between additions.

    4. Sift in the flour and beat just until combined.

    Set of two photos showing flour sifted into the batter then tapped to pop air bubbles.

    5. With the mixer running on low speed, slowly pour in the cream. Once it’s all added, scrape down the bowl, and beat on low speed until smooth and well combined, about 30 seconds more.

    6. Gently tap the bowl on the counter several times to help remove any potential air bubbles in the batter.

    Set of two photos showing batter poured into the lined pan and baked.

    7. Pour the batter into the prepared pan.

    8. Bake for 45 minutes, or until the cheesecake is very puffy and the top is dark brown. Transfer the cheesecake to a wire rack to cool completely. Refrigerate, uncovered, for at least 5 hours or up to 2 days. When you’re ready to serve, unlock the sides of the springform pan and remove. Carefully peel back the parchment paper away from the cheesecake before slicing.

    Overhead view of a basque cheesecake with a slice cut out.

    Pro Tips for Making This Recipe

    • To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.
    • Just like the cream cheese, eggs mix better into the batter when they’re at room temperature as well. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
    • Vanilla extract enhances the flavors of the basque cheesecake. I highly recommend using high quality real vanilla extract instead of artificial extract for the best flavor.
    • If the top of the cheesecake is not browned enough to your liking, you can turn on the broiler. Keep a very close eye on it as it can go from browned to burnt in a few quick seconds.
    • For the flavors to fully develop and the middle to set, the cheesecake needs to be refrigerated for several hours.
    • Do not take the basque cheesecake out of the springform pan before it thoroughly chills in the refrigerator. You want to ensure the cheesecake keeps its shape until it’s done setting.

    A basque cheesecake with a slice cut out and another cut but not removed.

    Frequently Asked Questions

    Why do I need parchment paper?

    Do not skip the parchment paper. Since the basque cheesecake does not have a crust that traditional cheesecakes like my homemade cheesecake recipe or chocolate cheesecake recipe have, you risk the cheesecake batter seeping out of the springform pan. The parchment also helps prevent the batter from overflowing as the cheesecake rises like a souffle as it bakes. If you have difficulties getting the parchment to hug the pan, crumple the parchment paper into a ball and open it back up. The extra folds will make lining the grooves of the pan easier.

    What is the difference between this and regular cheesecake?

    The main difference between a regular cheesecake and a basque burnt cheesecake is the lack of crust and the beautifully caramelized top. Instead of worrying about the cheesecake sinking and cracking, this basque cheesecake embraces it and saves you the effort of preparing a water bath.

    How do I store this?

    Store the cheesecake in an airtight container or tightly wrapped in plastic in the fridge for up to 3 days. While you can leave the cheesecake at room temperature, it’ll only last for up to a day.

    Can I freeze this cheesecake?

    You can! Once the cheesecake has cooled uncovered for 5 hours in the refrigerator, you can freeze it whole or in slices. Wrap the cheesecake up in multiple layers of plastic wrap before transferring it to a freezer-safe bag if possible. When ready to eat, simply thaw overnight in the fridge.

    If you love this recipe try these out!

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    If you’ve tried this Basque Cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A basque cheesecake with a size cut out and another slice still attached.
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    5 from 43 votes

    Basque Cheesecake

    You will not be able to get enough of this flavorful cheesecake! Creamy and light with a caramelized surface, this Basque Cheesecake is a unique cake that comes together so easily.
    Course Dessert
    Cuisine Spainish
    Prep Time 15 minutes
    Cook Time 45 minutes
    Chill Time 5 hours
    Total Time 6 hours
    Servings 8 servings
    Calories 586kcal
    Author John Kanell

    Equipment

    • 9 inch springform pan

    Ingredients

    • 3 8-ounce blocks cream cheese room temperature (678g)
    • 1 cup granulated sugar (200g)
    • ¾ teaspoon salt
    • 2 teaspoons vanilla extract
    • 4 large eggs
    • 2 tablespoons all-purpose flour
    • 1½ cups heavy cream (360mL)

    Instructions

    • Preheat the oven to 400F. Line a 9-inch springform pan with a 12x17-inch sheet of parchment paper, pressing into the bottom and up the sides and letting the excess hang over the edge. Place another parchment sheet in the pan, overlapping the first, pressing it into the pan to make sure the entire pan is lined with paper. (Don’t worry about creases in the paper. It gives character to this rustic cheesecake!) Place the pan on a baking sheet.
    • In the bowl of a stand mixer with a paddle attachment, beat cream cheese, sugar, vanilla, and salt on medium-low speed until very smooth, about 3 minutes. Beat in the eggs, one at a time, scraping down the bowl between additions. Sift in the flour and beat just until combined.
    • With the mixer running on low speed, slowly pour in the cream. Once it’s all added, scrape down the bowl, and beat on low speed until smooth and well combined, about 30 seconds more. Gently tap the bowl on the counter several times to help remove any potential air bubbles in the batter. Pour the batter into the prepared pan.
    • Bake for 45 minutes, or until the cheesecake is very puffy and the top is dark brown (somewhere between milk and dark chocolate). Place the cheesecake on a wire rack and cool to room temperature. (The cake will fall as it cools.) Refrigerate, uncovered, for at least 5 hours or up to 2 days.
    • When you’re ready to serve, unlock the sides of the springform pan and remove. Carefully peel back the parchment paper away from the cheesecake before slicing.

    Video

    Notes

    • To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.
    • Just like the cream cheese, eggs mix better into the batter when they’re at room temperature as well. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
    • Vanilla extract enhances the flavors of the basque cheesecake. I highly recommend using real vanilla extract instead of artificial extract for the best flavor.
    • If the top of the cheesecake is not browned enough to your liking, you can turn on the broiler. Keep a very close eye on it as it can go from browned to burnt in a few quick seconds.
    • For the flavors to fully develop and the middle to set, the cheesecake needs to be refrigerated for several hours.
    • Do not take the basque cheesecake out of the springform pan before it thoroughly chills. You want to ensure the cheesecake keeps its shape until it’s done setting.

    Nutrition

    Calories: 586kcal | Carbohydrates: 31g | Protein: 9g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 543mg | Potassium: 189mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1929IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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