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
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
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.
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.
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.
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.
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.
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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Basque Cheesecake
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.
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.
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