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A basque cheesecake with a size cut out and another slice still attached.

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


  • 9 inch springform pan


  • 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
  • cups heavy cream (360mL)


  • 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.



  • 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.


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