• Skip to main content
  • Skip to primary sidebar

Kitchen 335

menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cake

    Published: Jul 2, 2021 · Modified: Feb 25, 2023 by Ellie Haley · This post may contain affiliate links · Leave a Comment

    Basque Cheesecake

    Jump to Recipe Print Recipe

    Basque Cheesecake is a crustless cheesecake that is baked at a higher temperature for a beautifully burnt exterior and ultra creamy interior. The burnt edges add an incredible depth of flavor to this cheesecake.

    A close up of a slice of Basque cheesecake topped with whipped cream and berries

    Cheesecake is one of the best culinary inventions, in my opinion. I'm not sure that I have ever met a cheesecake I didn't like. They are smooth, creamy, rich, and overall close to perfection. The downside, however, is the time it takes to make. They have to be baked low and slow in order to keep the outside a light color and to avoid cracks on top. Enter Basque Cheesecake, the answer to all of our cheesecake problems.

    Basque Cheesecake is baked at a higher temperature for a shorter time. The result is a cheesecake that is burnt around the edges. It is basically everything that we've been told cheesecake shouldn't be. Y'all, we have been told wrong all along. This Basque Cheesecake is still smooth, creamy, and rich with an added depth of flavor from the toasty edges.

    A slice of cheesecake on a plate

    How to make creamy cheesecake:

    I think that cheesecake is best when it is extra creamy and there are a few steps that you can take to ensure you get the creamiest cheesecake possible.

    • Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
    • Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
    • Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
    • Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecakes cool in the oven and then in the fridge they will set up and be a perfect consistency.
    A whole basque cheesecake topped with whipped cream and berries

    Ingredients for Basque Cheesecake:

    • Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
    • Granulated Sugar. This will add flavor and sweetness to the cheesecake bars.
    • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
    • Heavy Cream. Heavy cream will help make the cheesecake extra creamy.
    • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
    • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
    • All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
    All of the ingredients needed for this recipe

    How to make Basque Cheesecake:

    STEP 1: Place a rack in the middle of your oven and preheat the oven to 400 degrees (F). Prepare a 10-inch springform pan by rubbing with room temperature butter or spraying with non-stick spray. Then line the pan with parchment paper, be sure to leave excess on the top. Place the pan on a rimmed baking sheet and set it aside.

    STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer beat the cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is smooth, about 2 minutes. You don't want to overbeat and add too much air into the mixture.

    The cream cheese and sugar combined in a bowl

    STEP 3: Increase the speed to medium and add the eggs one at a time. Mix until each egg is fully incorporated and scrape down the sides before adding the next.

    The eggs added to the mixture and fully combined in a bowl

    STEP 4: Add the cream, salt, and vanilla and beat until combined. Scrape down the sides of the bowl.

    STEP 5: Sprink;e the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.

    All of the ingredients combined in a bowl

    STEP 6: Pour the batter into the prepared pan and bake for 60-65 minutes. The cheesecake should be deeply browned and the center should still be very jiggly.

    The unbaked cheesecake

    STEP 7: Remove the cheesecake from the oven and allow it to cool. The cheesecake will fall drastically during this time. Remove the cheesecake from the mold and cool completely in the fridge.

    STEP 8: Peel the parchment paper away and cut the cheesecake into slices to serve.

    Looking down on the cheesecake with a slice taken out

    Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

    Like this post? Visit my Recipe page to see more like it!

    Recipe originally posted January 2020

    Basque Cheesecake

    Basque Cheesecake is a crustless cheesecake that is baked at a higher temperature for a beautifully burnt exterior and ultra creamy interior.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Resting Time 1 hr
    Total Time 2 hrs 20 mins
    Course Dessert
    Cuisine Spanish
    Servings 12 slices
    Calories 472 kcal

    Ingredients
      

    For Cheesecake:

    • 4 blocks (908 grams) cream cheese room temperature
    • 1 ½ cups (297 grams) granulated sugar
    • 5 large eggs
    • 2 cups heavy cream
    • 1 teaspoon salt
    • 1 tablespoon vanilla extract
    • ⅓ cup (40 grams) all-purpose flour

    Instructions
     

    For Basque Cheesecake:

    • Place a rack in the middle of your oven and preheat to 400 degrees (F). Prepare a 10-inch springform pan by rubbing with butter or spraying with non-stick spray. Then line the pan with parchment paper, be sure to leave excess on the top. Place the pan on a rimmed baking sheet and set aside.
    • In the bowl of a stand mixer beat the room temperature cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is very smooth, about 2 minutes.
    • Increase the speed to medium and add the eggs one at a time.
    • Add the cream, salt, and vanilla and beat until combined. Scrape down the sides of the bowl.
    • Sprinkle the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.
    • Pour the batter into the prepared pan and bake for 60-65 minutes. The cheesecake should be deeply browned and very jiggly in the center.
    • Remove the cheesecake from the oven and allow to cool slightly. It will fall drastically. Remove the cheesecake from the pan and allow it to cool completely in the fridge.
    • Peel the parchment paper away and cut into slices to serve.

    Nutrition

    Serving: 1sliceCalories: 472kcalCarbohydrates: 30.5gProtein: 9.1gFat: 35.8gSaturated Fat: 21.9gCholesterol: 188mgSodium: 454mgPotassium: 138mgFiber: 0.1gSugar: 25.5gCalcium: 85mgIron: 1mg
    Keyword basque, basque cheesecake, cheesecake, crustless cheesecake
    Tried this recipe?Let us know how it was!

    More Delicious Cake Recipes

    • Mini Burnt Cheesecake
    • a white forest cake layered with whipped cream and cherry compote on a white cake stand surrounded by fresh cherries
      White Forest Cake
    • Strawberry Crunch Cheesecake
    • Mini Strawberry Cheesecakes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

    More about me →

    Spring Recipes

    • a cherry brownie sitting on top of fresh cherries and chunks of chocolate on a white background
      Cherry Brownies
    • several white chocolate and raspberry blondies in a metal baking dish
      White Chocolate and Raspberry Blondies
    • Strawberry Crunch Cookies
    • Lemon Lavender Cookies
    • Chocolate Covered Strawberry Cheesecake Bars
    • Blueberry Crumble Cheesecake Bars

    Popular Recipes

    • a small black and tan yorkie smelling a dog cake with a lit candle in it
      Dog Birthday Cake
    • a closeup of fudgy brownies sprinkled with salt on parchment paper
      Fudgy Brownies
    • Strawberry Macarons
    • a brownie pie with a slice taken out of it on a black metal cooling rack.
      Brownie Pie
    • Earl Grey Macarons
    • Banana Baked Donuts with a brown butter glaze
      Banana Donuts

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Kitchen 335