Basque Cheesecake

The famous "burnt" cheesecake from San Sebastian with a caramelized top and impossibly creamy, custardy center. No crust, no water bath, no fuss — just pure cheesecake perfection.

Prep
15 min
Cook
45 min
Servings
10
Calories
380
Difficulty
Easy
Cuisine
Spanish
Basque Cheesecake - Dessert recipe

Ingredients

  • • 2 lbs cream cheese, room temperature
  • • 1 1/2 cups sugar
  • • 5 eggs
  • • 2 cups heavy cream
  • • 1 teaspoon vanilla extract
  • • 1/4 cup all-purpose flour
  • • Pinch of salt

Instructions

  1. Step 1: Preheat oven to 425°F. Line a 9-inch springform pan with parchment paper, leaving overhang (wrinkled is fine — it adds character).
  2. Step 2: Beat cream cheese and sugar until very smooth, scraping sides often. This step is crucial — no lumps allowed.
  3. Step 3: Add eggs one at a time, beating well after each. Mix in heavy cream and vanilla until smooth.
  4. Step 4: Sift in flour and salt, fold gently until just combined.
  5. Step 5: Pour batter into prepared pan. Bake 45-50 minutes until deeply golden on top but still jiggly in the center.
  6. Step 6: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. The center will set as it chills.
  7. Step 7: Unmold, peel off parchment, and slice. Best served at room temperature.