Basque Cheesecake

Basque Cheesecake (tarta de queso) is a light and burnt cheesecake. A creamy custard cheesecake that offers a buttery caramel flavor in each bite. This crustless cheesecake is one you will love to try out!

The thought of a burnt cheesecake might not sound tasty, but trust us, this creamy cheesecake is.

The mystery-looking burnt top is what adds the sweet taste of caramel and molasses with every bite. Mix those flavors with the vanilla flavoring from the filling and you will be sure to wow your family and friends. This is different than traditional cheesecakes in terms of the flavor. This burnt Basque Cheesecake is one we love to make around Valentine’s Day or for special occasions as it is such a baked cheesecake.

This cheesecake was first created in Spain with a few different tweaks from your typical cheesecake which is what makes this Basque cheesecake mysterious to the eye. In the Basque region of Spain, you will find San Sebastian created the original recipe that has now become the basque country where this is a regular cheesecake you can get your hands on.

Tweaks like using flour as its thickening agent and cooking at such a high temperature are what help this cheesecake become something you have never tasted before.

Basque Cheesecake is.

• Good for a dinner party, Valentine’s Day night in, or a special occasion where you want a unique dessert.
• Simple and easy to make with easy steps to follow.
• Different than a classic cheesecake in terms of flavor. It is a thick and velvety cream cheese mixture that is baked to perfection.
• Simple ingredients that you might already have on hand in your pantry.
• A creamy dessert that is even better with fresh berries or even a drizzle of chocolate on top. Try our foolproof recipe today.
• Can be made a gluten-free basque cheesecake (swap to gluten-free baking blend) if you need to adjust the ingredients for dietary needs.

• Cream Cheese
• Large Eggs
• Sugar
• Heavy Cream
• All Purpose Flour
• Salt
• Vanilla Extract
• Butter

How to Make

Full directions on how to make basque cheesecake are in the printable recipe card. This is a visual walkthrough on how to make it.

Step 1: First preheat oven to 400F, and prep your cheesecake pan. We used a springform pan. Make sure that you place some parchment paper inside so you can easily remove your cheesecake once fully cooked.

Step 2: Then using a stand mixer and the paddle attachment combine softened cream cheese and sugar and beat on medium speed for about 30 seconds.

Step 3: Next, add one egg at a time to the cream cheese and sugar mixture. Once all eggs are added mix for one minute. Mix until it is combined.

Step 4: Gradually add in your heavy cream, salt, and vanilla extract. Mix until smooth. Be sure to stop and scrape the sides of the mixing bowl a couple of times during this step using a spatula.

Step 5: Nextsift flour add to the wet mixture and beat until everything is fully combined. Be careful to not overbeat the mixture. The mixture should be smooth and free of lumps.

Step 6: Grease the bottom and the sides of the baking pan with butter. Line the bottom of the pan with parchment paper as well as the edges.

Step 7: Then pour batter into the pan. Use a spatula or the back of a spoon to smooth out the top if needed.

Step 8: Bake for 45 to 50 minutes or until the top is dark brown or dark golden brown.

Step 9: Lastly allow to cool to room temperature before serving.

Also, try our cinnamon roll cheesecake recipe as well! It is so.

Expert Tips

You can make the cheesecake up to 1-2 days ahead of needing to serve it.

Need to speed up the softened cream cheese? Microwave for 20 seconds at 50% power. Stir, and then repeat until the cream cheese is just softened. You do not want the cream cheese to melt.

Use room-temperature cream cheese to make mixing easier.

Your oven may cook faster than others, check cheesecake for around 50 minutes. If it is not burnt looking keep cooking for 5-minute increments at a time.

Vanilla is going to bring out tons of flavor in the cheesecake. If you have it use real vanilla.

You can use a push pan as well if you don’t own a springform pan.

Variations

• Replace plain flour with a gluten-free flour blend to make this cheesecake gluten-free.
• Try making mini cheesecakes in a cupcake pan.
• Use whipping cream instead of heaving cream.
• Omit salt if you use salted butter.

Serving your basque burnt cheesecake

This cheesecake is the balance of sweetness and offers a creamy texture when you bite into it. You can serve the cheesecake warm, or refrigerate overnight. You will find that allowing the cheesecake to cool in the fridge offers a creamy center but know it tastes just as warm.

Drizzle on some caramel sauce, chocolate sauce, fresh berries or other fruit, whipped cream, etc. The outer edge of the cheesecake has that caramelized flavor that is honestly insane in terms of flavor. Then you have that velvety custard-like center.

Practical notes

Why does our Basque Cheesecake Crack?

Cracks form as the cheesecake cools. While the cheesecake cools it starts to contract but still in the pan the cheesecake edges are still stuck to the side this causes the cracks to form. To not have your cheesecake crack you can take it out of the oven a few minutes before time is up but you risk it being not cooked thoroughly.Another thing is running a knife all around the batter, to help remove any air pockets that are trapped inside the cheesecake. As it bakes the air rises, and causes cracks.

What to serve with Basque Cheesecake?

This burnt Basque cheesecake has no need for any fruit or whipped cream topping. It is without anything added to the cheesecake. Once you have the first bite you will understand why!

Can you freeze Basque Cheesecake?

Your Basque burnt cheesecake can be frozen. Be sure to wrap it tightly in plastic wrap and aluminum foil before placing in the freezer. But note that this cheesecake can only be stored for up to a month in the freezer.

How to remove Basque Cheesecake from the pan?

Be sure your Basque Spanish cheesecake has been cooling to room temperature for at least two hours from removing from the pan. Just grab the parchment paper and pull up and place on a plate. You can then leave it on the parchment paper on the plate or you can gently pull the parchment paper from underneath the cheesecake.

Is basque cheesecake gluten free?

This cheesecake does use flour, but you can swap with a gluten free flour blend. You need the flour to be the thickening agent.

Why do you need parchment paper?

Since there is no crust on basque cheesecake you need the parchment to hold the shape of the cheesecake as it bakes.

Want More Easy Cheesecake Recipes

• Peanut Butter Cheesecake With Nutter Butter Cookies
• Pumpkin Cheesecake Recipe
• Mini Cheesecakes With Blackberries
• Cheesecake Stuffed Apples
• Oreo Cheesecake
• Twix Cheesecake Instant Pot
• Ricotta Cheesecake

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Ingredients

Makes 1 cheesecake

Supplies

• 10 inch springform pan
• Sifter

Basque Cheesecake Ingredients

• 3 block cream cheese, room temperature
• 5-6 large eggs, room temperature (the more egg you use, the richer cheesecake will be)
• 1 ½ cup sugar
• 2 1/2 cups heavy cream, room temperature
• ½ cup all purpose flour, sifted
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• Extra butter, soften, to grease the pan

Method

1. Preheat your oven to 400 degrees. Then you will add a layer of butter to pan to grease then line the bottom and sides with parchment paper.
2. In a stand mixer, add your softened cream cheese and sugar and bean on medium-low speed for around a minute. Then add in the eggs one at a time, making sure to incorporate.
3. Then you will add in the heavy cream, salt, and vanilla, mixing as you do, scraping down the sides.
4. Add in the sifted flour, and mix just until it is incorporated. Don’t overmix the batter. You want the batter to be creamy and no lumps.
5. Pour int othe pan, and then place the cheesecake in the oven and bake 45-50 minutes or until the top of the cheesecake is dark golden brown.
6. Once done, remove and allow to cool, then store in the refrigerator.
7. Slice and serve this Basque cheesecake anytime.

Kitchen notes

Sifting Flour:

You need to sift the flour so it can create a light texture. Allow the cheesecake to cool, then refrigerate the leftovers. Gluten Free Cheesecake: Feel free to swap with a gluten free flour blend to make this Basque burnt cheesecake is gluten free. Must Use Parchment Paper: It is very important to line the cheesecake pan with parchment paper. You can use a push pan in replace of a springform pan. No water bath is needed for this cheesecake pan. You can freeze this burnt Basque cheesecake for 2-3 months in the freezer when froze properly.