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Home > Recipes > Cheesecakes

By Natasha Minocha | Updated on July 29, 2024 28 Comments

Classic Basque Cheesecake

114 shares
Jump to Recipe Print Recipe

This classic Basque cheesecake might be the most fun cheesecake you’ll ever make. It takes just one bowl, five ingredients, and 20 minutes of prep. And you get a gorgeously caramelized cheesecake with a soft, custard center!

basque cheesecake on parchment paper with a slice cut.

You have to throw your cheesecake playbook out for this one. We are baking it without a crust at high temperatures, which burns it and causes it to crack on purpose. All of this adds up to a gorgeous, perfectly imperfect dessert.

The texture is velvety smooth inside with a nice crust on the outside. It has a tenderly firm consistency once set. Overall, the recipe is a total winner for all dessert lovers!

Jump to:
  • Why Is Basque-Style Cheesecake Burnt?
  • Why You’ll Love This Recipe
  • Reader Love ❤️
  • Basque Cheesecake Ingredients
  • Variations
  • How To Make Classic Basque Cheesecake?
  • Pro Tips
  • How to Serve
  • Recipe FAQs
  • More Cheesecake Recipes
  • 📖 Recipe

Why Is Basque-Style Cheesecake Burnt?

Burning is the whole point of Basque-style cheesecake. That’s how you get to make a crustless cheesecake. When you bake the batter at a high temperature, the outside caramelizes. And it sets into a firm, sturdy edge that compensates for the crust. 

Caramelization also gives it a toffee-ish flavor on top with rich, creamy sweetness inside. In short? Burning is the magic. Embrace it. It’s what makes Basque cheesecake so easy, so unique, and so irresistibly delicious.

A slice of cheesecake on a palte with a red fork.

Why You’ll Love This Recipe

✨Adapted from the iconic Bon Appétit, this burnt Basque cheesecake beauty is rustic, rich, and wonderfully simple. I added a splash of homemade vanilla extract. It’s a small touch, but it adds warmth and depth that takes the flavor to another level.

✨It’s a foolproof recipe that comes together with just a handful of ingredients. No crust, no water bath, no stress. Yet what comes out of the oven is an effortlessly elegant, creamy dessert that tastes like you spent hours on it.

✨Classic Basque cheesecake is make-ahead friendly. It needs time to set, which makes it perfect for prepping a day in advance and ideal for dinner parties, celebrations, or lazy weekends.

Reader Love ❤️

5 stars

This was such a convenient and easy recipe to follow. Added cinnamon to it. Tasted delicious and was eaten up in no time! Next time I'll add chai masala and see how that comes out. Thank you for the lovely recipe.

5 stars

Loved it!! So easy to make and the flavor was so intriguing! Tasted like cheese cake but had a suttle hint like custard pie and flan too!! The taste buds did the happy dance!! Thank you! ????

Basque Cheesecake Ingredients

Cream cheese is the soul of the burnt Basque cheesecake recipe. Use full-fat cream cheese and you’ll have the silkiest texture. Make sure it’s softened and at room temperature, so it blends easily. Homemade cream cheese is a great choice. But store-bought works too.

Sugar sweetens the cheesecake and helps with caramelization to get that signature burnt top.

Eggs give the classic Basque cheesecake its structure and custard-like creaminess. Room-temperature eggs work best.

Cream adds lusciousness and a light, melt-in-the-mouth feel.

Flour: Just enough all-purpose flour to help the burnt Basque cheese cake set. 

Homemade vanilla extract is my thing. A couple of teaspoons add so much depth and flavor!

Please see the recipe card for full information about the ingredients and quantities.

Variations

One of the best things about Basque burnt cheesecake is how flexible the recipe is. You can really make it your own! 

  • Use ricotta instead of cream cheese for a lighter texture, as I did for my baked mango cheesecake. 
  • Add caramelized oranges and orange zest to make orange Basque cheesecake with a fresh citrusy flavor instead of vanilla burnt Basque cheesecake.
  • A pinch of cinnamon or cardamom goes a long way in adding cozy warmth to the cake. It’s why my saffron cardamon cheesecake with crust is a hit!
  • Stir in a tablespoon of coffee powder with the flour, like I did for my espresso cheesecake, to make a coffee-flavored Basque burnt cheesecake.
  • Make an earthy, creamy, and unique matcha Basque cheesecake or a perfect Fall pumpkin Basque cheesecake.
  • Fold in a handful of fresh or frozen blueberries for a fruity contrast and make blueberry burnt Basque cheesecake.

How To Make Classic Basque Cheesecake?

Step 1: Set your oven to preheat, and take a sheet of parchment paper and press it into your springform pan, making sure it covers the bottom and sides. Press it well.

Parchment paper lined pan for Burnt Basque Cheesecake.

Step 2: In a large mixing bowl, blend cream cheese and sugar using a hand mixer on low speed. Mix for 2–3 minutes until the sugar fully dissolves and you get a smooth, creamy texture.

Step 3: Add the eggs, one at a time, mixing well between each addition. Eggs give the cheesecake its signature rise and fluffy texture, so don’t rush this step.

Step 4: Add in the cream, flour, and vanilla extract. Whisk just until the batter is smooth and well combined. The consistency should be pourable, not thick.

Step 5: Pour the batter into your prepared pan. Give it a gentle tap on the counter to release any air bubbles.

cheesecake batter in a parchment-lined cake tin.

Step 6: Place it in the oven and bake for 50 to 60 minutes. Check at the 50-minute mark. The cheesecake should be deep golden brown on top, with a slight jiggle in the center.

Step 7: Let the cheesecake cool in the pan. It will deflate and crack a bit. Don’t worry, that’s exactly what gives Basque cheesecake its rustic charm.

Baked basque cheesecake in a cake tin.

Step 8: Set the classic Basque cheesecake in the refrigerator overnight.

Final Step: Slice, serve, and enjoy!

Baked basque cheesecake on parchment paper.

Pro Tips

  • Line your pan properly. This step is crucial. A well-lined pan helps the cheesecake hold its shape. And don't worry about smoothing out the parchment paper. The crinkly paper gives a lovely rustic look to the cheesecake.
  • Don’t use separate parchment papers for the base and sides. The batter will seep through the fine gaps. Instead, use a large sheet of parchment paper.
  • Leave a 2-inch overhang. A classic Basque cheesecake rises significantly while baking. Letting the parchment hang over the edges by at least 2 inches contains the rise and avoids spills.
  • I used an 8-inch springform pan, but a 6-inch pan works beautifully too, if you want a taller cake.
  • A runny batter is a good sign. Don’t worry if the batter seems a little loose. That’s exactly the texture you want before it goes into the oven.
  • Please use a kitchen scale to measure the ingredients. This ensures consistent and better results every time.
  • Allow the cheesecake to chill in the refrigerator for at least 6 hours for it to set properly.
basque cheesecake with a slice taken out.

How to Serve

Once the Basque-style cheesecake has cooled and set completely (preferably overnight), gently remove it from the pan and peel off the parchment paper. Then serve as-is. It’s a showstopper and needs no frills. 

But if you're in the mood for a little extra, a light dusting of icing sugar adds a pretty finish. Want the creamiest texture? Let it sit at room temperature for 15–20 minutes before serving. As with all cheesecakes, I recommend making this a day in advance. This will give you ample time to let it set. 

Recipe FAQs

Where did Basque Burnt cheesecake originate?

The origins of Basque burnt cheesecake are from La Viña a small restaurant in San Sebastián, Spain, that’s been running for over 60 years. It’s called Basque cheesecake because the region is Basque region.
The classic Basque cheesecake from La Viña was custardy, oozy, and more pudding-like in the center. Most home-baked versions, including mine, are a bit more set and sliceable, closer to the cheesecakes we’re used to.

What is the flavor of Burnt Basque Cheesecake?

The flavor of burnt Basque cheesecake is caramel-y. But it’s the delicate, rich, velvety texture that makes it a total winner. It’s a dreamy combination of custard and cheesecake- fluffy but firm.

How do I know Basque cheesecake is done?

Your cheesecake should be deep golden-brown on top and puffed up high in the oven. When you give the pan a gentle jiggle, the center should wobble slightly, but the edges should look set. As it cools, the cake will collapse and settle.  This is totally normal. Let it cool completely in the pan, then refrigerate it for several hours or overnight for the best texture.

Is Burnt Basque Cheesecake eaten hot or cold?

A classic Basque cheesecake is best served at room temperature. Once chilled and set, take it out of the fridge 15–20 minutes before serving. Although you can eat it cold too.

More Cheesecake Recipes

  • Cherry Cheesecake | Easy cherry cheesecake recipe with cherry sauce
    Cherry Cheesecake
  • Baklava cheesecake garnished with pistachios and rose petals with flowers and a candle around.
    Baklava Cheesecake
  • Japanese cheesecake on a white platter with blueberries on top.
    Japanese Cheesecake
  • Baked Biscoff Cheesecake Recipe
    The Perfect Biscoff Cheesecake Recipe (Lotus Cheesecake)

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this burnt Basque cheesecake as much as we do!

📖 Recipe

basque cheesecake on parchment paper with a slice cut.

Classic Basque Cheesecake

Natasha Minocha
This classic Basque cheesecake might be the most fun cheesecake you’ll ever make. It takes just one bowl, five ingredients, and 20 minutes of prep. And you get a gorgeously caramelized cheesecake with a soft, custard center!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Cooling time 8 hours hrs
Course Dessert
Cuisine Spanish
Servings 8 Servings
Calories 209 kcal

Equipment

  • 8" Loose bottom pan

Ingredients
 
 

  • 2 cup Cream cheese
  • 3/4 cup Sugar
  • 3 Eggs
  • 1/3 cup Cream
  • 1/4 cup All purpose flour
  • 2 tsp Vanilla extract

Instructions
 

  • Preheat your oven to 200C /400F.
  • Line your baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
  • In a large bowl, beat together the cream cheese and sugar, until the cream cheese is creamy and sugar is dissolved.
  • Add the eggs, one at a time. Make sure each egg is incorporated well before adding the next one.
  • Whisk in the cream, all purpose flour and vanilla extract, until smooth.
  • This is a thin batter.
  • Pour into the prepared pan and bake for 50-55 minutes, until the cake is browned on top, but still jiggly in the center.
  • Let the cake cool in the pan for 30-40 minutes, then transfer to the refrigerator for it to set completely, for about 8-10 hours. I prefer to refrigerate this cake overnight.
  • Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!

Notes

  • Line your pan properly. This step is crucial. A well-lined pan helps the cheesecake hold its shape. And don't worry about smoothing out the parchment paper. The crinkly paper gives a lovely rustic look to the cheesecake.
  • Don’t use separate parchment papers for the base and sides. The batter will seep through the fine gaps. Instead, use a large sheet of parchment paper.
  • Leave a 2-inch overhang. A classic Basque cheesecake rises significantly while baking. Letting the parchment hang over the edges by at least 2 inches contains the rise and avoids spills.
  • I used an 8-inch springform pan, but a 6-inch pan works beautifully too, if you want a taller cake.
  • A runny batter is a good sign. Don’t worry if the batter seems a little loose. That’s exactly the texture you want before it goes into the oven.
  • Please use a kitchen scale to measure the ingredients. This ensures consistent and better results every time.
  • Allow the cheesecake to chill in the refrigerator for at least 6 hours for it to set properly.

Nutrition

Serving: 1 ServingCalories: 209kcalCarbohydrates: 27gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 80mgSodium: 429mgPotassium: 198mgFiber: 0.1gSugar: 23gVitamin A: 267IUVitamin C: 0.1mgCalcium: 218mgIron: 1mg
Tried this recipe?Let us know how it was!

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114 shares

Reader Interactions

Comments

  1. AMIT says

    April 12, 2022 at 1:13 pm

    Great Cheesecake Recipe! Thanks for sharing this recipe with us.

    Reply
    • Natasha Minocha says

      April 13, 2022 at 2:41 pm

      Thank you very much, Amit! So happy. you like this.:)

      Reply
  2. Andrew Paul says

    October 13, 2021 at 3:46 pm

    5 stars
    Cakes are the best gift which contribute happiness in any special occasion of life, my wife has very fond of cakes, so on my upcoming anniversary i plan to make cake for her, After reading your blog i prepare this anniversary cake for loving wife. and guess what this cake make my anniversary more memorable.

    Reply
  3. akshay malhotra says

    October 13, 2021 at 3:10 pm

    5 stars
    Thank you for this informative recipe dear , i prepare this cake on my mom birthday party by own and everyone in the party like that alot.

    Reply
  4. Karishma says

    June 28, 2021 at 8:07 pm

    5 stars
    This was such a convenient and easy recipe to follow. Added cinnamon to it. Tasted delicious and was eaten up in no time! Next time I'll add chai masala and see how that comes out. Thank you for the lovely recipe.

    Reply
    • Natasha Minocha says

      July 01, 2021 at 12:33 pm

      Thanks so much for your wonderful feedback, Karishma. Really appreciate you. Cinnamon and chai masala sound like amazing add-ins in this cake!xoxo

      Reply
  5. Maggi John says

    March 02, 2021 at 5:23 pm

    Hi
    If I use half the qty of ingredients mentioned above, what would be the approx baking time?

    Reply
    • Natasha Minocha says

      March 03, 2021 at 4:03 pm

      Hi Maggi, I think your bake time would be reduced by half. I haven't made a smaller version of this cheesecake, so this is my best guess. 🙂

      Reply
  6. Jasmine says

    February 04, 2021 at 4:29 am

    Thanks for this fantastic recipi. If i want to add in blueberries when do i add them? B4 baking or after baking? Tks

    Reply
    • Natasha Minocha says

      February 04, 2021 at 4:43 pm

      Thank you so much, Jasmine! I haven't made these with blueberries, but did see a version with blueberries getting baked on top of the cake. I have given the link for the same on my post. 🙂

      Reply
  7. BARBARA DRAKE says

    December 29, 2020 at 3:20 am

    Sounds great,I think I might try it out this weekend. I do bake a lot and love love cheese cake.
    Barbara

    Reply
    • Natasha Minocha says

      December 29, 2020 at 3:38 pm

      How wonderful! Hope you enjoy it as much as we did! Happy baking! 🙂

      Reply
  8. Ronak Mehta says

    October 06, 2020 at 2:25 pm

    5 stars
    The cake looks perfect and fabulous to bake for a special day. Yes, it's definitely the best Cheese Cakes. Lovely!!

    Reply
    • Natasha Minocha says

      October 07, 2020 at 1:21 pm

      Thanks so much, Ronak! 🙂

      Reply
  9. Susan Lasky says

    August 28, 2020 at 5:36 pm

    5 stars
    Loved it!! So easy to make and the flavor was so intriguing! Tasted like cheese cake but had a suttle hint like custard pie and flan too!! The taste buds did the happy dance!! Thank you! ????

    Reply
    • Natasha Minocha says

      August 31, 2020 at 10:18 am

      Yayyyy! Thanks so much, Susan!Thrilled that you loved it! 🙂

      Reply
  10. Priya says

    August 21, 2020 at 10:49 am

    Hi Natasha, planning to try this out soon. Can the all purpose be substituted for ragi flour?

    Reply
    • Natasha Minocha says

      August 21, 2020 at 11:03 am

      Hi Priya, I haven't made this cheesecake glutenfree. I think ragi can work, but there may be a change in the texture. Please do let me know how it turns out for you, I'm really keen to know. 🙂

      Reply
  11. Amrita says

    August 05, 2020 at 11:35 am

    Can’t wait to try this, the cheesecake looks divine! Can I use cream cheese spread for this recipe? Thank you Tasha????

    Reply
    • Natasha Minocha says

      August 08, 2020 at 12:49 pm

      Thanks so much, Amrita! Please use only cream cheese as cheese spreads have completely different consistency 🙂

      Reply
  12. Ruth Whitley says

    August 02, 2020 at 6:18 pm

    5 stars
    This sounds amazing. I will make this using gluten free flour. Thank you!

    Reply
    • Natasha Minocha says

      August 05, 2020 at 11:04 am

      Thank you, Ruth! Look forward to your glutenfree version. Happy baking! xx

      Reply
      • Rupali says

        August 28, 2020 at 7:06 pm

        Substitute of egg

        Reply
        • Natasha Minocha says

          August 31, 2020 at 10:17 am

          Hi Rupali, I'm really not sure what would work in place of eggs in this recipe. Sorry for not being able to help you here.

          Reply
  13. Vv says

    August 01, 2020 at 5:48 pm

    Can you please mention the name of the brands used in this recipe? It will be easier to make this cake if I knew the exact products that you have used .

    Reply
    • Natasha Minocha says

      August 02, 2020 at 11:51 am

      I use either Britannia or Mooz cream cheese and either Amul or Mother Dairy cream.Hope this helps. 🙂

      Reply
  14. dedeepya reddy says

    July 30, 2020 at 10:59 am

    5 stars
    Thank u for this simple yet amazing recipe. Will be trying it out soon and will tag u on insta ????

    Reply
    • Natasha Minocha says

      July 31, 2020 at 10:03 am

      SO happy you like it. Thank you for following along! 🙂

      Reply
5 from 7 votes

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I’m Natasha! I’m a self-taught baker and cook, sharing easy, fuss-free recipes that anyone can make with confidence. From breads and cookies to decadent desserts to simple meals, I hope you’ll find your next favorite recipe here.

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