This is one cheesecake that is sure to impress. This basque burnt cheesecake has a scorched, caramelized outside, thanks to the high temperature it is baked at, yet is rich and creamy on the inside.
This dessert is great served at any time of year, and is is the perfect option for dinner parties or other get-togethers.
Ingredients and substitutions
Basque cheesecake is a crustless baked cheesecake made with cream cheese, sugar, eggs and heavy cream, with vanilla added for flavor and flour added for structure.
- Cream cheese - Ensure a full fat cream cheese is used. The fat content is necessary to help the cheesecake set with the correct texture. Also be sure to use an ordinary cream cheese, not spreadable cream cheese.
- Granulated sugar (white sugar) - The granulated sugar should dissolve fine into the mixture, however superfine (caster) sugar could be used instead.
- Eggs - 6 large sized eggs were used in this cheesecake. The eggs help bind everything together and give the cheesecake it's silky texture.
- Heavy cream (thickened cream) - Avoid using a reduced fat cream. As with the cream cheese, the higher fat content is necessary for this cheesecake to set.
- Vanilla extract - The vanilla extract could be substituted with vanilla essence, or a vanilla bean paste.
- All-purpose flour (plain flour) - All-purpose flour is used to give this cheesecake structure, without any added rising agents.
See recipe card for quantities.
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Add the cream cheese and sugar to a stand mixer bowl. Beat until smooth.
Add the eggs, one at a time, and beat until well combined.
Add the cream, vanilla extract and flour. Beat until combined.
Pour the mixture into a springform tin lines with 2 layers of parchment paper. Bake at 290F (200c).
Hint: The cheesecake is baked when the top is a deep golden color, but the center is still jiggly.
This cheesecake requires a 9 inch (24cm) round springform steel pan. To make the batter, you will also need a stand mixer with a paddle beater attachment. If you don't have a stand mixer available, you could instead use hand held electric beaters and a large mixing bowl.
Store this cheesecake in an airtight container in the fridge for up to 4 days.
This cheesecake is suitable for freezing. Freeze individual slices in an airtight container for up to 3 months. Thaw overnight in the fridge, then leave at room temperature for 30 minutes before serving.
This cheesecake can be served either at room temperature or chilled straight from the fridge.
Unlike a New York cheesecake, a basque cheesecake doesn't have a crust, and isn't as smooth or dense. A basque cheesecake is also baked at a higher temperature, giving it that 'burnt' deep golden color, which gives the cheesecake a caramelized flavor.
- 1kg cream cheese, at room temperature
- 1 ½ cups granulated (white) sugar
- 6 eggs, at room temperature
- 600ml heavy (thickened) cream
- ⅓ cup all-purpose (plain) flour
- 1 teaspoon vanilla extract
- Preheat the oven to 390f (200°c). Line a 9 inch (24cm) steel springform pan with 2 layers of parchment paper. Ensure the paper sits at least 2 inches (5cm) higher than the edge of the pan. Set aside.
- Add the cream cheese and granulated sugar to the bowl of a stand mixer. Use the paddle beater attachment to beat the ingredients until the cream cheese is smooth and the sugar has dissolved.
- Add the eggs, one at a time, beating well after each addition. Add the cream, flour and vanilla extract and beat until smooth and silky.
- Pour the mixture into the prepared springform pan. Bake for 60 minutes. The cheesecake will be a deef golden color on top, but still quite jiggly in the center.
- Set the cheesecake aside to cool completely in the tin before removing. Serve the cheesecake either at room temperature or chilled in the fridge.
- It's important that your pan is at least 9 inches (24cm) in diametre, as this cheesecake is quite large.
- Ensure that your cream cheese and eggs are at room temperature before making a start on this recipe, which will help give a smooth and silky mixture.
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