Basque Cheesecake

Basque cheesecake has completely stolen my heart.  This stunning dessert from Spain’s Basque Country couldn’t be easier to make and is off-the-charts delicious! Its deeply caramelized top creates incredible flavor depth. The contrast between the burnished exterior and creamy center is Christmas magical. Unlike traditional cheesecakes, there’s no water bath or complicated technique required. You simply mix everything together and let high heat work its magic. The intentionally cracked, golden-brown surface looks and tastes gorgeous. Its rich, custardy texture melts in your mouth. You’ll love how forgiving this recipe is compared to finicky alternatives. The dramatic appearance is the perfect choice for holiday dinner party dessert.

Parchment paper is your secret weapon for achieving the iconic Basque cheesecake look.

First, line your springform pan generously, letting the paper crinkle and fold naturally. Don’t smooth it out! Instead, embrace those wrinkles—they create the dramatic, rustic edges you want. Next, let the parchment extend above the rim by several inches. This extra height contains the batter as it puffs up beautifully. Meanwhile, the paper’s creases give you those gorgeous, caramelized ridges. Then, after baking, watch as the cheesecake settles into its signature sunken center. Finally, the parchment peels away easily, revealing those beautiful burnt edges. It’s so brilliant!

Basque cheesecake should be deeply dark on top—almost burnt looking! That’s exactly what makes it special. The high heat caramelizes the sugars, creating incredible depth of flavor. Don’t panic when it looks too dark in the oven. Those nearly-blackened spots aren’t mistakes; they’re badges of honor. The contrast between the bitter-sweet crust and creamy interior is pure magic. That dramatic color means you’ve nailed it. Trust the process and embrace the darkness!

This Basque Cheesecake will become your new Christmas tradition.

There’s something wonderful about serving a dessert that looks this stunning yet comes together so effortlessly. Your guests will be completely wowed by those dramatic burnt edges and impossibly creamy center. It’s the kind of showstopper that makes holiday baking feel less stressful and more joyful. Plus, it’s even better made ahead—one less thing to worry about on the big day! If you love this recipe as much as I do, please share it with your fellow bakers and food-loving friends. Pin it, post it, text it to your mom—let’s spread the Basque cheesecake love this holiday season!

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Basque Cheesecake

Rating: 3.3/5

( 4 voted )

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1.5 lbs cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1½ cups heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt

Instructions

1. Preheat your oven to 425°F .
2. Line a 8-inch springform pan with parchment paper, letting it crinkle naturally and extend several inches above the rim. Literally, scrunch a 12" x 16" piece of parchment paper into a ball then start fitting it into the pan. Do the same thing again, except place the second piece pf parchment in the opposite direction so that you have a high collar all around the pan to hold the batter as it rises.
3. Beat the cream cheese and sugar in a large bowl with an electric mixer until smooth and creamy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Pour in the heavy cream and vanilla, mixing until just combined.
6. Add the flour and salt, mixing on low speed until smooth. Don't overmix.
7. Pour the batter into your prepared pan. The parchment will contain everything beautifully.
8. Bake for 50-55 minutes until the top is deeply dark brown (almost burnt!) and the center still jiggles slightly when you shake the pan.
9. Cool completely in the pan. The cheesecake will sink dramatically as it cools.
10. Chill for at least 4 hours or overnight before serving.

Notes

The Love: Make sure the cheesecake is completely cooled before covering it with plastic wrap, if you planning on making it in advance. If the cheesecake is warm at all, the plastic will create condensation and ruin your top.