Name: Basque Cheesecake (Burnt, Creamy & Silky)
Prep time: 3 h 20 min
Cook time: 1 h 5 min
Total time: 4 h 5 min
Cuisine: Spanish
Ingredients: 32oz (2 lbs) Cream Cheese, completely softened to room temperature; 300 Grams (1 1/2 Cup) Granulated Sugar; 1/2 Teaspoon Salt; 1 Tablespoon Pure Vanilla Extract; 5 Large Eggs, at room temperature; 12oz (1 1/2 Cups) Heavy Whipping Cream; 31 Grams (1/4 Cup) All-Purpose Flour

Basque cheesecake is a rustic, crustless cheesecake with a deeply caramelized top and a luxuriously creamy center that's almost custard-like. Baked at high heat until the outside turns a dramatic, golden-brown, this style of cheesecake skips the crust and focuses on dramatic contrast - rich, silky filling inside with a slightly smoky, caramelized exterior. With just a handful of simple ingredients and straightforward technique, it's an impressive dessert that feels both cozy and elegant on the table.

slice of basque cheesecake with a fork on a white plate on a white marble surface with a blue linen — Crustless cheesecake that’s burnt on the outside and dreamy inside.

When asked the question what do I love cooking the most, I often say cheesecake. There is something so beautiful and special about a cheesecake. I have a ton of cheesecake recipes on my website, 60 +, check out all my cheesecake recipes.

This Northern Spanish cheesecake was developed thirty years ago in San Sebastian, Spain by Chef Santiago Rivera.

This Basque-style cheesecake is quite different than a normal American-style cheesecake. A Basque cheesecake has no crust, is baked quickly at a high temperature, and is served warm. While an American cheesecake is smooth and dense the Basque-style cheesecakes are much more of a light, eggy, soft texture and have a nutty aroma thanks to the burnt top. A Basque cheesecake is typically served at room temperature or warm, not chilled like an American-style cheesecake. And there is no need for a hot water bath while baking the cheesecake!

As it is still cream cheese-based you must store it in the fridge so when you go to take a slice I recommend letting it sit at room temperature for a while before enjoying it.

sliced open basque cheesecake sitting on top of parchment paper

Basque Cheesecake Essentials

You'll need these seven ingredients to make your homemade basque burnt cheesecake:

Cream cheese: The foundation of the creamy, silky interior.
Sugar: Sweetens the cheesecake while helping with browning.
Eggs: Provide structure and help the center stay soft yet set.
Heavy cream: Adds richness and contributes to the custard-like texture.
Flour (a touch): Helps stabilize the cheesecake while keeping it tender.
Vanilla: Enhances the flavor without overpowering.

Featured Review

"This cheesecake came out textbook perfect! Easy directions to follow and very delicious!! It is great making a recipe for the first time and one would not do anything differently. Thank-you!!"
Lee Ann

Jump to Recipe·5 from 2 reviews

For a fruity cheesecake check out my blackberry cheesecake recipe.

ingredients for basque cheesecake laid out in little glass bowl on a white marble surface

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Rustic Cheesecake Magic Happens Here

cream cheese, sugar, and vanilla mixed together in a glass bowl on a white marble surface with a blue linen — Beat together the cream cheese, granulated sugar, salt, and vanilla extract.

eggs added to cheesecake batter in a glass bowl on a white marble surface with a blue linen — Beat together the cream cheese, granulated sugar, salt, and vanilla extract.

heavy cream streamed into cheesecake batter in a glass bowl on a white marble surface with a blue linen — Next, add the heavy cream and mix until fully combined.

flour sifted into cheesecake batter on a white marble surface with a blue linen — Next, add the heavy cream and mix until fully combined.

spirngform pan lined with two pieces of parchment paper over hanging and then filled with cheesecake batter on a white marble surface — Place parchment paper all inside the pan to line it then pour cheesecake batter on top.

basque cheesecake sitting on top of parchment paper — Basque cheesecake is traditionally served warm so you can just cool it for a few hours at room temperature then slice it into the cheesecake.

A drizzle of chocolate sauce would be delicious or some of my raspberry coulis.

close up of half eaten slice of basque cheesecake on a white plate on top of a blue linen on a white marble surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card