This stunning San Sebastian Cheesecake (Basque Cheesecake) with its “burnt” surface that’s caramelized to perfection and it’s creamy rich interior is sure to impress. You will love how easy it is to make and be amazed by the delicious to-die for flavor. As an added plus, there’s no need to hassle with a crust or water bath!
I first tried this delicious super creamy cheesecake during my visit to Istanbul a few years ago and I’ve been back every year for a slice. Although this cheesecake may seem intimidating, I decided to start making it at home and as it turns out, it’s super easy to make! I’ve been tweaking this recipe since and the result is a super soft and creamy cheesecake with caramelized burnt crust. It’s quickly become one of our favorite desserts and I’m sure you will love it as much as we do.
Make this Basque Cheesecake the next time you need an elegant dessert that everyone will ooh and aah over! The appearance and texture is certainly unique with a golden, crackly exterior and a mousse-like, airy center. It’s much lighter and less rich than most cheesecakes. The golden “burnt” surface has a wonderful caramel taste and the vanilla cheesecake underneath reminds me of custard. It’s perfectly sweet and tastes absolutely incredible without being overly rich. As an added plus, there’s no need to hassle with a crust or water bath.
Ingredients needed
This Basque cheesecake recipe requires mostly all of the same ingredients of a traditional cheesecake. Here is a note on everything you’ll need:
- Cream cheese: The base of the cheesecake. For the best texture use a high-quality, full-fat cream cheese.
- Granulated sugar: Sweetens without overwhelming the vanilla flavor of the filling.
- Eggs: You’ll need 4 large eggs for structure and stability.
- Heavy cream: Makes the filling light and airy.
- Vanilla extract: For a boost of cozy flavor.
- Lemon juice: Optional, but I just love the very subtle tang that it adds.
- Cornstarch: Adding cornstarch to the filling will prevent cracks and helps it set up better.
- Salt: Balances the sweetness and brings all of the flavors together.
How to make this recipe
This Basque cheesecake is a must-make! It’s one of the easiest dessert recipes, and you don’t even need to worry about using a water bath. It’s also great to make ahead of an event! Here’s how:
Prep: Preheat oven to 450ºF. Line an 8-inch (3 inches high) springform cake pan or a standard 8-inch cake pan (3 inches high) and line with 2 pieces of parchment paper. They should stick up about 2 inches above the edge of the pan. Set aside.
Beat the cream cheese and eggs: In a large bowl, beat the cream cheese and sugar until smooth. Beat in eggs one at a time until smooth and no longer clumpy, scraping the sides down in between.
Add the cream: Whisk in the heavy cream, lemon juice and vanilla and beat just until combined. Sift in the cornstarch and salt and whisk to combine.
Bake: Pour the mixture into the prepared pan and tap the pan against your counter to let any big air bubbles rise to the surface. Bake for 45 minutes or until the top is dark amber in color and the center is still jiggly.
Cool and serve: Allow cake to cool in the pan at room temperature for 1 hour, then transfer to the fridge to cool for at least 4-6 hours or overnight. Remove from the baking pan and slice then allow each slice to rest at room temp for about 10 minutes for a creamy texture.
To serve with chocolate ganache: Warm 1 cup heavy cream in the microwave-safe bowl for 1 minute. Remove and add 1 cup of Ghirardelli chocolate chips. Cover and let rest for 5 minutes. Uncover and stir until the chocolate is completely melted and the mixture is well combined. Cool for 5 minutes and enjoy on the cheesecake slices!
Expert tips
- Soften the cream cheese: Be sure to give the cream cheese time to soften to room temperature, so it mixes easily with the other ingredients and there aren’t any clumps in the filling.
- Chill: This cheesecake is best served cold. After it has cooled for 1 hour at room temperature, chill it in the fridge for 4-6 hours or overnight.
- For clean slices: Use a clean, sharp knife to cut into slices for serving. For extra neat slices, wipe your knife clean with a paper towel between each cut.
- Make ahead: This cheesecake keeps very well for up to 7 days, and it even tastes better the next day, making it the perfect dessert to make in advance of an event.
Frequently asked questions
What is the difference between basque cheesecake and regular cheesecake?
The main differences between a Basque cheesecake and a classic cheesecake is that a Basque cheesecake doesn’t have a crust and is baked at a high temperature, usually around 450°F, which causes the exterior to caramelize and develop a burnt appearance. It also isn’t necessary to bake it in a water bath like a regular cheesecake to prevent cracking.
Why is it called basque cheesecake?
The Basque cheesecake gets its name from the Basque region, which is between the border of Spain and France. It is known for its almost burnt, caramelized exterior and creamy interior.
Does a Basque cheesecake taste burnt?
Even though the surface of a Basque cheesecake appears burnt, it doesn’t taste burnt at all. It tastes deliciously caramelized with a deep flavor, giving it a unique taste compared to regular cheesecakes.
Storage recommendations
Leftovers will keep for 7 days in the fridge. Wrap tightly in plastic wrap or place it in an airtight container. This recipe is not suitable for freezing.
More cheesecake recipes
- Mini Cheesecakes
- Biscoff Cheesecake
- No-Bake Cheesecake Bars
- No Bake Pumpkin Cheesecake Cups
- Low-fat Cheesecake
- Keto Cheesecake
- Nutella Swirl Cheesecake Bars
Ingredients
- 3 (8 oz) packs cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups heavy cream
- 1 Tablespoon vanilla extract
- 1 Tablespoon lemon juice, optional
- 3 Tablespoons cornstarch or cake flour
- ½ teaspoon salt
Instructions
- Preheat oven to 450ºF. Line an 8-inch (3 inches high) springform cake pan or a standard 8-inch cake pan (3 inches high) and line with 2 pieces of parchment paper. They should stick up about 2 inches above the edge of the pan. Set aside.
- In a large bowl, beat the cream cheese and sugar until smooth. Beat in eggs one at a time until smooth and no longer clumpy, scraping the sides down in between.
- Whisk in the heavy cream, lemon juice and vanilla and beat just until combined. Sift in the cornstarch and salt and whisk to combine.
- Pour the mixture into the prepared pan and tap the pan against your counter to let any big air bubbles rise to the surface. Bake for 45 minutes or until the top is dark amber in color and the center is still jiggly.
- Allow cake to cool in the pan at room temperature for 1 hour, then transfer to the fridge to cool for at least 4-6 hours or overnight. Remove from the baking pan and slice then allow each slice to rest at room temp for about 10 minutes for a creamy texture.
- To serve with chocolate ganache: Warm 1 cup heavy cream in the microwave-safe bowl for 1 minute. Remove and add 1 cup of Ghirardelli chocolate chips. Cover and let rest for 5 minutes. Uncover and stir until the chocolate is completely melted and the mixture is well combined. Cool for 5 minutes and enjoy on the cheesecake slices!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
