Basque cheesecake, also known as “burnt” Basque cheesecake, is a creamy, crustless dessert with a caramelised top and a custardy interior. Originating from San Sebastián in Spain, it’s become a favourite in the UK for its rustic look and irresistible texture. The beauty of Basque cheesecake lies in its simplicity—no water bath, no fancy equipment, just rich, satisfying flavour in every bite.
Ingredients
- 600g full-fat cream cheese (such as Philadelphia), at room temperature
- 250ml double cream
- 200g caster sugar
- 4 large free-range eggs, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 25g plain flour
- Extra butter (for greasing the tin)
Instructions
- Preheat your oven to 220°C (200°C fan) / 425°F / Gas Mark 7. Grease a 20cm (8-inch) round springform tin and line it with two overlapping sheets of baking parchment, ensuring the paper rises at least 5cm above the rim. This helps contain the cheesecake as it rises and prevents leaks.
- In a large mixing bowl, beat the cream cheese and caster sugar together using an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next for a silky texture.
- Pour in the double cream, vanilla extract, and salt. Beat on low speed until just combined. Avoid overmixing at this stage to prevent excess air in the batter.
- Sift in the plain flour and fold gently with a spatula until no streaks remain. The flour helps stabilise the cheesecake while keeping it creamy.
- Pour the batter into the prepared tin. Tap the tin gently on the counter to release any large air bubbles.
- Bake in the preheated oven for 35-40 minutes until the top is deeply golden brown and almost burnt in spots. The centre should still have a noticeable wobble when you gently shake the tin.
- Remove from the oven and let the cheesecake cool completely in the tin. As it cools, it will deflate slightly and set further. For the signature custardy centre, don’t overbake.
- Once cool, carefully lift the cheesecake out of the tin using the parchment paper. Peel away the paper, slice, and serve at room temperature or lightly chilled.
Tips
- Substitutions: If you can’t find double cream, use whipping cream (minimum 35% fat). Don’t use single cream, as it may not set properly.
- Flavour Variations: Add a teaspoon of lemon zest for a subtle citrus note, or swap vanilla extract for almond extract for a twist.
- Common Mistake – Overbaking: The cake should have a deep brown top and a soft, wobbly centre. Overbaking leads to a dry, dense texture.
- Storage: Store leftovers in the fridge, covered, for up to 4 days. The flavour matures after a day, making it even tastier.
Serving Suggestions
- Serve the cheesecake on its own to appreciate the unique caramelised flavour.
- Pair with fresh berries such as raspberries or blueberries for a tart contrast to the creamy filling.
- Drizzle with a little honey or a spoonful of cherry compote for added sweetness.
- For a special occasion, dust lightly with icing sugar or serve with a dollop of whipped cream.
Variations
- Chocolate Basque Cheesecake: Add 100g melted dark chocolate into the batter after the eggs for a rich twist.
- Gluten-Free: Substitute the plain flour with cornflour or a gluten-free flour blend in equal quantity.
- Mini Cheesecakes: Use a muffin tin lined with parchment squares to bake individual portions; reduce baking time to 18-22 minutes.
- Salted Caramel: Swirl 2 tablespoons of thick salted caramel sauce through the top of the batter before baking for a decadent finish.
Storage and Reheating
Basque cheesecake is best stored in the fridge. Once cooled, cover the cheesecake with cling film or transfer to an airtight container. It will keep well for up to 4 days, and the flavour often improves after a day as the texture becomes even creamier.
To serve, remove from the fridge about 30 minutes before eating for the best flavour and texture. Basque cheesecake is not typically reheated, as it is meant to be enjoyed at room temperature or cold. However, if you prefer a slightly warmer slice, microwave individual pieces on low power for 10-15 seconds, but avoid overheating as it may alter the texture.
Frequently Asked Questions
- Why does Basque cheesecake have a burnt top?
Basque cheesecake is intentionally baked at a high temperature, which caramelises the sugars on the surface and gives it a distinctive, almost “burnt” appearance. This creates a rich, bittersweet flavour that contrasts beautifully with the creamy interior. - Can I make Basque cheesecake without a springform tin?
Yes, you can use a deep, round cake tin lined with plenty of overhanging parchment paper for easy removal. Just ensure the paper extends above the rim to contain the batter as it rises and falls. - How do I know when the cheesecake is done?
The cheesecake is ready when the top is deep golden brown and the centre still has a noticeable wobble if you gently shake the tin. Don’t be tempted to bake until fully set in the centre—the wobble is key to its creamy texture. - Is it safe to eat Basque cheesecake if the centre is soft?
Absolutely. The high baking temperature ensures the eggs are cooked through. The soft, custardy centre is a hallmark of Basque cheesecake and is perfectly safe as long as the cake is baked as directed. - Can I freeze Basque cheesecake?
Yes, Basque cheesecake freezes well. Wrap slices tightly in cling film and foil, then freeze for up to 1 month. Defrost overnight in the fridge before serving. Note that the texture may become slightly denser after freezing. - Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture and best flavour. Low-fat versions may result in a thinner batter and less rich cheesecake, so use full-fat if possible for authentic results.
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Basque Cheesecake Recipe UK: Simple Steps for a Creamy Dessert