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90% would make again

Classic Basque Cheesecake

Indulge in the sweeter side with this extra-creamy Basque cheesecake. Originating from Basque Country in Spain, this burnt-top cheesecake is visually stunning and incredibly flavorful, all with no crust to get in the way.

Tasty Team
Total Time

3 hr 15 min

3 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Total Time

3 hr 15 min

3 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 12 servings

  • 2 lb cream cheese (910 g), softened
  • 1 ⅔ cups granulated sugar (335 g)
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 cups heavy cream (480 mL), room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • ¼ cup all purpose flour (30 g)

Nutrition Info

  • Calories 513
  • Fat 46g
  • Carbs 19g
  • Fiber 0g
  • Sugar 16g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
  3. Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
  4. Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
  5. Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
  6. Crumple 2 sheets of parchment paper, then unwrap and press into a 9-inch springform pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered (don’t worry about pressing the parchment flat; the ridges help create the signature texture around the edges of the cheesecake. Pour the batter into the pan and smooth the top.
  7. Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, 50–60 minutes.
  8. Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake.
  9. Slice and serve.
  10. Enjoy!

Ingredients

for 12 servings

  • 2 lb cream cheese (910 g), softened
  • 1 ⅔ cups granulated sugar (335 g)
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 cups heavy cream (480 mL), room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • ¼ cup all purpose flour (30 g)

Nutrition Info

  • Calories 513
  • Fat 46g
  • Carbs 19g
  • Fiber 0g
  • Sugar 16g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
  3. Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
  4. Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
  5. Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
  6. Crumple 2 sheets of parchment paper, then unwrap and press into a 9-inch springform pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered (don’t worry about pressing the parchment flat; the ridges help create the signature texture around the edges of the cheesecake. Pour the batter into the pan and smooth the top.
  7. Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, 50–60 minutes.
  8. Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake.
  9. Slice and serve.
  10. Enjoy!

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