Basque cheesecake is a perfect dessert. It takes just five ingredients: cream, cheese, sugar, eggs, and flour. There’s no need for a separate crust; the batter forms a crust when baked at a high temperature. And it can be made in advance. Just bake, chill, and serve the following day. A make ahead dessert that is simple yet impressive? Sign me up!

The burnt top crust is a typical feature of Basque cheesecake. I’ve seen crust colors range from light brown to dappled to completely black. I like how the bright white cheesecake contrasts with the deep dark crust so I cook my Basque cheesecake until the top burns. But feel free to choose your own level of color. For example, if you prefer cheesecake with a golden brown crust then simply remove it from the oven earlier or don’t raise the temperature at the end. The same applies to texture. If you’d like a creamy soft center then remove the cheesecake around the 50 minute mark. If you’d like a firmer cheesecake then cook it longer. It will taste delicious either way!

Que aprofiti

This photo shows the golden caramelized sides of a burnt Basque cheesecake. The top of the Basque cheesecake is burnt, which is traditional.

Ingredients

1¾ cups (350 grams) sugar
2¼ pounds (1 kilogram) cream cheese, at room temperature
¼ teaspoon kosher salt
5 large eggs
2 cups (480 mililiters) heavy cream
zest of one orange, finely grated
1 teaspoon vanilla bean paste (or you can substitute regular vanilla extract)
¼ cup (30 grams) all-purpose flour

Directions

Step 1: Prepare the pan

Preheat your oven to 400°F (200°C). Grease a 10-inch (25 cm) springform pan with butter. Take a large sheet of parchment paper and press it into the pan. Make sure the parchment paper is pressed against the sides of the pan (the butter will help the paper stick to the pan). Leave 2 to 3 inches of paper overhanging the top of the pan. This will allow the cheesecake to expand in the oven but not overflow the pan.

Step 2: Make the batter

In a large bowl cream the sugar and the cream cheese until smooth. You can do this with a handheld mixer, with a stand mixer, or with a wooden spoon. Add the salt and mix again. Then incorporate the eggs one by one. Beat until fully incorporated. Whisk in the heavy cream and beat again. Stir in the orange zest and vanilla bean paste. Sift the all-purpose flour onto the cream cheese mixture then gently fold in the flour until just incorporated.

Step 3: Bake the cheesecake

Pour batter into the prepared springform pan and place the pan on a baking sheet (the baking sheet will catch any butter that leaks from the bottom of the springform pan). Bake for 50 minutes. After 50 minutes, increase the temperature to 450°F (230°C) and bake for an additional 5 minutes. You will know the cheesecake is done when the top looks burnt and the center of the cake remains jiggly. Remove the cheesecake from the oven and allow it to cool to room temperature.

Step 4: Serve

At this point you can serve the cheesecake at room temperature. Or you can refrigerate the cheesecake overnight and serve it cold the following day. Whenever you’re ready to serve the cheesecake, remove it from the springform pan and gently peel away the parchment paper. Cut into slices and enjoy!

This photo shows a slice of creamy Basque cheesecake. The cheesecake interior is creamy and white thanks to heavy cream and cream cheese. The dark burnt top of the Basque cheesecake is traditional.

Notes:

It’s important to use room temperature cream cheese. Room temperature cheese is squishier and easier to work with than cold cheese. Actually I’d recommend that all of your ingredients (especially the eggs and heavy cream) be at room temperature when you start baking. They’ll incorporate better when you mix the batter.
At the end of the 50 minute baking period I raised the temperature from 400 to 450 degrees Fahrenheit in order to caramelize the crust until burnt. I found that 400 degrees wasn’t quite hot enough to create a burnt Basque cheesecake crust. However if you prefer a lighter brown crust then don’t raise the temperature at the end of the 50 minute cooking time; just keep it at a steady 400 degrees throughout the cooking period.
I added citrus zest because it contrasts nicely against the heaviness of the heavy cream and cream cheese. Orange zest and vanilla bean paste give the unbaked cheesecake batter a very subtle orange creamsicle vibe, which I love. However, I don’t believe either of these additions is traditional, so if you prefer a more traditional cheesecake then omit them.
I included orange and vanilla but these ingredients weren’t originally present in this cheesecake recipe, which comes from Marti Buckley’s book Basque Country. Buckley’s recipe is from the famous San Sebastiàn cheesecake shop La Viña. I highly recommend buying Marti Buckley’s book Basque Country and following her on Instagram. As an American expat she offers a fascinating window onto Basque cuisine.

And now please enjoy a boatload of photos of Basque cheesecake below…

This photo of a burnt Basque cheesecake shows the cheesecake baked in a springform pan lined with parchment paper. The top of the Basque cheesecake is burnt, which is traditional. You can see lighter creamy parts peeking through at the edges.

This photo of a burnt Basque cheesecake shows the cheesecake sitting on top of its parchment paper liner. The top of the Basque cheesecake is burnt, which is traditional. You can see lighter creamy parts peeking through at the edges.

This photo shows a slice of creamy Basque cheesecake being lifted out of the Basque cheesecake. The top of the Basque cheesecake is burnt, which is traditional.

This photo shows three slices of burnt Basque cheesecake laying next to the whole Basque cheesecake. The burnt top crust is traditional.