Basque cheesecake

Name: Basque cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Cream cheese at room temperature 2.2 lbs; Fresh liquid cream at room temperature 1 ½ cup; Sugar 0.8 cup; Eggs medium (at room temperature) 4; Cornstarch 3.1 tbsp; Vanilla extract 1 tsp; Milk Chocolate melted to taste

it de es fr br

Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Low
Note + the setting time in the fridge (8-12 h)

PRESENTATION

Recipe by
Diletta Secco

Basque cheesecake is something you just have to try if you're ever in San Sebastian, Spain. Really, it is a must. It’s not like your regular cheesecake with a crust; this one's crustless and all about simplicity. You just mix a few ingredients together and bake it at a really high temperature. Seriously high. This method gives it that unique burnt Basque cheesecake look, with the top turning a deep golden brown, almost burnt—and that's on purpose. And the smoky, dark layer? It adds a special twist, while underneath, the inside stays moist and creamy. And like biting into a cloud, no joke. It's meant to be so tender it melts in your mouth, nothing like those dense ones you might know.

Over in Spain, slicing up this Basque cheesecake and serving it with sauces is a beloved tradition. You might get it with melted milk chocolate, a sweet berry coulis, salted caramel, or even fruit preserves—depends on your mood. This cheesecake is not your typical New York-style or the fluffy Japanese kind; it's got its own thing going on. And you know what? Each bite gives you that tasty contrast between the creamy middle and the slightly caramelized top. Some folks even call it a Spanish cheesecake gone a bit wild in the oven, thanks to the high-temperature baking. Around San Sebastian, it's a local fave, and once you taste its simple yet rich flavor, you'll get why. For sure.

If you want a dessert without fancy layers but with incredible taste, a San Sebastian cheesecake delivers a touch of Spanish charm to your table—no crust, no hassle. Just pure velvety goodness in every bite. Next time you crave something sweet, think about this creamy cheesecake and enjoy its straightforward yet heavenly appeal. Whether you're savoring it at a café in Spain or making it at home, it’s bound to be a memorable dessert. Pretty simple, right?

INGREDIENTS

For a 9-inch diameter pan: Cream cheese 2.2 lbs (500 g) - at room temperature; Fresh liquid cream 1 ½ cup (350 g) - at room temperature; Sugar 0.8 cup (150 g); Eggs 4 - medium (at room temperature); Cornstarch 3.1 tbsp (25 g); Vanilla extract 1 tsp

To serve: Milk Chocolate to taste - melted

Preparation

How to prepare Basque cheesecake

To make the Basque cheesecake, first pour the cream cheese and sugar into a large bowl 1 and mix well with a hand whisk 2, then add one egg at a time 3.

Continue to work with the whisk to gradually incorporate the eggs into the mixture 4. Sift the cornstarch 5 and mix again, then also pour in the cream 6.

Finally, add the vanilla extract 7 and blend it into the mixture: it should be smooth, thick, and homogeneous 8. Line the base and sides of a 9-inch springform pan with parchment paper 9.

Pour the mixture into the pan 10 and bake in a preheated static oven at 392°F for about 50 minutes 11. When the surface is golden and almost burnt, remove from the oven and let cool in the pan, then place the cheesecake in the refrigerator overnight 12. Serve your Basque cheesecake with melted milk chocolate!

Conservation

The Basque cheesecake can be stored in the refrigerator for 2 days in an airtight container.

Advice

If you prefer, you can flavor the mixture with cinnamon or orange or lemon zest as an alternative to vanilla.

You can serve the Basque cheesecake with melted chocolate or with other sauces of your choice, fresh fruit, or whipped cream.

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