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A slice of Basque cheesecake being lifted from the whole cake, showing its creamy interior.

Basque Cheesecake

Avatar photoRhonda Cawthorn
Indulge in this unique Basque Cheesecake recipe. Its signature burnt exterior hides a rich, creamy, and perfectly gooey, crustless interior.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine Spanish
Servings 8 servings
Calories 756 kcal

Ingredients
  

  • Unsalted butter for greasing the pan
  • 2 pounds cream cheese at room temperature
  • 1 1/3 cups granulated sugar
  • 5 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups heavy cream
  • 3 1/2 tablespoons all-purpose flour

Instructions
 

  • Preheat the oven to 400°F. Grease a 9-inch springform pan with butter. Line the pan with parchment paper, allowing it to extend above the rim by about 2 inches.
    Lining a springform pan with parchment paper for Basque cheesecake.
  • Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla extract, then slowly add heavy cream and beat until combined. Sift in flour and fold until smooth.
    Adding an egg to the cream cheese mixture for Basque cheesecake.
  • Pour the batter into the prepared pan. Bake for about 60-70 minutes, until the top is deep golden brown and the center is still slightly jiggly.
    Basque cheesecake batter poured into a parchment-lined springform pan.
  • Allow the cheesecake to cool in the pan for at least an hour. Remove from the pan and let it cool completely. Slice and serve at room temperature.
    Basque cheesecake cooling in a springform pan with parchment paper.

Nutrition

Calories: 756kcalCarbohydrates: 44gProtein: 12gFat: 61gSaturated Fat: 36gSodium: 410mgFiber: 0.1g
Keyword Basque Cheesecake
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