Basque cheesecake flips every cheesecake rule: no crust, no water bath, no worrying about cracks, since a deeply burnished, almost-burnt top is the entire point. It bakes hot and fast, comes out looking collapsed and jiggly, and turns into the creamiest, custard-like cheesecake once cooled. Four ingredients, one bowl, no special skill.
Everything you need
- 900 g cream cheese, softened
- 1¼ cups (250 g) granulated sugar
- 5 eggs
- 1¼ cups heavy cream
- 2 tbsp (16 g) all-purpose flour
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 220°C / 425°F. Line a 22 to 23 cm springform tin with two overlapping sheets of baking paper, pushed right up the sides and scrunched, letting the excess stick well above the rim.
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Beat the cream cheese and sugar until smooth and free of lumps, scraping the bowl often.
For this step
- 900 g cream cheese
- 1¼ cups (250 g) granulated sugar
- 1¼ cups heavy cream
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Beat in the eggs one at a time, then the cream, then the flour and salt, mixing just until smooth each time. Don't overbeat once the flour is in.
For this step
- 900 g cream cheese
- 5 eggs
- 1¼ cups heavy cream
- 2 tbsp (16 g) all-purpose flour
- ½ tsp fine salt
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Pour into the tin and bake for 45 to 50 minutes, until the top is deeply burnished, almost black in patches, and the centre still wobbles like jelly when nudged.
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Cool at room temperature for an hour, then chill for at least 4 hours, ideally overnight, before releasing and slicing.
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Worth knowing
- The deep, dark top is meant to happen, don't pull it early because it looks burnt. That colour is where the flavour comes from.
- The centre needs to look underdone when it comes out. It firms up entirely from the chill, not the bake.
Make it your own
- Swap 100 g of the cream cheese for mascarpone for an even silkier centre.
- A tablespoon of espresso powder beaten in with the eggs gives a coffee version.
Storing & freezing
Fridge, covered, for 4 days. Freezes well whole or sliced for a month; thaw overnight in the fridge.
Frequently asked
Is Basque cheesecake supposed to look burnt?
Yes, the deeply browned, almost blackened top is intentional and where the recipe gets its name. It tastes caramelised, not bitter, when done right.
Why is my Basque cheesecake still liquid in the middle?
It should have a strong wobble when it comes out of the oven, that is correct. It finishes setting entirely in the fridge over several hours, not in the oven.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.