Looking for a cheesecake that’s wildly different from the classic New York-style one? The Basque Cheesecake recipe is your next baking obsession. Originating from the Basque region of Spain, this dessert is intentionally scorched on top to create a caramelized, slightly bitter crust that beautifully contrasts the rich, creamy interior. The beauty of this cheesecake lies in its imperfections, and it’s surprisingly easy to make at home.
In this guide, you’ll learn how to make a small but decadent Basque Cheesecake using accessible ingredients and simple equipment. We’ll cover everything from preparing a flavorful crust, mixing the batter just right, and achieving that signature burnt top. By the end, you’ll have a foolproof technique and a go-to dessert that steals the spotlight at any gathering. Let’s dive into Part 1 to get started on the crust, the foundation of this unforgettable cheesecake.
Contents
Crafting the Perfect Crust for Your Basque Cheesecake
Choose Your Base: Vanilla Wafers vs Graham Crackers
The crust may be thin, but it plays a crucial role in balancing texture and flavor. For this Basque Cheesecake recipe, you have two great options: ground vanilla wafer cookies or graham crackers. Vanilla wafers lend a subtle sweetness and hint of vanilla that enhances the custardy filling. Graham crackers, on the other hand, offer a toasty, slightly nutty base that gives your cheesecake a more classic feel.
Whichever you choose, ensure they’re finely ground to create a consistent base that compacts easily. A food processor is the quickest way to achieve this, but a plastic bag and rolling pin will do in a pinch.
Blending and Balancing with Salt and Butter
Once you’ve chosen your base, combine it with a pinch of kosher salt. Salt is critical, it subtly elevates all the other flavors. Next, pour in melted unsalted butter, which binds everything together while adding richness. Stir until the mixture is evenly moistened and begins to clump slightly.
The perfect consistency should resemble wet sand. If your crust feels dry, add an extra tablespoon of melted butter to ensure it holds its shape during baking.
Compacting the Crust for Structure
Transfer the crust mixture into a 3-inch deep, 6-inch round cake pan lined with two layers of parchment paper. Make sure the parchment extends about 2 inches above the rim. This overhang supports the batter as it rises and helps achieve the signature burnt top without spilling over.
Use a tamper, muddler, or the bottom of a flat glass to firmly press the crust into an even layer across the base of the pan. Compacting the crust prevents it from crumbling when sliced and gives it a firm bite beneath the creamy filling.
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Basque Cheesecake Recipe
- Total Time: 5 hours 5 minutes
- Yield: 8 slices
Description
A rich, creamy Basque cheesecake with a beautifully burnt top and soft center, made in a 6-inch round pan for the perfect small-batch dessert.
Ingredients
Crust:
130 grams ground vanilla wafer cookies (about 1 ¼ cup) or graham crackers
¼ teaspoon kosher salt
85 grams melted unsalted butter (6 Tbsp)
Filling:
454 grams brick-style cream cheese (18 oz), room temperature
100 grams granulated sugar (½ cup)
3 large eggs, room temperature
1 ½ teaspoons pure vanilla extract
16 grams all-purpose flour (2 Tbsp)
½ teaspoon kosher salt
250 ml heavy cream (1 cup)
Instructions
1. Line a 3-inch deep 6-inch round cake pan with removable bottom using two layers of parchment paper, letting it overhang 2 inches above the rim.
2. Preheat oven to 425°F.
3. In a bowl, mix crushed vanilla wafers or graham crackers with salt and melted butter.
4. Press crust mixture evenly into the bottom of the pan using a tamper or the bottom of a glass.
5. Set aside.
6. In a food processor, blend cream cheese and sugar until smooth. Scrape sides as needed.
7. Add vanilla extract, then add eggs one at a time while the processor runs.
8. In a small bowl, whisk together flour, salt, and ¼ cup of cream until smooth. Slowly add the rest of the cream to create a lump-free mixture.
9. Add the cream mixture to the processor with the cream cheese batter and blend for 30 seconds until smooth.
10. Pour the filling over the crust and smooth the top with an offset spatula or spoon.
11. Place the pan on a baking sheet and bake for 35-40 minutes until the top is deeply browned but the center still jiggles.
12. Let cool completely in the pan at room temperature. Unmold and serve at room temperature or chilled.
Notes
Reduce salt by half if using table salt instead of kosher.
You can use either graham crackers or vanilla wafers for the crust.
Store in an airtight container or wrapped in plastic in the fridge for up to 3 days.
Chilling the cheesecake results in a firmer texture, while room temperature serving gives a custard-like softness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: French, Spanish
Mastering the Silky Cheesecake Filling
Using Brick-Style Cream Cheese for Best Texture
The soul of any great Basque Cheesecake recipe lies in its filling. To achieve that signature creamy, custard-like texture, you must start with brick-style cream cheese-not whipped or spreadable versions. These alternatives contain more air and moisture, which can throw off your filling’s consistency.
Use cream cheese that’s fully softened to room temperature. This ensures it blends smoothly without lumps. Cold cream cheese can lead to a gritty batter, so give it at least an hour on the counter before starting.
Blending Sugar and Cream Cheese Until Smooth
In a food processor fitted with the blade attachment, combine the 454 grams of cream cheese and 100 grams (½ cup) of granulated sugar. Process until silky smooth. This step is crucial—take your time and scrape down the sides of the bowl frequently to eliminate any stray lumps.
Don’t have a food processor? A stand mixer or a handheld electric mixer can work too. Just mix on medium speed and scrape often.
Incorporating Eggs and Vanilla for a Rich Base
Once your cream cheese mixture is smooth, it’s time to add three large room temperature eggs, one at a time. With the processor running, add each egg slowly, making sure it’s fully incorporated before moving to the next. Rushing this step can create a loose batter or uneven texture.
After the eggs are added, mix in 1½ teaspoons of pure vanilla extract. This not only adds flavor but also enhances the aroma of the cheesecake during baking.
Creating the Flour and Cream Slurry
To thicken the batter slightly and help it hold together without cracking, you’ll create a simple slurry using 2 tablespoons of all-purpose flour, ½ teaspoon kosher salt, and ¼ cup of the total 1 cup heavy cream.
Mix these three ingredients in a small bowl until they form a smooth paste. Then gradually whisk in the remaining ¾ cup of heavy cream. Stir slowly to avoid lumps. This slurry ensures a rich but stable batter that sets beautifully while maintaining a luxurious mouthfeel.
Final Blending for a Homogenous Batter
Pour the slurry into the food processor with the cream cheese mixture. Add any leftover heavy cream to the bowl. Run the food processor for about 30 seconds until the batter is fully combined, smooth, and airy.
This final blend distributes the ingredients evenly and incorporates just enough air for a light, creamy texture without overmixing, which could cause cracks or bubbling during baking.
Pouring and Smoothing into the Prepared Pan
Now, pour the batter directly into the prepared crust-lined cake pan. Use a mini offset spatula or the back of a spoon to spread it into an even layer. Make sure it reaches all edges but don’t overwork the surface.
Baking the Basque Cheesecake to Golden Perfection
Preheating for the Signature Burnt Top
One of the defining traits of a Basque Cheesecake recipe is its deeply golden, sometimes nearly burnt surface. To achieve this, you need high heat. Preheat your oven to 425°F (218°C) well before you plan to bake. A hot oven is essential to quickly caramelize the top while leaving the inside soft and jiggly.
Avoid opening the oven once baking begins, as sudden drops in temperature can affect both rise and browning.
Using a Baking Sheet to Prevent Spills
Before placing the cake pan into the oven, set it on a baking sheet. Since the batter is rich and the parchment overhangs the rim, this helps catch any possible drips or overflow during baking.
This step keeps your oven clean and ensures more even heat distribution to the bottom of the cheesecake, helping it bake uniformly.
Timing and Doneness: The Jiggle Test
Bake the cheesecake for 35 to 40 minutes. Keep an eye on it during the final 5 minutes. You’re looking for a deep golden brown or mahogany color on top, with the center still slightly jiggly when you shake the pan gently. That jiggle is key—it signals the soft, creamy texture that makes Basque cheesecake so unique.
The edges should be set but not stiff, and the top will likely have cracks and wrinkles. Don’t panic. That rustic, cracked finish is part of the cheesecake’s charm.
Cooling at Room Temperature Before Unmolding
Once out of the oven, let the cheesecake cool completely at room temperature while still in the pan. Don’t attempt to unmold it while warm, as the center is still soft and may collapse.
The parchment lining will help lift the cheesecake out cleanly once cooled. For clean, defined slices, you can refrigerate it for a few hours, but traditional Basque cheesecake is often enjoyed at room temp for its ultra-creamy texture.
Texture, Serving Styles, and Storage Tips
Choosing Between Soft Custard or Firm and Creamy
One of the most exciting parts of the Basque Cheesecake recipe is how customizable the final texture can be. Do you love a silky, custard-like center that almost melts in your mouth? Or do you prefer a more set, creamy bite like a traditional cheesecake?
Here’s how you can control the texture:
- For a soft, custardy center: Stick with the 35 to 37-minute bake time and serve the cheesecake at room temperature. It will be slightly jiggly and spoonable.
- For a firmer, more structured texture: Bake closer to 40 minutes, and chill it for at least 4 hours or overnight before slicing. The filling will solidify slightly, giving you cleaner cuts and a more defined structure.
It all comes down to personal preference, so don’t be afraid to experiment until you find your ideal texture.
How to Serve It: Room Temp vs Chilled
Serving at room temperature enhances the velvety consistency and brings out the richness of the cream cheese and vanilla. This style is closest to how it’s served in the Basque region.
Serving it chilled offers a firmer bite, perfect for neat slices if you’re preparing it ahead of time for a gathering. Both styles are equally delicious, so the best choice depends on your mood or your guests.
To serve, use a hot knife (run under hot water and wiped dry) to make clean, smooth slices. This prevents the soft filling from sticking and tearing.
Storing Leftovers the Right Way
If you have leftovers-which might be unlikely—store your cheesecake in an airtight container in the fridge for up to 3 days. For best results, place parchment or wax paper between the cheesecake and the lid to avoid condensation dripping onto the surface.
You can also tightly wrap it with plastic wrap if a container isn’t available. The texture may become slightly firmer over time, but the flavor remains rich and satisfying.
Avoid freezing this type of cheesecake, as the delicate filling doesn’t always hold up well to freezing and thawing.
Essential Tools and Equipment for Perfect Results
Selecting the Right Cake Pan
For this Basque Cheesecake recipe, using the right cake pan is essential to achieving the signature tall sides and even bake. The best option is a 6-inch round cake pan that’s 3 inches deep with a removable bottom. The depth allows the cheesecake to rise properly, and the removable base makes it easier to unmold without damaging the delicate crust and soft center.
Avoid using springform pans for this size. They often leak when baking thinner batters, especially at high temperatures.
Lining the Pan with Parchment
Proper parchment lining is more than a formality—it’s a safeguard. Use two overlapping layers of parchment paper, making sure they extend about 2 inches above the rim of the cake pan. This gives the batter room to rise without spilling and protects the edges from over-browning.
Crumple the parchment before fitting it into the pan to help it mold into the curved shape more easily. This irregular, rustic lining contributes to the Basque cheesecake’s traditional wavy sides and uneven top.
Mixing Made Easy: Food Processor or Mixer
To blend the filling until it’s flawlessly smooth, a food processor is your best friend. It minimizes lumps and incorporates air evenly, resulting in a luxurious texture. If you don’t own one, a stand mixer or hand mixer will also do the trick—just take your time and scrape down the sides often to avoid streaks of unmixed cream cheese.
Avoid blending too long once the eggs are added, as overmixing at that point can introduce excess air, leading to cracking or bubbling during baking.
The Power of a Muddler or Tamper
When forming the crust, you’ll get the best results with a flat-bottomed tamper or muddler. It helps press the crust mixture tightly and evenly into the bottom of the pan. A drinking glass or measuring cup with a flat base can also work well in a pinch.
A properly packed crust will stay firm during slicing and provide a satisfying contrast to the soft filling.
Baking Sheet as Your Backup Plan
Even if you’ve lined your pan perfectly and measured your batter carefully, it’s smart to place your filled cake pan on a baking sheet before placing it in the oven. This catches any accidental overflow, protects your oven from sticky spills, and ensures more stable baking.
Conclusion
The Basque Cheesecake recipe brings together rustic charm and refined flavor in a dessert that’s as easy to make as it is impressive. With its deeply browned top, soft and creamy center, and a buttery crust that holds everything together, this cheesecake offers a unique twist on tradition. Whether you enjoy it at room temperature for a velvety texture or chilled for clean, firm slices, it delivers satisfaction in every bite.
From choosing the right pan and parchment lining to mastering the blend of cream cheese, sugar, eggs, and cream, each step contributes to the rich and indulgent final result. The beauty of Basque cheesecake lies not only in its flavor but also in its flexibility-you can enjoy it as-is or put your spin on it with spices, citrus zest, or subtle extracts.
