Basque Cheesecake

Servings

8 servings

Prep

25 min prep

Prep

1 hr cook + 7 hr cooldown

You’ve probably seen this Basque cheesecake on your TikTok or YouTube page. Basque Cheesecake is famous for its burnt top, creamy inside, and its jiggly texture. Sounds like it’s hard, but this was the easiest dessert I’ve made.

What Is Basque Cheesecake?

Unlike traditional cheesecakes with a crumbly crust, Basque Cheesecake skips the crust altogether. It’s baked at a high temperature to achieve its burnt and caramelized top while keeping the inside creamy and custard like. Here’s how to make it.

Dessert

Basque Cheesecake

8 servings

25 min prep

1 hr cook + 7 hr cooldown

Ingredients

24 oz cream cheese 3 blocks
1 ¾ cups heavy cream
1 cup sugar
4 large eggs
2 tbsp all-purpose flour
1 tsp vanilla extract

Directions

Preheat your oven to 400°F.
In a stand mixer, whip the cream cheese until it’s smooth and light.
In a separate bowl, combine heavy cream, all-purpose flour, and vanilla extract. Whisk these together until smooth. Set it aside for now.
With the stand mixer on low speed, slowly add the eggs, sugar, and the cream mixture to the whipped cream cheese.
Mix until everything is well combined and the batter is silky smooth.
Line the pan with parchment paper, crumpling it up first to achieve that iconic crinkled look.
Pour the cheesecake batter into the prepared pan.
Place the cheesecake in the oven and bake for 45 minutes. The top should become dark and burnt, while the edges set and the center remains jiggly.
If the center is still too liquid after 45 minutes, lower the temperature to 350°F and bake for an additional 15 minutes. Keep a close eye on it as oven times can vary.
Once the cheesecake is done, let it cool in the pan for about an hour.
After cooling, remove the springform pan and parchment paper, then transfer the cheesecake to the fridge to chill for at least 3 hours.
After chilling, your Basque Cheesecake is ready to slice and serve.

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