So, this happened: I was craving something creamy, rich, and unapologetically indulgent, but without the stress of perfection. Enter the Basque Cheesecake—a moody, caramelized beauty that doesn’t care if it cracks, sags, or looks like a burnt marshmallow.

It’s rustic, it’s rebellious, and guess what? That charred top? Totally intentional. Welcome to the world of desserts where messy is sexy.

This article’s got everything. A super creamy no-crust cheesecake that’s as dramatic as it is delicious, detailed step-by-step, storage hacks, and even some spicy little baking tips that’ll make your oven purr. Ready to bake dangerously? Let’s go.

Recipe Snapshot

Category	Details
Yield	10 servings
Serving Size	1 slice
Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes
Calories per Serving	410
Primary Cooking Method	Baking
Cooling Time	3 hours
Occasion	Anytime, special treat
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Basque Cheesecake Recipe

Recipe by Angela JonesCourse: DessertCuisine: French (with a Spanish twist)Difficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

410

kcal

Ingredients

2 pounds (900g) cream cheese, room temperature
1½ cups (300g) granulated sugar
6 large eggs, room temperature
2 cups (480ml) heavy cream
¼ cup (32g) all-purpose flour
½ teaspoon kosher salt
1 teaspoon vanilla extract

Directions

Set the Stage with Heat and Paper
Crank that oven up to 400°F (205°C)—no low-and-slow here. Grab a 9-inch springform pan and line it with two big sheets of parchment paper. Let those edges stick out and crumple naturally—it’s part of the rustic charm. No butter or grease needed; this baby doesn’t want to be tamed.
Cream Cheese—Smooth It Like a Dream
Toss your softened cream cheese into a large bowl. Get your electric mixer (or your guns, if you’re going manual) and beat it until it’s silky, smooth, and lump-free. This step is all about patience—you’re building the rich, creamy base of your cheesecake.
Sugar—Make It Sweet and Smooth
Slowly sprinkle in the sugar while continuing to mix. Watch it dissolve and blend into the cream cheese. The batter will turn glossy and thick, like a luxe cream filling. Give it a solid 2–3 minutes to come together.
Eggs—One by One, Gently Now
Add the eggs in one at a time, mixing well after each one. Watch the batter transform from thick to pourable with each addition. Don’t rush. Each egg should disappear into the mix before the next one goes in. This is where the magic starts to build.
Heavy Cream—This Is Where It Gets Luxurious
Pour in the heavy cream and mix it in slowly. The batter will go from smooth to silky—rich but not dense. This is the texture we’re aiming for: creamy, slightly fluid, and full of promise.
Flavor and Finish—Subtle but Essential
Add in the flour, a pinch of salt, and a splash of vanilla extract. Mix gently—just until the flour disappears. No overmixing! You’re not looking for structure, just cohesion.
Pour and Bake—Let It Burn (a Little)
Pour the dreamy batter into your parchment-lined pan. Give it a gentle shake to settle. Into the oven it goes for about 50–55 minutes. The top will darken into a rich, caramelized brown—almost burnt looking. That’s the goal. It should still jiggle in the center when you give it a nudge.
Chill Out and Let It Set
Take it out and let it cool—just leave it in the pan. It will sink slightly, crack a bit, and make you doubt yourself. Don’t. That’s exactly how it should behave. After it reaches room temp, pop it in the fridge for at least 3 hours, but overnight is even better. Slice when cold, but serve at room temperature for that creamy center to shine.

Extra Tips to Nail It Every Time

Use room temp ingredients: Cold cream cheese and eggs make the batter lumpy. Let everything sit out ahead of time. Short on time? Microwave the cream cheese for 20 seconds at 50% power and soak eggs in warm water for 5 minutes.
Zest it up: Add a tablespoon of lemon or orange zest to the batter for a citrusy twist that brightens the vanilla.
Broil it bold: Not enough browning on top? Hit it with the broiler for a few seconds—but don’t walk away. It burns fast.
Chill uncovered: Covering too soon traps steam and messes with the finish. Let it cool uncovered for the best look.
Leave it in the pan: Keep the cheesecake in the springform pan while chilling to help it keep its shape.
Slice smart: Use a sharp knife and wipe it clean between cuts for those perfect bakery-worthy slices.

Ingredient Notes & Substitutions: Make It Work for You

Cream Cheese: La Viña uses the Philadelphia brand and always has—but don’t stress if you’ve got another type on hand. Even mascarpone works beautifully here. The goal is creamy and rich, and many soft cheeses can deliver that in spades.

Flour: Want to skip the flour? Totally doable. It’s just there for a touch of texture help, but your cheesecake will still set just fine without it. So feel free to leave it out if you’re feeling minimalist.

Must-Have Kitchen Tools for This Cheesecake

9-inch springform pan
Mixing bowls
Electric mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Parchment paper
Cooling rack

Make-Ahead Tips: Chill Now, Serve Later

Basque cheesecake is a great make-ahead dessert option! You can bake this crustless cheesecake up to 2 days in advance. I find that the flavor deepens as it sits, so I usually make it a night ahead of time. This is really convenient because it chills overnight in the refrigerator, and I know for certain it’s had enough time to set.

Storage Instructions: Keep It Fresh and Fabulous

Once it’s baked and fully cooled, cover the cheesecake tightly with plastic wrap or store it in an airtight container. It’ll stay delicious in the fridge for up to 5 days. Want to freeze it? You can! Wrap individual slices in plastic wrap and then foil, and stash them in the freezer for up to a month. Thaw in the fridge overnight, and let it sit at room temp before serving to bring back that creamy texture and flavor punch.

FAQs: Your Top Questions Answered

Can I use a different type of cream cheese?

Yes, but stick with full-fat, brick-style cream cheese for best results. Neufchâtel can pinch-hit if needed, though the texture might be slightly lighter. Avoid tub-style or vegan alternatives—this recipe thrives on that classic richness.

How long should I bake it for different textures?

Totally depends on your vibe. For a gooey center, pull it at 35 minutes. Creamy and custardy? Go for 40. If you want it baked all the way through, 50 minutes is your sweet spot.

When should I remove it from the pan?

Let the cheesecake chill completely before even thinking about releasing it. It needs time to set, and the overnight fridge stint is perfect for firming it up.

What if the top isn’t browned enough?

No worries! Turn on your broiler for a quick finish—but watch it like a hawk. It can go from bronzed goddess to charred disaster in seconds.

Serving Suggestions: From Bare Beauty to Tasty Toppings

Presentation: Keep It Rustic or Go Fancy

Basque Cheesecake doesn’t beg for attention—it demands it. That blistered top and creamy interior are more than enough to wow your guests or just impress your future self on a Tuesday night. Serve it as-is, on the parchment it baked in, for an effortlessly rustic vibe. Or go fancy—slip it onto a pretty cake platter once it’s been properly chilled overnight.

Minimalist Approach: It Shines Alone

Toppings? Totally optional. A swipe of lemon curd or a handful of fresh berries can lift the flavors, but honestly, this cheesecake is a solo act. For something different, roasted apricots or a drizzle of dark chocolate sauce make elegant additions.

Creative Add-Ons: If You Must Dress It Up

Want to jazz it up just a little? Try:

A dollop of whipped cream and a few fresh berries
A spoonful of strawberry jam or lemon curd
A drizzle of hot fudge or silky caramel sauce

Still, purists will tell you: this cake needs nothing. And honestly? They’re not wrong.

If You’re Feeling Extra: Fancy Pairings

Roasted apricots with honey and Spanish sherry
Macerated berries in lemon juice and sugar
A blackcurrant compote with a touch of lemon
Simple chocolate sauce made with dark chocolate and almond liqueur

Cutting Tips: Get That Perfect Slice

For slicing, go clean: use a sharp knife and wipe it between cuts. Want a pristine edge? Warm the knife in hot water—but some love that spongey, raw-cut look. Do what feels right.

Nutritional Information: A Slice of the Stats

If you’re counting calories—or just curious—here’s a quick breakdown of what one glorious slice brings to the table. Keep in mind these values are estimates and can vary based on your specific ingredients:

Calories: ~410
Total Fat: 34g
Saturated Fat: 20g
Cholesterol: 210mg
Sodium: 280mg
Carbohydrates: 20g
Sugar: 18g
Protein: 7g

This isn’t exactly diet food, and honestly, that’s the point. It’s rich, it’s indulgent, and it’s absolutely worth every bite.

Final Thoughts: Why You Need This Cheesecake in Your Life

Basque Cheesecake isn’t just dessert—it’s a statement. It’s proof that imperfections are beautiful, that burnt tops are desirable, and that sometimes the best flavors come from letting go of tradition. It’s rich without being heavy, bold without being too sweet, and honestly, one of the easiest showstoppers you’ll ever bake.

Whether you’re feeding a crowd, celebrating something big, or just treating yourself to something extraordinary, this is the kind of recipe that turns an average day into a memorable one. So preheat that oven, embrace the scorch, and dive in. You’re going to love every bite.

Basque Cheesecake Recipe: What to Know Before You Bake

Recipe Snapshot