A super caramelized top with a creamy center is what you’ll taste once you try this delicious Basque Cheesecake. The best part is that this is a cheesecake that needs no special instructions, so no water baths!

A torta vasca cheesecake with a cut slice.

Can you believe that the Basque Cheesecake came out of a bar called La Viña in San Sebastian, in the Basque Country in northern Spain

Now, you’ve probably seen this recipe and think, why is this cheesecake so special? While it has almost the same ingredients as my passion fruit cheesecake recipe it is very different.

The most noticeable difference is the burnt top, which, if you’re wondering, it tastes amazing. The other difference between this Spanish cheesecake and a regular one is the texture. Plus, it doesn’t have a cookie crust.

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Recipe Ingredients
How to Make A Basque Cheesecake
Recipe Tips
More Creamy Desserts Recipes
Basque Cheesecake

Recipe Ingredients

All the ingredients needed to make a basque cheesecake.

Cream cheese- The most common cream cheese used is the Philadelphia cream cheese. But to tell you the truth, it works great with an off-brand cheesecake.
Sugar- I used white granulated sugar.
Eggs- I used 3 large eggs.
Heavy cream- I used heavy cream, but you can also use whipping cream.
Vanilla extract- I used a vanilla extract, but you can use a vanilla bean paste.
Flour- You need all purpose flour.

How to Make A Basque Cheesecake

Collage on how to make a torta vasca and on the left mixing the cream cheese and sugar and on the right mixing in the eggs.

Photo 1: The most important part before starting is to make sure that your cream cheese is at room temperature. Then mix the cream cheese and sugar until you no longer see any loose sugar. You can do this with a stand mixer, with a hand mixer, or just by hand.
Photo 2: Then you want to add the eggs one by one. Add one, and then add the next when you no longer see the yellow of the eggs.

Collage on how to make a spanish basque cheesecake and on the left adding the mix into a mold and the baked cheesecake on the right.

Photo 3: Prepare the mold. You can use a regular round mold, or you can use a spring mold. Take a large piece of parchment paper that covers all the mold and has some left over. Put it over the mold.
Photo 4: Preheat the oven to 400°F. Add the mix into your mold and bake for 50 minutes for a firm inside texture. The cheesecake will rise when baking, but will come down once it starts cooling. Let the cheesecake cool at room temperature. Then transfer to the fridge to cool for at least 2 hours before unmolding and serving.

Recipe Tips

It can crack but don’t worry. Sometimes, this type of cheesecake can crack while rising due to the high temperature. But don’t worry because it will hardly be visible once the cheesecake cools down.
You can use any mold. You can use a regular or a springform mold. The difference is that the springform mold will make it a little easier to remove the cheesecake from.
Freezing. You can freeze this cheesecake. Let it completely cool and store it in an airtight container.
Texture preference. For a creamier texture, cook the cheesecake for 40 minutes instead of 50. But depending on your oven, it can take a little more or less time.

A plate with a basque cheesecake with a piece of cheesecake cut on a cake spatula.

More Creamy Desserts Recipes

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Basque Cheesecake

The basque cheesecake is the perfect dessert for any occasion. Is a dessert that is creamy, with a caramelize top that has a delicious taste.

By: Stephenie

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Prep :2 10

Cook :50

Time :3

servings :

Ingredients

▢ 2 ¼ blocks cream cheese (18 ounces-508g)
▢ 1 cup sugar (243g)
▢ 1 teaspoon vanilla extract
▢ 3 large eggs
▢ 1 cup heavy cream (238g)
▢ 2 tablespoons sifted all purpose flour (22g)

Instructions

Pre-heat the oven to 400°F.
In a large bowl, add the sugar and cream cheese. Use a stand mixer or a hand mixer and mix until all the sugar has been incorporated into the cream cheese. Until theres no more loose sugar.
Mix in the eggs one by one. Add the next egg only after the first egg has been mixed in.
Scrape the bowl and add the flour. Add the heavy cream little by little while mixing.
Line a 8 inch springform pan or a round baking pan with parchment paper that it extends past the edges of the pan. You want to cover all the pan with the parchment. (see image in the post for reference)
Add the mix into the pan and lightly bang the pan against your counter. This is so any air bubbles can rise.
Bake the cheesecake for 50 minutes on the middle rack of your oven. Depending on your oven, it can take a little longer. (see notes)
Let the cheesecake cool down at room temperature, then transfer it to your fridge to cool down for at least 2 hours. Once cool, remove the cheesecake from the pan and serve. You can serve it on the parchment paper or transfer it to a serving dish. ¡Buen provecho!

Recipe Notes

Cracks on the cheesecake. This type of cheesecake can crack while rising due to the high temperature. But it will hardly be visible once the cheesecake cools down.
You can use any mold. You can use a regular or a springform mold.
Texture preference. For a creamier texture, cook the cheesecake for 40 minutes instead of 50. But depending on your oven, it can take a little more or less time.
Freezing. You can freeze this cheesecake. Let it completely cool and store it in an airtight container.

Recipes to make with this:

1. Coconut sorbet over it!
2. Passion fruit sorbet

Nutrition

*The nutrition information is automatically calculated, so this is only an approximation.

Course :Dessert

Cuisine :Spanish

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