Basque Cheesecake Recipe (2024)

With a light and fluffy texture and a buttery caramel-like top, this Basque Cheesecake Recipe is super easy, tasty, and one you’ll make over and over.

I’m a cheesecake lover by nature, whether it be baked or no bake, they are all good. If you have never tried a Basque Cheesecake Recipe – you are absolutely missing out.

With minimal and easy ingredients, this comes together in a flash, the hardest part is waiting for it to cool, but it is 100% worth it.

This is not your normal cheesecake as it does not have a crust, but that does not in any way make this Basque Cheesecake Recipe any less tasty.

This has become one of our favorite cheesecakes over the years and one that we absolutely love to bring to family gatherings. Everyone always asks for the recipe.

Obviously that is a good sign, and it means that it is totally worth the try! There are so many various cheesecakes out there, but this Basque Cheesecake Recipe is one for the books!

Some of my other favorite cheesecake and cheesecake type recipes that we have on our site include: Cherry Cheesecake Bars, No Bake Mint Chocolate Chip Cheesecake and Butterscotch Cheesecake Dip.

WHY THIS RECIPE WORKS:

• Minimal ingredients are needed to make this.
• This is super light and fluffy and feeds a crowd.
• Great for at home gatherings, parties and more.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Cream cheese
Granulated sugar
Salt
Eggs
Vanilla extract
Heavy whipping cream
All-purpose flour

HOW TO MAKE A BASQUE CHEESECAKE RECIPE:

1. Preheat the oven to 425°F for at least 10 minutes before baking.
2. Line a 9-inch springform pan with two pieces of parchment paper and set aside.
3. In a large mixing bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream together cream cheese, sugar, and salt until smooth.
4. Mix in the eggs one at a time, mixing well in between, then add the vanilla.
5. Add in the heavy cream and flour. Mix until combined, but don’t overmix. You will have a thick, smooth, silky batter.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake in the preheated oven for 35 to 38 minutes. Turn the pan halfway for an even color.
8. The cheesecake is cooked when the edges are set, and the center is slightly jiggly. It will have a dark, golden brown top.
9. Allow it to cool completely on the countertop. Then place in the fridge for at least 2 hours to overnight.
10. When ready to serve, take the cake out of the springform leaving the parchment paper attached. Then, peel off the parchment paper from the sides, slice, and serve.

WHAT IS THE BEST SIZE PAN FOR THIS CHEESECAKE?

First off, you will be wanting to use a springform pan for this recipe. We find that a 9-inch pan works best, an 8-inch pan will have too much batter, and a 10-inch pan will result in a thin cheesecake.

WHAT IS THE DIFFERENCE BETWEEN A BASQUE CHEESECAKE RECIPE AND A REGULAR CHEESECAKE?

The one main difference is that a Basque Cheesecake does not have a crust. It is also cooked for less amount of time and takes less time to chill.

The top also is made to look burnt, that is the signature look of this cheesecake. It does not taste burnt, but has more of a butter caramel flavor.

HOW LONG DO I NEED TO LET THIS CHEESECAKE CHILL?

First, you will want to let it cool completely on the countertop, then you will move the cheesecake into the refrigerator, where it is best to be chilled for at least 2 hours, but can be chilled overnight.

This is a great make-ahead dessert because it does need to be chilled.

HOW TO STORE:

This can be stored in the refrigerator covered, where it will keep for up to 5 days.

You can also freeze this cheesecake. I suggest wrapping it in plastic wrap and then foil, and it will keep in the freezer for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed.

TIPS AND TRICKS:

• Make sure that you use a 9-inch springform pan for this cheesecake.
• Let the cheesecake cool all the way on the countertop before transferring it to the refrigerator to chill completely.
• This can be topped with a variety of things, some of our favorite are powdered sugar, fruits, or whipped cream.
• This can be frozen, see above on how to do that.
• The cheesecake will appear browned but jiggly, this is perfectly normal.
• This will sink and crack when it starts to cool, this is completely normal for this style of cheesecake.

When it comes to a tasty, different, but ultimately irresistible dessert, you absolutely cannot go wrong with this Basque Cheesecake Recipe.

If you like this recipe you might also like:

• Pecan Pie Cheesecake
• Vanilla Bean Cheesecake
• No Bake Cheesecake

If you’ve tried this BASQUE CHEESECAKE RECIPElet me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!