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Easy Basque Cheesecake – A Cozy Kitchen

by trends April 1, 2025, 12:54 am 1.8k Views

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This burned Basque cheese cake is wrapped in a caramelized cortex with a creamy and rich interior. The Basque cheese cake requires minimal ingredients, without special pan and zero water bath, easy! This cheese cake is from the Basque region of Spain and quickly becomes my favorite dessert. Serve this Basque cheese cake for dessert with Spanish and panoramic paella.

Basque cheese cake at the sliced counter.

I lived too long without having a Basque cheese cake in my life. And I suppose you have done it too! If you have not had it, I am happy to try to convince you to do this as soon as possible.

And although I love the cheese cake (including, among others, my marble chocolate cheese pumpkin cake, matcha cheese cakes and the dulce cheese cake bars), the Basque cheese cake is very different.

What is the Basque cheese cake?

Excuse me my ignorance, but when I went to investigate this cheese cake, I thought I was going back to the 1800s or something hahaha. But instead, I discovered that the Basque burned cheese cake began to be popular in the 1990s in San Sebastián, Spain. A restaurant called La Viña invented this soft and soft burnt cheese cake that challenges all cheese cake rules.

Ingredients that will need for Basque cheese cake

Cream cheese. This will be the basis of this delicious cheese cake.
Thick cream. The thick cream really gives us a beaten and aerated texture to this cheese cake.
Flour for all use. This cheese cake has a very Minimum amount of flour. It is enough to keep it together.
Eggs. This adds wealth and the best texture to this cheese cake.
Vanilla. I like to use a vanilla pod for this because it really shines in this type of application. But, if you don’t have one, don’t worry, just use vanilla extract bought in the store or homemade.

For the rest of the ingredients, see the recipe index card below.

Basque cheese cake vs. Regular cheese cake

First, there are Zero cortex, zero water bath. And has its remarkably burned exterior that is 100% planned and intentional. I like to think that its interior is more similar to the nature versus a texture of the spongy cream type.

This is creamy but not too creamy. If you want it to be in a creaminess near the collapse, you can add less flour (32 grams to be exact).

Tips and tricks

Cream cheese – Be sure to beat the cream cheese first; This helps to ensure that it is totally soft.
Vanilla substitution – If you don’t have a vanilla sheath, just use 2 teaspoons of extract (I like using homemade vanilla extract).
Keep the pan! – Butter in the pan seems strange because we are using parchment, but helps with the parchment that adheres to the pan and does not move. Make sure the scroll paper rises on the sides of the cake mold.
Avoiding not cracking – Many cheese cakes will break when they will fluctuate from the oven to a surprisingly colder temperature, that is, the ambient temperature in their kitchen. To avoid crackingI like to open the oven door slightly towards the end of cooking so that it can gradually reach room temperature.
How to know if a Basque cheese cake is made – You will know when the timer sounds. It should be shaken in the center. Do not worry, it will be established. You want it to be creamy in the center.

Basque cheese cake in a piece of parchment.

Frequent recipe questions

What does the Basque cheese cake know?

It is light and aerated with a delicious burnt and caramelized flavor.

What is the best type of cream cheese for Basque cheese cake?

While I love making homemade cream cheese for bagels and breakfasts, I don’t recommend the home version for this cheese cake. You want a good quality purchased cream cheese such as Philadelphia (or something comparable). This is a resistant cream cheese that will give this cheese cake structure.

Can I freeze Basque cheese cake??

Yeah! Be sure to allow it to be completely defrosted in the refrigerator before serving.

Most welcoming desserts

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To prepare the pan:

Rub a 8 -inch cake mold (or a spring tray) with approximately 1 teaspoon of softened butter. This will help the parchment to remain in it. Then press a parchment sheet in the cake mold, pressing it on the sides and making sure that it is as close as possible to the pan. Set aside.

To make the cheese cake:

Preheat the oven at 400 degrees F.
You can do this with an electric hand blender or a standing blender. Add the cream cheese to the bowl and glow it until it is soft. Pour the granulated sugar and vanilla beans (or vanilla extract) and glow it until it is soft and spongy, approximately 1 minute. Then, break one egg at the same time, mixing it before adding the next. Repeat until you have worked through eggs. Add the salt and pour the thick cream in a slow and constant current and mix until it is combined, approximately 1 minute. Finally, sift the flour and mix until it is incorporated.
Pour the cheese cake mixture in the prepared pan and alise the upper part. Golpéloe at the counter several times, so make sure you receive those cracks in the scroll paper.
Place the baking tray on a baking tray (I do this in case there is any spill, it should not be) and transfer to the baking for baking for 45 to 50 minutes, until the cheese cake is swollen and abruptly.
Remove from the oven and let cool in the pan for approximately 1 hour. Remove it from the pan lifting excess parchment. Let it cool for 1 more hour.
As it cools, the cheese cake will fall into size and signed. Peel the scroll and cut it. I like to serve this cheese cake alone at room temperature.

Tips and tricks

This recipe is super easy. But be sure to beat the cream cheese first. Just to guarantee total softness.
If you do not have a vanilla sheath, only use 2 teaspoons of extract.
Butter in the pan seems strange because we are using parchment, but helps with the parchment that adheres to the pan and does not move.
Make sure the scroll paper rises on the sides of the cake mold.