Basque Cheesecake Recipe

5 from 3 votes

Basque Cheesecake Recipe

Baked at high heat for a golden finish, it’s simple yet indulgent, with hints of vanilla and lemon zest for brightness. Perfectly chilled, it’s smooth, decadent, and effortlessly elegant.

Prep Time15

Cook Time35

Chilling Time4

Total Time4 50

Course: Dessert

Cuisine: Basque, Spanish

Keyword: Basque cheesecake, burnt cheesecake, Cheesecake, crustless cheesecake

Servings: people

Author: Karina Carrel

Ingredients

13.5 oz cream cheese softened
½ cup caster sugar
⅛ tsp salt
½ tsp vanilla paste or extract
3 large eggs
2 tbsp cornstarch
6.8 fl oz heavy/whipping cream
1 tbsp lemon zest ≈ zest of 1 small lemon

US - Metric

Instructions

Preheat oven to 445°F (230°C). Line a 6-inch round springform cake pan with baking paper, ensuring it rises at least 2 inches (5cm) above the rim.
In a large mixing bowl, add softened cream cheese. Use a spatula to mix until smooth and lump-free.
Add sugar, salt, vanilla, and lemon zest. Whisk until fully combined and smooth.
Add the eggs one at a time, whisking until each is fully incorporated before adding the next.
Sift in the cornstarch and whisk just until combined.
Pour in the heavy cream and whisk until smooth.
Place the cheesecake in the oven and immediately reduce heat to 430°F (220°C). Bake for about 25 minutes, or until the top is golden brown but the center still jiggles slightly.
Let cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set.
Gently remove the cheesecake from the pan and peel back the baking paper

Notes

Sweet Tips

Lower the calories: A great tip I do all the time when making this is to use low fat cream cheese and a sugar-free alternative (to sugar) like natvia. It keeps its same great taste while making it just a bit more of a feel-good treat
Texture preference: For a gooey center, let the cheesecake sit at room temperature for 30 minutes before serving. If you prefer a firmer texture, chill it longer in the fridge.
Cutting tip: Use a hot knife (dip in hot water and wipe clean between slices) to avoid the creamy center sticking to the blade and ruining the shape.
Pan size: Recipe fits a 6-inch (15cm) round pan. For larger pans, reduce baking time slightly.
Baking paper: Line with parchment that rises at least 2 inches (5cm) above the rim, as the cheesecake puffs up.
Browning: The dark, caramelized top is intentional and adds flavor—don’t worry if it looks burnt.
Flavor twist: Try a splash of liqueur (Amaretto, Grand Marnier, Rum) or a pinch of cinnamon.
Serving ideas: Pair with berries, honey, or whipped cream.
Storage: Refrigerate up to 3 days. Let slices rest at room temp before serving for the best texture.
Freezing: Wrap well and freeze up to 1 month. Thaw in the fridge overnight.

Nutrition