Rich Basque Cheesecake with Caramelized Top

A luscious Basque cheesecake with a delicious caramelized top, simple to bake and perfect for any occasion.

This incredibly creamy Basque cheesecake is renowned for its caramelized top and deep flavors that make a traditional crust unnecessary. Originating from the La Viña restaurant in the Basque region of Spain, this dessert is the epitome of indulgence and simplicity. It is exceptionally easy to prepare and only requires a handful of ingredients.

Recipe Details

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices

Full Ingredient List

2 pounds cream cheese, at room temperature
1 1/4 to 1 1/2 cups sugar
2 cups heavy cream, divided
6 large eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon fine salt

Basque Cheesecake

Tools and Equipment

12-cup food processor or mixer
parchment paper
9-inch springform pan

Ingredients

Quantity	Name	Preparation Notes	Substitutions
2 pounds	cream cheese	at room temperature
1 1/4 to 1 1/2 cups	sugar
2 cups, divided	heavy cream
6 large	eggs
1 teaspoon	vanilla extract
1/3 cup	all-purpose flour		gluten-free baking flour
1/2 teaspoon	fine salt

Instructions

Step 1: Place a rack in the middle of the oven, ensuring plenty of space above. Preheat oven to 400°F.
Step 2: Using two large sheets of parchment paper, line a 9-inch springform pan, allowing the paper to rise at least 2 inches above the sides.
Step 3: In a food processor or mixer, combine cream cheese, sugar, and 1/2 cup of heavy cream. Mix until smooth, about 2 minutes. (Tips: Scrape down the bowl as needed.)
Step 4: Crack the eggs into a measuring cup, then add them to the mixture and blend until smooth. Pause to scrape down the sides if necessary.
Step 5: Add remaining cream, vanilla, and salt to the mixture. Blend until combined, about 30 seconds.
Step 6: Whisk the flour into 1 cup of this mixture until smooth, then return to the processor and blend briefly.
Step 7: Pour batter into the prepared pan, smooth the top by jigging slightly, and crease parchment folds gently against the pan.
Step 8: Bake for 60 to 65 minutes until the top is deeply golden and the center remains very jiggly. (Tips: The cheesecake will deflate and darken further as it cools.)
Step 9: Cool on a rack for about 1 hour before serving or refrigerating.

Nutritional Information

Calories: 450
Protein: 8g
Fat: 37g
Carbohydrates: 20g
Fiber: 1g
Sugar: 17g

Additional Information

Notes: Ensure cream cheese is softened properly for easier mixing. The absence of crust makes it gluten-free friendly; make sure to confirm with gluten-free flour if necessary.

Background: Basque cheesecake originated from the region of Basque Country in Spain. Its rich, custard-like texture paired with a deeply caramelized top makes it unique, presenting flavors reminiscent of the traditional recipes from the La Viña restaurant.

Geographic Region: Basque Country, Spain

Seasonality: Year-round

Occasion: Celebratory dinner, holiday dessert, potluck

Recommended Pairings

Dry white wine
Fresh strawberries