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Recipe Highlights
This Basque Cheesecake could look daring and dramatic, nevertheless it’s one of many best cheesecakes you may bake at residence. With no crust and easy elements, it depends on excessive warmth to create its signature darkish prime whereas retaining the middle creamy and custardy. After testing many variations, I discovered the steadiness that delivers a deeply caramelized exterior with a dreamy, easy middle.
- fuss-free – no crust, no water bathtub
- creamy middle with a wealthy, caramelized exterior
- beginner-friendly recipe with easy elements
In case you love cheesecakes, strive my Japanese Cheesecake, Matcha Basque Cheesecake, and Baked Cheese Tarts recipes subsequent!
What’s Basque Cheesecake?
Basque cheesecake, additionally referred to as tarta de queso, originated within the Basque area of Spain. Created in 1990 at La Viña in San Sebastián, it’s identified for its darkish, caramelized prime, crustless form, and creamy inside.
Substances for Basque Cheesecake
You’ll want a 3-inch deep 6-inch spherical cake pan with detachable backside, which is ideal for six folks.
- cream cheese – use Philadelphia blocks, NOT the whipped or reduced-fat kind
- giant eggs
- heavy whipping cream – 36–38% fats
- granulated sugar
- cake flour
- lemon juice
- kosher salt
- vanilla extract
Discover the printable recipe with measurements beneath.
The right way to Make Basque Cheesecake
- Preheat the oven for a minimum of half-hour so it’s totally sizzling. Convey the cream cheese, eggs, and heavy cream to room temperature for simple mixing. Line a deep 6-inch spherical cake pan or springform pan utterly with sheets of parchment paper, folding the surplus down over rim.
- Mix the cream cheese and sugar. Heat up the cream cheese within the microwave slightly bit and blend properly with sugar till easy.
- Make the batter. Whisk the eggs in a separate bowl, then step by step drizzle them in and mix till mixed. Add the remaining elements so as, mixing properly earlier than including the subsequent. Press out any lumps early whereas the combination continues to be thick.
- Bake. Pour the batter into the ready pan set on a rimmed baking sheet and bake at excessive warmth for 30–35 minutes, till the highest is deeply browned and the middle nonetheless jiggles when gently shaken.
- Cool and serve. Let the cheesecake cool utterly at room temperature so it could set naturally because it sinks. Serve at room temperature for a custardy texture, or chill within the fridge and slice for a firmer cheesecake.
Nami’s Recipe Suggestions
These detailed suggestions will provide help to make Basque cheesecake completely each time.
For Prepping:
- Preheat totally. It’s essential to warmth the oven for a minimum of half-hour. A extremely popular oven is important to correctly caramelize the highest.
- Use convection bake (oven with fan) to realize a shiny brown prime. For an everyday oven, strive setting the rack excessive the place it’s hotter; simply don’t let the parchment paper contact the highest heating factor.
- Use room-temperature elements. They’ll mix simply for a easy batter and uniform texture. In case your cream cheese is chilly and agency, microwave it at 50% energy in 15-second bursts till it’s delicate and smashes simply (~45 seconds).
- Line the cake pan with parchment paper. Don’t skip this! Double line it to make sure full protection (except your paper is vast/giant). Trim or fold down the surplus paper if it’s too near the highest of the oven.
For Batter & Mixing:
- Clean the batter early. Press and rub the cream cheese with a silicone spatula whereas the batter continues to be thick. Scrape down the bowl and spatula usually—lumps are a lot more durable to repair as soon as the batter turns into liquid.
- Add elements step by step. Mix every ingredient utterly earlier than including the subsequent.
- Use cake flour. It has much less gluten than all-purpose (plain) flour, which helps preserve the cake tender quite than barely agency. I additionally add cornstarch for a lighter texture.
- Stability the flavour. Historically, Basque cheesecake is made with out lemon and salt, however I add each—lemon juice brightens the cake, and salt enhances the general taste. I don’t add vanilla, as within the conventional recipe, however you may embrace it should you want.
- Take away air bubbles. Earlier than baking, faucet the cake pan full of the batter on the counter a couple of instances and run a skewer within the batter to pop any air pockets.
For Baking:
- Adapt to your oven. It’s a truth: Each oven is totally different. Even should you observe my recipe to a T, you might not get the very same texture. Use your judgment and watch carefully as you bake.
- Preserve the warmth in. Put the cake pan within the oven rapidly and keep away from opening the door whereas baking—you don’t need to lose warmth.
- Look ahead to doneness. The cake is finished when the highest is deeply browned and the middle nonetheless jiggles.
- Don’t overbake. By no means bake longer than 30–35 minutes, even when the highest hasn’t totally darkened. Overbaking curdles the filling, and it can’t be mounted.
For Cooling & Serving:
- Let the cake cool on a wire rack. Because it cools, it would sink barely and continues to set from the residual warmth. As soon as it reaches room temperature, refrigerate it. Don’t chill the cake whereas it’s nonetheless heat, as this will have an effect on different meals within the fridge.
- Select your texture—custardy or agency. I wish to take it out of the fridge about half-hour earlier than serving. Serve at room temperature for a delicate, custardy filling, or chilled for a firmer texture.
- Heat your knife every time you slice. I wish to fill a tall mug cup with boiling water, dunk the blade, then rapidly dry it with a towel. Slice in a single easy movement and pull the knife straight out for clear cuts.
- Heat a chilly slice if desired. Microwaving it for a couple of seconds brings out the cream cheese taste, and it’s very scrumptious!
Variations and Customizations
Trying to change issues up? Strive these straightforward and engaging concepts!
- Creamier middle. Bake on the shorter finish of the time vary and chill in a single day.
- Firmer texture. Bake barely longer and chill for a number of hours earlier than serving.
- Gluten-free choice. Substitute the cake flour with rice flour.
- Serve with berries, fruit compote, or chocolate. Historically, the cheesecake is served plain, and that’s my favourite method—however toppings are all the time elective.
What to Serve with Basque Cheesecake
This Basque burnt cheesecake works year-round and shines with easy drinks.
- With espresso – It’s scrumptious with an espresso or Japanese Iced Espresso.
- With matcha – Serve creamy and comfortable Matcha Latte to steadiness the richness properly.
- With black tea – Japan’s favourite Royal Milk Tea is scrumptious served sizzling or chilly!
- With hojicha – For a low-caffeine beverage that’s nutty and toasty, strive Hojicha Latte.
Storage and Reheating Suggestions
To retailer: As soon as the Basque cheesecake has cooled to room temperature, retailer it in an hermetic container and refrigerate for as much as 3 days.
To reheat: This cheesecake is finest loved chilled or at room temperature. If chilled, let it stand at room temp for half-hour to 2 hours earlier than serving.
FAQs
Can I make this Basque cheesecake recipe forward of time?
Sure. Basque cheesecake is a superb make-ahead dessert. You may bake it someday upfront, let it cool utterly, and refrigerate it. Chilling additionally helps the feel set and makes slicing cleaner, particularly should you want a firmer middle.
Why isn’t my Basque cheesecake browning on prime?
This normally means the oven was not sizzling sufficient. Preheat for half-hour (or longer) and use the convection setting when you’ve got one. Baking on the next rack also can assist, however keep away from opening the oven door since warmth loss impacts browning.
The deep coloration comes from caramelization and browning reactions, which depend on sugar. Be sure to didn’t cut back the sugar considerably.
A wider pan spreads the batter thinner, which might have an effect on how the highest browns.
My Basque cheesecake is browning too quick.
Each oven is totally different, so you might want to regulate the oven temperature. Even should you observe the recipe precisely, the colour and texture can differ. Watch the cake carefully because it bakes.
If the highest is browning too rapidly, decrease the oven temperature. It’s usually higher to sacrifice a little bit of coloration than to threat overbaking. Use your judgement and modify as you go.
Why is the middle nonetheless gooey after chilling?
If the middle stays uncooked even after chilling, the cheesecake wanted barely extra baking time. Each oven behaves in another way, so small changes are regular. A jiggly middle when heat is predicted, nevertheless it ought to set extra as soon as chilled.
Can I take advantage of a bigger cake pan?
Sure, however please scale the recipe as a wider pan spreads the batter thinner, which might have an effect on how the highest browns.
Multiply the recipe by 1.5 for a 7-inch pan or by 2 for an 8-inch pan, each a minimum of 3 inches deep. Baking time will enhance relying in your oven.
I’d love to listen to how yours turned out! 💛 Please go away a star score and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but additionally helps different residence cooks uncover recipes they will belief.
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Earlier than You Begin…
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Please word that this cake requires 2–3 hours of cooling time. You may serve it both at room temperature or chilled within the fridge for a further 4 hours.
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Collect all of the elements.
To Preheat the Oven
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Preheat a convection oven (with fan) to 450ºF (230ºC) for a minimum of half-hour. In case you don’t have convection, preheat a standard oven to 475ºF (245ºC). In case your oven doesn’t warmth up very properly, preheat it on the hottest temperature (mine is 550ºF/290ºC) for 30–60 minutes, then flip it right down to 475ºF (245ºC) when it is time to bake.Oven rack: I used my convection oven’s center rack, because it’s ultimate place for the fan to flow into the air. In case you use a standard oven, transfer the rack barely larger because the temperature towards the highest is hotter. Take into account that a 3-inch deep cake pan wants further area for rising.
To Line the Cake Pan
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Collect one 6-inch (15-cm) spherical cake pan with detachable backside. Put together two rectangular sheets of parchment paper lengthy sufficient to hold over the perimeters of the pan by 2 inches (5 cm). Place them crisscross to ensure they cowl all inside surfaces of the pan. (Or use one sheet in case your paper is further vast.) Fold every sheet in half, then once more into quarters, like a paper serviette.
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Unfold the sheets and place them crisscross as earlier than. Discover the middle level the place the creases intersect. Middle the parchment sheets over the cake pan ring, then middle the detachable backside on prime.
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Press them down into the cake pan, utilizing the detachable backside to crease the paper into the pan and towards the insides for a comfortable match. Press and crease the paper edges down across the outdoors of the cake pan, too.
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Gently take out the detachable backside and parchment sheets, now molded to the form of the pan. Place the detachable backside again into the cake pan (accurately). Then, match the molded paper into the pan and press it down to suit snugly. (In case you‘re doubling the recipe, repeat with a second cake pan.)
To Make the Batter
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Place 1 lb cream cheese in a big bowl. Be sure the cream cheese is at room temperature.Nami’s Tip: If the cream cheese is chilly and agency, microwave it at half energy (50%) in 15-second increments till it‘s room temperature (about for 45 seconds).
★ Hand Mixing Technique
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Press down on the cream cheese with a silicone spatula to melt it. Then, add ½ cup sugar. (For the blender methodology, scroll right down to the subsequent part.)Nami’s Tip: A silicone spatula makes the batter is tremendous easy with fewer air bubbles.
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Rub the combination with the silicone spatula towards the perimeters of the bowl to mix. The cream cheese will develop into fluffy and easy because the sugar granules dissolve.
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Steadily scrape the bowl and spatula to include the elements properly and stop lumps.Nami’s Tip: Eliminate lumps early, because it’s more durable to do when the batter is extra liquid.
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Crack 3 giant eggs (50 g every w/o shell) in one other bowl and whisk properly.Nami’s Tip: Whisking in a separate bowl is extraordinarily useful for mixing, as a substitute of cracking eggs one by one into the cream cheese.
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Slowly and step by step add the crushed eggs to the cream cheese combination, one-third at a time. Be sure the batter is easy and with no lumps earlier than including extra egg.
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After every addition, mix the eggs with the cream cheese THOROUGHLY and COMPLETELY.
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Add the remainder of the egg and mix properly.
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Sometimes scrape off the batter from the bowl and the spatula. This may assist stop lumps within the batter. Then, add 1 Tbsp lemon juice and blend totally.
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Subsequent, add 2 Tbsp cake flour and 2 tsp cornstarch to a sieve. Sift slightly little bit of the flour and cornstarch into the cream cheese combination whilst you stir with a spatula. Incorporate the elements properly earlier than including extra. Preserve sifting and mixing till you‘ve added all of the flour combination. Take your time doing this. You don’t need any lumps.
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Add ⅛ tsp Diamond Crystal kosher salt and mix collectively. Be sure there aren’t any lumps at this stage (earlier than including the heavy cream–extra liquid).
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Regularly add 1 cup heavy (whipping) cream whilst you stir. Combine till it’s all mixed.
★ Blender Technique
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Put all of the elements for the cake batter in a blender (I take advantage of my Vitamix): 1 lb cream cheese, ½ cup sugar, 3 giant eggs (50 g every w/o shell), 1 Tbsp lemon juice, 2 Tbsp cake flour, 2 tsp cornstarch, ⅛ tsp Diamond Crystal kosher salt, and 1 cup heavy (whipping) cream. Mix till very easy, about 2 minutes. Then, let this combination relaxation for quarter-hour to let the air bubbles within the batter settle, or else the cake could crack.
To Pour the Batter into the Pan
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Pour the cake batter into the ready pan in a single go (keep away from stop-and-go) so that you don‘t create any air pockets. Faucet the cake pan on the countertop a couple of instances to remove air pockets.
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Pop any seen air bubbles with a bamboo skewer (or toothpick), then run the skewer by means of the batter to take away extra bubbles. Place the cake pan on a baking sheet, simply in case the cheesecake overflows throughout baking. Mine by no means did, however I nonetheless use a baking sheet to switch the cake pan to and from the oven.
To Bake
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Switch the baking sheet with cake pan into the preheated oven; do it rapidly so you do not let a lot warmth escape. Bake at 450ºF (230ºC) for a convection oven or 475ºF (245ºC) for a standard oven till the highest is darkish amber/brown and the middle continues to be very jiggly, about 30–35 minutes. Don’t open the oven door whereas baking and lose warmth. The highest of my cake begins browning on the 30-minute mark, then will get darkish brown inside 5 minutes. Please regulate your cheesecake, as a result of each oven is totally different. Nami’s Suggestions: In case you love a “gooey“ or “oozy“ texture, then bake for much less time, however you need to chill your cake properly earlier than serving to agency it up. NEVER lengthen the bake time, even when the highest hasn‘t turned darkish, as a result of you’ll overbake the cake. The filling will curdle and you’ll‘t repair it. If the highest doesn‘t darken in 30–35 minutes, you’ll most likely want to regulate the oven temperature (or oven rack or preheating time) subsequent time.
To Cool
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Take out the cake when the floor is a darkish, burnt coloration. The center of the cake ought to wobble whenever you gently shake the pan. Let the cheesecake cool within the pan on a wire rack till it reaches room temperature, about 2–3 hours. Be sure the air can flow into underneath the cake pan; don’t put it on the countertop immediately. You may place it on prime of your fuel vary burner grate, if it‘s not in use.
To Chill
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You may serve the cake both chilled or at room temperature (which we like, too). To relax it for a firmer texture, cowl the room-temperature cake within the pan with a tea towel (don‘t use plastic, as condensation could drip onto the cake), and place within the fridge for 4 hours.
To Serve
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Take away the cheesecake from the cake pan and punctiliously peel again the parchment paper. When you’ve got chilled the cake, let it stand at room temperature for a minimum of half-hour or as much as 2 hours earlier than serving.
Serving: 6inch cake, Energy: 3043kcal, Carbohydrates: 141g, Protein: 52g, Fats: 258g, Saturated Fats: 147g, Trans Fats: 1g, Ldl cholesterol: 1383mg, Sodium: 1901mg, Potassium: 1043mg, Fiber: 1g, Sugar: 116g, Vitamin A: 10402IU, Vitamin C: 7mg, Calcium: 687mg, Iron: 5mg
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Editor’s Notice: This submit was initially printed on December 17, 2020, and republished on December 18, 2025 with extra useful data.
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