Basque Cheesecake

Updated March 12, 2025

Recipe Overview

  • Total Time: 1 hour 40 minutes + cooling (plus optional overnight chilling)

  • Prep Time: 10 minutes

  • Cook Time: 1 hour 30 minutes (plus cooling)

Ingredients

(For a 10-inch springform pan; adjust as needed for smaller pans)

  • Unsalted butter or nonstick spray, for greasing the pan

  • 1¾ cups (350g) granulated sugar

  • 2¼ pounds (36 oz/816g) cream cheese, at room temperature (softened to 65–70°F/18–21°C)

  • ¼ teaspoon kosher salt (e.g., Diamond Crystal)

  • 5 large eggs, at room temperature (55–60°F/13–15°C)

  • 2 cups (480ml) heavy cream (35% fat), at room temperature

  • ¼ cup (30g) all-purpose flour, sifted

Preparation Steps

Step 1: Prepare the Baking Pan

Preheat the oven to 400°F (200°C) with the rack positioned in the center. Grease a 10-inch springform pan with unsalted butter or nonstick spray. Line the pan’s base and sides with parchment paper: Wet a sheet of parchment until saturated, wring out excess moisture, and blot dry with a paper towel. This makes the paper malleable for easy pleating around the pan without needing multiple layers or cuts. Leave a 2–3 inch overhang on the sides for easy removal later.

Step 2: Cream Sugar and Cream Cheese

In a large mixing bowl, combine the room-temperature cream cheese and granulated sugar. Using a handheld electric mixer fitted with the paddle attachment (or a stand mixer), beat on medium speed for 3–5 minutes until the mixture is smooth and lump-free (no gritty sugar texture). If mixing by hand, use a wooden spoon and beat vigorously for 5 minutes, ensuring sugar dissolves completely.

Step 3: Incorporate Salt and Eggs

Add the kosher salt and mix on low speed for 10 seconds to distribute. Add eggs one at a time, beating on low speed for 30 seconds after each addition to ensure full incorporation (no visible egg streaks). Do not overmix—overbeating can cause the batter to curdle.

Step 4: Add Heavy Cream and Flour

Pour the heavy cream into the batter and mix on low speed for 1 minute until fully combined. Sift the all-purpose flour over the batter to prevent lumps, then mix on low speed for 30 seconds until the flour is fully integrated. The batter should be thick, smooth, and slightly pourable.

Step 5: Pour Batter into the Pan

Gently pour the batter into the prepared springform pan. Tap the pan firmly on the counter 2–3 times to release any air bubbles (this prevents large holes in the final cake).

Step 6: Bake to Signature Golden-Brown Top

Bake at 400°F (200°C) for 50–60 minutes. The top will develop a deep golden-brown, almost caramelized crust (slightly "burnt" in spots), and the center will remain visibly jiggly—this is intentional for the Basque cheesecake’s texture. Do not open the oven during baking to avoid temperature drops.

Step 7: Cool and Release

Remove the cake from the oven and place it on a wire rack to cool completely (1–2 hours). The cake will rise dramatically during baking but will sink slightly in the center as it cools—a key characteristic of the style.

Step 8: Serve

Once fully cooled, release the springform pan’s side latch. Gently lift the parchment paper overhang to remove it (the paper may stick slightly; no need to peel entirely if wetter). Serve at room temperature.

Chef’s Tips & Variations

(Adapted from original recipe notes and community feedback)

  • Parchment Paper Mastery: Wetting parchment ensures it conforms to the pan’s curves without cracking, eliminating the need for layered or cut paper.

  • Undercooking for Silky Texture: For a creamier center, reduce baking time to 30–40 minutes (center still jiggly), then refrigerate overnight (8–12 hours) to set. This method mimics the traditional La Viña restaurant technique from San Sebastián.

  • Leak Prevention: If the batter seeps from the bottom, line the pan base with a thin graham cracker crust (1 cup crushed graham crackers + 5 tbsp melted butter, pressed firmly into the base).

  • Flavor Enhancements: Add 1–2 tbsp crumbled blue cheese (for umami depth), ½ tsp almond extract, or 1 tsp vanilla extract (adjust to taste).

  • Pan Sizing: For a 9-inch pan, scale ingredients by 10% (e.g., 1¾ cups sugar → 1½ cups, 36 oz cream cheese → 32 oz). For 6-inch pans, split batter evenly between two pans (as tested in comments).

  • Serving Pairings: Drizzle with pumpkin caramel sauce (Thanksgiving), cranberry orange compote (Christmas), or dust with powdered sugar for a classic finish.

Alternative Method: Overnight-Chilled Basque Cheesecake

(For a more set, restaurant-quality texture)

  1. Bake at 400°F (200°C) for 30–40 minutes (center jiggly).

  2. Cool 1 hour on a rack.

  3. Refrigerate overnight (8–12 hours).

  4. Bring to room temperature (1 hour) before serving for a smooth, dense texture.

Note: The "almost burnt" top and jiggly center are signature to authentic Basque cheesecake, achieved by high heat and minimal oven supervision.