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Basque Cheesecake

A famous crustless cheesecake with a deeply caramelized, dark brown exterior and a creamy, custard-like center. It bakes at high heat for a signature rich flavor and rustic finish.

65 minEasyServes 8450 cal/serving

SpanishDessertOvenVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeSesame-FreeLow-SodiumNightshade-FreeCorn-Free

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Ingredients

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour, sifted
  • 1/2 tsp fine sea salt

Instructions

  1. 1

    Preheat oven to 400F and line an 8-inch springform pan with overlapping sheets of parchment paper.

  2. 2

    Beat 24 oz softened cream cheese and 1 cup granulated sugar in a large bowl until smooth and sugar dissolves.

  3. 3

    Beat in 4 large eggs one at a time until fully incorporated.

  4. 4

    Stir in 1 cup heavy cream, 2 tbsp sifted all-purpose flour, and 1/2 tsp fine sea salt until mixture is homogenous.

  5. 5

    Pour batter into pan and bake for 45 to 50 minutes until deeply browned on top with a jiggle in center.

  6. 6

    Cool completely at room temperature before serving.

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Questions

What is Basque Cheesecake?

A famous crustless cheesecake with a deeply caramelized, dark brown exterior and a creamy, custard-like center. It bakes at high heat for a signature rich flavor and rustic finish. This reference files it under Spanish dessert: made in the oven, rated easy and about 65 minutes start to finish.

What oven temperature does Basque Cheesecake need?

For Basque Cheesecake, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 50 minutes, in step 5.

Do I need any special equipment for Basque Cheesecake?

Beyond a knife and a board, the method uses a springform pan (step 1) and parchment paper (step 1).

Is there a substitute for heavy cream in Basque Cheesecake?

The entry for Basque Cheesecake calls for 1 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Basque Cheesecake gluten-free?

Yes. The gluten in Basque Cheesecake is 2 tbsp all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Basque Cheesecake?

One serving (the recipe makes 8) is about 450 calories, with 8 g protein, 32 g carbohydrate and 33 g fat, plus 320 mg sodium. The figures are estimates computed from the ingredient list.

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