Can’t fly to Spain (or Turkey) like the rest of the world to try the famous Basque cheesecake? Don’t worry, you can make it yourself with this easy recipe using a few simple ingredients!
This unique, crustless cheesecake (also known as Sab Sebastian Cheesecake) is one that you cannot miss out on. The bitterness of the caramelized crust pairs perfectly with the soft, sweet, cream cheese center and makes for the perfect dessert to wow your guests with minimum effort.
Although the world has discovered the Basque cheesecake rather recently, it actually has a deep-rooted history in Spain.
The History & Origin Of The Basque Cheesecake
Let’s learn a little more about where this famous cheesecake comes from. While a lot of people think that the Basque Cheesecake comes from Turkey (probably because of all the TikTok videos of people flying to Turkey to try it out), it actually originated in Spain, in a small cafe called La Vina in San Sebastian (hence the name).
Chef Santiago Rivera, whose parents owned La Vina, spent months experimenting with new ways to create a special cheesecake, and finally, the Basque Cheesecake as we know it today was born. Chef Rivera’s cheesecake quickly captured the hearts of the locals, and now, people from across the world take the pilgrimage to San Sebastian to try the original Basque Cheesecake.
Not all of us can travel to a different country to try a cheesecake, but luckily for us, Basque cheesecake is actually quite easy to make at home.
If you haven’t tried Basque Cheesecake before, you might be wondering: What’s so special about it, and how is it different from your regular New York Cheesecake?
How is Basque Cheesecake Different From New York Cheesecake?
- Crust: Essentially, the Basque cheesecake is crustless, as compared to the New York cheesecake, which has a biscuit crust. This cheesecake is made entirely with the cream cheese mixture without any crumbs.
- Caramelization: The Basque cheesecake is famous for its extremely caramelized exterior. The cheesecake is cooked on very high heat so that the outside caramelizes right to the edge of burning. This not only forms a crust and holds the cheesecake together, but also gives a beautiful, caramelized flavor to the cake which pairs perfectly with the cream cheese center.
- Center: While a New York Cheesecake is cooked till completely set and firm, a Basque Cheesecake is cooked only until the center is still soft and jiggly. As a result, the cream cheese center ends up very soft and creamy.
How to make Basque Cheesecake
This Basque Cheesecake recipe is quite simple to make. It uses six simple ingredients – cream cheese, sugar, eggs, salt, heavy cream, and flour, and the batter comes together in 20 minutes.
The only tricky part is baking the cheesecake. You have to balance between caramelizing the crust and still keeping the center creamy.
How to Line a Springform Pan
Lining the pan correctly is crucial for this cheesecake’s success, so make sure to follow the instructions correctly.
- Cut a square of baking paper slightly bigger than the base of the pan.
- Release the base of the pan and remove the ring, then place the sheet on top of the base. Place the ring on top and lock it so that the baking paper is locked in place.
- Cut strips of baking paper a little higher than the sides of the cake pan. Butter the sides of the pan’s ring, then stick the strips evenly, covering it all around.
Steps for the Basque Cheesecake
- Place the room-temperature cream cheese in a bowl and whip it on high speed for 3-5 minutes, until soft and creamy.
- Add the sugar and salt, and whisk on high for another 3-5 minutes until the sugar is fully combined. Test the batter between your fingers; there should be no sugar granules.
- Sift the flour into the batter and whisk on low until just combined, then add the beaten eggs gradually while mixing on low speed. The slow addition allows the eggs to mix properly with the cream cheese.
- Pour in the cream and whisk until just combined. Make sure to scrape the bowl with a spatula while mixing to make sure everything is well combined.
- Pour the batter into the prepared springform pan and bake it for 30 minutes at 230 degrees Celsius, until the crust has started to caramelize, then reduce the temperature to 160 degrees and bake for another 25 minutes. The center should still be soft and jiggly at this stage. The cheesecake will continue to cook once out of the oven, and this will make sure that the center is creamy and not too set.
- Let the cheesecake cool for 30 minutes at room temperature, then cover and chill in the fridge for 12-16 hours before serving.
Tips For Making The Best Basque Cheesecake
Here are a few tips to help you make the perfect Basque Cheesecake every time.
- Use high-quality cream cheese. As cream cheese is the star of this dessert, you want to make sure that you use good cream cheese that holds a lot of flavor. I personally prefer using Philadelphia or Elle.
- Use room temperature cream cheese. This makes it easier to soften and incorporate cream cheese with the other ingredients.
- Add the eggs one at a time to ensure that they mix into the batter evenly.
- Line your springform pan with baking paper properly. This cheesecake rises a lot while baking, so you want to make sure that the baking paper is high enough on the sides, or the cheesecake will collapse while rising. Not sure how to line a springform pan correctly? Check out my full tutorial on how to line a springform pan here.
- Bake the cheesecake on high heat (230 degrees Celsius). This allows the exterior of the cheesecake to get caramelized without overcooking the center.
- Be careful of overcooking the cheesecake. You have to take it out of the oven while the center is still jiggly and soft. It may seem undercooked; however, it will set while it cools. Overcooking will make the cheesecake more set and reduce the creaminess.
- Let the cheesecake chill for at least 12 hours before slicing it to make sure that the center is properly set.
Storage
The Basque cheesecake can easily be stored in the fridge for up to 3 days. Make sure to cover it well so that the cream cheese does not dry out.
FAQ
A springform pan makes it easy to take the cheesecake out as the base can be removed. It will be difficult to get the cheesecake out of a regular pan, and it may break easily.
Cream cheese straight out of the fridge can be quite solid and will need a lot of whisking to smooth out, which will incorporate a lot of air into the cheesecake, and we want to avoid that. If it’s at room temperature, it will already be softened and will not need much mixing to smooth out.
Ideally, yes. This will make sure that the batter is as smooth as possible, resulting in the creamiest cheesecake.
So that they can be mixed in easily without needing a lot of whisking.
You can turn the top broiler on for just 60-90 seconds to improve the caramelization. But don’t overdo it, or the center will curdle.
Yes. The center of the cheesecake is almost liquid when it comes out of the oven, and needs time to set properly.
Let it rest at room temperature (AFTER chilling it for at least 12 hours), about 30 minutes before serving. This will soften the center.
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
Basque Cheesecake Recipe | San Sebastian Cheesecake Recipe
Equipment
- 8” springform pan
- Baking paper
- Electric or stand mixer
Ingredients
- 700 grams cream cheese, softened
- 200 grams granulated white sugar
- 1/4 tsp salt
- 30 grams all-purpose flour
- 230 grams eggs, about 4 whisked
- 320 grams heavy cream/liquid whipping cream
Instructions
- Preheat the oven to 230 degrees Celsius
- For the single-serve version, divide the ingredients by 3 and use a 3-4 inch springform pan. Follow the remaining instructions as is.
- Prep the springform pan: Cut a square of baking paper larger than the bottom of the pan. Then, cut two strips of baking paper taller than the sides of the pan. Open the springform pan and place the square baking paper sheet on top of the bottom, then place the ring on top of the baking paper and lock it tightly. Grease the sides of the pan lightly with butter, then stick the baking paper strips on the inside of the pan, making sure all corners are covered. Make sure that the baking paper on the sides is higher than the sides of the pan, as the cake rises a lot while baking.
- In a bowl of a stand or electric mixer, add the cream cheese and whisk it until smooth and creamy, about 3-5 minutes.700 grams cream cheese, softened, 200 grams granulated white sugar
- Add the sugar and salt and beat on medium speed until the mixture is smooth and the sugar has dissolved completely (you can test this by rubbing a little bit of the mixture between your fingers; there should be no graininess).
- Sift in the flour and whisk on low speed until just combined, about 30-90 seconds.
- Gradually pour in the beaten eggs while whisking the batter and mix until fully combined.230 grams eggs, about 4
- Add the heavy cream and whisk until fully combined, about 30-90 seconds. Scrape down the sides of the bowl to make sure everything is properly incorporated.320 grams heavy cream/liquid whipping cream, 1/4 tsp salt
- Pour the batter into the prepared pan and bake for 30 minutes on 230 degrees Celsius. The top should start to darken at this point. Reduce the heat to 160 degrees Celsius and cook for another 20-25 minutes, until the top is caramelized and golden brown and the center is still soft and jiggly.
- Let the cake cool at room temperature for 30 minutes, then cover and chill for 12-16 hours in the fridge before serving.
Notes
- Line your springform pan with baking paper properly. This cheesecake rises a lot while baking, so you want to make sure that the baking paper is high enough on the sides, or the cheesecake will collapse while rising. Not sure how to line a springform pan correctly? Check out my full tutorial on how to line a springform pan here.
- Bake the cheesecake on high heat (200 degrees Celsius). This allows the exterior of the cheesecake to get caramelized without overcooking the center.
- Be careful of overcooking the cheesecake. You have to take it out of the oven while the center is still jiggly and soft. It may seem undercooked, however, it will set while it cools. Overcooking will make the cheesecake more set and reduce the creaminess.
- Let the cheesecake cook before cutting into it, or it may collapse.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
