Foolproof Basque Cheesecake
This Basque cheesecake recipe is rich, creamy and truly foolproof. The caramelized top offers such deep flavor, you won't miss the crust.
Updated by Kathryne Taylor on August 29, 2024
Behold, my favorite luscious dessert! This cheesecake recipe hails from the Basque region of Spainโspecifically, from a restaurant called La Viรฑa, where fresh cheesecakes line the walls and smell like heaven.
Honestly, Iโm not sure why this cheesecake (tarta de queso in Spanish) is called Basque cheesecake over here. We should call it La Viรฑa cheesecake or Santiago Riveraโs cheesecake to give full credit to the man who created the concept in 1990.
We enjoyed the real deal on our honeymoon in San Sebastiรกn in 2019. We spent the evening wandering through the old part of town, sampling pintxos and sipping marvelous inexpensive white wine everywhere we went, as you do in San Sebastiรกn. I insisted that we make room for the magical, mythical cheesecake at La Viรฑa, so we followed our noses around the corner until we found it.
Fast-forward a few years, and weโre sleep-deprived with a baby at home. My husband brought home a surprise Basque cheesecake from a local shop. Weโve been obsessively recreating it at home ever since, trying different methods and proportions. Iโm super excited to share the perfected recipe with you today.
6 Reasons to Love Basque Cheesecake
Before we get to the recipe, hereโs why youโll love Basque cheesecake. Itโs an experience!
- Basque cheesecake is remarkably delicious. Itโs creamy, rich, and tangy with a deeply caramelized crust on top that offers tons of flavor.
- Basque cheesecake is the easiest of homemade cheesecakes. If you have the ingredients, you could make it on a whim for any occasionโfor Valentineโs Day, a celebratory dinner, a potluck with friends, or just as a fun weekend project. Just keep in mind that it will need about an hour to cool, and itโs a great recipe to make a day ahead if that timing works for you.
- No water bath required for Basque cheesecake. Indeed, we want the top to crack. Embrace it!
- Thereโs no crust to fuss with. Again, embrace the experience. With the amount of flavor in the caramelized top, you wonโt miss it.
- Itโs not too sweet. Traditional cheesecake can be way too sweet, and Basque cheesecake is not overwhelming in that way. The recipe below offers a range for sugar content so you can make it suit your taste buds.
- Basque cheesecake freezes well. Store any leftover cheesecake in the freezer for several months, or bake an extra to have on hand for your next celebratory occasion. You can cut the cheesecake even when itโs frozen, so you can pull out a slice any time youโd like.
Basque Cheesecake Ingredients
Hereโs what youโll need to make this wonderful cheesecake:
Cream Cheese
Like other cheesecakes, this Basque cheesecake relies on cream cheese for its heft, creaminess and tang. Youโll need two pounds for this recipe, which is four eight-ounce blocks of cream cheese. Do not substitute โcream cheese spreadโ or whipped cream cheese for this recipe.
Sugar
Plain old sugar is best here. I tried making the recipe with honey, and it simply wasnโt as good or as creamy. For a lightly sweet cheesecake that still tastes like a treat, use one and one-fourth cups sugar. For more traditional sweetness, add another one-fourth cup. Sweetness is subjective, but we found the sweetness cloying when we used closer to two cups.
Heavy Cream
Heavy cream thins out the cream cheese mixture without watering it down. Weโll need one pint of heavy cream for this recipe. Weโll use a portion of it upfront with the cream cheese to help mix it, then weโll add the rest later.
Eggs
Cheesecake relies on eggs for structure. A half-dozen eggs is just right; seven eggs tastes distractingly eggy.
Vanilla Extract
While technically optional, a light splash of vanilla ramps up the flavor a bit.
Flour
A small amount of flour absorbs excess moisture, which becomes more apparent the next day. You have several options. All-purpose flour works well, as does sifted whole wheat flour (unsifted will leave little flecks of bran in your cheesecake).ย To make the cheesecake gluten free, we successfully used Bobโs Red Mill Gluten Free 1-to-1 Baking Flour.
Watch How to Make Foolproof Basque Cheesecake
Basque Cheesecake Tips
Let Basque cheesecake be.
I tried several variations of Basque cheesecakeโwith added orange zest, honey instead of sugar, Greek yogurt instead of cream cheese, macerated strawberries on top, and so on. Basque cheesecake is truly best served plain. With the caramelized top, it is not boring in any way. Itโs a delight! If you want to add some presentation value, try serving with a ripe red strawberry on the side.
Use a food processor or mix on low.
For the best texture, avoid whipping air into the batter or over-mixing the batter. This is key! Use a large food processor if you have it (minimum 12 cups capacity) or a mixer on low speed. The low mixing speed might take a few extra minutes, but itโs worth the wait.
Know when itโs done.
Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes. Once cooled, the center will solidify well enough to slice, and the top will deflate and turn darker and more shiny.
Recommended Equipment
If you bake somewhat regularly, youโll probably have everything you need for this recipe. You really do need these items to bake Basque cheesecake at home (the links are affiliate links):
Large food processor or mixer
Use a large food processor (minimum 12 cupsโI used my Vitamix food processor attachment), or a stand mixer (good deals on KitchenAid at Target right now!), or a hand mixer with a large mixing bowl (Iโm partial to this 7-speed mixer). I tried making this cheesecake by hand and it was so difficult that I gave up.
Parchment paper
Youโll need parchment paper for lining the pan. Without parchment paper, your cheesecake will overflow into the oven!
Springform pan
Lastly, youโll need a 9-inch springform pan for baking the cheesecake. The springform pan is the ideal height and also allows you to easily remove the sides before serving.
If you only have a 10-inch springform pan, that will likely work. Your cheesecake might be done a bit sooner, so keep an eye on it as the time approaches and follow the visual cues provided. I donโt recommend substituting a cake pan for this recipe, as the sides are probably too short.
How to Serve Basque Cheesecake
Basque cheesecake, like most baked goods, tastes even better the next day. The flavors become more complex and well developed. Make the cheesecake in advance if you have the time.
Some suggest serving Basque cheesecake at room temperature. I like this cheesecake served anywhere from lightly warm to straight-out-of-the-refrigerator chilled. I even like it straight out of the freezer. In other words, Iโm not picky about the temperature.
If youโd like to liven up the plate, simply serve your slices with a red strawberry on the side.
At La Viรฑa, they often serve the cheesecake with a glass of sweet Pedro Jimenez sherry. I love this cheesecake with a glass of dry white wine, like an Albariรฑo or Sauvignon Blanc, or a dry rosรฉ. You could also try a dry, funky cider like youโll find in San Sebastiรกn. We love ANXO cider.
More Dessert Recipes to Try
If you enjoy this cheesecake recipe, try these as well:
- Citrus Olive Oil Cake
- Mini Lava Cakes for Two
- Mixed Berry Crisp (Gluten Free)
- No-Bake Greek Yogurt Tart
- Simple Blueberry Cake
Please let me know how your Basque cheesecake turns out in the comments! I love hearing from you.
Basque Cheesecake
This Basque cheesecake is rich, creamy and utterly foolproof. Itโs also very easy to make, as far as cheesecakes go! Recipe yields 12 slices.
Ingredients
- 2 pounds cream cheese, at room temperature
- 1 ยผ to 1 ยฝ cups sugar, depending on desired level of sweetnessย
- 2 cups heavy cream, divided
- 6 large eggs
- 1 teaspoon vanilla extract
- ยฝ teaspoon fine salt
- โ cup all-purpose flour
Instructions
- Place a rack in the middle of the oven, with no rack above it so the cheesecake has plenty of space to rise. Preheat the oven to 400 degrees Fahrenheit. Tear off two generous sheets of parchment paper. Cross one on top of the other and press them into the base of a 9-inch springform pan. Roughly pleat the sides of the parchment against the pan to help make room for the cheesecake. Ideally, the paper will rise at least 2 inches all the way around the pan.
- In a large food processor (minimum 12-cup capacity), stand mixer or large mixing bowl (with a hand mixer), combine the cream cheese, sugar, and about ยฝ cup of the cream. Process (or mix on low speed) until the mixture is very smooth and the sugar has dissolved, pausing to scrape down the sides of the bowl as necessary, about 2 minutes.ย
- In the meantime, crack the eggs into a 2-cup liquid measuring cup. While blending, pour in all of the eggs at once and blend until smooth. Reserve the measuring cup.
- Pause and scrape down the sides if necessary. Pour in the remaining cream, plus the vanilla and salt. Process until combined, about 30 seconds (this will take a little longer if using a mixer).
- Pour 1 cup of the mixture into the measuring cup. Whisk the flour into the mixture until smooth (this prevents the flour from flying everywhere when mixed). Pour the contents of the cup back into the food processor and blend until smooth, about 10 to 20 seconds.ย
- Pour the batter into the prepared springform pan. Gently jiggle the pan to distribute the batter evenly. Take a moment to crease the folds of the paper more sharply so they rest against the side of the pan. Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes.ย
- Place the cheesecake on a cooling rack (it will fall dramatically as it cools). Let it cool for about an hour before serving it or refrigerating it for later, covered.ย
- To serve, release the outer piece of the pan and peel away the parchment from the sides of the cheesecake. Slice the cheesecake into wedges and enjoy. The cheesecake will keep well in the refrigerator for up to 5 days, or in the freezer for up to 3 months (the cheesecake is sliceable even when frozen, so you can thaw individual slices if preferred).
Notes
Recipe adapted from Bon Appรฉtit, Taste Cooking and King Arthur Flour.
Make it gluten free: Substitute all-purpose gluten-free flour blend. We successfully used Bobโs Red Mill Gluten Free 1-to-1 Baking Flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
I made this once before and it was a complete hit! My husband has a coworker who canโt have sugar though, so I was wondering would I be able to make this with Splenda and still have it turn out okay?
I havenโt tried it, sorry!
I made this cheesecake two days ago, everyone loved it.
Thank you :)
This was amazing. I used the 10 inch springform pan that I had and it turned out great. My whole family loved it including my 21 month old grandaughter. Thank you so much for a fabulous recipe.
Youโre welcome, Elizabeth!
This Basque Cheesecake is fabulous and the recipe was very easy to follow. Will definitely make again.
Thatโs great to hear, Lois!
Oh.my.goodness! This cheesecake was the highlight of our Christmas Eve. Itโs easy to make and oh so very tasty. Itโs going to be a Christmas tradition from here on outโmaybe an Easter, Thanksgiving, and St. Patrickโs tradition too! Thanks for the recipe.
Thank you! This was very helpful.
Absolutely loved it.
My husband and daughter visited Basque restaurant in Boise Idaho and kept talking about this unique cheesecake they tried there. They got me interested and I started looking for the recipe. Your recipe seemed doable and pictures looked inviting. I just made it and my daughter ( who is not easy to please) was ecstatic. She said it tasted exactly like the one she had before. We all loved it!
Thank you for the recipe!!!
Hello,
Please could you give metric measurements for the uk in grams/ mls etc for ingredients for this Basque Cheesecake recipe
Thank you :)
Hereโs the recipe converted into metric measurements.
Cream cheese**: 900 grams (2 pounds)
Sugar**: 250 to 300 grams (1 ยผ to 1 ยฝ cups, depending on desired sweetness)
Heavy cream**: 480 milliliters (2 cups; note that 1 cup of heavy cream is approximately 240 mL)
Large eggs**: 6 large eggs (large eggs generally weigh about 50 grams each, but you can use them as is)
Vanilla extract**: 5 milliliters (1 teaspoon)
Fine salt**: 3 grams (ยฝ teaspoon)
All-purpose flour**: 40 grams (โ cup)
AI generated.
I made it today and it was a hit! I really enjoyed it and especially like that itโs not overly sweet. Definitely will be making it again!! Thank you!
Youโre welcome, Lana!
Hi! You mentioned you tried using Greek yogurt instead of cream cheese. How was it? Nice pics, by the way โ yum!
I would like to know that too.
Hello! Iโve made this several times at my home with tremendous success. Itโs absolutely wonderful! I live at 300 feet above sea level. I want to make this in Utah for family. They live at just over 4000 feet. Is there any thing different I should consider?
I wish I could help you! But I live in the Midwest so I donโt have experience making those adjustments.
I have been to La Viรฑa in San Sebastiรกn and tasted their tarta de queso several times and it is magical. This is pretty close to the original. Well done.
It worked out perfectly! It may not have risen quite as well as it does at my Indiana home, but I made no adjustments and it turned out wonderfully.
Fantastic recipe! I have made it many times and as you say pairs particularly well w strawberries.
I have halved the recipe and it was great, no issues. Thank you!!
Youโre welcome, Roma! I appreciate your review.
Kate this was the BEST cheesecake my entire extended family has ever hadโand theyโve had their fair share of cheesecake. My 15 year old niece said she wanted the recipe for her 16th birthday party!! Iโm wondering if I could convert this recipe into pumpkin cheesecake for thanksgiving and surprise the fam! Any chance you think thatโs possible with this recipe? If so, how would you do it? Thank you!!
We all love this cheesecake! My daughter called it perfection!
Is there a way to make it a pumpkin cheesecake for the holidays?
Thank you.
Hi Karen! I donโt have a pumpkin cheesecake, sorry. But these are a delicious option!Easy Pumpkin Cheesecake Cups.
Best cheesecake! Everyone thatโs had a bite agrees itโs the best!
Has anyone made variations of this? With spices or fruit?
This recipe was so easy and sooooo delicious!!!! I added chocolate syrup to top mine serving off while others ate it without a topping. We were all equally pleased with the texture and the taste! I will definitely make this again!
Great to hear, Sherri!
Thank you for sharing this very doable recipe! It was a hit at my familyโs thanksgiving dinner. I made one with crust and one without crust, with a side of blueberry compote!!! I was always intimidated by cheesecake recipes but this was doable and tastes delicious and not heavy like traditional cheesecakes!
Youโre welcome, Anna! I appreciate your review.
Absolutely incredible! Easy to follow instructions and it turned out perfect. It tastes even better after a couple days of sitting in the fridge. Iโve already been asked to make this for different occasions!
Metric? It is impossible to guess the precise dimensions of the cup you used
1 cup is 250ml
1 teaspoon is 15ml
400 F degrees is 205 C
1 teaspoon is 5ml not 15ml.
I am definitely up for trying this but here in the U.K. โ and in Europe โ we donโt know what cup measurements are as there are so many sizes of cup! We donโt have ovens with Fahrenheit settings either. And we donโt have scales that measure in pounds. Is there a recipe which can translate to our systems please? Thanks
Hi Susan,
Iโd suggest using the guideline of 8 ounces in *volume* (not weight) for a cup. Thatโs pretty standard when a recipe calls for one cup.
Iโve personally found it very helpful to use the internet when I want to convert measurements to something with which Iโm more familiar. For example, I could type โ400 Fahrenheit to Celsiusโ and then use the answer in my cooking. It takes a little more preparation on my end at first. Itโs been pretty effective for me, and I get a quick answer.
Best wishes in your cooking adventures, awesome people in the U.K. and across the world! I hope you have fun and can enjoy delicious results!
Will X-Large eggs work, or should I buy some large eggs? Iโve had this cheesecake several times, I believe she used the King Arthur recipe. Iโll let you know how your recipe compares to hers.
I just made the Basque cheesecake today โ I wasnโt sure if it was to bake at 400 degrees for the entire hour..and checked the recipe to make sure I was to turn down the temp but no, it was to stay at 400. Welllllllll it burned on the outside. On the bottom, the top and the sidesโฆall burned. DId I read the recipe wrong, or was something forgotten? PS the inside was delicious.
I loved this recipe! I was looking for a recipe I could adapt to fit my health needs (less sugar and higher protein). I believe that the way you have it would be tastier to most people, but I substituted whole milk cottage cheese for the cream cheese and substituted whole milk Greek yogurt for the heavy cream. I also used less sugar (2/3 cup organic sugar + 2 tablespoons coconut sugar). Everyone loved it and especially me because I could actually eat it! The texture was creamy and luscious. Amazingly, it happened to taste a little lemony because I used probiotic cottage cheese (Nancyโs) and my family really enjoyed that too.
I love all your recipes that I have tried, especially the roasted vegetables. Thank you so much!
Wow!!!! I made this recipe last night, with 1 1/4 cups of sugar. It was easy and didnโt take too long. I had all the recommended equipment.
I tasted it today. OMG, this cheesecake is deliciousโsmooth, creamy, tasty, just perfect. I made 16 portions instead, and itโs more than enough.
I first had Basque cheesecake at a wonderful restaurant in Richmond, VA. Your recipe was just as good. It was easy to make and not too sweet. I will be making again
Just wondering how to scale down for a 7 inch pan, as thatโs all I have. . Any suggestions? Also has anyone added grated lemon zest? Thought it might add a little interest.
Hi Marilyn,
What is the volume of the capacity of the pan you have? Youโd want to make sure the sides are high enough, too. YOu would need to adjust the baking time depending on tall the pan is. It might take some trial and error. As for additions, I tested with citrus zest but found I preferred it plain.
Have you ever made with a savoury twist? E.g with gorgonzola? If so, what should the cheese quantities be please
I tested options with flavor add ins like orange, but just preferred it plain. If you give it a try, please share the results!
I made it by reducing the cream cheese by 100g and replacing with gorgonzola, however it lacked the tangy note I wanted (and had at a restaurant) I will try it again and add more gorgonzola to see if that helps! Maybe I need to add another cheese which has more of a punch to it
Iโll buy ingredients tomorrow to make this cheesecake itโs my favourite snd Iโm craving it now
Although this is a dessert, it seems uncharacteristic as a recipe offering from your website with all of the fat and sugar it contains. Iโm sure itโs delicious but off limits for my nutritional profile. I have your cookbook and have been following you for years; in fact, you are my go to for healthy recipes so thank you for that!
Hi Cheryl, I sometimes enjoy a small serving of a dessert like this. If it doesnโt work for you, you can skip it!
I made it today โ it was perfect!
Absolutely delicious! The minimum amount of sugar was the perfect sweetness for us. What a great recipe
I used 1 1/4 cups (250g) of sugar and baked it for 50-55 minutes in a 9 inch form and it turned out perfectly creamy!
When I took it out, it was so jiggly I was worried it would be way underdone. But I just trusted the process and it came out just how I wanted it to!
I was also a little worried because the batter filled my 9 inch form almost all the way to the top, but it was fine.
Would 100% make again! I do think it would go great with a berry sauce, or I made a chocolate sauce to go with it for my husband this time.
Hi Celine, Iโm so glad it turned out for you! Trust is an important part of the process.
Made this as written and it is terrific. Mine was wobbly as directed after baking but next time Iโd reduce timing by maybe five minutes just to make sure it stays a bit looser in the centre. Gorgeous flavour and texture, and friends all gave a thumbs-up, solid 9 or 10 out of 10. They are experience foodies and we all agreed weโd make it again for sure. I used my KitchenAid stand mixer btw, versus the food processor.
I am a reasonably experienced home cook and baker and the only issue I had is that I had way more batter than could fit in my 9-inch springform. I actually re-checked the recipe in case I did something wrong with contents, but had not made any mistakes. But no problem, I made a second small cake alongside the main one. Iโll make a note to use 10-inch next time.
Thanks for this top-shelf recipe, a keeper!! Bonus that it is SO easy to make.
Hello!
Can I substitute flour for cornstarch to make this gluten-free (versus gluten-free flour)?
Hi Kathleen, I havenโt tested that substitution. The amount might need to be adjusted.
Do you think cane sugar would be a fine substitute?
Thanks!
Hi Kathleen, this recipe need the more refined granulated white sugar.