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Forget everything you know about cheesecake—Basque Cheesecake is here to shake things up. This Spanish dessert is intentionally “burnt”- its rustic edges and caramelized top may have you thinking it’s unrefined, but one bite of its custard-like texture will have you understanding what all the hype is for.
Basque Cheesecake originated in the 1980’s at a family run restaurant called La Vina in San Sebastian, Spain. It is a creamy, crustless cheesecake with a beautifully caramelized top. Baked at a high temperature, it forms a signature dark exterior while keeping a creamy, custard-like center. My version has a hint of orange zest for a subtle citrus note, that adds a bit of brightness to each bite. The best part? It can be made in a blender, making it as easy as it is delicious.
❤️ Why You’ll Love Basque Cheesecake
Hassle-Free – You can not mess this up. I promise! This Basque cheesecake can be made in a blender and does not require a water bath. Baking doesn’t get easier than this,
Burnt, but in a Good Way – Your guests may think you messed this one up, but after one bite, they’ll be asking for the recipe. The unique caramelized top catches everyone’s attention, but also adds depth of flavor.
Ultra Creamy Texture – The creamy, melt-in-your-mouth center taste more like a custard than a cake.
Foolproof & Forgiving – No need for perfect edges; the wrinkles in the parchment are part of the rustic charm!
Ingredients
Ingredients
Cream Cheese & Heavy Cream – Gives the Basque cheesecake a rich, creamy texture and tangy flavor.
Flour – Only 1/3 cup of flour keeps this cake feeling light and decadent at the same time.
🥚Eggs- Eggs give the Basque cheesecake a custard-like interior.
🍊Orange Zest– The orange zest adds brightness and a citrus scent which I personally love adding to all cheescakes.
Vanilla– Adds warmth and balances the slightly bitter caramelized crust.
How to Make Basque Cheesecake
Preheat the Oven – Set your oven to 425°F and prepare a 10-inch springform pan.
Blend the Batter – In a blender, combine heavy cream, eggs, sugar, flour, vanilla, and cream cheese. Blend until smooth and creamy. Stir in the orange zest.
Prepare the Pan – Grease the springform pan with butter. Press an 18-inch piece of parchment paper into the pan, grease again, and repeat with another sheet in the opposite direction.
Pour & Bake – Pour the batter into the pan and bake on the middle rack for 55 minutes. The top should be deeply golden, and the center will still be very jiggly.
Cool & Chill – Let the cheesecake cool to room temperature, then refrigerate overnight before serving.
🪄Recipe Tips
- Embrace the Wrinkles – The parchment paper should have folds and creases—that’s what gives the cheesecake its rustic shape.
- Room Temp is Key – Allow the cheesecake to cool fully before refrigerating to set properly.
- Slice Like a Pro – Run a knife under hot water before slicing for clean, smooth cuts.
- Use Full-Fat Cream Cheese – This ensures the creamiest, dreamiest texture.
Variations
🍫 Chocolate Twist – Add ½ cup of melted dark chocolate to the batter for a rich, chocolatey version.
☕️ Espresso Infused – Stir in 1 tbsp of espresso powder for a subtle coffee kick.
🍓 Berry Bliss – Serve with macerated strawberries or a blueberry compote for a fruity contrast.
Substitutions
🥛 No Heavy Cream? Use half-and-half, but expect a slightly less rich result.
🍋 Out of Oranges? Swap for lemon zest or skip the citrus altogether.
🥮 Need a Gluten-Free Version? Replace the flour with cornstarch or a 1:1 gluten-free flour.
Best served with
Dinner Party Menu– I would recommend starting with the following dishes for a perfectly balanced and visually stunning dinner party.
- Roasted Beet Salad– An impressive appetizer that can be prepped the night before
- Pistachio Crusted Salmon -This impressive fish dinner is quick, easy to pull together, and great for serving a crowd.
Other Recipes Like The Basque Cheesecake
- Cannoli Pie– Slightly sweeter, but just as easy to prepare. My cannoli pie is everything you love about a cannoli, but in pie form.
How to Store Leftovers
How should I store Basque Cheesecake?
Keep leftovers in an airtight container in the fridge for up to 4 days. For best texture, let it sit at room temperature for 10-15 minutes before serving.
🤔 Common Questions
Does the cheesecake taste burnt?
The thin crust of the Basque Cheesecake is more caramelized than burnt and pairs perfectly with the creamy, custard like interior.
How long do I have to let it rest?
It’s best if you let the cheesecake rest in the refrigerator overnight, but at minimum you should let it rest in the refrigerator for at least 5 hours.
Can I freeze it?
Yes! Wrap slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Why is my cheesecake still jiggly?
That’s exactly how it should be! The center will firm up as it chills in the fridge overnight.
Do I need to use a springform pan?
A springform makes it easier to remove, but you can use a regular cake pan lined with extra parchment for easy lifting.
Basque Cheesecake
Equipment
- 1 Large Blender
- 1 Ten Inch Springform Pan
Ingredients
- 2 cups heavy cream
- 7 eggs
- 1 ⅔ cup sugar
- ½ tsp salt
- ⅓ cup all purpose flour
- 1 tsp vanilla
- 32 ounces full-fat cream cheese
- Zest from 2 oranges
- Butter for greasing
Instructions
- Preheat oven to 425F
- To a large blender add heavy cream, eggs, sugar, flour, vanilla, and cream cheese. Blend until smooth and creamy. Mix in orange zest and set aside.
- Grease a 10 inch springform pan with butter. Press an 18 inch piece of parchment paper into the springform then grease again as shown. In the opposite direction, layer another 18 inch piece of parchment paper over the last. Press down and grease once more. If you have wrinkles, you are doing it right.
- Bake for 55 minutes on the middle rack. The cake will be very jiggly when you remove it from the oven. ALLOW IT TO COME TO ROOM TEMP, THEN REFRIGERATE OVERNIGHT BEFORE SERVING.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
