Basque cheesecake

What is a Basque cheesecake?

Few sweet delights beat a classic New York cheesecake: it’s silky smooth, dense, rich and the near-perfect dessert. But there is another contender for the best-ever cheesecake – the Basque cheesecake. Unlike a traditional baked cheesecake, it doesn’t have a crust and its edges are irregular thanks to how it’s cooked in baking paper. The texture is also a little different – it’s light and mousse-like, and the top looks deeply caramelised, which is why it’s often called a burnt Basque cheesecake. As with all types of cheesecake, there are endless flavours you can make – think lemon curd, burnt honey or even white chocolate and dulce de leche. We think this Basque cheesecake recipe is a good place to start, though – master the basics and then move on to sampling the different flavours.

Basque cheesecake history: how this dessert was born

The Basque cheesecake origin story starts in a cafe in San Sebastian, in the Basque region of Spain. The chef liked to experiment by making new and different cakes each day until he eventually invented this version of a ‘burnt cheesecake’ in the late 1900s. The original recipe used only five ingredients – cream cheese, eggs, cream, sugar and a bit of flour. These days, you may see other additions like lemon zest or vanilla bean paste to give it a beautiful flecked appearance. The cake can also have other flavours, such as chocolate, or try stunning cheesecake recipes for any occasion, like strawberries and cream. 

How to make Basque cheesecake: tips for lining the pan

The signature, irregular look of this style of cheesecake comes from how the pan is lined. Layer two pieces of baking paper together and spin the top piece of paper 90 degrees – this gives your pan more even coverage with the baking paper. The double layer of baking paper stops the side of the cheesecake from overcooking and burning. Now, push the paper into the pan – it doesn't have to be perfect, all you need to do is pleat and fold it to fit. You can even scrunch it a little as you go if that helps. The mixture will weigh down the paper once it is poured into the pan.

Follow our fool-proof cooking tricks for success

Here are some more hints that will help you master the classic Basque ‘burnt cheesecake’ look.

• Bring your ingredients to room temperature: Cold cream cheese is almost impossible to combine with other ingredients, so it needs to be at room temperature before you start. Having your eggs at room temperature, while not essential, will also help create a smooth mix.

• Sift the flour: It can be tempting to dump the flour in unsifted but we’re going for a smooth mousse-like finish here, so take the time to sift the flour over the mix. This is an easy way to avoid lumps. 

How to know when the cheesecake is cooked

You want the top of your cheesecake to be deeply caramelised, not burnt, so keep a close eye on it in the oven in the last 10 minutes of cooking. The sides will also have puffed up and the centre of the cake will still have a nice wobble. If it is firm, you’ve overcooked your cheesecake, so again, be vigilant in checking your cake. (It’s not the end of the world if the cheesecake is firm, it won’t have the mousse-like texture traditionally associated with this recipe). Once you take the cake out of the oven, the centre will sink slightly – don’t worry, this is how it’s meant to look!

What to serve with Basque cheesecake

Basque cheesecakes can be eaten chilled or at room temperature and it doesn’t need much of anything to accompany them. If you like, a decadent spoonful of whipped cream won’t go astray or some fresh fruit like sliced strawberries would also be nice.