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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

This classic Basque cheesecake is golden and caramelised on the outside and soft and creamy in the centre. It’s a rustic dessert that’s easier to master than it looks.

  • Serves16
  • Cook time1 hour
  • Prep time15 minutes, + cooling & 2 hours chilling time


  • 1kg cream cheese, at room temperature
  • 1 1/2 cups (330g) caster sugar
  • 6 Coles Australian Free Range Eggs
  • 600ml thickened cream
  • 1 tsp salt
  • 1 tsp vanilla bean paste
  • 1/3 cup (50g) plain flour

Nutritional information

Per Serve: Energy: 1899kJ/454 Cals (22%), Protein: 9g (18%), Fat: 37g (53%), Sat fat: 23g (96%), Carb: 24g (8%), Sugar: 22g (24%), Fibre: 0.1g (<1%), Sodium: 382mg (19%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Grease a 22cm (base measurement) springform pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the prepared pan with the paper cross, pleating and folding sides to fit. Place on a rimmed baking tray.
  2. Step 2

    Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and the mixture is very smooth.
  3. Step 3

    Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky. With the motor running, gradually add the cream in a thin, steady stream. Continue beating until smooth. Add the salt and vanilla and beat to combine.
  4. Step 4

    Sift the flour over the cream cheese mixture and beat on low until smooth and just combined. Pour into the prepared pan and smooth the surface. Bake for 1 hour or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.
  5. Step 5

    Serve chilled or bring to room temperature for a softer texture. Cut into wedges to serve.