Basque Cheesecake

By Charlie

Published Oct. 6, 2025

This Basque cheesecake has few ingredients but lots of flavor. The original Basque cheesecake dates to the 1980s in San Sebastián. One of the notable differences between this dish and a classic New York-Style cheesecake is the lack of a crust in the Basque cheesecake. If you prefer to add a crust, a simple graham cracker crust would pair well with this dish. This is an adaptation for a 9″ pan, but a 10″ pan could also be used.

Print Recipe

Basque Cheesecake

Servings: 10

Equipment

  • 9" springform pan or cake pan (note: a 10" pan can also be used, but ingredient quantities should be increased by 25% in this case)
  • parchment paper (for the rustic presentation)

Ingredients

  • 24 oz cream cheese
  • 1 ⅓ cup sugar (granulated) (260g)
  • pinch of salt
  • 4 large eggs
  • 1 ½ cups heavy cream (360ml)
  • ⅓ cup flour (all-purpose) (24g)

Instructions

  • Preheat oven to 400F (200C).
  • Mix the cream cheese, sugar, and salt until reaching an even consistency.
  • Add eggs one at a time to the mixture, mixing in between additions until batter becomes evenly mixed.
  • Add the heavy cream and mix until incorporated.
  • Add the flour and mix until incorporated. (Sifting in the flour can reduce lumps)
  • Prepare the 9" springform pan using parchment paper. Add the batter, and bake for 55 minutes. The top of the cheesecake should have a dark brown color and the interior will not be completely firm.
  • Allow the cheesecake to cool for at least 30-60 minutes before serving. Refrigerating the cheesecake for 2 hours or overnight can allow it to become more firm, but this step can be skipped if you are short on time.