Basque Cheesecake Recipe

Prepare oven and pan

Position a rack in the center of the oven and preheat to 210°C (410°F). Grease a 9-inch (23–24 cm) springform pan or round cake pan lightly with 1 tablespoon butter. Tear a sheet of parchment paper large enough to line the bottom and sides, crumple it once to make it pliable, then press it into the pan with the greased surface helping it adhere. Allow the paper to come about 2–3 cm above the rim in places — the rustic high edges create the characteristic burn and crust.

Soften and mix cream cheese

Cut the 900 g cream cheese into chunks and place them in a large mixing bowl. Using a hand mixer or stand mixer on low speed, beat the cream cheese until smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed to ensure an even texture.

Add sugar and eggs

With the mixer running on medium-low, add the 300 g granulated sugar gradually and beat until incorporated, about 1 minute. Add the 4 large eggs one at a time, mixing briefly after each addition until each egg is incorporated before adding the next. Do not overbeat — blend just until smooth.

Incorporate cream and flavorings

Pour in the 480 ml heavy cream, then add 1 teaspoon vanilla extract, 1 teaspoon fine salt, and 1 teaspoon lemon zest if using. Mix on low speed until the batter is silky and homogeneous, about 30–45 seconds. Scrape down the bowl to ensure no pockets of cheese remain.

Add flour

Sift the 30 g all-purpose flour over the batter and fold in with a rubber spatula or mix on the lowest speed just until the flour disappears. The batter should be fairly loose and pourable (thicker than milk but thinner than typical cheesecake batter).

Strain and pour

For an extra-smooth finish, pour the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any small lumps and air bubbles. Pour the sieved batter into the prepared parchment-lined pan, smoothing the top with a spatula so it’s even.

Bake

Place the pan on the center rack and bake at 210°C (410°F) for 40–50 minutes. The top should become deeply golden to dark brown and blistered in spots — that charred top is characteristic. The center will still be jiggly when the pan is gently shaken; it will continue to set as it cools. If your oven runs hot, begin checking at 35 minutes to avoid over-darkening.

Cool

Remove the cake from the oven and allow it to cool in the pan on a wire rack for 2 hours at room temperature. The cake will sink slightly and the center will firm up. After it reaches room temperature, you can refrigerate it (still in the pan) for at least 4 hours or overnight for cleaner slices and improved texture.

Unmold and serve

Run a thin knife around the edge between parchment and pan if needed, then release the springform and lift out the parchment-wrapped cake. Transfer to a cutting board, peel down the parchment slightly, and slice with a hot, clean knife (wipe the blade between cuts). Serve slices at room temperature or lightly chilled. No additional topping is necessary, but a spoonful of crème fraîche or fresh berries pairs well.

Be sure the parchment paper is large enough to create a high, uneven rim; this encourages the signature blistered top and rustic shape. Light greasing helps the paper adhere and prevents sticking.

If using a springform pan, place a sheet of foil wrapped around the outside base to protect against any potential leaks from the loose parchment. However, Basque cheesecakes often tolerate slight leaks — they become part of the rustic presentation.