Basque Cheesecake Recipe

Prepare pan

Preheat oven to 400°F (200°C). Line a 9-inch (23cm) springform pan or 9-inch cake pan with a tall collar of parchment paper so it extends at least 2 inches above the rim; this is important for the Basque style.

Make crust (optional)

If using crust: combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake 5 minutes to set, then remove from oven and let cool while you make the filling. If you prefer a crustless Basque cheesecake (traditional), skip this step and leave the pan bare.

Warm the cream cheese

Reduce oven temperature to 425°F (220°C). Place room-temperature cream cheese in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 2–3 minutes.

Add sugar and eggs

Add 1 cup granulated sugar and beat on medium until combined, scraping bowl as needed. Add eggs one at a time, mixing briefly after each addition until incorporated (do not overbeat).

Finish batter

Add heavy cream, flour, vanilla extract, and salt. Mix on low to medium speed until the batter is smooth and slightly ribboning, about 30–45 seconds. Scrape down the bowl to ensure even consistency. The batter should be quite loose compared with typical cheesecakes.

Bake

Pour the batter into the prepared pan (over crust if using). Tap the pan gently on the counter to release large air bubbles. Place the pan in the center of the preheated 425°F (220°C) oven and bake for 18–22 minutes, until the top is deeply golden to dark brown and the center still jiggles slightly when you gently shake the pan. For a more custardy center, bake toward the shorter time; for firmer, bake longer.

Cool and rest

Remove cheesecake from oven and let cool in the pan on a wire rack for 1 hour. The center will continue to set as it cools. After 1 hour, you may refrigerate for at least 4 hours or overnight for best texture. If you used a crust and it looks soggy, chilling helps it firm.

Macérer strawberries

While the cheesecake cools, combine the quartered strawberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a bowl. Toss gently and let macerate at room temperature for 20–30 minutes until they release juices and become lightly sauced. Stir once or twice during maceration.

Prepare topping

After macerating, taste and adjust sugar or lemon if needed. Drain a small amount of excess juice if you want a thicker topping; reserve the juice to spoon sparingly over slices if desired.

Assemble

When the cheesecake is fully chilled and set, run a thin knife between the cake and the pan sides, then remove the parchment and transfer the cake to a serving plate if desired. Spoon the macerated strawberries over the top or arrange them decoratively. Scatter fresh mint leaves across the top.

Optional finishing

Dust lightly with powdered sugar if using. For cleaner slices, chill the cheesecake and then dip a sharp knife in hot water, wipe dry, and slice; wipe the knife between cuts.

Serve

Serve chilled or at cool room temperature. Leftovers can be refrigerated, covered, for up to 4 days.