Authentic Basque Cheesecake Recipe

Basque cheesecake is strikingly different from a conventional baked cheesecake. It has no biscuit base, requires no water bath and is deliberately baked until its surface becomes deeply browned. Beneath that dark caramelised top lies a rich, creamy centre surrounded by firmer, almost soufflé-like edges.

This recipe is based on the simple proportions associated with La Viña in San Sebastián. It contains only cream cheese, eggs, sugar, cream and a small amount of flour. There is no vanilla or lemon to distract from the flavour of the cheese and caramelised surface.

Discover how Santiago Rivera created this now-famous dessert at his family’s pintxo bar in our Basque Cheesecake: History and Origins.

Recommended Tools & Tips

Use a 23 cm Springform Cake Tin or deep round cake tin. This produces a generously sized cheesecake while retaining enough height for a creamy centre.

Full-fat cream cheese gives the smoothest texture and flavour. Philadelphia Original is closest to the cheese traditionally associated with La Viña, but another full-fat cream cheese may be used. Avoid light, whipped or strongly flavoured varieties. Bring the cream cheese and eggs to room temperature before mixing so that they combine easily without leaving lumps.

The batter can be prepared with a Sturdy Spoon, hand whisk or Electric Hand Mixer. If using a mixer, keep it at low speed. The aim is to make the batter smooth without incorporating too much air, which can make the cheesecake rise excessively and give the filling a foamy texture.

Add the eggs directly to the cream cheese one at a time rather than whisking them separately. Scrape the base and sides of the bowl regularly with a flexible Silicone Spatula to ensure the batter is evenly mixed.

The small amount of flour helps bind the filling without making it cakey. Double cream or whipping cream containing approximately 35% fat gives the centre its rich, silky consistency.

How to Tell When Basque Cheesecake Is Ready

Bake the cheesecake for approximately 40 minutes. The exact time will vary slightly between ovens, so its appearance and movement are more reliable than the clock alone.

The top should be a deep mahogany brown, the edges should appear set and the centre should wobble considerably when the tin is gently moved. It may look underbaked when it first leaves the oven, but the filling will continue to set as it cools.

If the cheesecake is still pale after 40 minutes, place it under the oven’s top heat for 1–2 minutes, watching it continuously. The surface should taste deeply caramelised and toasted rather than scorched or acrid.

Do not test the centre with a skewer. A clean skewer would indicate that the filling has baked too firmly. The cheesecake will rise in the oven before sinking and wrinkling as it cools; this is part of its characteristic appearance.

Serving Basque Cheesecake

Leave the cheesecake to cool at room temperature for about one hour, then refrigerate it for at least three hours before removing it from the tin. Chilling it overnight is even better and makes the soft cake easier to release and slice.

For the creamiest texture, remove it from the refrigerator 30–45 minutes before serving. Keep the parchment around the cheesecake until you are ready to cut it, as the paper supports its delicate sides.

Basque cheesecake is traditionally served without sauce or decoration, allowing the cheese and caramelised surface to remain the main flavours. If desired, accompany it with a small glass of Pedro Ximénez sherry.

Storage

Cover the cooled cheesecake and store it in the refrigerator for up to 3 days. Keep it in the tin or transfer it carefully to a covered container so that it does not absorb other flavours. Let individual slices stand at room temperature for about 30 minutes before serving.