Basque Cheesecake

Crustless and flavor-packed, this creamy, rich, custard-like Basque Cheesecake is always a showstopper!

I fell in love with cheesecake at a very young age, but I was introduced to Basque cheesecake well into adulthood. Perhaps it’s because the world has become more global, and it seems so has cheesecake!

Basque cheesecake was created in 1988 by chef Santiago Rivera at his Basque Country pintxo bar, La Viña. Popular TV chef and host Nigella Lawson drew attention to this unique creation in the 2010s with her interpretation of the dessert. A college freshman at the time, the recipe caught my eye, and my friends and I tried (and failed) to create what was promised to be a caramelized, extremely creamy cheesecake. A few years later, I traveled to Spain with my sister for the first time and experienced the dessert in its homeland—I never stopped thinking about it since.

I’d describe this recipe as a cross between New York cheesecake and the Spanish dessert, flan, mostly due to its custardy interior. This relatively recent dessert phenomenon is often referred to as “burnt” cheesecake for its caramelized top, which you get from baking it in an extremely hot oven. Basque cheesecake also has no crust, unlike its American counterpart. Still, it’s equally delicious, if not more so.

This recipe is a culmination of my learnings, from my failed attempt at Basque cheesecake to the original that I tried back in Spain. It’s a meticulous recipe that takes almost 12 hours from start to finish, but it’s well worth the wait.

Key steps for Basque cheesecake

Basque cheesecake relies on a few particular cooking and serving techniques and intricacies. For starters, it’s important to bake this cheesecake at a higher temperature to achieve the cheesecake’s dark, caramelized top and the deep, rich flavor that comes with it. Additionally, there’s no need to bake this cheesecake in a water bath. Unlike a New York cheesecake, this recipe is all about embracing imperfections. A cracked top or sinking center simply adds to the cheesecake’s rustic charm.

It’s also important to use room-temperature cream cheese. That way, you can easily beat it until completely smooth to achieve the dessert’s silky-smooth filling. Also, avoid using low-calorie alternatives. Full-fat ingredients, like cream cheese and heavy cream, are essential to a rich, luscious cheesecake.

Serving suggestions

Basque cheesecake is commonly served alone, without the need for toppings. However, a drizzle of Salted Caramel Sauce or a sweet Strawberry Sauce would taste delicious on this dessert. Serve it alongside an Espresso Martini for the perfect nightcap.

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