Basque Cheesecake
Burnt Basque Cheesecake is a crustless cheesecake that features a regular cheesecake base encased in a thin caramelized crust. The sweet crunch of the outer layer gives you in contrast with the creamy interior makes this great recipe the best texture you can find in a dessert.
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This Basque Cheesecake recipe is a great spin on traditional cheesecake. The cheesecake batter is sweetened with the natural flavor of honey which gives it just the right amount of sweetness. This also uses no all-purpose flour and instead uses cornstarch to help the cheesecake mixture hold its structure while still giving you a nice creamy center!
The crust on the outer edges and top of the cheesecake is what make this basque-style cheesecake so distinct. It seems fancy, but it’s really one of the easiest cheesecake recipes you can make! Just remember to keep a close eye on it towards the end, it’ll start to darken quickly.
Serving this Basque Cheesecake chilled will give you the best results, however, you can let it sit at room temperature before serving if you prefer a softer texture. Try whichever will make the best Basque Cheesecake for you!
Why You’ll Love this Recipe:
Naturally Sweetened: Uses honey instead of refined sugar for a more wholesome, subtle sweetness.
Rich and Creamy Texture: Ultra-smooth and custardy with that signature Basque burnt top.
Easy, No-Crust Dessert: Simple to make with minimal ingredients—no crust or water bath needed.
Beautifully Caramelized Flavor: The high baking temperature creates a deep golden top with a hint of caramelized flavor.
Perfect Make-Ahead Dessert: Tastes even better after chilling, making it ideal for prepping in advance.
Ingredients to Make Basque Cheesecake:
- cream cheese. Use full-fat cream cheese for the richest texture. Make sure it’s fully softened to avoid lumps in the batter.
- honey. A natural sweetener that adds a mild floral sweetness. Use a light, neutral honey for the best flavor balance—avoid strong varieties like buckwheat.
- heavy cream. Adds richness and helps create the creamy, custard-like texture.
- cornstarch. Helps stabilize the cheesecake and gives it structure without making it dense.
- vanilla extract. Enhances the overall flavor and complements the honey’s natural sweetness.
- salt. Just a bit to balance the sweetness and bring out the flavors.
- eggs. Provide structure and create that classic silky texture—add them one at a time to prevent over mixing.
How to Make Basque Cheesecake:
- Preheat your oven to 400°F. Line a 9-inch springform pan with parchment paper, leaving some overhang on all sides for easy removal.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the honey, vanilla extract, and salt. Mix until well combined and smooth.
- Pour in the heavy cream and mix until fully incorporated. Sift in the cornstarch and mix just until combined.
- Add the eggs, one at a time, mixing on low speed or by hand after each addition. Mix just until incorporated—avoid overmixing to keep the texture light.
- Pour batter into the prepared pan and smooth the top.
- Bake cheesecake for 50 minutes at 400°F, then increase the oven temperature to 425°F and bake for an additional 5-10 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
- Remove from the oven and let the cheesecake cool completely at room temperature. Once cooled, refrigerate for at least 4 hours (or overnight) before slicing and serving.
Recommended Equipment
Recipe Notes & Tips:
- Use Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smooth, lump-free batter.
- Mix Gently: Avoid over mixing after adding the eggs to keep the texture light and prevent excess air bubbles.
- Watch the Bake Time: Honey browns faster than sugar, so keep an eye on the cheesecake during the final minutes to avoid over-darkening.
- Signature Jiggle: The center should still have a slight jiggle when you remove it from the oven—it will set as it cools.
- Chill for Best Flavor: While you can serve it at room temperature, chilling for several hours deepens the flavor and improves the texture.
- Use Parchment Generously: Allow plenty of overhang when lining the pan to contain the batter and make removing the cheesecake easier.
Serving Suggestions:
- Homemade Hot Chocolate
- Cinnamon Apples
- Peanut Butter Yogurt Dip
- Homemade Almond Milk
- Peanut Butter Banana Cookies
How to Store:
Refrigerate: Once fully cooled, store the cheesecake in an airtight container or wrap it tightly in plastic wrap. It will keep in the refrigerator for up to 5 days.
Freeze: For longer storage, freeze individual slices or the whole cheesecake wrapped in plastic wrap and foil. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
Serve Chilled or Room Temperature: This cheesecake is best enjoyed chilled but can sit at room temperature for about 30 minutes before serving if you prefer a softer texture.
FAQs:
This recipe is designed for honey, but you could use maple syrup as a substitute. Keep in mind it will add a different flavor.
The dark, caramelized top is a signature feature of Basque burnt cheesecake. Since honey browns faster, keep an eye on it during the last few minutes and adjust bake time if needed.
No, Basque cheesecake is meant to be baked at a high temperature without a water bath. The rustic, cracked, and caramelized top is part of its charm.
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Basque Cheesecake
Ingredients
- 32 ounces cream cheese, softened
- ¾ cup honey
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 6 eggs
Instructions
- Preheat your oven to 400°F. Line a 9-inch springform pan with parchment paper, leaving some overhang on all sides for easy removal.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the honey, vanilla extract, and salt. Mix until well combined and smooth.
- Pour in the heavy cream and mix until fully incorporated. Sift in the cornstarch and mix just until combined.
- Add the eggs, one at a time, mixing on low speed or by hand after each addition. Mix just until incorporated—avoid overmixing to keep the texture light.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 minutes at 400°F, then increase the oven temperature to 425°F and bake for an additional 5-10 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
- Remove from the oven and let the cheesecake cool completely at room temperature. Once cooled, refrigerate for at least 4 hours (or overnight) before slicing and serving.
Notes
- Use Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smooth, lump-free batter.
- Mix Gently: Avoid over mixing after adding the eggs to keep the texture light and prevent excess air bubbles.
- Watch the Bake Time: Honey browns faster than sugar, so keep an eye on the cheesecake during the final minutes to avoid over-darkening.
- Signature Jiggle: The center should still have a slight jiggle when you remove it from the oven—it will set as it cools.
- Chill for Best Flavor: While you can serve it at room temperature, chilling for several hours deepens the flavor and improves the texture.
- Use Parchment Generously: Allow plenty of overhang when lining the pan to contain the batter and make removing the cheesecake easier.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~420 kcal
Protein: ~8 g
Carbohydrates: ~20 g
Fiber: ~0 g
Net Carbs: ~20 g
Fat: ~35 g
Sodium: ~300 mg
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