This Basque cheesecake is a rich, creamy dessert naturally sweetened with honey instead of refined sugar. Baked at a high temperature until the top is deeply golden and caramelized, it has the signature rustic appearance and soft, custardy center that Basque cheesecake is known for.
This post may contain affiliate links which won't change your price but will share some commission.
A Quick Look at the Recipe
✅ Recipe Name: Basque Cheesecake
🕒 Ready In: ~1 hour 15 minutes (plus chilling time)
👪 Serves: 10-12 slices
🍽 Calories: ~380 per slice (estimated)
🥣 Main Ingredients: Cream cheese, honey, heavy cream, eggs
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Moderate - mix, bake hot, chill
SUMMARIZE & SAVE THIS CONTENT ON
Using honey creates a balanced sweetness and helps the cheesecake brown beautifully without making it overly sweet. A touch of cornstarch gives the cheesecake just enough structure while keeping the center smooth and creamy.
With no crust and minimal ingredients, this cheesecake is surprisingly simple to make and works well for special occasions or make-ahead desserts. If you enjoy naturally sweetened desserts like this, you may also like our Chocolate Ricotta Cake, Gluten-Free Raspberry Bars, or Healthy Apple Crisp.
Jump to:
Why You'll Love this Basque Cheesecake:
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.
Key Ingredients:
- 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.
- eggs. Provide structure and create that classic silky texture, add them one at a time to prevent over mixing.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Adjust the sweetness: Honey varies in intensity. For a less sweet cheesecake, reduce the honey slightly. For a deeper honey flavor, add a few extra tablespoons.
- Use sour cream instead of heavy cream: Swap the heavy cream for full-fat sour cream to add a subtle tang while keeping the cheesecake rich and creamy.
- Change the honey variety: Mild honeys keep the flavor neutral, while darker honeys add more depth and caramel notes as the cheesecake bakes.
- Control the browning: If the top is browning too quickly, loosely tent the cheesecake with foil during the last few minutes of baking while keeping the center custardy.
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.
Recipe Notes & Tips:
- Use room-temperature ingredients: Softened cream cheese and room-temperature eggs blend smoothly and help prevent lumps in the batter.
- Mix gently at the end: Once the eggs are added, mix just until incorporated. Over mixing can add too much air and affect the custardy center.
- Expect deep browning: Honey caramelizes more quickly than sugar, so the dark, almost burnt top is intentional and part of the Basque cheesecake style.
- Watch the center, not the edges: The cheesecake is done when the edges are set and the center still has a noticeable jiggle. It will continue to set as it cools.
- Let it cool completely: Cooling at room temperature before refrigerating helps the cheesecake finish setting and prevents a dense texture.
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.
Basque Cheesecake FAQs:
Basque cheesecake is a crustless Spanish cheesecake known for its deeply caramelized top and creamy, custardy center. It is baked at a high temperature, which gives it a rustic, cracked appearance and rich flavor.
Yes. The dark, almost burnt top is intentional and is a defining feature of Basque cheesecake. When made with honey, the cheesecake browns even more deeply, adding caramelized flavor without bitterness.
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.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
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.
Nutrition
Notes
- Use room-temperature ingredients: Softened cream cheese and room-temperature eggs blend smoothly and help prevent lumps in the batter.
- Mix gently at the end: Once the eggs are added, mix just until incorporated. Over mixing can add too much air and affect the custardy center.
- Expect deep browning: Honey caramelizes more quickly than sugar, so the dark, almost burnt top is intentional and part of the Basque cheesecake style.
- Watch the center, not the edges: The cheesecake is done when the edges are set and the center still has a noticeable jiggle. It will continue to set as it cools.
- Let it cool completely: Cooling at room temperature before refrigerating helps the cheesecake finish setting and prevents a dense texture.
Maddie says
I was a little nervous to make this but it was easier than I thought and turned out great! I received many compliments and will definitely be making again.
Kae says
so creamy and easy to make