This cheesecake is surprisingly easy to make with minimal ingredients and no complicated techniques. There’s no crust to prepare, no water bath required, and imperfections are part of its beauty. The contrast between the dark, caramelized exterior and the creamy interior makes every bite indulgent and memorable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese, softened Granulated sugar Large eggs Heavy cream All-purpose flour Vanilla extract Salt
Directions
Preheat the oven to 425°F (220°C).
Line a springform pan with parchment paper, allowing it to extend above the sides.
In a large bowl, beat the cream cheese and sugar until completely smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream, vanilla extract, and salt until combined.
Sift in the flour and mix just until smooth, avoiding overmixing.
Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, until the top is deeply golden brown and the center still jiggles.
Remove from the oven and allow the cheesecake to cool completely before removing from the pan.
Refrigerate for at least 4 hours before serving for best texture.
Servings and timing
This recipe serves 8 people. Preparation time is about 15 minutes, baking time is 45 minutes, and total time is approximately 1 hour, plus chilling time.
Variations
You can add lemon zest for a bright citrus note or swap vanilla extract for orange blossom water for a subtle floral flavor. For a slightly firmer texture, bake a few minutes longer. Individual mini cheesecakes can also be made using smaller pans with reduced baking time.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 4 days. Serve chilled or allow it to sit at room temperature for about 20 minutes before serving. Reheating is not recommended, as the texture is best when cool and creamy.
FAQs
Why is the top of Basque cheesecake burnt?
The high baking temperature caramelizes the sugars, creating its signature flavor and appearance.
Does Basque cheesecake have a crust?
No, it’s traditionally made without a crust.
Is the center supposed to be soft?
Yes, the center should be creamy and slightly custard-like.
Can I make this cheesecake ahead of time?
Yes, it’s ideal to make it a day in advance for best texture.
What type of cream cheese works best?
Full-fat cream cheese provides the creamiest result.
Can I freeze Basque cheesecake?
Yes, it can be frozen for up to 1 month and thawed in the refrigerator.
Why did my cheesecake crack?
Cracks are normal and part of the rustic style of this cheesecake.
Can I use a hand mixer instead of a stand mixer?
Yes, either works as long as the batter is smooth.
How do I know when it’s done baking?
The top should be dark brown, and the center should still jiggle slightly.
Should I serve it cold or at room temperature?
It’s best served chilled or slightly cool for the ideal texture.
Conclusion
Basque Cheesecake (Tarta de Queso) is a beautifully simple dessert that proves less really is more. With its bold baked top and irresistibly creamy center, this cheesecake is perfect for both special occasions and effortless everyday indulgence.
Basque Cheesecake (Tarta de Queso) is a rich, crustless cheesecake with a deeply caramelized top and an ultra-creamy, custard-like center, baked at high heat for bold flavor and rustic appeal.
Ingredients
24 oz (680 g) full-fat cream cheese, softened
1 1/4 cups granulated sugar
5 large eggs
1 1/4 cups heavy cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions
Preheat the oven to 425°F (220°C).
Line a 9-inch springform pan with parchment paper, allowing it to extend above the sides.
In a large bowl, beat the cream cheese and sugar until completely smooth.
Add the eggs one at a time, mixing well after each addition.
Mix in the heavy cream, vanilla extract, and salt until fully combined.
Sift in the flour and mix just until smooth, avoiding overmixing.
Pour the batter into the prepared pan.
Bake for 40–45 minutes, until the top is deeply golden brown and the center still jiggles.
Remove from the oven and let cool completely in the pan.
Refrigerate for at least 4 hours before serving.
Notes
The dark top is intentional and adds caramelized flavor.The center should remain soft and creamy.Cracks and an uneven surface are normal.For a firmer texture, bake 3–5 minutes longer.
