Gooey Caramelized Basque Cheesecake You’ll Crave

Gooey Basque Cheesecake: Simple Yet Indulgent

Walking past one of my favorite cafés today, I spotted a Burnt Basque Cheesecake in the display window. Price tag? £55. I was shocked.

I had never made Basque cheesecake before, but it looked so simple I thought, “Why not try this at home?” A quick search later, I landed on Hanbit Cho’s recipe video. The method looked straightforward and the results stunning—so I decided to give it a go after work.

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What Makes Basque Cheesecake Unique?

Basque cheesecake comes from Spain’s Basque region, bordering France. Unlike a classic New York cheesecake, it’s crustless, features a deeply caramelized “burnt” top, and has a creamy, custard-like interior.

The best part? It’s one of the easiest cheesecakes to make—just five ingredients plus a little vanilla. You don’t even need a mixer if you prefer a more rustic approach.

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Ingredients You’ll Need

• 320g cream cheese (room temperature)
• 85g sugar
• 110g eggs (about 2 large eggs)
• 190g heavy cream
• 10g cake flour or cornstarch
• A few drops of vanilla extract (optional)
• Vanilla bean seeds or paste (optional)

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Step-by-Step: The Perfect Basque Cheesecake

1. Prepare the pan – Line a 15cm pan with two layers of crumpled parchment paper to prevent over-caramelization on the sides.
2. Beat the cream cheese – Lightly beat until smooth and lump-free (do not whip in air).
3. Add sugar – Mix until fully combined.
4. Incorporate the eggs – Add gradually for a silky batter.
5. Combine cream and flour – Mix separately, then fold into the batter.
6. Strain the mixture – Pass through a sieve for a perfectly smooth texture.
7. Bake – Pour into the prepared pan and bake at 220°C (428°F) for 18–22 minutes until the top is caramelized and the center is still jiggly.

Cool to room temperature, then refrigerate overnight to set before slicing.

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Recipe Notes & Tips

• Hanbit Cho used a hand mixer in his video, but I found mixing with a spatula kept the batter silky without adding air.
• Go easy on the vanilla—you want the cheese flavor to shine.
• Always taste the batter before baking. Adjust sweetness or add flavors to your liking.
• Baking time is flexible—extend a bit if you want a darker burn.
• Chill for at least 12 hours; straight from the oven, it will be too gooey.
• Try topping with fresh berries—blueberries, raspberries, strawberries, or blackberries add a lovely contrast.
• Once confident, experiment with flavors like ube extract or dark chocolate.

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Serving Pairings

Basque cheesecake pairs beautifully with:

• Fresh berries for a tart contrast
• Passion fruit pulp or marmalade for brightness
• A small scoop of gelato or whipped cream for indulgence

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Nutritional Information (per 100g serving)

• Calories: 310 kcal
• Carbohydrates: 22g
• Fat: 23g (13g saturated)
• Protein: 6g
• Cholesterol: 105mg
• Sodium: 220mg
• Sugar: 16g

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Pro Tips for the Best Texture

• Always start with room-temperature ingredients.
• Don’t overmix—air makes the cake spongy instead of creamy.
• Straining the batter ensures a silky finish.

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Final Scoop on Gooey Basque Cheesecake

This Basque cheesecake is simple, dramatic, and worth every bite. Hanbit Cho’s recipe is foolproof, and with just a handful of ingredients, you can recreate this café-worthy dessert at home.

With a caramelized top, creamy middle, and a little patience (yes, that overnight chill is essential), this cheesecake might just become your new go-to dessert.

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FAQs

Can I use brown sugar instead of white?

Yes—brown sugar adds a richer, caramel-like flavor.

Do I really need to refrigerate it for 12 hours?

Absolutely. This step sets the texture from gooey to perfectly sliceable.

Can I use low-fat cream cheese?

You can, but the cheesecake will lose some of its signature richness.

Can I switch the vanilla for other extracts?

Yes—try almond or citrus extracts for fun variations.

Why did cracks form on my cheesecake?

Cracks usually mean it was slightly overbaked. Try reducing oven time or lowering the heat slightly next time.