Basque Cheesecakes
A curated collection of Basque cheesecake recipes—from classic burnt tops to banana, ube, and custard-style twists—designed for effortless, ultra-creamy baking at home.
Basque cheesecake is beloved for its caramelised top, molten centre, and minimalist ingredient list. This hub gathers your full collection—from classic burnt styles to modern twists like caramelised banana, ube, and Hanbit Cho–style custard bakes. Each variation delivers rich flavour and effortless technique for everyday or special-occasion baking.
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Quick picks (choose your vibe)
- Tall & custardy – Gooey Hanbit Cho–style cheesecake with silky centre
- Caramelised & banana-rich – Small-batch caramelised banana Basque
- Classic burnt top – Chef RV’s original rustic Basque cheesecake
- Fall-inspired – Pumpkin Basque with warm spices and molten middle
- Filipino fusion – Ube Basque cheesecake with purple yam aroma
Pantry & tools
Core: cream cheese, sugar, eggs, double cream, cake flour/cornstarch
Flavouring: vanilla, citrus zest, ube extract, banana, pumpkin
Options: salt, miso, rum, spices
Tools: 6–9 inch tin, large parchment sheets, whisk or hand mixer, sieve, spatula, oven
Make-ahead & storage (at a glance)
| Item | Fridge (days) | Freezer (months) | Reheat/serve tips |
|---|---|---|---|
| Whole cheesecake | 3–4 | 1 | Serve chilled or room temp |
| Slices | 3–4 | 1 | Thaw overnight in fridge |
| Batter | Not ideal | Not recommended | Mix fresh for best texture |
Food safety: Cool thoroughly before refrigerating. Keep below 5°C and store covered to prevent drying.
Compare popular styles
| Recipe Style | Time | Creaminess | Sweetness | Difficulty | Best for |
|---|---|---|---|---|---|
| Classic Basque (Chef RV) | 45m | ★★★☆☆ | ★★★☆☆ | ★★☆☆☆ | Rustic burnt-top flavour |
| Caramelised Banana (Small Batch) | 60m | ★★★★☆ | ★★★☆☆ | ★★★☆☆ | Deep caramel banana notes |
| Ube Basque (Filipino Fusion) | 35m | ★★★☆☆ | ★★★☆☆ | ★☆☆☆☆ | Colourful, crowd-pleasing flavour |
| Gooey Hanbit Cho Style | 50m | ★★★★★ | ★★☆☆☆ | ★★☆☆☆ | Custardy, ultra-smooth texture |
| Pumpkin Basque (Fall Classic) | 35m | ★★★★☆ | ★★☆☆☆ | ★☆☆☆☆ | Light spice and molten core |
Techniques that make the difference
- Start with room-temperature dairy for smooth mixing and lump-free batter.
- Avoid aerating the mixture—gentle whisking keeps the centre silky, not spongy.
- Strain the batter to eliminate tiny lumps and guarantee café-quality texture.
- Use crumpled parchment to shape the tall Basque walls and prevent sticking.
- High-temperature baking delivers the burn without drying the centre.
- Check the wobble instead of relying solely on time.
Common mistakes & quick fixes
- Lumpy batter → Warm ingredients and strain before pouring.
- Top burns too fast → Reduce oven to 210–220°C for final minutes.
- Centre too runny → Extend bake by 2–3 minutes; every oven varies.
- Rubbery texture → Mixture was overmixed; whisk slowly next time.
- Flat cheesecake → Tin too large; use a 6–7 inch tin for height.
Serving ideas
- Classic café style – Serve chilled with a clean slice and bitter caramel drizzle
- Warm & gooey – Bring to room temperature for a molten cut
- Fruit pairing – Fresh berries, poached pears, or citrus compote
- Fusion finish – Top with ube halaya, banana brûlée, or toasted coconut
- Entertaining – Serve as a whole rustic cake with cracked parchment edges
This Basque Cheesecakes hub brings together your full collection of burnt, custardy, fruit-forward, and fusion versions—each capturing the perfect balance of caramelised top and creamy centre. Perfect for beginners, ideal for enthusiasts, and endlessly adaptable.
Irresistibly Creamy Burnt Basque Cheesecake
Chef RV Manabat adapted by JojoM
Gooey Caramelized Basque Cheesecake You’ll Crave
Hanbit Cho adapted by JojoM
