This Basque cheesecake is perfectly light and made with just 5 main ingredients! No crust and no water bath needed- It’s so easy!
If you find cheesecakes to be a little too heavy, rich, and/or sweet, you’ll need to try this basque cheesecake recipe. It has the best texture and comes together in no time!
What is a basque cheesecake?
Also known as a Tarta De Queso, A Basque burnt cheesecake is a light and airy cheesecake made without a crust. It also doesn’t need any water baths and you bake them until the tops are almost burnt looking.
Now, don’t be fooled by the over brown topping- It does NOT taste burnt at all. Also known as a Japanese cheesecake, it’s now a popular dessert around the world.
Why this burnt cheesecake recipe will be a dessert staple-
- 5 ingredients. This dessert could not be any easier and the minimal ingredient list proves it.
- Light and fluffy. Cheesecakes are notorious for being dense and heavy but this is the opposite. It’s almost like a crème brûlée.
- No butter or oil. For such a decadent cheesecake, you’ll love that its accidentally lower in fat.
- Quick and easy. With less than 5 minutes hands on time, this is truly one of them most simple desserts.
As mentioned earlier, this recipe calls for 5 simple ingredients that you probably already have in your pantry. Here is what you’ll need:
- Cream cheese. Room temperature cream cheese, and it must be from a block. Cream cheese from a spread has added water in it, and can greatly affect the texture.
- Eggs. Like the cream cheese, the eggs must also be room temperature.
- Superfine sugar. Also known as caster sugar.
- Heavy cream. Also known as double cream or thickened cream.
- Vanilla Extract. A must for any good cheesecake recipe.
- Lemon zest. Optional, but great if you’d like a slightly tarter flavor.
How to make a basque burnt cheesecake
Step 1- Prep the pan
Start by preparing your cake pan. Cover the pan completely with parchment paper, leaving several inches overhanging on either side. Now, start preparing the cheesecake!
Step 2- Make the cheesecake
In a mixing bowl, beat the cream cheese until smooth. Add the eggs, one at a time, until combined. Add in the sugar and heavy cream, and finally, the vanilla extract.
Step 3- Bake the cheesecake
Now, transfer the mixture into the lined pan. Gently tap the pan to remove any air bubbles that may have formed.
Bake the cheesecake for 50 minutes, until the top is golden brown and the middle is set, but the cake still jiggles slightly when shaken.allow the cheesecake to cool completely, before serving.
Tips to make the best recipe
- Do not undercook your cheesecake. You WANT the tops to look burnt. As mentioned earlier, it will NOT taste burnt at all.
- The cheesecake will not be 100% set and will continue to jiggle. It firms up more as it is cooling down.
- Cover the cake pan completely with parchment paper, for easy removal.
- Unlike other cheesecakes, this one is best enjoyed at room temperature.
- While this cheesecake is delicious on its own, it’s even more fabulous with a scoop of cookie dough or coconut ice cream.
Dietary swaps and substitutions
What is a huge perk of this cheesecake is just how easy it is to adapt to various diets or flavor alternatives. Here is what we’ve tried:
- Cut the carbs. Swap out the sugar for a powdered sugar substitute.
- Replace the eggs. Instead of the eggs, try one of the egg substitutes.
- Add pumpkin. For a fabulous fall twist, fold through 1/2 cup of pumpkin puree.
- Add matcha. If you love green tea, add a pinch of green tea powder and it will give the dessert a lovely green hue.
- Make mini cheesecakes. Bake the filling in muffin tins and enjoy them as mini basque cheesecakes.
- To store: Burnt cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place slices of cheesecake in a sealable container and store in the freezer for up to 6 months.
More cheesecake recipes to try
Frequently Asked Questions
Traditional cheesecakes are dense and rich, whereas the basque version is light and fluffy.
The best way to enjoy this dessert is at room temperature, as the flavors really shine.
Although this cheesecake is made with more eggs than a standard one, it lightens the texture instead of adding any eggy flavor.
Preheat the oven to 200C/400F. Grease a 9-inch springvform pan and cover in parchment paper.
Beat your cream cheese until smooth. Add the eggs, one at a time, beating well each time. Slowly add the sugar, then heavy cream, and finally the vanilla extract. If using the lemon zest, add it at the end and mix well.
Transfer the cheesecake mixture into the spring form pan. Gently tap the pan to remove air bubbles.
Bake the cheesecake for 45-50 minutes, until the tops are golden brown and the middle is set but jiggles slightly when shaken. Allow the cheesecake to cool completely, before slicing.
TO FREEZE: Place slices of cheesecake in a sealable container and store in the freezer for up to 6 months.
Serving: 1Slice | Calories: 243kcal | Carbohydrates: 3g | Protein: 5g | Fat: 25g | Sodium: 185mg | Potassium: 107mg | Fiber: 2g | Vitamin A: 1090IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg | NET CARBS: 1g