Basque-Style Cheesecake
This world-famous Basque-style cheesecake, with its burnt, caramelized top, comes straight from the source.
- Makes12 to 16 servings
- Cook Time1 hour
- Active time plus cooling20 minutes active, plus cooling and chilling
- 24
Created in the 1990s by Spanish chef Santiago Rivera, Basque cheesecake, or tarta de queso vasca, has garnered global acclaim for its blistered, “burnt” surface and creamy-smooth center. The crustless cake bakes in a parchment-lined pan in a hot oven—no water bath needed—until the center is just barely set. Room-temperature dairy is key for ensuring a lump-free batter, but then thoroughly chilling the batter (at least 6 hours) before baking allows the cake to spend enough time in a hot oven to achieve dramatic coloring without overcooking. After much trial and error, we found that the style of springform pan makes a huge difference in how the cake bakes. For a pan with a light-colored finish, bake at 450°F; for a dark-colored pan, such as nonstick, 425°F is best. Start checking doneness after 40 minutes; a digital thermometer is best for testing the temperature. The cake keeps well in the refrigerator for at least three days. Basque cheesecake sometimes is served at room temperature, but we prefer it with a bit of a chill.
Don’t begin making the batter until the cream cheese, eggs and crème fraîche are at room temperature. Also, be sure to use the paddle attachment, not the whisk, to avoid incorporating excess air into the batter. Finally, don’t be alarmed by how jiggly the cheesecake is when it comes out of the oven. As it cools and chills, it will set up beautifully.
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