Basque Style Cheesecake

by Sabrina Snyder

Last Update:

2 Comments

8 servings
Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 1 hour
Total Time 1 hour 38 minutes
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Basque Style Cheesecake is an amazing cheesecake from Spain with a rich, creamy center, covered with caramelized sugar and no crust.

This baked “burnt” sugar Cheesecake breaks all the rules of a New York Cheesecake with half the work, so you can have a creamy, rich dessert anytime you are craving it.

Sabrina’s Basque Style Cheesecake Recipe

With the sunken middle, dark brown top, and crustless crackled edges, this Basque Style Cheesecake might have you doing a double take. All the imperfections are actually what make this special dessert so amazing. The filling is airy and light, with a softer custard texture, versus a firmer New York Cheesecake. It’s a combination of sweet, salty, and eggy that tastes amazing on its own, or served with Whipped Cream and fresh berries. 

Dinner, then Dessert

Basque Cheesecake Recipe

Basque Style Cheesecake is an amazing cheesecake from Spain with a rich, creamy center, covered with caramelized sugar and no crust.
Yield 8 servings
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 1 hour 38 minutes
Course Dessert
Cuisine Spanish
Author Sabrina Snyder
Slice of cheesecake on plate topped with whipped cream and berries.
PrintRate

Ingredients
 

  • 24 ounces cream cheese , softened
  • 1 1/2 cups sugar
  • 5 large eggs
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Instructions

  • Preheat oven to 500 degrees.
  • Lightly grease a 9-inch springform pan and line with 2 pieces of parchment paper, pressing the edges into the corners of the pan to get an even layer of parchment paper coverage with parchment coming up and out of the sides of the pan an additional 3 inches.
  • Fold down the additional parchment paper that is hanging over the sides.
  • Mix the cream cheese, sugar, eggs, heavy cream vanilla extract, salt and nutmeg until completely smooth, about 3-4 minutes.
  • Pour the mixture into the prepared springform pan.
  • Bake in the preheated oven 25-28 minutes until the top has turned a deep brown color.
  • Using a digital thermometer check for 185 degrees doneness.
  • Remove from the oven and let cool to room temperature.
  • Serve with whipped cream and berries.

Nutrition

Calories: 564kcal | Carbohydrates: 43g | Protein: 10g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 227mg | Sodium: 463mg | Potassium: 178mg | Fiber: 0.01g | Sugar: 41g | Vitamin A: 1639IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Hi Fran, I don’t think so. Do you happen to have an 8 inch square baking pan or perhaps a 9 inch round baking pan? If so, line them with parchment for this recipe to easily remove your cheesecake. Let us know what you decided to do!

      Reply