Why You’ll Love Basque Cheesecake (Tarta de Queso) Recipe
This cheesecake has a silky, creamy texture with a lightly caramelized flavor from the browned top. It does not need a crust, water bath, or complicated decorating, making it easier than classic cheesecake. The rustic parchment-lined look is part of its charm, and it tastes even better after chilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds full-fat cream cheese, room temperature
1 1/3 cups white granulated sugar
5 large eggs, room temperature
1 1/4 cups heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon fine sea salt, plus optional flaky sea salt for topping
1/4 cup all-purpose flour
Directions
Preheat the oven to 400°F. Line a 9-inch springform pan with two large crisscrossed sheets of parchment paper, pressing the parchment into the bottom and sides so it extends above the pan. Place the pan on a baking sheet.
In a large mixing bowl, beat the cream cheese and sugar on medium speed for about 2 minutes, until completely smooth. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing on medium-low speed after each addition. Add the heavy cream, vanilla extract, and salt, then mix on low until combined.
Sprinkle the flour evenly over the batter, preferably through a fine-mesh strainer, and mix on low until smooth.
Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until the top is deeply golden brown, puffed, and the center is still slightly jiggly.
Transfer the cheesecake to a wire rack and let it cool completely to room temperature. Once cooled, remove the springform ring, peel back the parchment, slice, and serve. Add flaky sea salt on top if desired.
Servings and timing
Servings: 12
Prep time: 15 minutes
Cook time: 50 to 60 minutes
Total time: About 1 hour 15 minutes, plus cooling time
Variations
Add lemon zest for a brighter flavor.
Use almond extract instead of part of the vanilla for a subtle nutty note.
Serve with fresh berries, berry sauce, caramel, or a drizzle of honey.
Top each slice with a pinch of flaky sea salt for a sweet-salty finish.
Add a small amount of espresso powder for a coffee-flavored version.
Storage/Reheating
Store leftover cheesecake covered in the refrigerator for up to 3 days. For the best texture, let slices sit at room temperature for 20 to 30 minutes before serving.
This cheesecake does not need reheating. Freezing is possible, but the texture may become slightly less creamy after thawing.
FAQs
Why is Basque cheesecake burnt on top?
The dark golden top is intentional. It gives the cheesecake its signature caramelized flavor and rustic appearance.
Does Basque cheesecake need a crust?
No. Basque cheesecake is traditionally crustless, which makes it simpler and creamier.
Should the center still jiggle?
Yes. The center should be slightly jiggly when it comes out of the oven. It will continue to set as it cools.
Can I make it ahead of time?
Yes. You can make it up to 3 days ahead and store it covered in the refrigerator.
Why did my cheesecake crack?
Cracks are normal for Basque cheesecake and do not affect the taste. The rustic look is part of the recipe.
Can I use low-fat cream cheese?
Full-fat cream cheese is best because it creates the richest and smoothest texture.
Do I need a water bath?
No. This recipe does not require a water bath.
Can I serve it warm?
It is best served cooled or chilled. Warm slices may be too soft to cut cleanly.
What pan should I use?
A 9-inch springform pan works best because it makes removing the cheesecake easier.
Can I leave out the flour?
The flour helps stabilize the cheesecake. Leaving it out may make the texture softer and more delicate.
Conclusion
Basque Cheesecake is a simple yet stunning dessert with a creamy center, caramelized top, and rich vanilla flavor. With no crust, no water bath, and minimal decorating, it is an easy recipe that delivers bakery-style results every time.
