Posted by María Pérez Martínez
on October 04, 2025
Cheesecakes have become an unstoppable trend, and among them all, the Basque cheesecake stands out for its rustic appearance and almost liquid interior. This San Sebastian recipe is characterized by being charred on the outside and very creamy on the inside , which has led thousands of people to share it on social media and the press to declare it flavor of the year.
What makes Basque cheesecake unique?
Unlike the cheesecakes prepared in many homes in Madrid, which have a biscuit base made with crushed biscuits and butter, the Basque version dispenses with any base or decoration. It's minimalist: it mixes cream cheese, eggs, cream, and sugar, and is baked at a very high temperature to achieve that caramelized crust and a flan-like interior.
Cheesecakes with a biscuit base, on the other hand, are baked at moderate temperatures. The biscuit and butter base provides texture and is often the culprit for gluten. While both are delicious, the Basque cheesecake lets the cheese take center stage.
Key differences
| Feature | Basque cheesecake (without crust) | Cheesecake with a biscuit base |
|---|---|---|
| Origin | the Basque Country | Popular in Madrid and homemade recipes |
| Base | Without base | Crushed cookies with butter |
| Technique | Very hot oven (210°C); look for a burnt surface and a creamy center | Softer baking (170 °C) |
| Texture | Very creamy center; caramelized crust | Fluffy and firm filling on a crispy base |
| Ingredients | Cream cheese, eggs, cream, sugar | Cream cheese, eggs, cream and a buttery biscuit base |
Basic recipe for Basque cheesecake
Although I won't reveal Maritta's recipe, here's one shared on Vinómanos that you can try at home, also eliminating flours to create a gluten-free cake. The ingredients and steps used in the traditional recipes are simple and allow anyone to enjoy this dessert at home.
Ingredients
- 435 g of cream cheese.
- 150 g of sugar.
- 3 eggs.
- 200 g of cream.
- Baking paper and a 24 cm mould.
Preparation
- Preheat the oven to 210°C. Dampen a piece of baking paper and line the tin; the paper can be left over for a rustic look.
- Mix the cheese with the sugar until a smooth cream forms.
- Add the eggs one by one , and finally, the cream. Be careful not to overbeat, as this will prevent the mixture from becoming too airy.
- Pour the mixture into the pan and bake for 30 to 40 minutes. The surface should be golden brown or slightly charred, and the center should jiggle when you move the pan. If it browns too quickly, you can cover it with aluminum foil.
- Let it cool first at room temperature and then in the refrigerator, preferably overnight, so that the cake finishes setting. .
Tips for a flawless result
- Quality ingredients : The simplicity of this pie calls for fresh creamy cheeses and quality eggs .
- Cooking control : success lies in achieving a charred crust and an almost wobbly interior Overcooking would ruin the texture.
- Caramelization : The toasted tone brings notes of caramel and toffee that are part of its charm.
- Serve unadorned : In the Basque tradition, the cake is served alone; accompaniments, such as berry compotes, are served separately. .
A dessert with its own personality
Basque cheesecake proves that simplicity, well executed, can be addictive. Its rustic character, creamy interior, and lack of crust distinguish it from biscuit-based cakes baked at milder temperatures. Both recipes are delicious, but this Basque version stands out for letting the cheese speak for itself and for the contrast between the toasted crust and the creamy heart. A bite that, without a doubt, has its own voice.
