Basque Cheesecake
Deep golden top. Creamy middle. Zero apologies.
A burnt Basque cheesecake with a deep golden top, a creamy center and an optional vanilla wafer crust. Five ingredients, one 10-inch springform, 425°F, done in under an hour.
The good stuff
- 4 blocks (8 oz each) cream cheese, room temperature
- 1½ cups sugar
- 6 eggs, room temperature
- 1½ tablespoons vanilla
- 2 cups heavy cream
Optional wafer crust
- 1 box vanilla wafers, crushed
- 1 stick butter, melted
Mix, then press into the bottom and up the sides of your 10-inch springform pan. For a higher crust, double the mix and press all the way up.
Make this shit
- 01 / BeatCombine cream cheese and sugar. Beat on medium for a few minutes, scraping the bowl. Let rest 10–15 minutes, then beat again for about a minute.
- 02 / MixAdd eggs one at a time, beating each for 30–45 seconds. Scrape the bowl as needed. Mix in vanilla and heavy cream.
- 03 / BakePreheat oven to 425°F. Pour batter into the prepared 10-inch springform pan, with or without the optional crust. Bake for 45–50 minutes. The top should be deep golden brown and the center should still jiggle.
- 04 / EnjoyLet cool to room temperature, or enjoy it warm. Let it firm up enough to release from the pan before serving.
Questions people ask
Why is the top so dark?
That's the point. Basque cheesecake is baked hot and fast so the top caramelizes almost to burnt while the middle stays custardy. Don't pull it early.
Does it need a water bath?
No. No water bath, no low-and-slow, no cracking paranoia. If it cracks, it cracks — it's supposed to look rustic.
Can I skip the crust?
Yes. The classic version has no crust at all. The vanilla wafer crust is our twist for people who want crunch.
How do I store it?
Cover and refrigerate up to 4 days. It's better on day two. Let slices sit out 20 minutes before serving.