Basque Cheesecake

Recipe from Marti Buckley

Adapted by Tanya Sichynsky

Updated March 12, 2025

Basque Cheesecake
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour 40 minutes, plus cooling
Prep Time
10 minutes
Cook Time
About 1 ½ hours, plus cooling
Rating
5(2,265)
Comments
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Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. Marti Buckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “Basque Country” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’s baked at a higher temperature than a classic New York cheesecake and in the hot oven, the cheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradle for fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own, at its arguable prime the day after it’s made, enjoyed at room temperature. —Tanya Sichynsky

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Ingredients

Yield:12 servings
  • Unsalted butter or nonstick spray, for greasing the pan
  • 1¾cups/350 grams granulated sugar
  • 2¼pounds/36 ounces cream cheese, at room temperature 
  • ¼teaspoon kosher salt (such as Diamond Crystal) 
  • 5large eggs
  • 2cups/480 milliliters heavy cream 
  • ¼cup/30 grams all-purpose flour
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

604 calories; 48 grams fat; 28 grams saturated fat; 2 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 0 grams dietary fiber; 34 grams sugars; 9 grams protein; 347 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. (You can trace and cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.)

  2. Step 2

    In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well; beat with a wooden spoon for about 5 minutes.)

  3. Step 3

    Add the salt and mix. Add the eggs one by one and beat until fully incorporated.

  4. Step 4

    Beat in the cream. Sift in the flour, then mix it in on low.

  5. Step 5

    Pour the batter into the prepared pan.

  6. Step 6

    Bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.

  7. Step 7

    Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.

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Ratings

5 out of 5
2,265 user ratings
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Comments

Elizabeth K

Parchment paper tip: WET the parchment paper, wring it out, blot it dry. It will now be malleable and can easily be molded to fit your pan. No need to cut several pieces or use multiple layers.

David G.

I have the original recipe from La Vina restaurant in San Sebastian that was used as the inspiration for this recipe. No idea where I got it from but it uses a 6" pan (I use a Fat Daddio) and it's amazing. It's also super quick to make. It fits in our toaster oven. The big difference I noticed was that this recipe doesn't specify letting it sit in the fridge overnight, which helps to solidify the cake. I also make a quick graham cracker crust for it, as it sometimes leaks out the bottom.

Ricard

Been doing these cheesecake for years and its much better if you undercook it, around 30 min in the oven and then keep it in the fridge overnight for perfect texture. Real deal like in La Viña de San Sebastián :)

Chris

Used a 9” pan. Used the full recipe and I put in a ring of parchment paper that went 2-3” above the rim. The cake rose to the top of it then fell as expected. None spilled out. Cooked 60 minutes. Turned out perfectly. It’s SO much better the next day after it forms up in the fridge.

Sarah G.

Fantastic. Used cornstarch as some suggested and I couldn't tell the difference, and I'm not the gluten-free one. Makes a massive cake - definitely party quantity. Smittenkitchen has a loaf pan sized recipe that I'll try next time I have a hankering for cheesecake but no party to justify this huge concoction.

MKP

Made this for Thanksgiving and it came out fabulous. I baked it for 55 min exactly, weighed everything in grams and milliliters, and tried to pleat the parchment as evenly as possible after crumbling. I’ll look for comments about halving the recipe for a smaller group though.

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