Think: creme brûlée meets cheesecake, only easier than both. This gluten-free burnt Basque cheesecake (aka San Sebastian cheesecake) may look fancy but it's actually super simple to make in 20 minutes of active time plus a 40 minute bake.
This version has an ultra-creamy, floofy, vanilla-scented middle and burnished, golden top. Sweet rice flour absorbs moisture and creates a solid exterior without the need for a crust thanks to the high oven temperature.
If cheesecake is one of your essential food groups, you're going to want a solid Basque cheesecake recipe in your kit. This is my gluten-free version, developed over the course of 2 years and many, many tests – not that I minded. I would happily eat Basque cheesecake all day, every day. It's so effortless to make, that could easily be a reality (although maybe not the best idea...)
What is Basque Cheesecake?
Basque cheesecake was first invented by chef Santiago Rivera at La Viña restaurant in San Sebastián in the Basque region of Spain during the 1990s.
Its texture is lighter than classic cheesecake because it has a hefty pour of heavy cream which creates a looser, creamier interior. Instead of using a crust, flour is incorporated into the base which, along with the high temperature of the oven, solidifies the exterior. For this reason, Basque cheesecake is faster and easier to make than a classic crusty cheesecake.
Baking it at a higher temperature causes it to puff up like a souffle in the oven, resulting in deep browning on the top and sides thanks to caramelization and the Maillard reaction. As it cools, the cheesecake de-puffs but retains an airy texture in the middle that's mousse-like. The rich and slightly bitter flavor of the burnished exterior contrasts the mild, creamy filling, giving it crème brûlée vibes.
It is utterly delicious.
Here's how my version differs from others:
- Less-sweet than most; using 3/4 cup sugar instead of the usual 1 - 2 cups
- gluten-free thanks to sweet rice flour in the filling instead of all-purpose flour or cornstarch
- equally creamy, floofy, and tangy as the original!
This is an ideal make-ahead dessert since it keeps beautifully for days. It's impressive for parties but simple enough to make on a weeknight. Basque cheesecake doesn't need any accompaniment, but sometimes I like a handful of fresh raspberries or a few slices of honey candied kumquats on the side. I'm also imagining swirling in some lemon curd or adding fresh blueberries, or trying a pumpkin spice or matcha version.
If you make it, you may find yourself as hooked on Basque cheesecake as I am!
And if you love my goat cheese cheesecake with an almond flour crust, don't miss the lemon goat cheese Basque cheesecake variation in the recipe notes. It's especially tangy with a hint of savoriness from fresh goat cheese. (You'll also enjoy the chèvre cheesecake bars in my cookbook Alternative Baker!)
Bojon appétit, friends!
Key Ingredients
This recipe uses few ingredients, so be sure to choose fresh, high-quality dairy and eggs.
- Cream cheese makes up the bulk of this cheesecake. My favorite brand of cream cheese is Organic Valley. I don't recommend using cream cheese that comes in tubs as it may be too soft. Also, stay away from low-fat cream cheese or artisanal cream cheese, which may not make as creamy of a cheesecake. Some goat cheese can be subbed for cream cheese if you like; see the variation in the recipe notes which I've tested and loved!
- Sweet rice flour thickens the cheesecake and absorbs moisture. If you don't have any on hand, try using a gluten-free all-purpose flour such as Bob's Red Mill 1 to 1. Other recipes use cornstarch so if that's what you've got, try using 4 or 5 tablespoons of cornstarch in place of the sweet rice flour.
- Vanilla is the only flavoring here, as is traditional. I tested versions with and without lemon zest. I liked the lemon but didn't find it essential. But if lemon sounds good to you, feel free to add the finely grated zest of 1 large lemon.
- Sugar adds just enough sweetness; I like using just 3/4 cup of sugar, whereas most recipes use 1 cup or more for the same volume of ingredients. Some recipes call for sprinkling a little sugar on top of the cheesecake before baking it as well. I tested versions with and without sugar sprinkled on top. The sugar sprinkle is shown in these photos, and it adds a nice hit of sweetness since this cheesecake is on the less-sweet side. Leaving off the sugar sprinkle will make a more classic looking Basque cheesecake with a shiny, smooth top. Baker's choice!
Method
I like making Basque cheesecake in a stand mixer. Some recipes call for a food processor, but I've read that using a mixer makes the cheesecake more floofy, and this one is floofy indeed! Plus I dislike scraping and cleaning a food processor; my spatula always gets caught on the blades and tears. I've made this in both a large KitchenAid and in their mini-mixer which works ok, it just gets very full!
Be sure to let your cream cheese sit at room temperature for an hour or two before you start, otherwise it will be too stiff to blend. See the recipe notes for shortcuts to warm the cream cheese.
The batter takes about 15 minutes of active time to make and 40 minutes to bake. Be sure to let it cool back down to room temperature for a few hours before slicing into it. It keeps brilliantly for days, so feel free to make it a day or two ahead of serving and store in the fridge.
Storage
Refrigerate for up to 5 days. Leftovers can be frozen; the texture changes a tiny bit, but it's still creamy and delicious.
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free Basque cheesecake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Baked Burnt Basque Cheesecake (Gluten-Free)
Print Recipe Pin RecipeIngredients
- 3 (8-ounce) blocks (678 g total) full-fat cream cheese (at room temperature; see notes 1 and 2)
- ¾ cup (150 g) organic granulated sugar (plus 2 teaspoons for sprinkling, optional; see note 3)
- 3 tablespoons (28 g) sweet rice flour (or gluten-free all-purpose flour)
- ½ teaspoon fine sea salt
- 4 large eggs, cold
- 1 cup (226 g) heavy cream, cold
- 1 teaspoon vanilla extract or vanilla paste
Equipment
- stand mixer or hand blender
- 8-inch springform pan (or a 9-inch pan for a thinner cheesecake)
- instant read thermometer (optional but helpful!)
Instructions
Prepare Things
- Position a rack in the center of the oven and preheat to 450ºF for a still oven (or 425ºF if using a convection oven). I recommend using an external oven thermometer to verify the oven temperature.
- Place 2 crisscrossed pieces of parchment paper inside an 8-inch springform pan with 3-inch high sides (or use a 9-inch pan for a thinner cheesecake). Pleat and press the parchment paper as smooth as possible against the sides of the pan. You should have about 2 inches of parchment sticking up on all sides. It helps to crumple the parchment in your fist first. Don't stress about this step; the batter with weigh down the parchment once you add it.
Batter
- Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Scrape down the sides of the pan and add ¾ cup sugar, sweet rice flour, and salt. Beat on medium speed until smooth, 1-2 minutes.
- Crack the eggs into a measuring pitcher. Scrape down the mixer and paddle again, and with the mixer running on medium-low, add in the eggs one at a time, beating until smooth after each addition and scraping the bowl and paddle a few times.
- With the mixer still on medium-low, gradually pour in the cream and vanilla. Scrape the mixer once more and beat until the mixture is smooth. It should be the consistency of thick heavy cream.
- Pour the cheesecake batter into the prepared pan and set the pan on a rimmed 9x12-inch baking sheet. Rap the pan on the counter a few times, then swirl a knife through the batter to pop any large bubbles.
Bake
- Sprinkle the top of the batter evenly with the remaining 2 teaspoons sugar if using (see note 3).
- Bake the cheesecake until it’s puffed and deeply golden on top and the internal temperature measures 165-170ºF with an instant-read thermometer inserted 2 inches into the cheesecake. Make sure you’re measuring the coolest part of the cheesecake in the very middle since the outer areas will be hotter. This can take anywhere from 30-50 minutes depending how accurate your oven is, how cold the batter was beforehand, and how frequently you open the oven during baking, so keep an eye on it. If using a 9-inch pan or convection oven, the cheesecake will bake 5 to 10 minutes faster.
- Baking tip: if the cheesecake isn't browning quickly enough, increase the oven temp by 25-50 degrees. If it's browning too quickly, decrease the oven temp by 25-50 degrees.
- Place the baked cheesecake on a wire rack to cool to room temperature, at least 2 hours and up to 4 hours.
Serve
- Release the sides of the springform pan and use the parchment to drag the cheesecake onto a serving platter. Peel the parchment away from the sides. Use a sharp knife to cut the cheesecake into wedges and serve at room temperature. It doesn't need any accompaniment, but sometimes I like a little seasonal fruit on the side, like a handful of fresh raspberries or slices of kumquat.
Storage
- The cheesecake keeps well, covered and refrigerated, for up to 5 days. Bring slices to room temperature before serving for the creamiest texture (although I enjoy it cold too!)
Notes
- My favorite brand of cream cheese is Organic Valley. I don't recommend using cream cheese that comes in tubs as it may be too soft. Also, stay away from low-fat cream cheese or artisanal cream cheese, which may not make as creamy of a cheesecake. Some goat cheese can be subbed for cream cheese if you like; see the variation, below, which I've tested and loved!
- To warm your cream cheese quickly: unwrap cream cheese and pulse it on defrost/low-power in a microwave for 10 seconds at a time, or cut it into cubes, spread them on a large plate or baking sheet, and let sit in a warm spot until soft. Keeping the eggs and heavy cream cold keeps the batter cooler which allows the center of the cheesecake to stay underbaked while the outside browns.
- I tested versions with and without sugar sprinkled on top. The sugar sprinkle is shown in these photos, and it adds a nice hit of sweetness since this cheesecake is on the less-sweet side. Leaving off the sugar sprinkle will make a more classic looking Basque cheesecake with a shiny, smooth top.
- I originally made this with 4 whole eggs and 2 egg yolks, but I've since simplified the recipe to work with just 4 whole eggs, in case you're wondering why 6 eggs are in the photos above!
Trish says
Alanna, how did you know I was hoping you would eventually post a basque cheesecake recipe? I’ve tried a couple of different recipes in the last year and yours is the best! My husband and I liked the texture, creamy but not dense and lightly sweetened. I did not put sugar on the top as I did not want to alter our perception of the level of sweetness. I’d love your specific suggestions for a lemon version too. Two thumbs up!!
Alanna Taylor-Tobin says
I have the biggest smile on my face right now. Thank you for trying my recipe - I'm honored that it's your favorite, yay!!
For a lemon version, I think I would rub the zest of 2 large lemons into the sugar before adding it to the cream cheese and add 2 tablespoons lemon juice along with the heavy cream. What do you think about swirling some buttery lemon curd into the top before baking it? Think it would get weird in the oven?
Ann says
Q: why are there 6 eggs in the photo of ingredients but the list of ingredients only says 4 needed???
Thank you.
Alanna Taylor-Tobin says
Good eye and great question! I was originally making this with 4 whole eggs and 2 additional egg yolks for extra richness. But right before publishing the post, I tried it with just 4 whole eggs to simplify things and it worked great. So rest assured that the ingredient list is correct!
Let me know if you try it!
Ann says
Thank you for the response and explanation - perhaps it might help others to put your info about the number of eggs used, in the notes area.
I was super focused because I was looking for something gluten free to make for a friend.
Kind regards
Ann
Alanna Taylor-Tobin says
Good call - done!