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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce (Burnt Top, Custardy Center)
If you’re searching for the ultimate indulgent dessert that combines rustic elegance with luxurious creaminess, the Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce is exactly what you need. Famous for its deeply caramelized top, jiggly custard-like center, and bold flavor, this crustless cheesecake has taken the dessert world by storm—and for good reason.
Unlike traditional cheesecakes that require water baths, precise baking, and perfectly smooth tops, Basque cheesecake embraces imperfection. Its signature “burnt” top is intentional, adding a rich caramelized flavor that perfectly balances the silky, melt-in-your-mouth interior. When paired with a luscious homemade salted caramel sauce, this dessert becomes an unforgettable showstopper for any occasion.
Whether you’re baking for holidays, dinner parties, or a luxurious weekend treat, this ultra-creamy Basque cheesecake recipe delivers bakery-quality results with surprisingly simple steps.
What Makes Basque Cheesecake So Special?
Originating from Spain’s Basque region, this cheesecake is known for its high baking temperature and parchment-lined pan that creates its iconic rustic edges. The high heat caramelizes the top while keeping the center incredibly creamy—almost custard-like in texture.
Unlike classic New York-style cheesecake, this version:
- Has no crust
- Requires no water bath
- Embraces cracks and dark tops
- Features a creamy, soufflé-like interior
The result is a dessert that’s bold, rich, and beautifully imperfect.
Ingredients
For the Basque Cheesecake
- 24 oz (680g) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream, warm
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt (adjust to taste)
Essential Equipment for Perfect Results
Using the right tools ensures a smooth, ultra-creamy texture and proper caramelization:
- 9-inch springform pan
- Parchment paper (lots of it!)
- Hand mixer or stand mixer
- Mixing bowls
- Saucepan
- Whisk and spatula
Instructions
Step 1: Prepare the Pan
- Preheat your oven to 400°F (200°C).
- Line a 9-inch springform pan with two large sheets of parchment paper, pressing them in so the paper rises above the edges for the signature rustic look.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat the cream cheese and sugar until completely smooth and creamy with no lumps.
- Add eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, mixing until silky and fully incorporated.
- Sift in the flour and salt, then gently fold until the batter is smooth and glossy.
Step 3: Bake the Basque Cheesecake
- Pour the batter into the prepared pan and tap gently to release air bubbles.
- Bake for 45–50 minutes until the top is deeply golden brown and the center still has a slight jiggle.
- Remove from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight for the best texture.
Step 4: Prepare the Salted Caramel Sauce
- In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns a deep amber color.
- Carefully add the butter and whisk until melted and combined.
- Slowly pour in the warm heavy cream while whisking continuously (the mixture will bubble).
- Stir in vanilla extract and sea salt, then remove from heat and let cool until thick and pourable.
Step 5: Assemble and Serve
- Remove the chilled cheesecake from the pan and peel back the parchment edges.
- Slice with a warm knife for clean cuts.
- Drizzle generously with salted caramel sauce just before serving.
Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce
A rich, crustless Basque cheesecake with a caramelized top and silky custard center, finished with homemade salted caramel sauce.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a springform pan with parchment paper.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, vanilla, flour, and salt until silky.
- Pour batter into lined pan and tap to remove air bubbles.
- Bake 45–50 minutes until deeply golden with a jiggly center.
- Cool completely, then refrigerate for at least 4 hours.
- Prepare salted caramel by melting sugar, adding butter, cream, vanilla, and salt.
- Slice cheesecake and drizzle with salted caramel before serving.
Notes
For best texture, chill overnight and use full-fat cream cheese for maximum creaminess.
Pro Tips for the Creamiest Basque Cheesecake
Use Room Temperature Ingredients
Cold ingredients can cause lumps and uneven texture. Let everything sit out for about 30–45 minutes before mixing.
Don’t Overmix the Batter
Overmixing incorporates too much air, which can cause excessive puffing and collapse.
Embrace the Burnt Top
That dark caramelized top is the signature of authentic Basque cheesecake. It adds a complex flavor that balances the sweetness.
Chill for Best Texture
Although delicious at room temperature, chilling transforms the texture into a luxuriously dense and creamy consistency.
Flavor Variations to Try
Chocolate Basque Cheesecake
Add 6 oz melted dark chocolate to the batter for a rich chocolate twist.
Espresso Caramel Version
Mix 1 teaspoon espresso powder into the batter for a bold coffee flavor that pairs beautifully with caramel.
Citrus Vanilla Cheesecake
Add lemon or orange zest to brighten the richness and add a refreshing contrast.
Berry-Topped Basque Cheesecake
Serve with fresh raspberries or strawberries for a fruity balance to the creamy filling.
Serving Suggestions for Maximum Impact
This ultra-creamy Basque cheesecake shines in both casual and elegant settings. Serve it:
- With warm salted caramel sauce
- Alongside fresh berries
- With espresso or cappuccino
- As a holiday dessert centerpiece
- With a light dusting of powdered sugar
For an elevated presentation, drizzle caramel in artistic swirls and finish with a sprinkle of flaky sea salt.
Storage & Make-Ahead Tips
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze (without caramel) for up to 2 months.
Make-Ahead: Bake the cheesecake a day in advance for the best flavor and texture.
Always add the salted caramel sauce just before serving to maintain its glossy finish.
Common Mistakes to Avoid
Underbaking the Center
A slight jiggle is good, but the edges should be set. Too underbaked and it will be overly soft.
Using Low-Fat Cream Cheese
Full-fat cream cheese is essential for that ultra-creamy texture and rich flavor.
Skipping the Parchment Paper
The tall parchment lining creates the iconic rustic shape and prevents sticking.
Burning the Caramel
Once sugar turns amber, it can burn quickly. Watch closely and remove from heat at the right moment.
The Cultural Story Behind Basque Cheesecake
Basque cheesecake, also known as “burnt cheesecake,” originates from the Basque region of Spain and became globally famous for its unique appearance and unforgettable texture. Its rustic, caramelized exterior was once considered a baking flaw—but today, it’s celebrated as a signature feature that adds depth and character.
This style of cheesecake reflects a philosophy of embracing imperfection in baking, proving that simple ingredients and high heat can create extraordinary results.
Final Thoughts
Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce is the perfect fusion of simplicity and decadence. With its caramelized top, custardy center, and rich salted caramel drizzle, every bite is luxurious, comforting, and deeply satisfying.
Whether you’re a beginner baker or a seasoned dessert enthusiast, this recipe offers a foolproof way to create a stunning, bakery-worthy cheesecake at home. Once you experience its creamy texture and bold flavor, it’s guaranteed to become a signature dessert in your collection.