Basque Cheesecake

OKAAAAAAAY now. You’ll want to pony up for this one.

Have you ever heard of a basque cheesecake? I had not, but saw it on Instagram a few weeks back and nearly blacked out at how simple and amazing it looked. So I tried it.

And I’m putting it here.

Because O.M.G.

Let us peepeth.

I will say, mine doesn’t have the heft hers has, and I actually want to discuss this with you bakers, because you’ll probably have the solution. While it’s obscenely easy, and the flavor could NOT be more up my alley (Chandler style), it fell a tad flat. Which I’m fine with! But we do need to talk about it.

And the cream cheese – I need to know if you think whipped cream cheese would have been better? I used block and left them ou- hold on. Let’s look at this next photo.

Okay, I left my bars of cream cheese out for HOURS because it’s supposed to be room temp. And it very much was. But no matter what, I always have teeny tiny lumps in my cream cheese. It never ever smooths all the way out. What’s the trick here, folks? Whipped? A specific brand? Tell meh.

Listen, you’ll mix together three eggs with a handheld mixer, then add two room-temp bars of cream cheese (16 oz total) and about half a can of condensed milk. Truth be told, I added a little more than half the can. Because condensed milk is the sweet nectar of all sins.

Then we’ll pour it into a springform pan with two layers of parchment. No butter, no spray, no oil, no nuttin’. Just violently pour it in.

Thirty minutes later in a 400 degree oven and HONEY.CHERLD.

I could not love that look more. Blistered and caramelized, wobbly and rustic, it’s absolute ridiculousness.

We’ll need to let it sit for a few hours. Mow the lawn and listen to Poets. Get the edging done. Check on your flowers. Let that girl rest.

And then gently pull the paper back from the edges and holy @#$(@*$@#. It blew me away.

This type of dessert is made for me. Tangy, creamy, custardy, zero effort and I love that look.

BUT! It’s a little more shallow (shallow?) than other versions I see online. I’m not mad about it, just curious.

Have you made something like this before? A crustless cheesecake made for wannabe bakers like me?

Imagine it with macerated berries on top this summer. OMG. It’s anytime perfection but I do plan on making it for a triple birthday party next weekend. I’ll tell you that right now.


(my recipe plugin isn’t working right now, so here’s the recipe. I’ll come back and try to fix it later!

3 eggs

6 oz (about half a can) of condensed milk

16 oz room temperature cream cheese (two bars)

Preheat your oven to 400. 

In a large bowl, whisk the three eggs with a handheld mixer. Add the cream cheese (I tore the bars into smaller chunks) and the condensed milk and mix again until light and foamy. This took me about three minutes to get right. 

Layer two pieces of parchment paper (in opposite ways) in a 9-inch springform pan. Pour the mixture into the pan and bake for 30 minutes, until the top is browned and caramelized. 

Let it rest for a few hours before you slice in. (If you can resist.)

Serves 8-10, depending on restraint. 

Obsessed. That’s all I can say. ObSAYsed.

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18 Responses to Basque Cheesecake

  1. Ruth May 1, 2024 at 10:33 am #
    Looks so good and has been on my list to try. Recently watched an 'America's Test Kitchen' episode with a La Vina cheesecake (slightly different recipe, I like the simplicity of the condensed milk, theirs had heavy cream, sugar and 7 room temp eggs) and they used a food processor for (2) 1-minute spins. Maybe the food processor would help the clumps?
  2. Kim May 1, 2024 at 10:51 am #
    Sweetened condensed milk?
  3. Laura Lee May 1, 2024 at 11:23 am #
    I would beat the cream cheese first and then add the eggs one at a time, that might result in a smoother consistency. I've been doing cheesecake for decades but never a's intriguing.
    • Bev Weidner May 1, 2024 at 11:47 am #
      This is helpful! Now you have to make this basque version. It's DIVINE.
  4. Sandra May 1, 2024 at 11:36 am #
    Bev, when I make cheesecake, I always start by whipping the blocks of room temperature cream cheese, then add eggs one at a time. You won’t get lumps - promise! I wouldn’t sub whipped cream cheese; it has additives. Good luck!
    • Bev Weidner May 1, 2024 at 11:47 am #
      Ahhh this is so helpful. Next time I'll mix the cream cheese FIRST. Then add eggs and milk. Thank you!
  5. Kristin May 1, 2024 at 11:45 am #
    Ok, I am no expert, never having made a Basque cheesecake, but I have made many cheesecakes in my time and have also used whipped cream cheese for bagels. I would think that the volume and density are so different that they shouldn't be used interchangeably. Looks as if these people agree.
  6. Rebecca May 1, 2024 at 4:05 pm #
    Is it possible that the reason it's flatter is the size of the springform pan? If they're using a 7 inch springform and you're using a 9 inch springform, it's the same volume with a bigger surface area.
  7. Nan May 1, 2024 at 4:50 pm #
    I swear by the recipe from King Arthur! Not too sweet, so much depth of flavor. I’m gluten free so looove basque cheesecake. :)
  8. Lola May 1, 2024 at 4:58 pm #
    Hey Bev, I always had problems with tiny lumps too when mixing my cream cheese until I discovered that microwaving it just to warm it a smidgen solves this problem! Also put the eggs in warm water before cracking into the bowl with the beaten cream cheese. It's magic!!
  9. Sabrina May 2, 2024 at 7:21 pm #
    will pony up then, yes it works for me, have made a version of this years and years ago, but have completely forgotten about it, so thank you!
  10. Nana May 2, 2024 at 8:45 pm #
    Eggs for a cheesecake should be room temperature along with the cream cheese.
  11. Teresa May 8, 2024 at 8:58 am #
    I've made it 3 times since Easter. I use the recipe from he RecipeTinEats blog and it's fail proof. I think the problem could be the condensed milk that in my opinion is far too "heavy" and weighs it down. The original Basque recipe calls for whipping cream, unwhipped, added after the eggs without mixing too long so as not to incorporate air bubbles. I use a 9" round tin for 1.5 lbs of cream cheese (Philadelphia) and 4 eggs. Rises up really well.

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