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The best BASQUE Chessecake I've had in years. Thank you! –Jane Williams

Why Basque Cheesecake? Unlike traditional cheesecakes, the Basque version is known for its rustic, burnt exterior and super creamy interior. It's a dessert that's both simple and sophisticated, perfect for any occasion! In this video, I'm thrilled to share with you my tried-and-true recipe for making the perfect Basque cheesecake. This creamy, crustless cheesecake has taken the culinary world by storm, and now you can make it right in your kitchen!



  • 1kg or 2.2lb cream cheese (low calorie optional)

  • 320g or 1 and 2/3 cups white sugar

  • 6 L eggs

  • 1 egg yolk

  • 200ml or 3/4 cups heavy cream

  • 160ml or 2/3 cups skim milk

  • 5g or 1tsp salt

  • 8ml or 1.5 tsp vanilla

  • 10ml or 2tsp orange blossom

  • 52g or 3.5tbs all purpose flour


  1. Your first step should focus on prep. E.g., Preheat to 375°F and line 2 baking sheets with parchment paper.

  2. All middle steps should describe what the reader should do in a certain order. E.g., In a large bowl, cream the butter, sugars and vanilla extract until light and fluffy. Then add your eggs to the mix one at a time.

  3. End with the final baking or cooking time. Describe what the final product should look like and when it should be served. E.g., Bake until the cookies have golden edges. Remove the cookies from the oven and set them in a baking rack for 10 minutes. Voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.

  • Preparation: Preheat the oven to a high temperature (around 400-450°F or 200-230°C). Prepare a springform pan by greasing the sides and bottom.

  • Cheesecake Filling: Combine cream cheese first and once mixed add the sugar slowwwwwwly.

  • In a separate bowl break 6 eggs and one by one add them to the mixing. Let the previous egg combine well with the mix. Don´t forget the egg yolk.

  • Slowly add the heavy cream, skim milk, salt, orange blosom, and vanilla.

  • Sift the flour into the mix.

  • Baking: Pour the cheesecake filling over the cake pan. Oven 200ºC or 390ºF for 1 hpur.

  • Cooling: Once baked, the cheesecake needs to cool completely at room temperature and then be chilled in the refrigerator for several hours or overnight before serving.

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