5 Ingredients or Fewer

Basque Cheesecake

March 16, 2015
2 Ratings
  • Prep time 20 minutes
  • Cook time 1 hour 20 minutes
  • Serves 10-12
Author Notes

I came across this cheesecake in San Sebastián, the most glorious food destination in all the land. I was offered the recipe, but when I returned home and tried to make it, it was clear that something had been lost in translation. I tested and tested until I landed on this version.

The ingredients are dead simple, but the cake turns out quite dramatically. I think it’s sort of a show stopper to serve to guests, especially because the cake needs a few hours out of the oven to cool down. It’s wonderful on it’s own, but I’m sure a drizzle of chocolate, coulis, or citrus slices would make a nice accompaniment. Make sure to grease the parchment paper before pouring in the batter. —Cristina Sciarra

What You'll Need
  • 5 large eggs
  • 3 packages (24-ounces or 678 grams) cream cheese
  • 1 cup + 5 tablespoons (300 grams) sugar
  • 1.5 heaping cups (375 grams) cream
  • 1 tablespoon flour
  1. Heat the oven to 425F (220C). Meanwhile, break the eggs into a bowl and beat until frothy. (I used an electric mixer for 2 minutes.) Pour the eggs into a large mixing bowl along with the cream cheese. Mix on low speed until the eggs and cream cheese blend together. Now add the sugar, cream, and flour, one at a time, blending each individually before adding the next. Blend the batter with an emersion blender, to ensure a super smooth consistency.
  2. Lower 2 sheets of parchment paper into a 9-inch springform pan; make sure the paper rises about 3-inches above the rim of the pan in all directions since the cake will rise while cooking. Grease the parchment paper well. Pour the batter into the pan, place the pan on a baking sheet, and move it into the oven. Leave the heat at 425F (220C) for 20 minutes, and then lower the oven temperature to 375F (190C). Cook the cake another 60 minutes, or until the top is dark brown. The cake is done when the center is mostly set to the touch. (Keep in mind that the cake will sink out of the oven. Wait 3-4 minutes, and then touch the center with a finger.) Allow the cake to cool for at least one hour before turning it out onto a plate.

See what other Food52ers are saying.

  • Cristina Sciarra
    Cristina Sciarra
  • Mithu Lahiri
    Mithu Lahiri
  • mamaHA
  • Elizabeth Webb
    Elizabeth Webb
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.

15 Reviews

mamaHA November 7, 2022
i have used this recipe so many times and my kids loves it so much.
Elizabeth W. March 30, 2019
I am confused re ....the author does not seem to answer anyones questions ...???
Striga April 29, 2018
Hello Cristina, what is the recommended size of the pan?
Elizabeth W. March 28, 2019
Yes....I like the sound of the ingredients...but would like to know what size pan Cristina uses...as this is a very important part of Any recipe !!
Cristina S. March 30, 2019
I use a 9-inch springform pan.
lara C. December 24, 2017
can i make this a day ahead and store in fride overnight?
Cristina S. March 30, 2019
nextdoor February 13, 2017
How do I make a "heaping cup" of cream?
Cristina S. February 13, 2017
I'd pour the cream into the cups over the bowl; fill the cups so high that a little spills over into the bowl.
Mithu L. January 27, 2020
If you have a food scale, just weigh 375ml of cream; I think the author meant ml instead of grams...?
Cathi November 28, 2016
Any chance you had this cheesecake at La Viña in San Sebastián???
Cristina S. November 30, 2016
Yes! My version is slightly denser though.
Sorrel March 17, 2015
What kind of cream do you use?
Mithu L. January 27, 2020
Yes, this is my question too. Also, 375g or 375ml...? I think ml...
Cristina S. January 29, 2020
Grams. Maybe it's not orthodox, but I used grams as my measurement barometer for everything in this recipe. I used heavy cream.