Classic Basque Cheesecake Recipe – The Washington Post

Classic Basque Cheesecake Recipe – The Washington Post

The Washington PostDemocracy Dies in Darkness

By Jessie Sheehan

The internet-famous Basque cheesecake from Spain, with its bronzed top, wrinkly sides and a wreath of fluttery burnished paper, is textural perfection, boasting set edges and a soft, loose, creamy middle. And it could not be easier to assemble. Less fussy than a traditional cheesecake, the Basque version is the simple, show-stopping dessert you didn’t know you were missing.

Storage: The cake is best the day it is made. Refrigerate leftovers, tightly wrapped, for up to 3 days. Bring to room temperature before serving.

From cookbook author Jessie Sheehan.


measuring cup

Servings: 1216 (makes one 9-inch cake)


Time Icon
25 mins
Total: 1 hour 10 mins, plus cooling time
  1. Step 1

    Position a rack in the middle of the oven and preheat to 425 degrees. Grease a 9-inch springform pan with cooking spray or butter. Crumple two 16×12-inch pieces of parchment paper in your hands and line the pan with them, criss-crossing them so the entire bottom of the pan and the sides are covered, and you have a generous overhang on all four ends of parchment. Crease the paper at the edges, pinching it, so it folds over. Use your fingers to press the paper down as best you can so it snugly hugs the bottom and sides of the pan.

  2. Step 2

    In a large, 14-cup food processor, process the eggs and sugar until smooth, 20 to 30 seconds. Roughly divide each block of cream cheese into about 12 pieces per block, and scatter them evenly over the sugar and egg mixture in the bowl. Pulse about 20 times to break up the cream cheese. Pour in the cream and vanilla, and sprinkle in the flour and salt. Process until smooth and combined, about 45 seconds to 1 minute, stopping the processor and scraping the bowl with a flexible spatula at the halfway point. (You may notice a tiny bit of leakage when you lift the bowl off of the machine, but with a 14-cup processor, you shouldn’t have more than 1 tablespoon. If you have a smaller food processor, you can process the ingredients in two batches, adding the vanilla, salt and flour to one of them.) Alternatively, you can assemble the cheesecake in a stand mixer: do so on medium to medium-low speed, creaming the sugar and cream cheese first; then adding the eggs one at a time; and finishing with the cream, flour, vanilla and salt.

  3. Step 3

    Pour the batter into the prepared pan and bake for about 45 minutes, or until a thermometer inserted into the center of the cake registers about 155 degrees, and the edges are set but the middle is still quite jiggly. The top should be generously bronzed; if not, move the oven rack about 6 inches away from the broiler and broil, watching closely so the cake does not burn, for 1 to 2 minutes, until well-burnished. Transfer the pan to a wire rack and let cool until slightly warm or completely cooled, 1 to 2 hours.

  4. Step 4

    Remove the sides of the pan and set the cake, still on the papered bottom of the pan, on a serving plate. Slice, dipping the knife into hot water and drying it in between slices, and serve.


To ensure consistent results, be sure to seek out blocks of Philadelphia brand cream cheese.

Nutritional Facts

Per serving (1 slice), based on 16

  • Calories


  • Fat

    30 g

  • Saturated Fat

    17 g

  • Carbohydrates

    27 g

  • Sodium

    283 mg

  • Cholesterol

    165 mg

  • Protein

    6 g

  • Fiber

    0 g

  • Sugar

    23 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author Jessie Sheehan.

Tested by Joan Niesen.

Published February 2, 2024

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