Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

If you’ve ever dreamed of a cheesecake that’s deeply caramelized on the outside, impossibly creamy on the inside, and finished with a glossy drizzle of salted caramel sauce, this Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce is your new obsession.

Unlike traditional New York-style cheesecake, this burnt Basque cheesecake embraces imperfection. Its dark, almost toasted top isn’t a mistake — it’s the signature. The rustic appearance hides a silky, custard-like interior that melts on your tongue. And when paired with homemade salted caramel? Pure dessert magic.

In this complete guide, you’ll learn how to master this iconic Spanish dessert, understand the science behind its creamy texture, and customize it to your taste.

What Is Basque Cheesecake?

Basque cheesecake, also known as tarta de queso, originated in San Sebastián, Spain. It became famous at La Viña restaurant, where it’s baked at high temperature to achieve its signature dark top.

Unlike traditional cheesecakes:

• It has no crust
• It’s baked at high heat
• It intentionally develops a deeply caramelized top
• The center remains ultra creamy and slightly jiggly

This contrast between burnt exterior and custardy interior is what makes the Basque cheesecake recipe so unique.

Why You’ll Love This Ultra Creamy Cheesecake

• Minimal ingredients
• No water bath required
• Rustic and forgiving
• Incredibly creamy texture
• Perfect make-ahead dessert
• Elevated with salted caramel sauce

If you love crustless cheesecake and silky desserts, this recipe is made for you.

Ingredients

For the Basque Cheesecake

• 24 oz (680g) full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 ¼ cups heavy cream
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine salt
• 2 tablespoons all-purpose flour

For the Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• ½ cup heavy cream, warmed
• ½ teaspoon flaky sea salt

Why These Ingredients Matter

Full-fat cream cheese ensures richness and structure.
Heavy cream creates that signature ultra-creamy texture.
Flour stabilizes the custard slightly without making it dense.
Sea salt balances sweetness and enhances the caramel depth.

Using high-quality ingredients makes a noticeable difference in this salted caramel cheesecake.

Equipment You’ll Need

• 9-inch springform pan
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Saucepan (for caramel)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 425°F (220°C).

Line a 9-inch springform pan with two overlapping sheets of parchment paper. Let the paper extend above the rim — this creates the rustic Basque look and prevents overflow.

Step 2: Make the Cheesecake Batter

1. In a large bowl, beat the cream cheese until completely smooth.
2. Add sugar and mix until creamy.
3. Add eggs one at a time, mixing gently after each addition.
4. Pour in heavy cream, vanilla extract, and salt. Mix until combined.
5. Sift in flour and mix just until smooth.

Avoid overmixing — too much air can cause cracking.

Step 3: Bake at High Heat

1. Pour batter into prepared pan.
2. Tap the pan gently to remove air bubbles.
3. Bake for 45–55 minutes.

The top should be deeply golden brown — almost dark brown. The center should still jiggle slightly when shaken.

This high temperature is what gives burnt Basque cheesecake its iconic appearance.

Step 4: Cool Properly

Let the cheesecake cool at room temperature for 1–2 hours. It will deflate slightly — this is normal.

Refrigerate for at least 4 hours, preferably overnight, for best texture.

Step 5: Make the Salted Caramel Sauce

1. Heat sugar in a saucepan over medium heat until melted and amber colored.
2. Add butter carefully (it will bubble).
3. Slowly pour in warm heavy cream while stirring.
4. Remove from heat and stir in sea salt.
5. Let cool slightly before drizzling.

Step 6: Serve

Remove cheesecake from pan. Slice with a hot knife for clean cuts. Drizzle generously with salted caramel sauce and sprinkle extra flaky sea salt.

Texture Guide: How Creamy Should It Be?

The center should be:

• Slightly jiggly when warm
• Firm but creamy when chilled
• Smooth and custard-like when sliced

If you prefer firmer texture, bake 5–8 minutes longer.

Pro Tips for the Perfect Basque Cheesecake

1. Use Room Temperature Ingredients

Cold ingredients create lumps.

2. Don’t Fear the Dark Top

The darker the top, the more authentic the flavor.

3. Chill Overnight

The flavor deepens and texture improves dramatically.

4. Use a Hot Knife

Dip knife in hot water and wipe between slices.

Variations

Chocolate Basque Cheesecake

Add 4 oz melted dark chocolate to the batter.

Citrus Twist

Add orange or lemon zest for brightness.

Espresso Version

Add 1 tablespoon espresso powder for depth.

Berry Topping

Replace caramel with fresh raspberry compote.

Serving Suggestions

• Serve slightly chilled (not ice cold)
• Pair with espresso or black coffee
• Add fresh berries for contrast
• Dust lightly with cocoa powder

This dessert works beautifully for:

• Holiday dinners
• Romantic date nights
• Dinner parties
• Weekend baking projects

Cultural Background

Basque cheesecake became globally popular in the late 2010s through social media. Its rustic, imperfect look contrasted beautifully with traditional polished desserts.

The high-heat baking method caramelizes sugars and proteins on the surface, creating complex flavor notes similar to crème brûlée.

Storage Tips

• Refrigerate up to 4 days
• Store caramel separately
• Freeze (without caramel) up to 2 months
• Thaw overnight in refrigerator

Common Mistakes to Avoid

Overmixing
Underbaking
Skipping parchment paper
Using low-fat cream cheese
Cutting before chilling

Why Salted Caramel Makes It Better

Salt enhances sweetness and balances richness. The buttery caramel complements the slightly bitter burnt top, creating a perfectly balanced salted caramel cheesecake experience.

Frequently Asked Questions

Is Basque cheesecake supposed to crack?

Yes — cracks are part of its rustic charm.

Does it need a water bath?

No. That’s the beauty of it.

Why is it called “burnt” cheesecake?

Because of its dark caramelized top.

Final Thoughts

This Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce combines elegance with simplicity. It’s rustic yet luxurious, rich yet balanced, and impressive yet surprisingly easy to make.

Once you try this Basque cheesecake recipe, it might just replace your traditional cheesecake forever.

Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

A rich and ultra creamy burnt Basque cheesecake topped with homemade salted caramel sauce for the perfect balance of sweet and salty.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chilling Time 4 hours hrs

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 420

Ingredients

  

Cheesecake

• 24 oz cream cheese room temperature
• 1 cup granulated sugar
• 4 eggs large
• 1.25 cups heavy cream
• 1 tsp vanilla extract
• 0.25 tsp salt
• 2 tbsp all-purpose flour

Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 0.5 cup heavy cream warmed
• 0.5 tsp flaky sea salt

Equipment

• Mixing bowls
• Springform pan
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper.
2. Beat cream cheese until smooth, then mix in sugar.
3. Add eggs one at a time, mixing gently.
4. Mix in heavy cream, vanilla, and salt.
5. Sift in flour and mix until smooth.
6. Pour into pan and bake 45–55 minutes until deeply golden with jiggly center.
7. Cool at room temperature, then chill at least 4 hours.
8. Prepare caramel by melting sugar, adding butter and cream, then stir in salt. Drizzle over cheesecake before serving.

Notes

For best texture, chill overnight and slice with a hot knife for clean cuts.