This 6 inch Basque cheesecake uses 16 ounces of cream cheese, 3 eggs and 3/4 cup of heavy cream, baked in a parchment-lined 6-inch springform or cake pan at 400°F for 30 to 35 minutes. It comes out with the signature deeply burnt top and a soft, creamy, barely set center, and serves 6.
A Basque (burnt) cheesecake has no crust and no water bath, and it is meant to look rustic: the crumpled parchment shows in the sides. The 6-inch size is half a standard 8-inch recipe, which makes it the right cake for a small household.
Why a 6-Inch Pan Changes the Recipe
A 6-inch pan holds a little over half the batter of an 8-inch pan, so the recipe is roughly halved. The batter still needs to be deep, about 2 1/2 inches, because the contrast between the scorched outside and the loose center depends on depth. That is why the pan needs a tall parchment collar rising 2 inches above the rim: the cake puffs dramatically in the oven and then falls as it cools.
A smaller cake also bakes faster. An 8-inch Basque cheesecake typically needs 50 to 60 minutes; the 6-inch version is ready in about 30 to 35 minutes.
Ingredients
- 16 ounces (450 g) full-fat cream cheese, at room temperature
- 2/3 cup (135 g) granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup (180 ml) heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 tablespoons (12 g) all-purpose flour
Instructions
- Line the pan. Heat the oven to 400°F with a rack in the center. Crumple two overlapping sheets of parchment, flatten them, and press them into a 6-inch springform or cake pan at least 3 inches deep, letting the paper stand 2 inches above the rim.
- Beat the cream cheese and sugar. Beat on medium speed until completely smooth, about 2 minutes, scraping the bowl.
- Add the eggs. Add the eggs one at a time on low speed, mixing just until each disappears.
- Finish the batter. Mix in the cream, vanilla and salt, then sift in the flour and mix on low until smooth. Tap the bowl on the counter to release large bubbles.
- Bake. Pour the batter into the pan, set it on a baking sheet and bake 30 to 35 minutes, until the top is deep mahogany, nearly black in spots, and the center still wobbles like a loose custard when you nudge the pan.
- Cool. Cool on a rack in the pan for at least 1 hour; it will sink. Serve at room temperature for a molten center, or chill 4 hours for a firmer slice.
Cook and Prep Times
- Prep: 15 minutes
- Bake: 30 to 35 minutes
- Cooling: 1 hour (plus 4 hours chilling for firm slices)
- Serves 6
Doneness and Top Colour
Do not judge by the center: it should look underbaked. The outer inch will be set and puffed, the middle 3 inches still jiggly. If the top is pale when the time is up, move the cake to the top rack and bake 3 to 5 minutes more, or run it under the broiler for a minute, watching closely. A convection oven browns faster; drop it to 375°F.
Scaling to Other Pans
- 7-inch pan: use 20 ounces cream cheese, 4 eggs and 1 cup cream; bake 35 to 40 minutes.
- 8-inch pan: double this recipe (32 ounces cream cheese, 6 eggs); bake 50 to 60 minutes.
- 4-inch pans: divide the batter between three pans and bake 18 to 22 minutes.
Storage
Cover and refrigerate for up to 4 days. The cake gets denser and more fudge-like in the fridge. It freezes well, wrapped tightly, for up to 1 month; thaw overnight in the fridge.
Frequently Asked Questions
- Is the top supposed to be burnt? Yes. The dark, caramelised top is the point of a Basque cheesecake and tastes bittersweet, not burnt.
- Does it need a water bath? No. The high heat and short bake are what give the contrast.
- Why did it crack? Basque cheesecakes often crack and sink; that is expected and part of the look.