Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce: A Bold, Caramelized Classic Reinvented
If you love rich, velvety desserts with dramatic flavor and stunning presentation, this Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce will quickly become your signature bake. Known for its deeply caramelized top and irresistibly custard-soft center, the famous burnt Basque cheesecake is a crustless masterpiece that requires no water bath, no crust, and no complicated techniques—just pure indulgence.
Originating in San Sebastián, Spain, this rustic yet elegant dessert has taken the culinary world by storm. Unlike traditional New York-style cheesecake, this Basque cheesecake recipe embraces imperfections: cracked surfaces, dark edges, and a beautifully burnt exterior that contrasts with its ultra-creamy interior.
And to make it even more luxurious? A silky, homemade salted caramel sauce that drapes every slice in buttery sweetness with just the right touch of sea salt.
Let’s dive into how to make this unforgettable creamy cheesecake dessert from scratch.
What Makes Basque Cheesecake Unique?
Unlike traditional cheesecakes that rely on a biscuit crust and careful baking techniques, burnt Basque cheesecake is intentionally baked at a high temperature. The intense heat caramelizes the sugars on top, creating its signature dark golden surface while preserving a soft, custard-like center.
Key characteristics:
- No crust (completely crustless cheesecake)
- No water bath required
- High baking temperature
- Deeply caramelized top
- Creamy, almost molten interior
It’s a dessert that looks rustic yet tastes luxurious.
Ingredients
For the Basque Cheesecake
- 4 (8-ounce) blocks full-fat cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/4 cups heavy cream
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons all-purpose flour
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream, warmed
- 1 teaspoon flaky sea salt (or to taste)
Equipment You’ll Need
- 9-inch springform pan
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
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, pressing them into the pan so the edges rise above the rim. The rustic folds are part of the charm.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat the cream cheese and sugar until completely smooth and creamy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, mixing until fully incorporated.
- Add sea salt and flour. Mix just until smooth—do not overmix.
- Pour the batter into the prepared pan and gently tap it on the counter to remove air bubbles.
Step 3: Bake the Cheesecake
- Bake for 45–55 minutes, until the top is deeply golden brown and slightly burnt. The center should still jiggle slightly when shaken.
- Remove from oven and cool completely at room temperature.
- Refrigerate for at least 4 hours (preferably overnight) for the perfect creamy texture.
Step 4: Make the Salted Caramel Sauce
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns amber in color.
- Carefully add the butter and whisk until fully melted (it will bubble vigorously).
- Slowly pour in the warmed heavy cream while whisking continuously.
- Remove from heat and stir in flaky sea salt.
- Allow caramel to cool slightly before drizzling over the cheesecake.
Tips for the Creamiest Basque Cheesecake
Use room temperature ingredients
Cold cream cheese will cause lumps in your batter. Let everything sit out for about an hour before starting.
Don’t fear the burn
The dark top is essential. It adds deep caramel notes that balance the richness.
Chill thoroughly
While you can technically eat it the same day, chilling overnight transforms the texture into something magical.
Slice cleanly
Use a sharp knife dipped in hot water and wiped clean between cuts for perfect slices.
Flavor Variations
While this Basque cheesecake recipe is stunning on its own, here are creative twists:
Chocolate Basque Cheesecake
Add 4 ounces melted dark chocolate to the batter for a rich cocoa version.
Espresso Caramel Cheesecake
Add 1 teaspoon espresso powder to the caramel sauce for a bold coffee finish.
Citrus Vanilla
Add 1 tablespoon lemon or orange zest to the batter for a bright contrast.
Bourbon Salted Caramel
Stir 1 tablespoon bourbon into the caramel after removing it from heat.
Serving Suggestions
This ultra-creamy cheesecake shines in many settings:
- Elegant dinner parties
- Holiday dessert tables
- Autumn gatherings
- Romantic date nights
- Thanksgiving or Christmas dessert
Pair with:
- Fresh berries
- Lightly whipped cream
- Espresso or strong coffee
- Dessert wine
For an elevated presentation, drizzle salted caramel just before serving and sprinkle with flaky sea salt for a gourmet finish.
Storage and Make-Ahead Tips
- Store in refrigerator up to 5 days.
- Freeze (without caramel) for up to 2 months. Wrap tightly.
- Thaw overnight in refrigerator.
- Store caramel sauce separately in a sealed jar.
This cheesecake actually tastes better the next day, making it ideal for entertaining.
The Cultural Story Behind Burnt Basque Cheesecake
Burnt Basque cheesecake originated at La Viña restaurant in San Sebastián, Spain. Created in the 1990s, it quickly gained popularity for its unconventional look and creamy texture.
Unlike refined French pastries, this dessert celebrates imperfection. The cracked top and dark edges are not mistakes—they’re defining features.
It’s proof that rustic baking can rival the most elegant desserts.
Why This Is the Best Basque Cheesecake Recipe
- Foolproof technique
- No crust required
- No water bath
- Ultra-creamy texture
- Balanced sweet and salty flavor
- Stunning caramelized appearance
The addition of homemade salted caramel sauce elevates it from classic to unforgettable.
Frequently Asked Questions
Is Basque cheesecake supposed to be jiggly?
Yes. The center should jiggle slightly when removed from the oven. It sets as it cools.
Can I make it without flour?
Yes. You can omit flour for a more custard-like texture.
Why did my cheesecake crack?
Cracks are completely normal and part of the rustic style.
Do I need a springform pan?
Highly recommended for easy release.
Final Thoughts
This Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce is everything a dessert should be: rich, dramatic, simple, and unforgettable. The deeply caramelized top contrasts beautifully with the creamy interior, while the salted caramel sauce adds just the right balance of sweet and savory.
Whether you’re baking for a special celebration or simply craving a luxurious treat, this crustless cheesecake delivers bold flavor with minimal fuss.
Once you try it, you may never go back to traditional cheesecake again.
Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, vanilla, salt, and flour until smooth.
- Pour batter into prepared pan and bake 45–55 minutes until deeply golden and center jiggles slightly.
- Cool completely, then refrigerate at least 4 hours.
- For caramel, melt sugar until amber. Whisk in butter, then heavy cream. Stir in sea salt.
- Drizzle caramel over chilled cheesecake before serving.
