A Basque cheesecake is the lazy baker’s dream: no crust, no water bath, no fuss. You bake it hot and fast so the top goes deep, almost-burnt amber while the middle stays soft and custardy. It’s the cheesecake we keep coming back to — and the one behind Cheesecake by Cookie Beacon. Here’s a home version.
What you’ll need
- 900g full-fat cream cheese, room temperature
- 250g caster sugar
- 4 large eggs, room temperature
- 400ml double cream
- 1 tbsp plain flour
- 1 tsp vanilla
- A good pinch of salt
You’ll also want a 20–23cm springform tin and a sheet of baking paper big enough to overhang the sides.
Method
- Heat the oven hot — 220°C (200°C fan). It needs to be properly hot for that signature top.
- Line the tin with crumpled baking paper, pushing it into the corners and leaving the edges sticking up. The wrinkles are part of the look.
- Beat the cream cheese and sugar until completely smooth, scraping the bowl as you go.
- Add the eggs one at a time, beating just until each disappears. Don’t overwork it once the eggs are in.
- Pour in the cream and vanilla, add the salt, then sift in the flour and fold until silky.
- Pour into the tin and bake for 45–55 minutes. You want a deeply browned top and a centre that still has a serious wobble.
- Cool, then chill. Let it cool in the tin, then refrigerate at least a few hours (overnight is better). It sets as it rests.
Two things that make it
- Room-temperature everything. Cold cream cheese gives you lumps you’ll never fully beat out.
- Trust the wobble. It looks underbaked when it comes out — that’s exactly right. It firms up in the fridge to that custardy slice.
You can also skip the oven: Cheesecake by Cookie Beacon has two shops of its own — Arany János utca 27 in Budapest and Strada Benjamin Franklin 9 in Bucharest. Ask for today’s flavour, and go early: they stay open until the cheesecakes sell out.
