Mom's Best Recipes
Recipe

Sweet and Spicy Basque Cheesecake

A burnt-top, ultra-creamy Basque cheesecake with a zesty citrus kick and a gentle chile warmth that keeps every bite interesting.

Author By Matt Campbell
4.8
A single sweet and spicy Basque cheesecake with a deeply caramelized burnt top on crinkled parchment paper in a springform pan
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Basque cheesecake is already a little chaotic in the best way: no crust, no water bath, no fussing with cracks. You crank the oven, let the top go boldly bronzed, and somehow it turns out like velvet inside. This version leans into that magic, then adds two things I cannot resist: bright citrus and a warm, slow chile tingle.

Think of it like your favorite classic cheesecake got invited to a more interesting party. The top tastes like caramelized sugar. The center stays creamy and custardy. And the flavor hits in layers: vanilla first, then lemon and orange zest, then a tiny wink of heat that makes you go back for another forkful.

Heads up: This recipe is intentionally ultra-custardy, so it will look very jiggly when it comes out of the oven. Trust the chill time. That is when it turns from “still thinking about becoming solid” into sliceable magic.

A slice of Basque cheesecake on a dessert plate showing a creamy center and dark caramelized top

Why It Works

  • High heat, low drama: Basque cheesecake is meant to look rustic. The intense bake gives you that signature burnt top without a water bath.
  • Extra creamy texture: Using full-fat cream cheese plus heavy cream creates a custardy center that sets up after chilling without getting dry or crumbly.
  • Zest plus juice: Citrus zest brings perfume. A little juice adds zing without thinning the batter too much.
  • Sweet heat balance: A small amount of cayenne or mild ground chile warms the finish. It should taste intriguing, not like a dare.
  • Flour for stability: Just a touch helps the cheesecake slice cleanly while keeping the middle silky.

Pairs Well With

Storage Tips

Refrigerator: Store slices in an airtight container for up to 4 days. Basque cheesecake actually gets even better after a night in the fridge.

To keep the top from getting soggy: Place a paper towel under the lid of the container to catch condensation, and keep slices in a single layer when possible.

Freezer: Freeze individual slices wrapped tightly in plastic wrap, then foil, for up to 1 month. For best texture, enjoy within a few weeks. Thaw overnight in the fridge.

Serving leftover slices: For the creamiest texture, let a slice sit at room temp for 15 to 25 minutes before eating. Cold is great too, but cool-room temp is where the flavor really shows off.

Common Questions

Is it supposed to look “burnt” on top?

Yes. That dark, caramelized top is the whole Basque vibe. You want deep brown, even a few near-black spots, while the center stays creamy.

What kind of chile should I use?

Keep it sweet-friendly: cayenne for clean heat, or a pure ground mild chile like ancho for a warmer, rounder flavor. (In the US, “chili powder” is often a Tex-Mex blend with cumin and garlic, which can clash with cheesecake.) Start small. You can always add more next time, but you cannot un-spice a cheesecake.

Do I need a water bath?

Nope. The high heat is intentional, and Basque cheesecake is designed to bake without the extra steps.

How do I know it is done?

Look for a deeply browned top and a center that still wobbles like set custard. When you gently shake the pan, the outer ring should look set, but the middle 2 to 3 inches should jiggle. If you like numbers, aim for about 150 to 160°F (about 66 to 71°C) in the center for a creamy finish.

Can I make it ahead?

Yes. This is a dream make-ahead dessert. Bake it the day before, chill overnight, and slice the next day for the cleanest cuts and best flavor.

Why did my cheesecake rise and then sink?

Totally normal. It puffs in the oven, then settles as it cools. That soft center is the goal.

The first time I made Basque cheesecake, I was convinced I had overbaked it. The top was dark, the middle looked like it was still thinking about becoming solid, and I had that little panic moment where you start negotiating with the oven. Then it cooled, I sliced it, and it was basically cheesecake perfection. This sweet and spicy version happened the way a lot of my favorite recipes happen: I zested a lemon, got carried away, and thought, “What if I add just a pinch of chile?” Turns out, the warmth makes the citrus taste louder, the caramelized top taste deeper, and the whole thing feel like it has a point of view.