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.
Want the real thing without turning on the oven? Cheesecake by Cookie Beacon is rolling out across our cafés in Budapest, Bucharest and Belgrade — pop in and see today’s flavour.
