This creamy basque cheesecake is smooth and decadent and a breeze to make! Unlike traditional cheesecake recipes, there is no need to bring all your ingredients to room temperature and the cheesecake batter all comes together in a food processor! Gluten-free and flourless, you'll love every creamy forkful!
We really like cheesecake in our house and while I already have a couple of cheesecake recipes we love, I wanted to come up with an easier recipe and this basque cheesecake is it!
Ingredients
- Cream cheese
- Heavy cream
- Egg
- Vanilla extract
- Sugar
- Greek yogurt (optional)
How To Make Basque Cheesecake
Add the sugar to the food processor and blend for about 15 seconds to make the sugar really fine. Leave the lid on for about a minute to let the dust settle.
Cut the block of cream cheese into blocks and add it to the food processor. Blend for about 30 seconds. Scrape down the sides of the bowl and the blade shaft and blend again for another 15 seconds.
Add the egg, vanilla extract, Greek yogurt, and heavy cream to the food processor and blend until smooth, about 30 seconds.
Scrape down the sides of the bowl and the blade shaft and blend again for another 15 seconds. Repeat.
Line a 6-inch springform pan with parchment paper, making sure the parchment paper comes up the sides of the pan and wraps over the edges. Pour the cheesecake batter into the pan.
Tap the pan on the counter a few times to pop air bubbles.
Bake in a preheated 400F/200C oven for 30-35 minutes until the top is browned and the cheesecake is still slightly jiggly. The middle will be puffed up when you remove it from the oven.
The middle of the cake will sink and the top may be bubbled or shrivel. This is normal! Place the cheesecake on a rack to cool for about 1 - 1 ½ hours at room temperature.
Pro Tip: To line your springform pan easily, crumple the parchment paper into a ball and then open it up. Press it into the springform pan, folding the parchment over the edges of the pan. Crumpling the parchment helps it keep its shape in the pan.
How To Serve Basque Cheesecake
Basque cheesecake is often enjoyed as-is, without any additions. It can also be served at room temperature, slightly warmed, or chilled. As you have probably already figured out, not only is this rustic looking cheesecake no-fuss and easy to make, you can enjoy it in its simplest form.
That being said, feel free to add whipped cream or fresh berries or a berry compote if you want to add a touch of fancy to your slice!
Commonly Asked Questions
Can I double the recipe to make a larger cheesecake?
Yes! Double the ingredients and use a 9-inch springform pan.
Why is there Greek yogurt in the recipe?
The Greek yogurt gives the cheesecake a bit of tang. You can substitute it with lemon juice or omit it completely.
How do I store the cheesecake?
I store the cheesecake in the fridge after it has cooled completely.
How long will the cheesecake last?
The cheesecake will last about one week, covered, in the fridge.
Can I freeze the cheesecake?
Yes! Freeze individual slices or the whole cake in resealable freezer bag, allowing to defrost completely before serving.
Other Recipes You Might Like
If you like more traditional cheesecakes, consider my Creamy Cheesecake Squares with Nut Crust. The nut crust is made with pecans and makes a great gluten-free base.
There is also my Creamy Crustless Cheesecake which is smooth and decadent and shows that cheesecake can be delicious without a crust! This is a more traditional type of cheesecake that requires slow baking.
If you are looking for other desserts, you have to consider these sweet options:
Without having to bring all your ingredients to room temperature before mixing, using a food processor, and a faster baking time than regular cheesecakes, this basque cheesecake is one of the easiest you can make! And since it's all about being rustic, you don't have to worry about your cheesecake looking "perfect"...the imperfections are part of the appeal! It is gluten-free and sure to be a hit for any occasion.
~ Lisa.
Ingredients
- 1 227 gram block cream cheese (I use Philadelphia Cream Cheese)
- 65 grams sugar
- 85 grams heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon Greek yogurt (optional for a bit of sourness)
Instructions
- Preheat oven 400F/200C.
- Add the sugar to the food processor and process for 15 seconds to make the sugar fine. After you switch it off, leave the lid on for a moment to let any "dust" settle.
- Cut the cream cheese into chunks and add to the food processor. Turn it on and let it run until blended. Remove the lid and scrape down the sides and the blade column and process again for another 15 seconds. Scrape down the sides and blade column. Repeat.
- Add the egg, vanilla extract, heavy cream, and Greek yogurt (if using) and process for about 20 seconds until smooth. Scrape down the sides of the bowl and blade column and process 15 seconds.. Repeat this step a couple more times to make sure all the cream cheese has been blended and the mixture is smooth.
- Line a 6-inch springform pan with parchment paper, making sure the parchment paper comes up the sides of the pan and wraps over the edges.
- Pour the cream cheese batter into the pan. Don't worry if you notice any small lumps of cream cheese! Simply mush them a bit with your rubber spatula and add them to the pan. This is a rustic cheesecake! Tap the pan on the counter a few times to pop air bubbles.
- Bake for 30-35 minutes until top is browned and cheesecake is still slightly jiggly in the middle. The cheesecake will be puffed up in the middle, but will sink once out of the oven.
- Set the cheesecake on a cooling rack and let cool at room temperature for about 1 ½ hours.
- Refrigerate uncovered for 1 hour before covering to eliminate any condensation build-up. Serve chilled or bring to room temperature.
Notes
- Volume Measurements (approximate):
- 65 grams sugar = ⅓ cup
- 85 grams cream = ⅓ cup
- To make a larger cheesecake, double the recipe and use a 9-inch springform pan.
- The Greek yogurt adds a bit of tang to the cheesecake. Substitute it with a tablespoon of lemon juice or omit it entirely.
- Chill the cheesecake uncovered in the fridge for about an hour so there is no condensation.
- Store the cheesecake covered in the fridge for up to one week.
- Serve the cheesecake slightly warm, at room temperature, or chilled.
- Delicious eaten as-is, but feel free to top it with freshly whipped cream or berry compote.
- You can freeze the cheesecake, whether as a whole cheesecake or individual slices. Allow to defrost completely before serving.
- This basque cheesecake recipe is adapted from, but not limited to, Smitten Kitchen, Cookie & Kate, and No Recipes.
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