This classic Basque cheesecake is a rich and slightly tangy, dreamy dessert. With no crust to fuss over, this burnt Basque cheesecake is effortlessly baked in parchment paper for easy removal and no need to stress about the perfect, no crack top because it's covered with a yummy strawberry mascarpone cream!
🩵Why You’ll Love This Basque Cheesecake With Strawberry Mascarpone Topping🩵
Ease Level: Perfect for beginners but with a few key steps to do! Basque cheesecake is more forgiving than a classic New York-style cheesecake (no water bath and definitely no stress over cracked tops! YAY) Topped with a strawberry mascarpone cream, this is a cheesecake made for strawberry lovers~
Flavor/texture Profile: Rich and creamy, with a caramelized, slightly bitter top that perfectly complements its vanilla sweetness. The texture is fluffy, custard-like, but unlike the ooey-gooey center of classic Basque cheesecake, this version leans toward a well-done consistency. Think of it as a dreamy blend between classic Basque and thick, New York-style cheesecake. The strawberry mascarpone cream topping gives it that strawberries & cream vibe!
When I first noticed Basque cheesecakes getting popular, I didn’t think I would be a fan. They seemed underbaked and overly creamy. But then I tasted the most incredible vanilla Basque cheesecake at Grace Street Cafe in Ktown, Manhattan. It was during an outing with a friend and we just happened to stop by the cafe while waiting for another friend. That cheesecake stayed on my mind for months…so obviously I had to recreate it! This cheesecake is a copycat recipe of the mini version I enjoyed at Grace Street.
🥣Main Ingredients For Basque Cheesecake With Strawberry Mascarpone Topping🥣
Cream Cheese: The star of the recipe, cream cheese creates the cheesecake’s signature rich, tangy flavor and creamy texture. It forms the base, giving the dessert its luxurious consistency. In some countries, cream cheese may be called "soft cheese" or "fresh cheese." If you’re looking for a substitute, opt for a white cheese that’s spreadable yet firm enough to hold its shape, with a tangy flavor similar to unsweetened yogurt for the best flavors!
Granulated White Sugar: Sweetens the cheesecake and as it melts during mixing and baking, sugar helps the cheesecake achieve that perfect caramelized, burnt top.
Heavy Cream: Adds richness and creaminess to the batter, giving the cheesecake its silky, fluffy, custard-like texture. It also balances the tanginess of the cream cheese.
All-Purpose Flour: Stabilizes the batter slightly, preventing it from being too runny. This results in a cheesecake with a luscious, creamy center without being overly gooey. You can also use corn starch instead as well but use half the amount of all purpose flour.
Vanilla Bean Paste: Infuses the cheesecake with an aromatic vanilla flavor. I am a hard vanilla fan!!! Using vanilla bean paste also adds those beautiful vanilla bean flecks, giving it an extra visual appeal. Using fresh vanilla beans as a 1:1 ratio or pure vanilla extract works perfectly fine as well.
Eggs: Act as a binding agent, helping the ingredients emulsify into a smooth batter and contribute to the cheesecake's structure, ensuring a creamy yet firm texture after baking.
🔍FAQ For Basque Cheesecake🔍
- What is the difference between Basque and regular cheesecake?
- The key difference is in the texture and baking method. Basque cheesecake, also known as "burnt cheesecake," has no crust and is typically baked at a higher temperature, which results in its signature caramelized, burnt top and creamy, fluffy sweet, custard-like texture. In contrast, “regular cheesecake” (very subjective to what you’ve grown up eating!), especially the New York-style, has a smooth, crack-free top and a dense, tangy filling, usually baked at a lower temperature with a water bath to prevent cracking with a graham cracker (cookie-like) crust.
- Why is my Basque cheesecake not gooey?
- This recipe is not meant for a super gooey cheesecake center. If you’d like to achieve that, you can underbake for about 5-10 minutes.. Overbaking can cause it to set too much, while underbaking may not fully develop the cheesecake’s creamy texture. Make sure the cheesecake has time to cool for the best texture!
- Do you eat Basque cheesecake hot or cold?
- Basque cheesecake is typically eaten cold or at room temperature. Allow it to cool completely at room temperature and then in the fridge helps the flavors set and develop. It will also be a lot easier to slice when cooled (even easier when chilled) The cheesecake’s rich, creamy texture is best enjoyed chilled or at room temperature, depending on your preference! I love a deliciously cold slice of cheesecake.
✨Tips For Success ✨
Here are some tips I learned from mistakes so you can have the best success!:
- Room temp cream cheese – Make sure you’re using room temperature cream cheese (LOL) so it’s easier to mix into a smooth batter. If you use cold cream cheese, it’s going to be lumpy and hard to emulsify. Using a blender is super helpful!
- No vanilla paste, no problem - If you don’t have vanilla bean paste or vanilla bean, using a 1:1 ratio of pure vanilla extract is also great!
- Crumble the parchment - Crumble the parchment paper into a ball and then unwrap to put into your pan makes it easier for filling with your cheesecake batter.
- When is it done?? - I know, it’s hard to tell with cheesecakes because of the JIGGLE. You’ll know your cheesecake is ready when it jiggles firmly in the center. It should NOT look like a wet jiggle. It should be a firm jiggle like cold jello. It will set as it cools.
⭐Busy Week? Make Basque Cheesecake Ahead!⭐
This is great to prepare a day or two beforehand when you have a busy week! Here’s a general schedule so you have an idea on what to work with :) hope it helps!
Day 1 (mise en place): Measure out the ingredients for cheesecake and allow time to get to room temperature. Blend together cheesecake batter and store in fridge.
Day 2 (bake): Take out Basque cheesecake batter. Line cake pan with parchment paper and fill with batter. Bake, cool, cover and store in fridge.
Day 3 (serve): Measure out strawberry cream topping and decorate cheesecake. Garnish (if you’d like for a cute aesthetic), serve, and enjoy!
👩🏻🍳Tools You’ll Need To Make Basque Cheesecake👩🏻🍳
Classic Basque Cheesecake With Strawberry Mascarpone Cream
Ingredients
For Basque Cheesecake Batter
- 450 grams cream cheese, room temperature
- 100 grams granulated white sugar
- 140 grams heavy cream
- 15 grams all-purpose flour
- 1 tablespoon vanilla paste or extract
- 2 large eggs about 100 grams eggs
For Strawberry Compote
- 225 grams frozen or fresh strawberries
- 12 grams granulated sugar
- 5 grams yuzu juice or lemon juice
For Strawberry Mascarpone Cream
- 60 grams mascarpone
- 80 grams strawberry compote cold
- 60 grams heavy whipping cream cold
- 15 grams powdered sugar if it’s sweet already, dont add this
- ¼ teaspoon strawberry extract
Instructions
Prepare Cake Pan
- Take a sheet of parchment paper and crumble it in your hands to make it more flexible.
- Line a 6”x3” cake pan with the crumpled parchment paper.
Make Cheesecake Batter
- Add 450 grams cream cheese, room temperature, 100 grams granulated white sugar, 140 grams heavy cream, 15 grams all-purpose flour, 1 tablespoon vanilla paste or extract, and 2 large eggs, into a blender and blend until smooth. Alternatively, you can mix all the ingredients together in a bowl until smooth.
- Pour the cheesecake mixture into the parchment-lined cake pan.
Bake Cheesecake
- Bake for about 45 minutes or until the center is just slightly jiggly. After baking, let the cheesecake cool completely.
- Cover the top of the cake pan with a plate and refrigerate until the cheesecake is set and ready for assembly.
For Strawberry Compote
- While the cheesecake is baking, prepare the strawberry compote. In a saucepan, add 225 grams frozen or fresh strawberries and cook for a few minutes until some juices start to bubble.
- Add 12 grams granulated sugar and 5 grams yuzu juice or lemon juice to the saucepan. Cook the mixture over medium-low heat, stirring occasionally, until the blueberries reduce by half and the compote thickens.
- Let the compote cool completely before storing it in a container in the fridge.
Assembling Cheesecake
- In a bowl, mix together 60 grams mascarpone and 80 grams strawberry compote to create a paste. Then mix in 60 grams heavy whipping cream 15 grams powdered sugar, and ¼ teaspoon strawberry extract until thick.
- Remove the cheesecake from the fridge and lift it out of the cake pan using the parchment paper. Place it onto a plate.
- Spread a layer of strawberry compote over the cheesecake.
- Next, spread the strawberry mascarpone on top. Slice, serve, and enjoy! For an extra touch, decorate with more strawberry compote, mint leaves (so they resemble little blueberries), and chocolate daisies.
✨How To Store Basque Cheescake✨
Pro Tip: For best results, let the cheesecake cool completely before refrigerating or freezing.
Room Temperature: Basque cheesecake should not be stored at room temperature long term as it’ll spoil. Let it cool to room temperature after baking, then refrigerate immediately. If you prefer to eat it not cold, take a slice from the fridge and let it come to room temperature in about 30 minutes or microwave in 15 second increments until the desired temperature.
In the Fridge: Store Basque cheesecake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing other odors in the fridge. It can be kept for up to 3-4 days.
Freezing: To freeze Basque cheesecake, wrap it tightly in plastic wrap, place it in a freezer-safe container or bag. It can be frozen for up to 1-2 months. To serve, thaw it in the fridge overnight.
Enjoy! :) Please tag @sparklecakerie if you make this! I’d love to see and share your creations <3
Variations
While Basque cheesecake with a strawberry mascarpone is super delicious, you can also make a blueberry version by making my Classic Basque Cheesecake with Blueberry Mascarpone Topping. I added a blueberry compote and whipped mascarpone topping to complement the vanilla cheesecake.
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