Basque Cheesecake
- 1 hr
- Serves 4
- 7 ingredients
15 minutes to prep, 45 to cook. A velvety Basque cheesecake that balances rich cream cheese with a subtle espresso kick and vanilla warmth. Its caramelized, molten top glows like a sun, making it a show‑stopping dessert for any gathering.
See all 21 versions of cheesecake, compared
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Method
Preheat the oven to 400°F (400°F). Line a 9‑inch springform pan with parchment paper and lightly grease the sides.
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.
Kitchen notes · Added by ReelsMeals: The cream cheese is smooth and lump-free. Start with softened cream cheese for a smoother batter.
Add the granulated sugar to the cream cheese and continue beating until the mixture is creamy and well combined.
Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a uniform batter.
Kitchen notes · Added by ReelsMeals: The eggs are incorporated into a uniform batter. Add them one at a time as directed.
Stir in the heavy cream, vanilla extract, espresso powder, and a pinch of salt, mixing until the batter is fully incorporated and smooth.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake for 45 minutes, or until the edges are set and the center still has a slight jiggle, indicating a molten interior.
Kitchen notes · Added by ReelsMeals: The edges are set while the center still jiggles slightly.
Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours (or overnight) to set fully before serving.
Kitchen notes · Added by ReelsMeals: The cheesecake is fully set after chilling.
Tips while you cook
- Prepare the pan
- Line the 9‑inch springform pan with parchment paper and lightly grease the sides before pouring the batter.
- Add eggs gradually
- Incorporate the eggs one at a time, mixing thoroughly after each addition.
- Watch the bake
- Bake until the edges are set and the center still has a slight jiggle, indicating the desired molten interior.
- Cool before chilling
- Allow the cheesecake to cool to room temperature on a wire rack before refrigerating for at least 4 hours.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Madam Charlie (Bakery) made this.
The recipe comes from Madam Charlie (Bakery)’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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Cheesecake, 21 ways
21 creators posted their own. Most use eggs and cream cheese.
- Josh Gale40 min6 ingr.Only this one uses greek yogurt
- itzpmartin10 min7 ingr.Only this one uses chocolate protein powder, stevia and crackers
- Thomas Colin1 hr6 ingr.Oven
- Janne de Mol30 min9 ingr.Only this one uses lotus cookies, philadelphia cream cheese and pistachio spread
- On est Gourmands20 min8 ingr.Only this one uses biscuits, pistachio paste and pistachio praline
- Madam Charlie (Bakery)1 hr7 ingr.Only this one uses espresso powder
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