Basque Cheesecake

Using quinoa flour and cornflour keeps this basque Cheesecake version naturally gluten-free while adding a subtle nutty depth to the flavour. The trick is to let all your ingredients come to room temperature, mix gently to avoid excess air, and trust the bake. That caramelised top isn’t a mistake—it’s the star of the show.

This basque cheesecake is a beautiful contradiction—rustic yet elegant, simple yet indulgent. Originating in San Sebastián, Spain, the Basque cheesecake is intentionally baked at a high temperature to achieve its signature deeply caramelised top and slightly wobbly, custard-like centre. There’s no crust, no fuss—just rich, creamy cheesecake that melts in your mouth.

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Prep Time 1

Cook Time 1

Total Time 2

Servings: 10 People

Course: Dessert

Cuisine: Baking

Ingredients Equipment Method Video

Ingredients

750 gram Lactose free cream cheese at room temperature
375 ml lactose free thickened cream ensure it is for whipping
200 gram gm caster sugar
2 gram fine salt
15 gram quinoa flour sifted
15 gram gm gluten free cornflour sifted
2 egg yolks at room temperature
4 whole eggs 60g each at room temperature about 60gm each, at room temperature

Equipment

1 spring form tin 8 inch (22cm) - For that perfect height and rustic folds.
1 Stand mixer with flat paddle attachment - Ensures a smooth batter without whipping in too much air.
1 Digital thermometer - Essential for checking that ideal 68°C centre temperature for a creamy, custard-like texture.
1 Rubber spatula - Perfect for scraping down the bowl to keep the batter lump-free and silky.
1 Baking paper - Two large sheets to line the tin, creating the cheesecake’s signature rustic edges.

Method

Preheat oven to 200°C fan-forced. Line a 22cm spring form tin with two pieces of baking paper.
To do this, tear off two lengths of baking paper bigger then the tins. Place one sheet over the tin, then place the second sheet across the first. Press paper down firmly to cover the base and sides of the tin, then fold the overhanging paper – slightly over the rim.
The paper creases will add character to the cooked cheesecake, while the excess paper on top will prevent the cake from overcooking.
Beat the cream cheese in a stand mixer with a a paddle attachment on medium speed until smooth. Gradually beat in the cream until just combined scraping down the sides of the bowl. Add caster sugar and salt; beat for 2 minutes. Add plain flour, cornflour and 2 egg yolks; beat until incorporated. Add whole eggs, one at a time, beating after each addition, until just combined (3 minutes).
Sieve the mixture into prepared tin and level. Bake on the middle shelf of the oven until top is deeply caramelised (40minutes). Reduce temperature to 150°C and bake until cheesecake is cooked but has a slight wobble in the centre (15 minutes). Cool completely before taking out of the tin.
To serve, ease the baking paper away from the sides of the cheesecake and cut with a hot dry knife, wiping between cuts.