Basque Cheesecake – A Perfect Gluten Free Recipe
The PERFECT gluten free Basque Cheesecake recipe – A simple, indulgent dessert that is as impressive as it is delicious.
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If you are a lover of baked cheesecake, a Spanish Basque Cheesecake is the pinnacle of sinful deliciousness. It’s rich, creamy and decadently delicious… Yet it’s also incredibly simple to make. After much experimentation (and eating a lot of rather wonderful ‘testers’) I’m sharing my favourite among favourites! The ULTIMATE gluten free Basque Cheesecake recipe, made and served with Blackberry sauce for a pairing created in heaven.
What is Basque Cheesecake (aka Basque Burnt Cheesecake)?
I’m the first to admit that a Basque Cheesecake from the outside looks like a ‘failed bake’. Maybe that’s one of its attractions! But for cheesecake lovers, it’s a thing of beauty… something to be swooned over. ‘Marry Me’ doesn’t come close!
Also known as a Basque Burnt Cheesecake (for obvious reasons), the origins of this fundamentally 5-ingredient dessert can be traced to around 1990 and a café called La Viña in the small town of San Sebastian located in the Basque region of Spain.
Unlike most other cheesecakes (baked or no bake), it does NOT have a biscuit base or crust. It’s also cooked at an almost savage temperature (for a cheesecake) which results in a gently scorched, almost caramelised top and a rich, creamy, subtly gooey interior. In addition (and due to being ‘wrapped’ in baking parchment), it flaunts characteristically wrinkled and somewhat uneven sides. ‘Burnt’ or not, it’s a thing of culinary charm, not least because it teases a secret of what lies within.
Ingredients for a gluten free Basque Cheesecake
Since the 1990’s the Burnt Basque Cheesecake has become a worldwide phenomenon and internet sensation. And as with all phenomenal desserts vying for our social media attention, it has spawned a whole array of ingredient twists and flavour adulterations. Nonetheless, I’ve kept my gluten free version straightforward. Simple ingredients which are close to the original, but made safe for the Coeliac (Celiac) community.
Thus, you will need:
Wet ingredients
- Lots of full fat Cream Cheese (I use Philadelphia Original)
- Soured Cream. Note: Recipes vary between one of 3 key options… double cream, soured cream or crème fraiche. For me, soured cream gives a gentle tang and acidity to the final cheesecake, without losing any decadence or richness.
- Eggs. I tested cheesecakes with less and more eggs, as recipes vary widely in ratio. In the end I settled for around 1 UK large whole egg per 250g cream cheese + soured cream for the texture I wanted to achieve… Neither too wet or too firm!
Dry ingredients
- Caster Sugar. While the amount used is ultimately a matter of personal preference, my recipe isbalanced to be gently sweet, but not overly so. Nonetheless, I’ve also heard of Basque Cheesecake being served as a savoury end-of-meal ‘cheeseboard’ dish. In this case, it includes little or no sugar, additional blue cheeses and/or regional pungent (or not) specialities. It is not something I‘ve tried.
- Corn Starch (UK cornflour). While Basque Cheesecakes don’t necessarily ‘need’ any flour or starch for the purpose of setting, most add a small amount for stability. Without this robustness, the cheesecake starts to ‘weep’ after several hours and certainly after a night in the fridge… Neither pretty nor appetising! To ensure it remains safely gluten free, I use corn starch. If you can’t eat corn, a substitution of tapioca starch should be fine.
- Vanilla and Salt. Both of these are optional. However a very small amount of salt always helps to enhance flavour. And I love the richness and depth that vanilla brings, so add it wherever I can.
Cheesecake baked to your preferred texture
A classic Burnt Basque Cheesecake has a very different texture when compared to a standard baked cheesecake. Traditionally eaten freshly baked and cooled (but not chilled), it should be gently creamy and slightly oozy with a light density from the ‘crust’ which holds the whole thing together. Once stored in the fridge (a necessity if made more than a few hours in advance) the texture will always become firmer, although the degree of firmness will partly depend on how long the cheesecake was baked for. Personally, I prefer my cheesecake chilled and a little firmer (as photographed).
Nonetheless, the bake is the point at which you have the opportunity to ‘engineer’ the texture of a Basque Cheesecake, at least to some degree. If you absolutely want the oozy, gooey, almost custard interior, make sure to remove it from the oven when it is still very very wobbly. You may also choose to increase the baking temperature by about 10 degrees on the figures given in the recipe below and reduce the cooking time a little. This will allow the outside to cook slightly faster, leaving the centre playing ‘catch up’ so it’s ‘just’ done when removed.
Alternatively, for a cheesecake on the firmer scale, either leave it in the oven for an extra couple of minutes or turn the oven down by 10 degrees and cook slower and longer.
How to serve your gluten free Basque Cheesecake
Whether served ‘just warm’, ‘just cold’ or chilled, Burnt Basque Cheesecake is one of those desserts that honestly works just as it is. No enhancement is necessary! However, for the sake of a burst of colour, contrasting flavour or interest, I like to serve mine with a few berries, a drizzle of cream or a gently zingy sauce.
The recipe shared below includes both the gluten free cheesecake and a simple blackberry coulis sauce. I use frozen foraged blackberries from the summer haul. However, if none are available to you, simply sub with an alternative ‘sharper’ fruit (raspberries, gooseberries, rhubarb, tayberries, etc) to make the coulis.
If you want to add a little ‘crunch’ alongside the creamy cheesiness, I recommend bites of gluten free Biscotti (Italian Cantuccini) on the side.
Top tips to make gluten free Burnt Basque Cheesecake
Gluten free Basque Cheesecake is incredibly easy to make, not least because whether over-cooked or undercooked, it’s still divine. But there are a few things to bear in mind to make sure success is guaranteed…
The tin
Basque Cheesecake needs a DEEP tin both to hold the volume of mixture and to ensure the texture remains a little bit oozy (if that’s the way you like it). I use an 8 inch (20 cm) round springform baking tin that is minimum 2½ inches (7 cm) deep. Having a springform tin is necessary so you can unclip and remove the cheesecake easily. The last thing you want is to squish it!
The mixture quantity listed may be fractionally too much for the tin, mainly because of the egg to cream cheese/soured cream ratio… Or it may be just fine. Fill it with batter to about 1 cm below the top. And if you have any left, make one or two cupcake-sized versions, baking for about 15 mins only. Ultimately, it is better to have a taller, imposing main cheesecake than use a wider tin and risk over-baking or unveiling a flat specimen.
Use a double layer of baking parchment
It’s also extremely important that the tin is lined with a DOUBLE LAYER of good quality non-stick baking parchment. This is the parchment I use and trust.
The parchment helps to prevent leaking and burning and ensures the cheesecake is easy to transfer from the tin. To serve, peel the parchment away from the sides but otherwise leave it in place. This offers a rustic, ‘just made’ appearance.
Use ingredients at room temperature
It is really important for the smooth amalgamation and baking of the batter that ALL ingredients are brought to room temperature before you start to make a Basque Cheesecake. This includes the cream cheese and soured cream as well as the eggs.
Mix low and slow
A Basque Cheesecake needs to be mixed with ‘low and slow’ gentleness. Its baked texture should be rich and silky rather than light and fluffy. Consequently, we want to avoid beating in too much air.
To achieve the gradual amalgamation of ingredients, the batter is best beaten using a stand mixer with a paddle attachment (rather than a whisk head). Set it on low speed and add each ingredient a little at a time, remembering to scrape down the bowl intermittently.
If you don’t have a stand mixer, beat by hand with a wooden spoon. It will give you a bit of a work out at the same time!
To avoid any pockets of flour remaining when the cheesecake is baked, mix a little batter with the corn starch in a small bowl before adding it to the rest.
Don’t over bake a Basque Cheesecake!
Timing and observation combined with a bit of ‘baker’s instinct’ are important when baking a Burnt Basque Cheesecake. It is best removed from the oven when it still has a good wobble (it continues to cook as it cools). This prevents it from becoming too firm and ensures the best sumptuousness of texture.
However, depending on personal preference, the firmness can still be varied (see notes on ‘baking to your preferred texture’ above).
Cool the cheesecake in the tin
When it comes out of the oven, a Basque Cheesecake is fragile and still oozy. As it cools, it continues to cook and this gives a little more firmness. Nonetheless, as it cools, it needs the support of the tin, until it has come to around room temperature. This typically takes about 3 hours, after which the cheesecake can be chilled (which will give a more firm texture).
Ready to make Gluten Free Basque ‘Burnt’ Cheesecake?
Thank you for reading. Hopefully that gives you all you need to make a delicious ‘burnt’ Gluten Free Basque Cheesecake. If you have any further questions, feel free to get in touch… Either leave a comment at the bottom, message me via social media (Instagram, Facebook or Pinterest), or send an email – kate@glutenfreealchemist.com and I will do my best to help.
If cheesecakes are your ‘thing’ we have a whole range on the website… From the most intensely fruity No Bake Strawberry Cheesecake, to my daughter’s favourite Banoffee Cheesecake (no bake)… We also have the lightest ever Blackberry Cheesecake with Coconut, a gluten free version of Nigella’s perfect Baked Chocolate Cheesecake and some epic swirled Raspberry Cheesecake Bars!
For everything else, my Gluten Free Recipe Index is the place to head to make all your gluten free kitchen dreams come true.
All shared with my love
Basque Cheesecake (Gluten Free) with optional Blackberry Sauce
Key equipment
- stand mixer
- Oven
Ingredients
Basque Cheesecake
- 700 g full fat cream cheese (eg Philadelphia original) – At room temperature
- 1 tsp vanilla paste (or extract)
- 225 g caster sugar (superfine sugar)
- 4 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 300 ml soured cream At room temperature
- 25 g corn starch (UK cornflour)
- ¼ tsp fine sea salt
Simple Blackberry Sauce
- 175 g blackberries (fresh or frozen)
- 50 g caster sugar (golden or white)
- ½ tsp vanilla extract
- 25 g water
Instructions
Basque Cheesecake
- Make sure ALL ingredients are brought to room temperature before starting.
- Completely line an 8 inch/20 cm (min 7 cm/2½ inch deep) springform baking tin with non-stick baking parchment: Cut 2 pieces that are large enough to fit into the base of the tin with an overhang and place them at right angles to each other for full coverage.
- Place a second tin or bowl onto the paper in the tin to weight it while you make the batter. Set the tin aside.
- Heat the oven to 200 Fan/220 C/425 F.
- Use a stand mixer fitted with a flat paddle (not a whisk head), or mix by hand using a large bowl and wooden spoon. Gently beat the cream cheese at low mixer speed with the vanilla and all the sugar until light, even and silky. This will take about 3 minutes by mixer and 5 minutes by hand.
- Continuing at low speed, beat in the eggs one at a time, ensuring each is fully amalgamated before adding the next. Intermittently scrape down the sides of the bowl as necessary.
- Continue to beat and add the soured cream a little at a time until amalgamated.
- In a small bowl, mix the corn starch and salt with a few spoons of the batter until even and fully incorporated.
- Add the corn starch mixture to the main bowl a little at a time and beat through at low speed.
- Scrape down the sides of the bowl and give the mixture a thorough stir with a mixing spoon.
- Remove the extra bowl/tin from the baking tin and pour the mixture onto the baking parchment. Stop when the mixture is about 1 cm below the top of the sides of the tin. If any mixture remains, use this to make mini cupcake versions.
- Firmly tap the base of the tin on the work surface a few times to remove any air bubbles.
- Place the tin on a baking tray in the preheated oven. Bake at 200 Fan/220 C/425 F for 10 minutes before turning the oven down to 190 Fan/210 C/410 F.
- Continue to bake for a further 30 to 40 minutes, keeping a very close eye on 'doneness'. When ready, the cheesecake will be significantly darkened in places across the top and will be well risen (like a soufflé). However, it will also be very jiggly when moved. It will continue to cook as it cools and then again when refrigerated).(If you prefer a cheesecake with a slightly firmer texture, cook for an additional 5 minutes (but it should still have a significant jiggle when removed!))
- Leave the cheesecake in the tin to cool completely. This will take around 3 hours, during which time, it will sink in the middle.
- Chill in the fridge for 30 minutes to an hour before serving.
- To serve, unclip the tin and lift away from the base. Lift the cheesecake off the base (still in the paper) and place on a serving board.
- Very carefully peel back the paper from the sides of the cheesecake to expose its full glory, cut and serve.
- Store leftovers in the fridge in an airtight container for up to 3 days. Or freeze for up to 1 month. Defrost completely before serving and eat within 24 hours.
Simple Blackberry Sauce
- Place all the ingredients in a small saucepan and set on the hob (low to mefium heat).
- Bring to a boil and then simmer, stirring frequently for 5 to 10 minutes.
- Remove from the heat and set aside to cool.
- Once cool, strain the mixture through a sieve, pressing and rubbing with the back of a spoon to get as much blackberry puree through as possible (leaving only the seeds and fibre to discard).
- Drizzle over the cheesecake when served.
- Store for up to 5 days in the fridge or freeze for up to 3 months.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Basque Cheesecake shared with
- Fiesta Friday #599 with Angie
- Full Plate Thursday #769 with Miz Helen’s Country Cottage
Fall off my chair easy to make and practically impossible to ruin despite my “best efforts”. Baked it twice. Messed up the fan/convection temperature twice*
This cheesecake turned out perfectly, tasting delicious and creamy both times. Ridiculously easy to make. The hardest part of the process is waiting for it to go completely cool before cutting and eating.
*not used to seeing fan forced temperature listed first instead of conventional threw me off both times. Are all your recipes listed this way because I never noticed it before.
Thank you Jayne for your lovely feedback. I’m so pleased the cheesecake worked well for you.
Re the fan oven temperature… That’s a good question. I can’t honestly say whether all my recipes follow the same listing order, although where relevant, they should all be clear as to fan vs other measurements. I will definitely be aware what I do in the future… Is there a ‘common’ or ‘expected’ order? xx
This was so easy to make and the texture was great. I had no idea Basque Cheesecake was this easy!
Ah fantastic. Thanks so much Cat for your lovely feedback x