You don’t know cheesecake until you’ve tried this Gluten Free Basque Cheesecake! Also known as a Scorched Cheesecake, this dessert is creamy, complex, and incredibly easy to make. Pair it with my Sherry Butter Sauce, and it’s absolutely divine!
A Cheesecake Lover’s Dream
Okay, I admit it… Like everything I write about, I’m a cheesecake lover! It’s probably one of my all-time favorite desserts. But cheesecake is cheesecake, right?
Well, that’s what I thought—until I made a Gluten Free Basque Cheesecake! One bite, and I was hooked. The creaminess is beyond irresistible, and the scorched, caramelized top is almost reminiscent of crème brûlée. This one’s for you, Graham! (Yes, my brother-in-law, a fellow cheesecake enthusiast.)
The Simplicity of Gluten Free Basque Cheesecake
Why is this recipe so easy? It comes down to four simple steps:
1️⃣ Whip the softened cream cheese
2️⃣ Add and mix all the ingredients
3️⃣ Pour into a parchment-lined springform pan
4️⃣ Bake!
As many of you know, I often like using unique ingredients. But this recipe? Pure kitchen basics. All you need are:
- Cream cheese
- Heavy cream
- Eggs
- Salt
- Vanilla extract
- Cornstarch
I’m still amazed that something this delicious comes from so few ingredients!
No Crust? No Problem!
Crazy, right? This is a crustless cheesecake. When researching recipes, I thought it was odd—cheesecake without a crust? But it’s actually a perfect fit for a gluten free dessert.
Here’s the twist: most Basque Cheesecake recipes include flour. Why? No clue! A simple substitution with cornstarch works beautifully. As it bakes, the cheesecake forms its own caramelized bottom crust, giving you that signature bittersweet burnt sugar flavor on both sides.
Can you add a crust? Absolutely! A gluten-free graham cracker crust would work wonderfully. But honestly? It’s not needed.
Where Did Basque Cheesecake Come From?
As the name suggests, Basque Cheesecake originated in the Basque region of Spain—specifically, near San Sebastián at a pintxo (small bites) bar run by Santiago Rivera. Since then, it has gained massive popularity, even among celebrity chefs.
Fun fact: While cream cheese isn’t as common in Spain as it is in the U.S., it is a key ingredient in Spanish cheesecakes. In fact, Philadelphia Cream Cheese is widely available in most markets, where it’s often simply called “Philadelphia.”
The Baking Process of a Gluten Free Basque Cheesecake – A Little Drama, A Lot of Deliciousness
This cheesecake is ultra creamy, almost like a decadent, stable custard. Watching it bake can be nerve-wracking!
- After about 10 minutes, you’ll see the top start to brown.
- Check again, and suddenly it’s rising like a soufflé, towering 5 inches above the lip of the springform pan! Don’t worry, this is normal.
- Just in case, I place a baking sheet on the bottom rack—not because it’s likely to spill, but because I like to be extra cautious.
- If you think, “Oh no, it’s too dark!”—relax! That deep brown, nearly blackened top is exactly what you want.
Once you remove your leaning tower of cheesecake from the oven, you’ll notice it jiggles—another heart-stopping moment. But trust me, it has enough structure to hold together.
Now comes the hard part: waiting.
- Let the cheesecake cool in the springform pan until it’s cool enough to handle.
- It will settle back into the pan as it cools.
- Then, refrigerate it for at least 4 hours (or overnight) to set properly.
At last, you’re ready to serve! Drizzle it with my Cream Sherry Butter Sauce, try Café Sucre Farine’s Best Ever Hot Fudge Sauce or dab some good Dulce de Leche over it! Maybe go for a bit of each!
Tips & Tricks for the Perfect Gluten Free Basque Cheesecake
Baking Times for Different Textures (425°F):
- 35 minutes – Extra creamy inside, soft, and delicate.
- 40 minutes – More structure, still creamy but holds its shape.
- 45 minutes – Firm, similar to a classic cheesecake texture.
Baking Sheet Trick
Place an empty baking sheet on the bottom rack. This prevents the cheesecake from browning too much on the bottom and protects your oven in case of overflow (though I’ve never had that happen!).
Cooling is Key
- Let the cheesecake cool completely in the springform pan before refrigerating.
- Don’t remove the springform pan until after refrigeration. This ensures it sets up properly.
Get That Perfect Caramelization
If the top isn’t rich golden brown after 35 minutes, switch your oven to low broil for a few minutes to help it caramelize beautifully.
Changed your mind? Check out some of these other wonderful desserts!
Irresistibly Creamy Gluten Free Basque Cheesecake Recipe
Equipment
- 1 Springform Pan 9 Inches or Larger
- Parchment Paper
Ingredients
- 2 lbs Cream Cheese- Softened
- 7 Large Eggs
- 1-2/3 Cups Granulated White Sugar
- ⅔ Cup Heavy Cream
- ½ tsp Himalayan Pink Salt
- 1 tsp Vanilla Extract
- 1.5 Tbsp Cornstarch
Instructions
- Preheat your oven to 425°F.
- Line a 9 inch or larger springform pan with parchment paper.
- Place your softened cream cheese in a medium sized mixing bowl and mix until the cream cheese is fully whipped.
- Once whipped, add the rest of the ingredients to the cream cheese: Large Eggs, Granulated White Sugar, Heavy Cream, Pink Salt, Vanilla Extract, and Cornstarch. Using a whisk or hand mixer mix until the batter is smooth.
- Pour the batter into the parchment lined springform pan. Place an empty baking sheet on the bottom rack to prevent excess browning of the bottom of the cheese cake. Place the spring form on the middle rack and bake for 40 minutes.
- Remove from the oven. Once the cheesecake has cooled enough to handle, place the entire cheesecake with the springform pan in the fridge for 4 hours.
- After refrigeration, remove the springform pan and peel down the parchment. Slice and serve!
- Enjoy!
I am not a cheesecake person, but I have eaten this juuuust one small sliver at a time for the last 10 days (while Steve was proofing the recipe and “had to” make it 3 separate times! lol)