Basque Cheesecake

Meet the cheesecake that broke the internet. The Low-Fat Basque Cheesecake is everything your dessert dreams are made of, burnt and caramelized on the outside, irresistibly creamy (almost gooey!) in the center.

No crust, no fuss, just pure decadence baked at high heat until it's beautifully rustic and golden. A little messy, a little dramatic… and unforgettable.

What You'll Need (and Why You'll Love It)

What makes this Basque Cheesecake so irresistible? First, that dramatic golden top, deeply caramelized, rustic, and full of flavor, turns what looks like a baking “mistake” into pure magic. Then there's the dreamy center: custardy, creamy, and melt-in-your-mouth smooth. Chill it for a firmer slice or let it sit at room temp for that gooey, lava-like middle.

With no crust to fuss over, it's just you, simple ingredients, and the oven working together to create something unforgettable. A little vanilla and lemon zest lift all that richness, giving every bite the good balance of bright and indulgent.

The Heart of This Cheesecake

Every great cheesecake starts with just a few simple heroes. Here's what makes this Basque beauty so unforgettable:

• Low-Fat Cream cheese – the heart of the cheesecake, giving it that smooth, tangy richness.
• Eggs – they hold everything together while keeping the center custardy and luscious.
• Heavy cream – adds silkiness and that dreamy melt-in-your-mouth texture.
• Caster Sugar – just the right touch of sweetness to balance the caramelized top.

Note: Find the full list of ingredients and measurements in the Recipe Card.

How To Lower The Calories

Cheesecake will always be a little bit of an indulgence, but that doesn't mean it has to feel heavy. One of the easiest tweaks we make when baking Basque Cheesecake is to use low-fat cream cheese instead of the regular kind. It gives you the same creamy, tangy base, but with a lighter touch that doesn't weigh you down after a slice (or two).

Another swap we love is using a sugar-free sweetener like Natvia in place of regular sugar. It still gives you that good balance of sweetness against the caramelized top, but without quite as many calories. a reliable part? No one ever notices the difference, family and friends always go back for seconds, and it tastes just as rich and decadent as the classic version.

Bake It 'Til Golden

From mixing bowl to that dramatic caramelized crown in just six simple steps.

1. Creamy base. Start by beating the softened cream cheese until it's completely smooth and dreamy, with no lumps hiding in the mix.

1. Sweeten & flavor. Whisk in the sugar, a tiny pinch of salt, vanilla, and lemon zest. This is where the magic starts.

1. Eggs in. Add the eggs one at a time, whisking gently after each so the batter stays silky and light. No rushing here, patience gives you that good custardy center.

1. Finish the batter. Sift in the cornstarch, then pour in the cream and whisk just until velvety. You don't want to overmix. Think smooth, not bubbly.

1. Bake. Pour the batter into your pan, tap it once or twice to release air bubbles, and bake at 430°F (220°C) for about 25 minutes. You're looking for a golden top with the center still giving a little jiggle.

1. Cool & chill. Let the cheesecake cool in the pan, then chill uncovered for at least 4 hours. Rest 30 minutes before serving for a gooey middle, or longer if you like it firmer. Slice with a hot knife for good cuts.

If this Basque Cheesecake stole your heart, here are a few more of our all-time favorites to keep the sweetness going. The Coffee Toffee Tiramisu is pure indulgence with creamy mascarpone and a hidden layer of coffee toffee magic. The Pistachio Skillet Cookie comes out golden with crisp edges and the most irresistible gooey, nutty center.

For something fun and nostalgic Churros are fried to perfection, crispy, sugar-dusted, and made for dipping. The Chocolate Pecan Pie is our idea of comfort: molten chocolate, toasted pecans, and a whisper of bourbon for extra warmth. And when you've got bananas waiting on the counter, the Double Chocolate Banana Bread is rich, fudgy, and just the right kind of indulgent.

Cook notes

The top should be deeply golden and caramelized while the center still has a slight jiggle. That's the sweet spot for a creamy, custardy texture.

Absolutely. Wrap it well in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving.

Use a hot knife, dip it in hot water, wipe clean between slices, and you'll get those picture-good cuts every time.

See It In Action: Step-By-Step

What you need

• 13.5 oz cream cheese softened
• ½ cup caster sugar
• ⅛ tsp salt
• ½ tsp vanilla paste or extract
• 3 large eggs
• 2 tbsp cornstarch
• 6.8 fl oz heavy/whipping cream
• 1 tbsp lemon zest ≈ zest of 1 small lemon

Method

1. Preheat oven to 445°F (230°C). Line a 6-inch round springform cake pan with baking paper, ensuring it rises at least 2 inches (5cm) above the rim.
2. In a large mixing bowl, add softened cream cheese. Use a spatula to mix until smooth and lump-free.
3. Add sugar, salt, vanilla, and lemon zest. Whisk until fully combined and smooth.
4. Add the eggs one at a time, whisking until each is fully incorporated before adding the next.
5. Sift in the cornstarch and whisk just until combined.
6. Pour in the heavy cream and whisk until smooth.
7. Place the cheesecake in the oven and immediately reduce heat to 430°F (220°C). Bake for about 25 minutes, or until the top is golden brown but the center still jiggles slightly.
8. Let cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set.
9. Gently remove the cheesecake from the pan and peel back the baking paper