Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce
If you love cheesecake but crave something richer, silkier, and more dramatic than the classic New York-style version, this Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce will steal your heart. With its deeply caramelized top, custard-like center, and luxurious salted caramel drizzle, this dessert is pure indulgence.
Often called a burnt Basque cheesecake recipe, this Spanish cheesecake dessert embraces imperfection. Cracks are welcome. The dark top is intentional. The center is meant to jiggle. And the result? A crustless cheesecake recipe that’s intensely creamy and unbelievably smooth.
Let’s explore why this cheesecake has become a global favorite—and how you can make it perfectly at home.
What Is Basque Cheesecake?
Basque cheesecake originated in Spain’s Basque region and became famous for its caramelized top and creamy interior. Unlike traditional cheesecakes that require water baths and delicate baking, this version is intentionally baked at a high temperature to achieve its signature dark exterior.
There’s no crust.
No water bath.
No fuss.
The high heat creates a deeply bronzed surface while keeping the inside soft, silky, and almost custard-like.
Adding salted caramel sauce elevates this dessert even further, balancing the richness with sweet and salty depth.
Why You’ll Love This Ultra-Creamy Basque Cheesecake
1. Incredibly Creamy Texture
The high cream content makes this cheesecake luxuriously smooth and melt-in-your-mouth.
2. Rustic Beauty
The cracked top and dark caramelization give it dramatic character.
3. No Crust Needed
This crustless cheesecake recipe simplifies preparation while letting the filling shine.
4. Perfect Balance of Sweet & Salty
The salted caramel sauce enhances the toasted flavor of the cheesecake.
5. Surprisingly Easy
Despite its gourmet appearance, it’s beginner-friendly.
Ingredients
Cheesecake
- 24 oz (680 g) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 ¼ cups heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons all-purpose flour
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- ½ cup heavy cream, warmed
- ½ teaspoon flaky sea salt
Instructions
Step 1: Prepare the Pan
- Preheat oven to 400°F (200°C).
- Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the rim to catch rise and prevent overflow.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream, vanilla extract, and salt.
- Sift in flour and mix just until combined. Do not overmix.
Step 3: Bake
- Pour batter into prepared pan.
- Bake for 50–60 minutes until the top is deeply golden brown and the center still jiggles slightly.
- Remove from oven and cool at room temperature. The cheesecake will sink slightly—this is normal.
- Refrigerate at least 4 hours or overnight for best texture.
Step 4: Make Salted Caramel Sauce
- In a saucepan over medium heat, melt sugar, stirring constantly until it turns deep amber.
- Add butter carefully and whisk until smooth.
- Slowly pour in warm cream while whisking continuously.
- Remove from heat and stir in flaky sea salt.
- Cool slightly before drizzling over cheesecake.
Step 5: Serve
- Remove cheesecake from pan.
- Drizzle generously with salted caramel sauce.
- Slice with a warm knife for clean cuts.
Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a 9-inch springform pan with parchment.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in cream, vanilla, and salt.
- Mix in flour just until combined.
- Bake 50–60 minutes until deeply golden and center jiggles.
- Cool and refrigerate at least 4 hours.
- Prepare caramel by melting sugar, adding butter and cream, then salt.
- Drizzle over cheesecake before serving.
Notes
Tips for the Creamiest Texture
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing to prevent excess air bubbles.
- Don’t overbake—the center should jiggle.
- Chill thoroughly before slicing.
Flavor Variations
Espresso Caramel
Add 1 teaspoon espresso powder to the batter.
Vanilla Bean
Use fresh vanilla bean instead of extract.
Chocolate Drizzle
Add melted dark chocolate alongside caramel.
Citrus Twist
Add a hint of orange zest for brightness.
Serving Suggestions
Serve this salted caramel cheesecake:
- With espresso or strong coffee
- Alongside fresh berries
- With whipped cream
- As a holiday dessert centerpiece
Storage & Make-Ahead Tips
- Store refrigerated up to 5 days.
- Freeze (without caramel) up to 2 months.
- Add caramel just before serving for best texture.
Frequently Asked Questions
Why is the top so dark?
That’s intentional! High heat caramelizes the sugars.
Is the center supposed to be jiggly?
Yes—it sets further as it cools.
Do I need a water bath?
No. This cheesecake is baked without one.
Final Thoughts
This Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce combines rustic charm with refined flavor. It’s bold yet delicate, simple yet luxurious. Once you taste that silky center against the slightly bitter caramelized top and sweet-salty sauce, you’ll understand why this Spanish cheesecake dessert has captured hearts worldwide.
Make it once—and it may just become your signature dessert.
