Basque Cheesecake Bars
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Basque Cheesecake Bars might just be my new favorite cheesecake dessert!
This isn’t a traditional basque cheesecake by any means since my version has a crust, however, it’s still incredibly creamy and custardy with a mousse-like center.
If you’re looking for more classic cheesecakes, you’ll need to try my favorite vanilla bean cheesecake, these adorable mini cheesecake bites, or these lemon cheesecake bars.
What is Baqsue Cheesecake?
- Where it’s from: Basque cheesecake originated in the Basque region of northern Spain, hence the name, more specifically in the city of San Sebastián.
- No crust: Unlike many cheesecakes you’ve had, it typically does not have a crust. But with my bars, I wanted to include a graham cracker crust. 🤗
- Texture: It has a soft, fluffy, almost custard-like texture and its signature burnt caramelized top.
- Taste: it’s light and indulgent all at the same time, with a creamy, mildly sweet cheesecake center. Think classic cheesecake, but less dense.
Why This Recipe Works
- No water bath necessary: no need to fuss with water baths or complicated techniques.
- Simple ingredients: made with easy-to-find ingredients and common pantry staples.
- Unique, rustic look: the burnt top of the cheesecake is so iconic and beautiful.
- Make ahead: it’s the perfect dessert to make in advance for guests or parties.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Graham Crackers: I know, basque cheesecake doesn’t usually have a crust. But for these bars, I couldn’t resist pairing it with a buttery graham cracker crust. Now, there’s just more to love!
- Sugar: you’ll need both dark brown sugar and granulated sugar.
- Melted butter: to bind the graham cracker crust.
- Cream Cheese: Choose a full-fat cream cheese for the best flavor and to give the basque cheesecake bars their essential creamy, tangy richness. Be sure to soften the cream cheese at room temperature. You’ll need 4 blocks.
- Heavy Cream: heavy cream helps give basque cheesecake that rich, custardy texture. And I recommend not using anything low-fat. Bring to room temperature for about 15-20 minutes.
- Eggs: the eggs also need to be room temperature. The eggs help give the cheesecake a custard-like texture.
- Flour: helps to stabilize the cheesecake bars. Too much flour makes it dry, so be sure not to add more than is listed, and spoon & level the flour into your measuring cup.
- Other ingredients needed: vanilla bean paste (or vanilla extract) and salt.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the crust
Pulse the graham crackers, sugars, butter, & salt in a food processor and press it into a prepared 9×13 inch oven safe baking pan. Place in the freezer while you make the filling.
Make the cheesecake next!
Bring the cheesecake filling together in a stand mixer fitted with the paddle attachment. It only requires softened cream cheese, sugar, eggs, heavy cream, all purpose flour, salt, and vanilla.
Bake & then cool
Bake until the tops have this deep golden brown color (almost like it’s burnt!) Cool on the counter, and then refrigerate at least 4 hours or overnight.
Slice into bars
The easiest step of them all…enjoy!
Success Tips
- Be sure to line the pan with parchment paper so there is some overhang so you can easily lift the bars out of the pan. I also usually take a butter knife around the edges to loosen them up before lifting.
- Cooling time: when you remove it from the oven, you can let it cool at room temperature, and it will set as it cools. From here, you can slice it into bars if you want that soft, custard-like center, or refrigerate it overnight for a more classic cheesecake texture.
- Oven temp: I’ve found for these bars and my oven, 400°F is perfect. Any range of 400-450°F is what I usually see, so the tops can get the caramelized burnt look.
- Don’t overmix: overmixing can cause a dense texture.
- Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices. Cleaning the knife in between cuts and using warm water is key.
FAQ
Why is it called “burnt basque” cheesecake?
Because of the “burnt” appearance on the top of the cheesecake and also because it originated in the Basque region of Spain.
How can I tell when my cheesecake bars are done?
You want the center to still be a little wobbly when you take it out of the oven, it will set up as it cools. Look for a deep golden brown color on top, but not actually burnt.
What is the ideal texture of basque cheesecake?
It has a soft, fluffy, almost custard-like texture
Can I make this in a springform pan?
I haven’t tested it out personally, but I am sure it could be done!
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Basque Cheesecake Bars
Ingredients
Crust
- 3 cups graham cracker crumbs (27 sheets/3 packets)
- 3 Tbsp. dark brown sugar
- 2 Tbsp. granulated sugar
- 3/4 cup unsalted butter, melted and slightly cooled
- pinch of salt
Cheesecake
- 4, 8oz. packages full-fat cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 2/3 cups heavy cream, room temperature
- 1/3 cup all-purpose flour, spooned and leveled
- 1 tsp. fine sea salt
- 1 tsp. vanilla bean paste
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Line a 9×13-inch baking pan with parchment. It needs to have some overhang over the pan so it’s easy to lift them out. 🙂
- Preheat the oven to 400°F.
- Use food processor to blitz the graham crackers into crumbs. I know it's a lot of graham crackers, so you can work in batches if needed.3 cups graham cracker crumbs
- Then add in the sugars and salt and pulse until combined. Stream in the melted butter until graham cracker crumbs are moistened.3 Tbsp. dark brown sugar, 2 Tbsp. granulated sugar, pinch of salt, 3/4 cup unsalted butter, melted and slightly cooled
- Press this mixture into the prepared pan. Place in freezer, no need to pre-bake.
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for 2-3 minutes until very smooth.4, 8oz. packages full-fat cream cheese, softened to room temperature, 1 1/2 cups granulated sugar
- Add the eggs in, one at a time, on medium-low speed, until each egg is combined before adding the next egg.6 large eggs, room temperature
- Add the cream, vanilla, and salt on low just until combined. Scraping down sides of bowl as needed. Sift in the flour and mix on low once again, just until combined. Do not over-mix it. Some clumps are ok, they will bake out.1 2/3 cups heavy cream, room temperature, 1 tsp. fine sea salt, 1 tsp. vanilla bean paste, 1/3 cup all-purpose flour, spooned and leveled
- Pour into prepared pan, smoothing out the tops, tap on counter a few times to release any air bubbles.
- Bake for ~50 minutes or until the tops have a deep golden brown color, the cheesecake has puffed up, but is still slightly jiggly in the center. It will puff up, but then somewhat deflate as it cools, and that's OK!
- Remove from oven and cool in pan completely. You can slice into it now for a more custard-like center, or refrigerate, then cut into bars for a more classic cheesecake texture. Yum! Enjoy!
Video
Notes
- Storage: it will last refrigerated for 3-5 days, or in the freezer for up to 2 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
AMAZING recipe! Baked this up for my husbands crew. He’s a lieutenant on the brookine ma fire department. They LOVED IT! I took a little bite and let me say DELICIOUS!!! Another outstanding recipe from Krolls Korner.
so glad it was a hit! looks perfect. thank you so much!! 🙂
These sound delish! Grocery store run!! I want to try them w/ choc. crust 😉
oooo that is a good idea! lmk how it goes! 🙂 thank you!