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Basque Cheesecake with vanilla wafer cookie crust bottom
5 from 5 votes

Basque Cheesecake

This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. 
Yield: 6-inch
Prep Time: 25 mins
Cook Time: 40 mins
Chill Time: 4 hrs
Total Time: 5 hrs 5 mins
Course: Dessert
Cuisine: French, Spanish
Keyword: cheesecake, basque cheesecake, burnt cheesecake
Servings: 8 slices
Author: Maryanne Cabrera



  • 130 grams (about 1 ¼ cup) ground vanilla wafer cookies or ground graham crackers
  • ¼ tsp kosher salt
  • 85 grams (6 Tbsp) melted unsalted butter


  • 454 grams (16 oz) cream cheese room temp
  • 100 grams (½ cup) granulated sugar
  • 3 large eggs room temp
  • 1 ½ teaspoon pure vanilla extract
  • 16 grams (2 Tbsp) all-purpose flour
  • ½ teaspoon kosher salt
  • 250 ml (1 cup) heavy cream


  • Line 3-inch deep 6-inch round cake pan with removable bottom with 2 layers of parchment paper, allowing paper to extend about 2-inches above cake pan rim. Set aside.
  • Preheat oven to 425°F.


  • In a medium bowl, stir together ground vanilla wafer cookie (or ground graham crackers), salt, and melted butter until mixture is well moistened.
  • Transfer to prepared cake pan. Press into an even layer into the bottom of the pan. Use a tamper or flat bottom of a drinking glass (or measuring cup) to compact and smooth out the crust. Set aside while you prepare filling.


  • Place cream cheese and sugar in a food processor fitted with blade attachment. Process until mixture is smooth. Scrape down sides of bowl as needed.
  • Add in vanilla. With the processor running, add eggs one at a time, ensuring each egg is incorporated before adding the next. Stop processor. Scrape down sides of bowl.
  • In a small bowl, stir together flour, salt, and about ¼ cup of cream until paste forms. Slowly add remaining cream, a little at a time, until mixture is smooth and there are no lumps of flour.
  • Transfer flour mixture to food processor. Add any remaining cream to food processor bowl. Run food processor for another 30 seconds until mixture is smooth and well incorporated.
  • Pour mixture into prepared cake pan on top of crust. Use a mini offset spatula or the back of a spoon to spread filling into an even layer.
  • Place filled cake pan on a baking sheet to catch any spills during baking. Place in center of preheated oven. Bake for 35-40 minutes until top is browned yet center is stilly jiggly. Remove from oven and cool in pan.
  • Let cheesecake cool to room temperature before serving. Unmold cheesecake from pan. Enjoy at room temperature or chill overnight.*


  • *See blog post regarding desired cheesecake texture- either soft silky custard or firm creamy.
  • Reduce salt amount by half if using table salt.
  • Store leftover cheesecake in an airtight container in the fridge for up to 3 days. Alternatively, tightly cover with plastic wrap. 

Equipment Notes:

  • I used this 3-inch deep 6-inch round cake pan with removable bottom
  • I recommend this muddler. It can be used to tamp tart shells and pie crusts, as well as muddle herbs and fruits for drinks. 
  • I use an older model of this 14-cup food processor
  • *These product links are affiliate links. This means I earn a small commission from qualifying purchases (at no extra charge to you).
Recipe adapted from Bon Appetit and Buttermilk Pantry