Craving something easy, creamy, and downright indulgent? Look no further. This 6-Ingredient Biscoff Basque Cheesecake has you covered! Even better, it’s a no-water-bath recipe, so it’s hassle-free. Perfect for beginners and pros alike.
Picture this: a rich, caramelized top, a smooth drizzle of Biscoff spread, and crunchy Biscoff crumbs. Every bite? Pure bliss.
Love classic Basque cheesecake? Obsessed with Biscoff desserts? This recipe combines the best of both worlds. Plus, it’s quick and simple. Just six ingredients and you’re good to go.
Ready to impress with minimal effort? Follow our foolproof recipe below!
What is a Basque cheesecake?
Basque cheesecake is a rich, creamy, crustless cheesecake known for its beautifully burnt and caramelized top. This signature top gives it a distinctive deep flavor and rustic appearance.
Unlike traditional New York-style cheesecakes, which are dense and baked with a biscuit or graham cracker crust, Basque cheesecake uses a different technique. It’s baked at a high temperature to create a scorched, almost burnt exterior. Meanwhile, the center stays soft, creamy, and slightly gooey.
This unique method results in a cheesecake that’s lighter, silkier, and more custard-like than other cheesecakes. Its simplicity is part of its charm. Requiring minimal ingredients and no water bath, it’s an easy yet impressive dessert to create.
Why should I make this 6 Ingredient Biscoff Basque Cheesecake?
You should make this 6-Ingredient Biscoff Basque Cheesecake because it’s the ultimate crowd-pleaser—both easy and impressive. With its rich, creamy texture and irresistible caramelized Biscoff flavor, it’s a unique twist on the classic Basque dessert.
Even better, it’s a no-fuss recipe that requires no water bath, making it perfect for beginners or anyone craving a delicious, hassle-free treat. Whether you’re hosting a dinner party or just treating yourself, this Biscoff Basque Cheesecake is sure to be a show-stopping dessert everyone will rave about.
You can get the Biscoff spread that I used here on Amazon Uk
FAQ – How to Make Basque Cheesecake
1. What is Basque cheesecake?
Basque cheesecake is a crustless, creamy cheesecake with a burnt, caramelized top and a soft, almost custard-like center. It originated from the Basque region of Spain and is known for its rustic, imperfect appearance.
2. Why does Basque cheesecake have a burnt top?
The burnt top is achieved by baking the cheesecake at a high temperature, which caramelizes the sugars and creates a rich, deep flavor that contrasts with the creamy interior. It’s not overbaked—it’s a signature feature of this dessert!
3. What ingredients do I need to make a Basque cheesecake?
The classic Basque cheesecake is made with cream cheese, heavy cream, sugar, eggs, and flour or cornstarch. Some recipes also add vanilla extract or lemon zest for extra flavor.
4. Can I make Basque cheesecake without a springform pan?
Yes, you can! You can use a regular cake pan lined with parchment paper. The parchment paper should overhang the sides to help lift the cheesecake out once it cools.
5. How do I know when my Basque cheesecake is done baking?
Your Basque cheesecake is done when the edges are set, but the center is still jiggly. It should have a deep golden-brown top. It will continue to set as it cools, achieving that perfect creamy texture.
Ingredients you will need to make this easy Easy 6-Ingredient Biscoff Basque Cheesecake
- Cream cheese (full fat)
- Biscoff spread (smooth)
- Plain flour
- Double/heavy cream
- Medium eggs
- Caster/superfine sugar
Keep scrolling down to get the full recipe
Tips for making the best Biscoff Basque cheesecake
1. Let Cold Ingredients Come to Room Temperature
Always bring your cream cheese, eggs, and heavy cream to room temperature before mixing. This ensures a smooth, lump-free batter and a creamy, luxurious texture. Cold ingredients can result in a curdled or uneven mixture.
2. Use Quality Biscoff Spread
Opt for authentic Lotus Biscoff spread for that signature caramelized, spiced flavor. Cheaper alternatives can be overly sweet or lack depth, affecting the cheesecake’s taste.
3. Line Your Pan Generously with Parchment Paper
Crumple your parchment paper before lining your pan to help it fit better. Make sure it overhangs the sides, which gives your cheesecake its classic rustic edges and makes removal a breeze.
4. Bake at High Heat for the Perfect Burnt Top
Don’t be afraid to crank up the oven temperature—Basque cheesecake needs high heat to achieve that beautifully caramelized top. The burnt surface adds a rich, deep flavor that complements the creamy Biscoff filling.
Step by step: How to make the best Easy 6-Ingredient Biscoff Basque Cheesecake
Step one:
Mix the cream cheese, Biscoff spread cream and sugar together with electric beaters.
Step two:
Mix the eggs in a separate bowl until combined.
Step three:
Add the eggs, mix to combine.
Step four:
Add the sifted flour, use a spatula to fold into the cheesecake mixture.
Step 5:
Add the cream, mix until combined and smooth using a spatula.
Step 6:
Pour the Biscoff Basque mixture in a sieve and push it through a sieve using a spatula into the lined 7″ cake tin.
Step 7:
- Tap the cheesecake on the counter a few times to get rid of any air bubbles.
- Bake the Basque cheesecake in the oven at 230c on a top and bottom oven setting for 24mins. This oven setting helps to make sure the top of the cheesecake burns. (Check the cheesecake at 20 mins to make sure it isn’t burning too much
Scroll down to get the full recipe
FAQ: 6-Ingredient Biscoff Basque Cheesecake
1. Do I need a water bath to bake this Biscoff cheesecake?
No! One of the best parts about making Basque cheesecake is that it doesn’t require a water bath. It’s baked at a high temperature to create its signature burnt top and creamy interior.
2. Can I make this cheesecake ahead of time?
Yes, you can make it ahead of time. It actually tastes better after it has been chilled for several hours or overnight, allowing the flavors to fully develop.
3. How do I store Biscoff Basque Cheesecake?
Store it in an airtight container in the refrigerator for up to 4 days. For the best texture and flavor, let it sit at room temperature for about 20 minutes before serving.
4. Can I freeze this Biscoff Basque cheesecake?
Yes, you can freeze it! Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw it overnight in the fridge before serving.
5. How can I make my Biscoff Basque cheesecake more caramelized?
For a darker, more caramelized top, bake the cheesecake for an additional 3-5 minutes or use the broiler for 1-2 minutes, keeping a close eye to prevent burning.
If you love this Easy 6 ingredient Biscoff Basque Cheesecake, check out these other Basque cheese cake recipes
Ingredients
Biscoff Basque Cheesecake
- 400g cream cheese (full fat)
- 250g Biscoff spread (smooth)
- 20g plain flour
- 210g double/heavy cream
- 3 medium eggs
- 8tbsp caster/superfine sugar
Topping
- 7 Biscoff biscuits
- 2tbsp Biscoff spread
Instructions
INSTRUCTIONS
Biscoff cheesecake
- Remove the cream cheese and cream 1 hour before to let them come down to room temperature.
- Mix the cream cheese, Biscoff spread cream and sugar together with electric beaters.
- Mix the eggs in a separate bowl until combined.
- Add the eggs, mix to combine.
- Add the sifted flour, use a spatula to fold into the wet ingredients.
- Add the cream, mix until combined and smooth using a spatula.
Assemble
- Pour the Biscoff Basque mixture in a sieve and push it through a sieve using a spatula into the lined 7" cake tin.
- Tap the cheesecake on the counter a few times to get rid of any air bubbles.
- Bake the Basque cheesecake in the oven at 230c on a top and bottom oven setting for 24mins. This oven setting helps to make sure the top of the cheesecake burns. (Check the cheesecake at 20 mins to make sure it isn't burning too much
- The cheesecake should still be jiggly when you take it out the oven.
- Let the cheesecake cool for 30 mins, then cover with cling film (do not let the cling film touch the top of the cheesecake) or a plate and place it in the fridge overnight.
To serve
-
- Heat the Biscoff spread in the microwave for 10 seconds or until runny but not too hot.
- Pour in top of the Basque cheesecake, then sprinkle Biscoff crumbs on top. Break two Biscoff biscuits into larger pieces and place them around the sides of the cheesecake.
- Drizzle the Biscoff spread on top to finish.
- Basque cheesecakes tastes amazing if you let it sit out of the fridge before serving. If you are not planning on serving the whole cheesecake, I would recommend cutting only the slices you need and let sit out of the fridge for 5-10 minutes before serving. If you live in a hot country you might not need to let the slice sit out of the fridge before serving. Or if the inside of the slices are creamy and soft you might not need to wait before serving.
- It's best to keep the cheesecake in the fridge when you are not using it so it doesn't become too soft.
- I love to serve mine with a dollop of whipped cream on the side!
