Cheesecake comes in two iconic styles: the rustic, caramelized Basque cheesecake from Spain’s San Sebastián, and the dense, creamy New York cheesecake with its graham cracker crust. Both are made with cream cheese, eggs, and sugar, but they differ dramatically in texture, appearance, and technique. This article gives you a complete recipe for each, so you can bake both and taste the difference side by side.
Ingredients
For the Basque Cheesecake
- 2 lb (900 g) cream cheese, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 6 large eggs, at room temperature
- 2 cups (480 ml) heavy cream
- 1/4 cup (30 g) all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
For the New York Cheesecake
- 2 cups (200 g) graham cracker crumbs (about 14 full sheets)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
- 2 lb (900 g) cream cheese, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240 ml) sour cream
- 2 tbsp (15 g) all-purpose flour
- 1 tbsp vanilla extract
- 1 tsp lemon zest (optional)
Instructions
Basque Cheesecake
- Preheat the oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with two overlapping sheets of parchment paper, letting the paper extend at least 2 inches (5 cm) above the rim. The paper will wrinkle—that’s fine.
- In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla and salt.
- With the mixer on low, gradually pour in the heavy cream, then add the flour and mix just until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake for 55–60 minutes, until the top is deeply browned and the center is still jiggly (it will set as it cools). The internal temperature of the center should read 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- Let cool completely on a wire rack, then refrigerate for at least 4 hours (or overnight). The cheesecake will sink and crack—that’s expected.
New York Cheesecake
- Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides. Bake for 10 minutes, then set aside to cool.
- Reduce the oven temperature to 325°F (165°C).
- In a large bowl, beat the cream cheese and 1 1/2 cups sugar on medium speed until smooth, about 3 minutes. Scrape the bowl often.
- Add the eggs one at a time, beating on low just until combined. Beat in the sour cream, flour, vanilla, and lemon zest (if using) until smooth.
- Pour the batter over the cooled crust. Place the springform pan in a large roasting pan and add hot water to reach halfway up the sides of the springform pan (a water bath).
- Bake for 60–70 minutes, until the edges are set but the center still jiggles slightly. The internal temperature should read 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then remove from the water bath, discard the foil, and refrigerate for at least 4 hours (or overnight) before serving.
Tips
- Room temperature ingredients: Bring cream cheese, eggs, and sour cream to room temperature before mixing. Cold ingredients cause lumps and a less smooth texture.
- Don’t overmix: Overmixing incorporates too much air, which can cause cracks in the New York style and a too-puffy texture in the Basque style. Mix just until smooth.
- Water bath for New York: The water bath keeps the oven moist and prevents cracking. If you skip it, place a pan of hot water on the lower rack instead.
- Basque parchment: Use high-quality parchment paper that can withstand high heat. Cheap paper may tear or burn.
Serving Suggestions
Serve Basque cheesecake at room temperature or slightly chilled, with a drizzle of honey or a spoonful of macerated berries. Its caramelized top is delicious on its own. New York cheesecake is best served cold, straight from the refrigerator, topped with strawberry sauce, cherry pie filling, or a simple dusting of powdered sugar. Both pair well with coffee or a dessert wine.
Variations
- Chocolate Basque: Replace 1/4 cup (30 g) of the flour with 1/4 cup (25 g) unsweetened cocoa powder.
- Lemon New York: Increase the lemon zest to 2 teaspoons and add 1 tablespoon of lemon juice.
- Berry Swirl: For either cheesecake, swirl 1/2 cup (120 ml) of fruit jam into the batter before baking.
- Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour in both recipes. The texture will be slightly less tender.
Storage and Reheating
Both cheesecakes keep in the refrigerator, covered, for up to 5 days. They also freeze well: wrap the cooled cheesecake (whole or in slices) in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best served cold or at room temperature, so there’s no need to reheat. If you prefer a warm slice, microwave individual slices for 10–15 seconds, but be aware the texture will soften.
Frequently Asked Questions
Why is my Basque cheesecake not browned on top? Your oven might run cool, or you didn’t bake it long enough. The top should be deeply caramelized—almost burnt. If it’s pale, bake for an additional 5–10 minutes.
Why did my New York cheesecake crack? Cracks usually happen from overmixing (too much air) or sudden temperature changes. Always use a water bath, cool gradually in the oven, and don’t open the oven door during baking.
Can I use low-fat cream cheese? Yes, but the texture will be less rich and creamy. Full-fat cream cheese gives the best results.
Can I make these cheesecakes without a springform pan? Yes, use a deep cake pan lined with parchment paper (for Basque) or a regular pie dish (for New York). Adjust baking time by 10–15 minutes, as the depth may differ.
How do I know when the cheesecake is done? The center should still jiggle slightly when you gently shake the pan. It will set as it cools. For food safety, the internal temperature must reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
Can I freeze cheesecake? Yes, both freeze well for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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