Easy Basque Cheesecake with just FOUR ingredients! Everything you love about the viral Spanish dessert — rich, creamy, and beautifully burnished on top — made simple.

Bake in your air fryer or the oven – no water bath, no cracks and zero stress. With just a handful of ingredients and a few simple steps, you’ll be slicing into the easiest, most impressive cheesecake of your life.

A burnt Basque cheesecake sits on a plate, lined with crinkled brown parchment paper printed with text, next to a white cake server on a light surface.

What Is Basque Cheesecake?

Basque cheesecake, also known as San Sebastian cheesecake — or “Tarta de Queso” — is a Spanish dessert that’s famous for its burnished, caramelised top and ultra-creamy center. These crustless cheesecake is intentionally baked at a high temperature to give it that burnt rustic look.

It hails from the Basque Country in northern Spain, more specifically from a legendary restaurant in San Sebastián called La Viña, where it first appeared in the ’90s. The Basque cheesecake went from little-known cult classic to global food sensation in the past couple of years — and here’s why:

No-fuss, no crust, no water bath — just mix, pour and bake!
That distinctive burnt top isn’t a flaw — it’s the goal! The contrast between the slightly bitter burnt top and sweet creamy filling is pure magic.
It looks rustic and dramatic, but is secretly super-easy, making it ideal for even beginner bakers.
Have I mentioned you can bake it in your Air Fryer??

The book cover of Easy Air Fryer Bakes by Lucy Parissi, creator of Nusde.com

A rustic burnt cheesecake topped with fresh strawberry slices, set on brown parchment paper with a dark crust. A slice is missing, and a plate with more strawberries is visible in the corner.

Basque Cheesecake Ingredients

Let’s take a closer look at what goes into this gloriously creamy cheesecake. This is my simplified four-ingredient version so you will not find heavy cream, sugar or flour listed below!

Mascarpone cheese is the star of the show — it’s rich, smooth, and slightly sweet, giving the filling its signature velvety texture. Mascarpone is also higher in fat than regular cream cheese which helps the cheesecake set.
We’re sweetening things up with condensed milk (as in my crème brûlée recipe) , which not only adds that delicious caramelized flavor as it bakes, but also eliminates the need for additional sugar. This simplifies the recipe significantly and I am all about the EASY!
Large eggs help bind everything together and create that lush, custardy texture – but make sure to use room temperature eggs and strain them first.
Vanilla bean paste (or good quality vanilla extract) brings warmth and depth. Its flecks of real vanilla add both flavor and a touch of luxury.

A can of sweetened condensed milk, a small bowl of vanilla, three large eggs, and a bowl of full-fat mascarpone cheese on a white surface, each labeled with text.

How to Make Basque Cheesecake

Cut two pieces of parchment paper and run them under the tap. Squeeze excess moisture and line a 8-inch round cake pan, leaving a generous overhang to help lift the cheesecake out. Make sure to clip the paper down if baking in the air fryer.
In a large mixing bowl, whisk the mascarpone, sweetened condensed milk and vanilla bean paste until smooth. Use a spatula to scrape the bottom and sides of the bowl as needed.
Lightly beat the eggs then strain into the bowl. Beat on low speed until the batter is smooth – do not over beat, you don’t want to introduce too much air or the cheesecake will crack.

Four-step cheesecake preparation: (1) baking paper clipped to a cake pan, (2) cream cheese mixture being mixed with a hand mixer, (3) eggs strained into batter, (4) smooth batter poured into lined pan.

Pour the mixture into the prepared pan and smooth the top as needed.
Preheat your air fryer to 375°F (190°C). Place the tin in the basket and bake for 25–30 minutes, Alternatively, bake in a 425°F (220°C) preheated oven for 25-30 minutes. You want the cheesecake to have a deeply browned top and a a jiggle in the center.
Leave the cheesecake cool at room temperature, then chill for at least 8 hours (preferably overnight) before slicing.

A dark, caramelized Basque cheesecake sits in an air fryer lined with brown parchment paper, viewed from above on a light-colored surface.

Tips for Burnt Basque Cheesecake Success

Make sure your ingredients are at room temperature to avoid lumps. If you are worried, you can always strain the filling through a fine sieve.
Use scrunched parchment with plenty of overhang. You don’t need to use a springform pan since the paper makes the cheesecake removal a breeze!
Don’t worry if your cheesecake looks too dark on top — that’s exactly what you want!
Chill thoroughly for the best texture and clean slices. Cut using a large sharp knife, wiping the blade between slices.
Store any leftovers in an airtight container in the fridge for up to 5 days. While this cheesecake is best fresh, you can freeze individual slices for up to a month. Defrost in the fridge overnight before serving.

Serving Suggestions

This dreamy cheesecake is delicious on its own but you can also serve it with fresh fruit – my favorite being strawberries tossed with sugar and lemon juice. You can also add a light drizzle of caramel if you like.

A creamy cheesecake with a dark, caramelized top sits on parchment paper. A slice is missing, revealing the smooth interior. Fresh strawberry pieces are arranged on top as a garnish.

If you gave my Basque Cheesecake recipe a try, I’d love to know what you think! Drop a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below — it really helps others find the recipe too. And don’t forget to tag #Nusde if you post your bake on Instagram or TikTok. Save this recipe to Pinterest so it’s ready when your next cheesecake craving hits!

You might also like my 3-Ingredient Cheesecake.