3 Ingredient Basque Cheesecake (No Flour or Heavy Cream) (2024)

Servings: 9 slices

5 from 5 votes

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• 2 (8 oz/227 g) blocks full fat cream cheese total weight of 16 oz, softened to room temperature
• 3 large eggs
• 3/4 cup (6 oz/177 ml) full fat sweetened condensed milk

• Preheat oven to 500°F (260°C). Spray the interior of a 7-inch round spring form cake pan or a solid one-piece 7 inch round cake pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan. Press the parchment paper as much as possible into the sides of the pan so that it sticks to the sides of the pan and doesn’t cause too many indents in the final cake. You must line your cake pan with a single sheet of parchment paper if using a springform pan because otherwise, the batter will leak through. The cake is supposed to look rustic.

• Add all ingredients to a food processor. Blend on high speed until you have a smooth batter. Pause a few times to scrape the sides of the food processor with a spatula to make sure all the ingredients are incorporated.

• Pour the batter into the prepared cake pan. Place the cake into the oven and bake for about 15-18 minutes or until the edges turn a dark brown and puff up. Watch the cake carefully during the last few minutes of baking so that it doesn't burn. The center will still be quite jiggly, more pale in color and slightly sunken in. Do not wait for the center to be fully cooked. The cake is not supposed to be set in the center. Also, the edges of your cake will burn if you cook it too long.

• Let the cheesecake cool and set before eating. As it cools, the sides will deflate a little so that the cake surface becomes even. The cake can be enjoyed soon after it is fully cooled but for the best flavor I recommend refrigerating the cake for a few hours. This helps the flavors develop better and it also will help the cake set firmer so that it is easier to cut and serve. Store any uneaten cake in the fridge.

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• The cheesecake can be baked in a solid one-piece 7-inch cake pan or a springform pan. Make sure to line with parchment paper for both. For the springform pan it is important because the batter is very thin and will leak. For a solid one-piece pan, it is still needed to help prevent the cake from burning on the sides and bottom. You can line the bottom and sides separately if you are using a one-piece pan.
• If your oven runs hot or if it seems like your cake is going to burn around the edges before it is ready, then you can reduce the temperature slightly (between 450F and 475F).
• Make sure the parchment paper that lines the cake isn't too high above the cake pan. I cut mine so that it was just a little less than an inch above the cake pan. If it is too tall, it may get too close to the top of the oven. If it is too tall it can also prevent the heat from reaching the cake properly.
• Make sure your cream cheese is fully softened before using. This will ensure that you can easily mix it into the batter. If your kitchen is cold or you did not have enough time to let it soften on the counter, you can put the blocks of cream cheese in the microwave for a few seconds to soften it (make sure to remove the packaging first).
• I recommend using Philadelphia brand cream cheese. I've tried many other brands and found that other brands often leave little lumps in the batter that are hard to remove. I've not had that issue with Philadelphia cream cheese.
• Be careful not to overbake the cake. I usually bake mine for 16-17 minutes. I find that any longer than 18 minutes and it will turn from caramelized to burned. If you prefer a firmer interior, you can bake it longer but you should reduce the baking temperature to 450F and then bake until the middle is set.
• For the cake in the photos, I cut 7 generous slices, but it can serve 9, which is how I usually cut and serve it. The nutrition information assumes the cake is divided into 9 slices.