Ginger Basque Cheesecake

Burnt Basque cheesecake is beloved for its deeply caramelized top and impossibly creamy centre — and this ginger version introduces a gentle warmth that feels both modern and timeless. Elegant yet unfussy, it’s the kind of dessert that works just as beautifully for a dinner party as it does for a quiet weekend gathering.

Serve it on its own, or pair it with Spiced Ginger Poached Pears for a layered dessert that balances richness with brightness. Serve with a Pear Mocktail Spritz alongside adds a refreshing and memorable touch.

Why you’ll love this Ginger Basque Cheesecake

• Striking yet effortless: Its signature burnished top and rustic edges create a showstopping dessert with surprisingly little fuss.
• Perfectly balanced flavour: Ginger adds subtle spice that enhances the cheesecake’s creamy depth without overpowering it.
• No crust required: Skipping the base keeps preparation simple while letting the custard-like texture shine.
• Ideal for entertaining: Make it ahead and let it rest — this cheesecake is just as delicious served slightly warm or chilled.

Ginger Basque Cheesecake

Soo Kim

This unexpectedly simple recipe results in a mousse-like creamy filling and a striking caramelized surface—it has all the cheesecake goodness without the fuss of making a crust. Garnish with bruléed Spiced Ginger Poached Pears.

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Ingredients

Ginger Basque Cheesecake

• 1 8 oz pkg cream cheese softened
• ¼ cup granulated sugar
• 2 tbsp liquid honey plus more for drizzling
• 1 tsp ground ginger
• 2 tsp fresh ginger finely grated
• 2 eggs
• ½ cup whipping cream
• 2 tbsp all-purpose flour
• ¼ tsp kosher salt

Optional Garnish

• 2 Spiced Ginger Poached Pears

Instructions

 

• Preheat oven to 425°F. Grease 8x4-in (20x10-cm) 1.5-L loaf pan. Crumple a large sheet of parchment paper, then gently press into prepared pan with overhang on all sides.
• In large bowl, using an electric mixer, beat cream cheese with sugar, honey, ground ginger and grated ginger on medium until smooth and light, 2 to 3 minutes.
• On low speed, add eggs one at a time, beating well and scraping bowl after each addition. Blend in cream; sift in flour and salt and blend until smooth. Scrape into prepared pan.
• Bang pan on counter a few times and pop any air bubbles on surface with tip of paring knife. Bake until cake is a dark-brown caramel colour, puffed and still jiggly in the centre, 30 to 35 minutes. The cheesecake will continue to bake as it cools.
• Let cool completely in pan on rack. Refrigerate uncovered until chilled and firm, at least 4 hours.
• Before serving, lift cake out by paper overhang and carefully peel it away from cheesecake.

Optional Garnish

• Cut 1 to 2 Ginger Spice Poached Pears into ¾-in (2-cm) slices. Pat dry and arrange on a baking sheet. Sprinkle each with about ½ tsp granulated sugar. Using a kitchen torch, caramelize the sugar, slowly moving the torch. Let cool before serving over sliced cheesecake.

Notes

Tip: Try serving this cheesecake with a bruléed poached pear. Cut 1 to 2 Ginger Spice Poached Pears into ¾-in (2-cm) slices. Pat dry and arrange on a baking sheet. Sprinkle each with about ½ tsp granulated sugar. Using a kitchen torch, caramelize the sugar, slowly moving the torch. Let cool before serving over sliced cheesecake.

Keyword Basque cheesecake, cheesecake, Crustless Cheesecake, ginger, Holiday Recipes

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