The best Basque cheesecake recipe with mango–passionfruit sauce

If you’ve ever tasted a perfectly scorched, silky Basque cheesecake, you’ll know why this dessert has become a global favourite. Unlike the classic baked cheesecake, the Basque version is intentionally burnt on top, ultra-creamy in the centre and so simple that anyone can make it. After my mate Billy served an unforgettable Basque cheesecake at lunch yesterday – topped with a bright, tropical mango and passionfruit sauce  – I knew this was a recipe worth sharing. This version is rich, light, impressive and surprisingly forgiving, making it the perfect dessert for entertaining or weekend indulgence.

Basque Cheesecake Recipe (Serves 8–10)
Ingredients

600g cream cheese, room temperature
1 cup (200g) caster sugar
4 large eggs, room temperature
2 cups (500ml) thickened cream
1 tsp vanilla extract
¼ tsp salt
2 tbsp plain flour

Method

Prep the tin

Preheat your oven to 220°C (fan-off).
Line a 22cm springform tin with two large sheets of baking paper, crinkling the paper so it fits the edges. Let the paper overhang — this helps create the rustic Basque shape.

Beat the cream cheese & sugar

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Scrape down the sides to remove any lumps.

Add the eggs

Add eggs one at a time, beating well after each addition.

Add cream, vanilla & salt

Pour in the thickened cream, vanilla and salt, and mix until combined.

Add flour

Sift in the flour and gently fold or beat on low until just incorporated.

Bake

Pour the batter into the lined tin.
Bake for 45–55 minutes, depending on your oven.
The cheesecake should be deeply caramelised and burnt on top but still jiggle in the centre like custard.

Cool

Let it cool completely in the tin. Refrigerate for at least 4 hours, preferably overnight.
The centre will firm up into a silky, creamy texture.

Serve

Slice with a warm knife and serve with the mango–passionfruit sauce below.

Mango & Passionfruit Sauce

Ingredients

1 large ripe mango, diced
4–5 passionfruit, pulp only
¼ cup (50g) sugar
2 tbsp water
1 tsp lemon juice (optional, for brightness)

Method

Combine mango, sugar and water in a small saucepan over medium heat.
Cook for 5–7 minutes, stirring occasionally until the mango softens.
Lightly mash the mango to create a chunky sauce.
Add the passionfruit pulp and cook for another 2 minutes.
Stir in lemon juice if using.
Cool and refrigerate until serving.

To Serve
Spoon generously over each slice of Basque cheesecake.
The contrast of rich, burnt caramel cheesecake with bright tropical fruit is exceptional — Billy knew what he was doing!