This Nutella Basque cheesecake is rich, creamy, and incredibly easy to prepare. It has the signature deeply caramelized edges of a classic Basque cheesecake, a soft and custardy center, and a generous layer of smooth chocolate-hazelnut spread on top.
Unlike traditional cheesecake, this version does not require a crust or a water bath. The rustic, slightly sunken center and dark baked edges are exactly what make it so special.
Recipe Information
Prep time: 20 minutes
Chilling time: At least 6 hours
Bake time: 45–55 minutes
Total time: About 7 hours
Servings: 10–12 slices
Pan size: 8-inch or 20-cm springform pan
Ingredients
For the cheesecake
- 24 ounces or 680 g full-fat cream cheese, softened
- 1 cup or 200 g granulated sugar
- 4 large eggs, at room temperature
- 1½ cups or 360 ml heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- ½ cup or 150 g Nutella or another chocolate-hazelnut spread
For the topping
- ¾ cup or 225 g Nutella
- 2–3 tablespoons heavy cream, optional
- Chopped toasted hazelnuts, optional
- Flaky sea salt, optional
Instructions
1. Prepare the pan
Preheat the oven to 425°F or 220°C.
Lightly grease an 8-inch springform pan. Line the bottom and sides with two large sheets of parchment paper, allowing the paper to rise at least 2 inches above the edge of the pan.
The parchment paper does not need to look perfectly smooth. The folds create the rustic appearance associated with Basque cheesecake.
Place the prepared pan on a baking sheet in case a small amount of batter leaks during baking.
2. Beat the cream cheese and sugar
Place the softened cream cheese and granulated sugar in a large mixing bowl.
Using an electric mixer, beat on medium-low speed for about 2–3 minutes, until smooth and creamy.
Scrape down the sides and bottom of the bowl to make sure there are no lumps of cream cheese remaining.
Avoid whipping too much air into the mixture, as excessive air may cause the cheesecake to rise and crack dramatically.
3. Add the eggs
Add the eggs one at a time, mixing on low speed after each addition.
Wait until each egg is incorporated before adding the next one. Scrape the bowl again as needed.
4. Add the cream and flavorings
Pour in the heavy whipping cream, vanilla extract, and salt.
Mix on low speed until the batter is smooth and evenly combined.
5. Add the flour
Sift the flour over the cheesecake batter.
Mix gently on low speed just until no visible streaks of flour remain. Do not overmix.
6. Add the Nutella
Place ½ cup of Nutella in a microwave-safe bowl and warm it for approximately 15–20 seconds, just until slightly softened.
Add the Nutella to the cheesecake batter and mix gently until the color is even and the batter is smooth.
For a marbled cheesecake, mix only a few times so that some chocolate swirls remain visible.
7. Fill the pan
Pour the batter into the prepared springform pan.
Gently tap the pan against the counter several times to release any large air bubbles.
8. Bake the cheesecake
Bake in the preheated oven for 45–55 minutes.
The cheesecake is ready when:
- The top and edges are deeply browned.
- The outside appears set.
- The center still jiggles noticeably when the pan is moved.
The center may look slightly underbaked, but it will continue setting as the cheesecake cools.
For a softer, creamier center, bake closer to 45 minutes. For a firmer cheesecake, bake closer to 55 minutes.
9. Cool completely
Remove the cheesecake from the oven and place it on a wire rack.
Let it cool in the pan for about 2 hours. The cheesecake will rise during baking and then sink slightly in the center as it cools. This is completely normal.
Once cooled, cover and refrigerate for at least 6 hours, preferably overnight.
10. Add the Nutella topping
Before serving, warm ¾ cup of Nutella for 15–20 seconds so that it becomes easier to spread.
For a softer topping, mix the Nutella with 2–3 tablespoons of warm heavy cream.
Spread the Nutella over the sunken center of the chilled cheesecake.
Garnish with chopped toasted hazelnuts or a small pinch of flaky sea salt, if desired.
How to Serve Nutella Basque Cheesecake
Remove the cheesecake from the refrigerator about 20–30 minutes before serving. This allows the center to become softer and creamier.
Use a large sharp knife to cut the cheesecake. Dip the knife in hot water and wipe it clean between each slice for neat cuts.
Serve it with:
- Fresh strawberries or raspberries
- Whipped cream
- Toasted hazelnuts
- Chocolate shavings
- A drizzle of melted Nutella
- Vanilla ice cream
Important Recipe Tips
Use room-temperature ingredients
Room-temperature cream cheese and eggs combine more smoothly and help prevent lumps in the batter.
Use full-fat cream cheese
Full-fat block-style cream cheese produces the richest flavor and creamiest texture. Avoid low-fat cream cheese or spreadable cream cheese from a tub.
Do not overmix
Mixing too aggressively incorporates excess air into the batter. This may cause the cheesecake to rise too quickly and crack excessively.
Do not overbake
The center should still wobble when the cheesecake comes out of the oven. It will firm up as it cools and chills.
Let it chill overnight
Although the cheesecake can be served after six hours, the texture and flavor are even better the following day.
Do not worry about cracks
Basque cheesecake is meant to look rustic. Cracks, folds, dark edges, and a sunken center are all part of its appearance.
Storage Instructions
Store leftover cheesecake in an airtight container in the refrigerator for up to five days.
For the best texture, allow each slice to sit at room temperature for approximately 15–20 minutes before eating.
Freezing Instructions
The cheesecake can be frozen with or without the Nutella topping.
Wrap the entire cheesecake or individual slices tightly in plastic wrap, followed by aluminum foil. Freeze for up to two months.
Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why did my Basque cheesecake sink?
Basque cheesecake naturally sinks in the center as it cools. This creates the perfect space for the Nutella topping.
Can I make it without Nutella?
Yes. You can leave Nutella out of the batter and make a classic vanilla Basque cheesecake. You may also replace it with another chocolate-hazelnut spread.
Do I need a water bath?
No. Basque cheesecake is baked at a high temperature without a water bath. The high heat creates its dark, caramelized exterior.
Can I use a different pan size?
A 9-inch pan can be used, but the cheesecake will be slightly thinner and may bake more quickly. Begin checking it after approximately 40 minutes.
Why is the center still soft?
The center is supposed to be soft and creamy. It will continue setting while the cheesecake cools and chills.
Can I make this cheesecake ahead of time?
Yes. This is an excellent make-ahead dessert. Prepare it one day before serving and add the Nutella topping after chilling.
Nutella Basque Cheesecake
This decadent cheesecake combines a creamy chocolate-hazelnut filling with caramelized edges and a smooth Nutella topping. It is easy to prepare, requires no crust, and makes an impressive dessert for holidays, birthdays, or family gatherings.
