Baked Basque Cheese Cake
A whole baked Basque cheesecake. Crustless, baked hot and fast for a deeply caramelised top and a soft, custardy centre. Handmade in Port Melbourne, available in 5-inch, 9-inch and 11-inch sizes.
A whole baked Basque cheesecake. Crustless and baked hot and fast, so the top caramelises deeply while the centre stays soft and custardy.
- Best for birthdays, family dinners and shared dessert tables
- Available in 5 inch, 9 inch, 11 inch
- Optional message plaque
- Handmade in Port Melbourne
A baked Basque cheesecake made for sharing
The Basque cheesecake is the burnt-top, crustless style made famous in San Sebastian. There is no biscuit base. It is baked hot so the outside caramelises to a dark, rustic finish while the middle stays soft and almost molten. Rich and creamy, with a gentle caramel edge from the bake.
How it is finished
Each cheesecake is baked free-form in parchment, so the top darkens and the sides fold in naturally. It is served as it comes out of the oven, with no glaze or fruit. The caramelised top is the finish.
Handmade in Port Melbourne
Each Baked Basque Cheese Cake is made in-house at Melbourne Bakehouse on Bay Street in Port Melbourne. It is a good fit for birthdays, family dinners and shared dessert tables where you want a whole cheesecake ready to serve.
Choosing your cheesecake size
| Size | Best for |
|---|---|
| 5-inch | Serves around 4-6 people. Best for smaller celebrations, afternoon tea or a thoughtful dessert for a smaller table. |
| 9-inch | Serves around 10-12 people. Best for birthdays, family lunches or office celebrations where dessert is part of the occasion. |
| 11-inch | Serves around 16-20 people. Best for larger birthdays, office celebrations or shared dessert tables where you need more generous portions. |
You can also add a message plaque for a birthday, thank you, anniversary or custom message.
How to serve Baked Basque Cheese Cake
Best at cool room temperature so the centre stays soft and creamy. Slice with a hot dry knife (run under hot water, wiped) for clean cuts.
- Vegetarian
- Made in-house
- Cheesecake
- Whole cheesecake
Serving size: 120g slice
- Energy
- 1840kJ / 440Cal
- Protein
- 7.0g
- Carbohydrate
- 42g
- Fat
- 30g
| Nutrient | Per serve | Per 100g/ml |
|---|---|---|
| Energy | 1840kJ / 440Cal | 1530kJ / 367Cal |
| Protein | 7.0g | 5.8g |
| Fat, total | 30g | 25g |
| Fat, saturated | 18.0g | 15.0g |
| Carbohydrate | 42g | 35g |
| Sugars | 32g | 27g |
| Dietary fibre | 1.0g | 0.8g |
| Sodium | 310mg | 260mg |
Nutrition values are estimates based on a 120g slice and may vary with cake size, serving portion and preparation.
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy, Contains Eggs, Contains Gluten |
| Style | Cheesecake |
| Sizes available | 5 inch, 9 inch, 11 inch |
| Serves | 5-inch: 4–6 (a small celebration). 9-inch: 10–12 (standard). 11-inch: 16–20 (for bigger tables). |
| Ingredients | Cream cheese (milk), sugar, eggs, sour cream (milk), vanilla, lemon zest. Base: digestive biscuits (wheat, milk), butter (milk). |
| Cross-contact | Made in a kitchen that also handles tree nuts, peanuts and sesame. We cannot guarantee any item is free from trace allergens. |
| Personalisation | Optional message plaque for birthday, thank you, anniversary or custom messages. |
| Lead time | Whole cakes and tarts need at least 24 hours notice for custom finishes or plaques. |
| Storage | Refrigerated in an airtight container, up to 4 days. Freezes well; defrost overnight in the fridge. |
| Origin | Made in our Port Melbourne bakehouse at 210 Bay Street. |
