FAQ

Basque-style cheesecake comes from San Sebastian, Spain, in the heart of Basque Country. What makes it stand out is its unique baking process—it’s baked at high heat to achieve its signature caramel-kissed top and crustless exterior with a creamy, custardy interior.

The real magic lies in the spectrum of textures. A velvety, smooth center meets a beautifully burnt, rustic exterior, creating the textural variation that sets it apart from other cheesecakes. It’s pure, luxurious, and unapologetically indulgent. 

This dessert is a study in contrasts. On the outside, it’s dark, broody, and caramelized to perfection. Inside, it reveals a bright, creamy center—light, silky, and filled with complex, custardy flavors. Each bite offers a swirl of sensations, buried within its layers.

Good news: crème’s Basque-style cheesecake is far from ordinary. Forget dense, overly sweet cakes with a crust. This cheesecake is crustless, with a burnt caramelized top that adds a bold, toasty flavor. The inside is light, silky, and custardy, more like flan than your typical cheesecake.

It may be a little burnt, but it’s a whole lotta 🔥. Give it a try—and if you’re still not convinced, email us at support@cremefoods.com. 

At crème, we aim for every bite to be as delightful as the first. If you’re not entirely satisfied, email us at support@cremefoods.com with your order number and feedback. We’ll make it right.

Each cheesecake is 8 inches, or 8 to 10 servings (or fewer, if you’re like us and keep it all to yourself).

Cheesecakes last 4 - 5 days in the refrigerator or around 2 months in the freezer (in plastic wrap or an airtight container).

To serve after freezing:

1. Thaw in the refrigerator overnight.
2. Let it sit on the counter for 2 hours before serving.