- Base paper: food-grade greaseproof / silicone-coated base paper
- Design: pre-pleated no-folding liner, drops into round tins
- Sizes: 4 / 6 / 8 inch; custom diameter on request
- Heat resistance: up to 220 °C
- Colours: kraft or white
- Use: Basque burnt cheesecake, moist cheesecakes, tarts, deep-tin bakes
- Packing: 100 sheets/pack or bulk in carton
- Compliance: food-contact documentation available on request
- Custom diameter for deep or unusual tins
- Silicone-coated grade where release demand is highest
- Food-grade ink printing on request
- Pack configuration for cafés or production
- Food-contact documentation for your target market
Basque cheesecake paper gives the signature crumpled, rustic edge of a Basque burnt cheesecake while letting the cake release in one piece. The liner is pre-pleated, so it drops into the tin already shaped — no folding, no greasing, no torn sides at service.
As a supplier and sourcing partner of converted paper, we supply pre-pleated Basque liners formed from food-grade greaseproof base paper by our converting partner, in the tin diameters cafés and bakeries actually run.
Where Basque Cheesecake Paper Is Used
- Cafés and dessert bars — Basque burnt cheesecake as a signature slice, baked in-cup and served in-liner.
- Bakeries and patisseries — moist cheesecakes and custard bakes that need a tall, crumpled collar.
- Central kitchens and catering — consistent liners keep portion and presentation identical across sites.
- Retail and private label — bake-at-home kits where the liner is part of the experience.
- Tarts and moist bakes — any high-moisture bake that must release clean from a deep tin.
For flat tray lining see Pre-Cut Parchment Sheets; for cupcakes and muffins see Cake Cups & Liners.
Key Features
The crumpled edge, without the folding
Pleats are formed at the converter, so every liner carries the same rustic collar. Operators drop it in and fill — the look is consistent without skilled folding at the bench.
Release in one piece from a deep tin
The greaseproof wall stops the custard bonding to the tin, so the cake lifts out whole with its collar intact — the moment most Basque bakes are lost.
Stable at high bake temperature
Basque cheesecake is baked hot for a caramelised top. The liner holds integrity through that heat and does not scorch into the cake side.
Kraft for the classic look, white for clean
Kraft gives the recognised burnt-cheesecake presentation; white suits lighter, cleaner dessert styling. Both are food-grade and print-ready on request.
Technical Specifications
Standard range covers the tin sizes cafés and bakeries run most:
- Pre-pleated no-folding liner, 4 / 6 / 8 inch
- Greaseproof base, heat resistant to 220 °C
- Kraft or white; 100 sheets/pack or bulk
Other diameters, coated grades and printed liners are formed to order. Send tin size and bake profile and we will confirm the matched liner.
Sizes are 4 / 6 / 8 inch, with custom diameters for deep or unusual tins. Typical starting points:
| Use | Size | Colour | Packing |
|---|---|---|---|
| Cafés and dessert bars — Basque burnt cheesecake as a signature slice, served in-liner | 4 inch | Kraft, for the classic look | 100 sheets/pack |
| Bakeries and patisseries — moist cheesecakes and custard bakes needing a tall, crumpled collar | 6 inch | Kraft or white | 100 sheets/pack |
| Central kitchens and catering — portion and presentation identical across sites | 6 or 8 inch | Kraft | Bulk in carton |
| Retail and private label — bake-at-home kits where the liner is part of the experience | 4 or 6 inch | White, for lighter dessert styling | 100 sheets/pack |
| Tarts and moist bakes — any high-moisture bake that must release clean from a deep tin | 8 inch, or a custom diameter | Kraft or white | Bulk in carton |
The liner is pre-pleated, so it drops into the tin without folding; the collar should stand proud of the rim for the classic edge. Send tin dimensions for very deep or unusual tins.
How to Select and Order
- Match the liner to your tin diameter; the collar should stand proud of the rim for the classic edge.
- Choose kraft for the traditional burnt-cheesecake look, white for lighter dessert styling.
- For very deep or unusual tins, send tin dimensions for a custom-formed liner.
- Decide packing by channel: 100-sheet packs for cafés, bulk cartons for production.
- Send tin sizes and bake profile — request a quote or sample and we will confirm size, colour and documents.
- EU food-contact packs. PFAS restrictions apply to food-contact packaging from 12 August 2026 — tell us the destination market and the food type, and we will confirm the grade, the grease-resistance route and the documents you need. Fluorine-free options are available on request; compliance documentation is provided offline, and we do not publish certificate numbers online.
FAQ
Do I still need to grease the tin?
No. The greaseproof liner releases the cake on its own; greasing is unnecessary and can slump the pleats.
Will the liner scorch at Basque baking temperatures?
The liner is rated to 220 °C, which covers the hot bake used for a caramelised Basque top.
Can you make a size for our tin?
Yes. Stock covers 4 / 6 / 8 inch; other diameters are formed on request to your tin.
Is it suitable for other moist bakes?
Yes — any deep-tin, high-moisture bake that must release clean (custards, tarts, moist cheesecakes) works with the same liner.
Related: Baking & Food Paper · Steamer Liner Paper