Basque Cheesecake Paper

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.

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.

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.