Burnt Basque Cheesecake Recipe - Little Sweet Baker (2024)

Home » Recipes » Cheesecakes » Burnt Basque Cheesecake

Jump To Recipe by Lily Ernst

This Basque cheesecake combines the rich, velvety smoothness of a traditional cheesecake with a tantalizing burnt caramelized top. Originating from the Basque region in Spain, this dessert has gained immense popularity worldwide for a reason!

What is Basque cheesecake?

Basque cheesecake (a.k.a Basque burnt cheesecake or La Viña cheesecake) is a creamy, crustless cheesecake that is baked at a high temperature to intentionally burn it, creating an extra layer of caramelized flavor. It was created by Santiago Rivera, owner of Bar La Viña Restaurante in Donostia-San Sebastián. It gained popularity through rave reviews on Tripadvisor and in 2021 the New York Times named it “Flavor of the Year” in gastronomic trends.

Why you’ll love this recipe:

• Foolproof – There is no fussing with a crust or water bath and you purposely burn it for its signature taste and rustic appearance. This one-bowl Basque cheesecake recipe is the easiest cheesecake you’ll ever make!
• Ultra creamy and smooth – This cheesecake is renowned for its exceptionally smooth and silky texture. The high proportion of cream cheese and heavy cream in the recipe contributes to its luscious consistency. With each bite, you’ll experience a melt-in-your-mouth sensation that is truly delightful.
• Special caramelized flavor – The high baking temperature used to make Basque cheesecake leads to the caramelization of the sugar, resulting in a deep, toasty flavor. The burnt surface contributes to the overall taste, providing a caramel and smoky note that balances the richness of the cake.

Ingredients you’ll need:

• cream cheese – full-fat is best, do not use fat-free
• heavy cream
• granulated sugar
• eggs
• all-purpose flour – or cornstarch for a gluten-free option
• salt and vanilla extract – optional

Note – The salt and vanilla are optional because it’s not included in the original recipe, but I find it enhances the overall flavor of the cheesecake. Also, the original recipe is for a 10″ cheesecake, which is quite large for the average household, so this recipe is designed for a standard 9″ cake while keeping all the ratios as close as possible to the original.

How to make Basque cheesecake:

(the ingredient amounts are listed in the printable recipe card further below)

1. Butter and place two overlapping 15×16″ sheets of parchment paper on top of a 9″ springform pan. Fit the sheets of parchment by pressing them down into the pan using an 8″ cake pan or plate.
2. If using a plate, fold the sides of the parchment, creating some pleats, so it fits snuggly along the sides of the pan.
3. Beat the cream cheese, sugar, vanilla, and salt (if using) together for about 3 minutes until smooth and glossy.
4. Mix in the eggs, one at a time, and scrape down the bowl as needed. Sift in the flour and mix until just combined.
5. With the mixer on low, slowly pour in the cream and mix until smooth.
6. Pour the batter into the prepared pan. Bake at 400F for about 45 minutes or until the cheesecake is puffy and dark brown on top.

Expert tips:

• Use good-quality and fresh ingredients – Because there are very few ingredients in this recipe, make sure to use good-quality ingredients like Philadelphia cream cheese, fresh eggs, and fresh cream for the best results.
• Before removing the cheesecake from the pan – Allow it to cool completely to room temperature so it maintains its shape. I keep it in the pan until ready to serve.
• How to serve – Unlike traditional cheesecake which is served chilled, Basque cheesecake is traditionally served at room temperature for the creamiest texture. But this is a matter of personal preference. I like it both ways. Yes, it is creamier at room temperature, but it’s also nice and refreshing served chilled.

Troubleshooting:

• How to tell if Basque cheesecake is done – Once the edges are set and the top is nicely browned, the cheesecake is done. The center will still be quite jiggly, but will set once cooled.
• What if my cheesecake didn’t brown? – No worries. If the time is complete and your cheesecake has not browned enough on top, simply broil it for 1-3 minutes, keeping a close eye on it and checking every minute, until you reach your desired color.
• Why is my Basque cheesecake wet at the bottom? – Condensation will collect at the bottom of the cheesecake if it cools down too quickly. This tends to happen if it has not completely reached room temperature before being put in the fridge.

FAQ:

Is Basque cheesecake gluten-free?

No, but you can make it gluten-free by substituting the flour with cornstarch.

What does Basque cheesecake taste like?

It tastes like a crème brûlée flavored cheesecake.

What to serve with Basque cheesecake:

Traditionally, this cheesecake is served plain with a glass of Spanish sherry. You can serve it with some fresh fruit or any dessert wine. It’s not recommended to serve this cheesecake with anything too flavorful like a compote or chocolate sauce which would take away from the delicate flavor of the cheesecake itself.

Does Basque cheesecake need to be refrigerated?

It can be covered and kept at room temperature for 1 day. After that, any leftovers can be placed in an airtight container and stored in the refrigerator for up to 3 days.

You might also like:

• Japanese Cheesecake
• Triple Chocolate Cheesecake
• No-Bake Cheesecake
• Cherry Cheesecake
• Pumpkin Cheesecake

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print

Recipe adapted from El Diario Vasco found on Frugal Hausfrau.

by Lily Ernst on May 26, 2023 (updated Jan 6, 2024)

12 commentsLeave a comment »