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    Home » Recipes » Blog

    Burn Baby Burn, Basque Burnt Cheesecake

    July 16, 2019 By Sara McCleary Updated March 16, 2022 - This post may contain affiliate links

    Jump to Recipe

    Basque burnt cheesecake recipe, this Spanish cheesecake has taken the internet by storm. It is gloriously caramelised with a smooth jiggly velvet centre. A complete taste sensation with only four ingredients. A simple crustless cheesecake you need to bake and try.

    sicde view of basque burnt cheesecake on a cake stand with a slice being removed

    What makes this cheesecake so amazing? It’s quite simple, it’s all about the burn. The joy and uniqueness are all about burning, or technically caramelising, the sides, bottom, and top of this Spanish cheesecake.

    Was the combination of smooth just set middle and dark caramelised extremities of this cheesecake initially a baking accident by La Viña?

    This recipe is for those that aren’t able to travel to San Sebastian in Spain to try the original at La Viña.

    The cheesecake is best eaten on the day of baking, but it also stores very well in an airtight container in the fridge for a few days.  It will be denser, but just as delicious.

    You will be surprised by the taste, I was. It may look like an ugly duckling of a cheesecake but really is worth baking. Plus is an easy one to bake too.

    Sara xxx

    What's in this post
    • Ingredients
    • The Art of Caramelisation
    • Recipe Instructions
    • Be Careful of Cooking Time
    • More Delicious Cheesecake Recipes
    • Printable Recipe

    Ingredients

    Only four ingredients are used in this recipe, cream cheese, eggs, sugar, and cream.

    There are numerous recipes around the internet for Basque burnt cheesecake. I researched and played. I read that Chef Dave Beran of Dialogue in Santa Monica didn't include flour in his version.

    Chef Berab feels the quick cooking time for his recipe doesn’t allow for the starch in the flour to cook through. Resulting in a grainy cheesecake. This made complete sense to me.

    On further investigation I discovered recipes that used various quantities of flour, from one cup through to one tablespoon. These recipes had longer cooking times.

    As you can see from my ingredient list, I decided to take Chef Beran’s advice and ditch the flour.

    whole basque burnt cheesecake on a cake stand in front of a window with strawberries scattered around

    The Art of Caramelisation

    Browning (caramelising) meat is the first step in making a flavourful casserole. We deglaze and scrape up all the brown fond on the bottom of our pans when making gravy and sauces.

    When baking cookies, we generally want them to brown and caramelise. The point where butter and sugar react, giving cookies crunch and a toasty flavour. This cheesecake no different, but it takes the caramelisation a little step further.

    If you have ever made toffee you will understand. There is golden brown toffee, which is sweet, the sugar has reacted to take on those toffee notes.

    Then you have toffee taken to the next stage, it errs on the side of burnt, but not quite. It’s darker, still sweet, but this is played off bitterness and is simply delightful.

    a slice of basque burnt cheesecake on a small plate with a strawberry and the whole cheesecake on a cake stand in the back ground.

    Recipe Instructions

    21cm springform cake tin lined with baking paper

    Preheat oven to 200°C (395°F). Grease and line the bottom and sides of a 21cm springform cake tin with butter and baking paper.

    Make sure to extend the baking paper 2cm (¾ inch) above the rim of the tin.

    batter for the basque burnt cheesecake being poured into a prepared springform cake tin

    Using a stand mixer or electric beaters, beat cream cheese in a large bowl until smooth and creamy. Add eggs one at a time, making sure to beat well between adding eggs.

    Beat in sugar, a bit at a time. Then beat in thickened cream until the mixture is smooth.

    Pour cheesecake batter into the lined springform tin. Tap the tin lightly to remove any air bubbles trapped in the batter.

    Place in the oven and bake for 50 minutes.

    Check on your cheesecake at the 40 minute mark. If the top isn’t starting to deeply brown turn up the heat in your oven slightly.

    The result you are after is a cheesecake that has a deep dark top but is still slightly jiggly in the centre.

    Once cooked remove from the oven and leave to cool completely before removing the cheesecake from the tin.

    The Basque burnt cheesecake is best eaten on the day of baking, but leftovers store very well in an airtight container for a few days in the fridge.

    above shot of basque burnt cheesecake on a white serving dish with a slice removed and placed on a smaller plate. Strawberries are scattered around

    Be Careful of Cooking Time

    Over cooking can be an issue.  If you find that you are getting close to the end of the baking time and the cheesecake isn't developing a dark caramelised top, turn up the oven temperature. Make sure to keep a constant eye on how it is baking.

    close above image of the top of a basque burnt cheesecake showing cracks and dark caramelisation

    More Delicious Cheesecake Recipes

    Baked Matcha White Chocolate Cheesecake - green tea cheesecake topped with decadent dark chocolate ganache
    Cheeselova - the love child of cheesecake and pavlova
    Baked White Chocolate and Mango Cheesecake - creamy cheesecake topped with summery mangoes
    Chocolate Cheesecake Crackle Pie - chocolate crackle shell with chocolate cheesecake filling
    Strawberry Cheesecake Sponge Cake - when light and airy sponge and strawberry cheesecake collide
    Lemon Myrtle Cheesecake - A creamy taste of Australia with a macadamia base
    Baked Anzac Cheesecake - All the flavours of an Aussie ANZAC biscuit in cheesecake form

    Printable Recipe

    sicde view of basque burnt cheesecake on a cake stand with a slice being removed

    Basque Burnt Cheesecake

    Recipe Author: Sara McCleary
    Basque burnt cheesecake is gloriously caramelised with a smooth jiggly velvet centre. A complete taste sensation with only four ingredients. A simple crustless cheesecake you need to bake and try.
    5 from 2 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Cake
    Cuisine Spanish
    Servings 8 people
    Calories 592 kcal

    Special Equipment

    • springform cake tin
    • stand mixer or electric beaters
    • large bowl

    Ingredients

    • 625 grams cream cheese
    • 4 eggs
    • 275 grams (1 ¼ cups) caster sugar
    • 300 ml thick cream

    Instructions
     

    • Preheat oven to 200°C (395°F). Grease and line the bottom and sides of a 21cm springform cake tin with butter and baking paper. Make sure to extend the baking paper 2cm (¾ inch) above the rim of the tin.
    • Using a stand mixer or electric beaters, beat cream cheese in a large bowl until smooth and creamy. Add eggs one at a time, making sure to beat well between adding eggs.
    • Beat in sugar, a bit at a time. Then beat in thickened cream until the mixture is smooth.
    • Pour cheesecake batter into the lined springform tin. Tap the tin lightly to remove any air bubbles trapped in the batter.
    • Place in the oven and bake for 50 minutes.
    • Check on your cheesecake at the 40 minute mark. If the top isn’t starting to deeply brown turn up the heat in your oven slightly.
    • The result you are after is a cheesecake that has a deep dark top but is still slightly jiggly in the centre.
    • Once cooked remove from the oven and leave to cool completely before removing the cheesecake from the tin.
    • The Basque burnt cheesecake is best eaten on the day of baking, but leftovers store very well in an airtight container for a few days in the fridge.

    Notes

    Recipe Hazard
    Overcooking can be an issue.  If you find that you are getting close to the end of the cooking time, say the final 10 minutes, and the cheesecake isn't developing a dark caramelised top, turn your oven temperature up and keep  a constant eye on how it is baking.
    Gluten Free
    Not all cream cheese is gluten free.  If you need this recipe to be truly gluten free make sure you puchase cream cheese that does not contain gluten.
    Serving Suggestions
    Best eaten on the day of baking.  Serve simply with some fresh berries and whipped cream.
    Leftovers
    Even though the Basque burnt cheesecake is best eaten on the day of cooking it also stores very well in an airtight container in the fridge for a few days.  The cheesecake will be denser than the day of baking, but just as delcious.

    Nutrition

    Calories: 592kcalCarbohydrates: 36gProtein: 9gFat: 47gSaturated Fat: 27gCholesterol: 233mgSodium: 337mgPotassium: 184mgSugar: 34gVitamin A: 1885IUVitamin C: 0.2mgCalcium: 126mgIron: 0.7mg
    Keyword cheesecake without pastry, easy cheesecake recipe, La Viña cheesecake, Spanish cheesecake
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    sicde view of basque burnt cheesecake on a cake stand with a slice being removed
    « Dining on a high at Ce La Vi Singapore
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jackie

      January 14, 2020 at 5:42 pm

      5 stars
      I made this to take to work. I made it the night before and it was delicious, everyone loved it. Thanks for the recipe.

      Reply
    2. Carla

      January 14, 2020 at 5:41 pm

      5 stars
      Sara I made this cake on the weekend. I couldn't believe how easy it was with such a tasty result. I will be making it again!

      Reply
    3. Sue R

      August 14, 2019 at 1:06 pm

      That's looks and sounds amazing! I wish I had heard of it when I was in San Sebastian a couple of years ago but at least I got to eat their amazing pintox every day 🙂 I'll try making it when they finally fix our flooded home and I have all my bakeware again.

      Reply
    4. Lisa

      August 09, 2019 at 3:53 pm

      Hi Sara,
      Do you use fan forced or top/bottom heat when baking this cheese cake?
      Nice shot of you and Heston by the way.....

      Reply
      • Sara

        August 19, 2019 at 6:44 pm

        Hi Lisa, My oven is a fan forced oven. Thanks, it's not a bad pic 😉

        Reply

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    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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