The original recipe for Basque Burnt Cheesecake from La Viña contains just 5 ingredients: Cream cheese, Double cream, sugar, eggs, and flour. I added vanilla too which I think works really well with the creamy texture of the cheesecake. This is a creamy, crustless cheesecake that is cooked at high heat to give it a burnt look.
This is the one time I will ask you to burn a cake. This cheesecake is supposed to be burnt, sunken and a little cracked.
The texture of this cheesecake is a cross between a classic American cheesecake and a Japanese souffle cheesecake. The Basque version is not as dense or rich as the American version but also not as cakey as the Japanese version but it is wonderfully creamy, light and smooth.
I first saw this cheesecake in February last year via Chef John of All Recipes. I tried it 3 times before uploading this version here. This year it has started to trend all over again so I made it again. The cheesecake is so creamy and delicious. It’s lighter than traditional cheesecake and it’s also incredibly easy to make.
Where does Basque Burnt Cheesecake come from?
Basque Cheesecake is a recipe by chef Santiago Rivera of La Viña in San Sebastian, Spain. Rivera was looking to add a dessert menu to his Pintxos restaurant after taking it over from his parents and settled on a this decadent cheesecake.
What goes into Basque Cheesecake?
The original recipe from La Viña contains just 5 ingredients: Cream cheese, heavy cream, sugar, eggs, and flour. As mentioned, I add Vanilla because I think it adds a little something.
Use full fat cream cheese and full fat double cream!
Using light versions of the ingredients won’t work in this recipe. I use Philadelphia Cheese but have also used Supermarket own brands in this recipe. You might want to taste your cream cheese first and add a pinch of salt if you think it is needed.
How to mix the ingredients
So I researched the various recipes online, some call for an all in one mixer method, some cream the cream cheese, sugar and cream before adding the eggs slowly and then folding in the flour, some mix the cream and flour together slowly and then add it to the remaining ingredients and some whack everything in a blender. That is the method I prefer because it makes life easier. Also because that way I can be sure that there are no pockets of flour hiding anywhere. I have found this to be the case when I have used a couple of other methods.
Burnt?
Is it really burnt though? It is, but not till it tastes like burnt crusty toast. The sugar in the cheesecake caramelises and also reacts with the cream cheese to add flavour and colour.
What temperature do I bake Basque Cheesecake at and how long do I bake it for?
I have gone round in circles with this. I have tried some methods and this one worked best.
The goal is to get a burnt look without the centre of the cake being fully set. In my oven, I bake it at GM9 for 25 minutes but I would check it from 22 minutes onwards.
What size cake pan should I use for Basque Cheesecake?
I used a 6 inch/15 cm really cute round cake tin with 3 inch sides. Mine has a removable base which is not important in this recipe. A small deeper pan makes it easier to burn the top without overcooking the center.
If you use an 8 inch tin/20 cm or larger, I recommend doubling the amount of ingredients, otherwise the cheesecake will be too thin and you may end up overcooking and end up with a large crack done the middle.
Can I make it ahead of time?
Yes absolutely.
This is delicious served hot but equally delicious the day after. Also if you’ve baked it for the right amount of time, the center will still be runny whilst warm, which means you’ll need to eat it straight out of the cake tin.
I prefer to cover it and put it in the fridge overnight so it isn’t runny. I then use a knife dipped in boiling water to cut through the cheesecake seamlessly.
This pic shows what it looks like when it hasn’t been in the fridge overnight.
More Cake Recipes:
Basque Burnt Cheesecake
The original recipe for Burnt Basque Cheesecake from La Viña contains just 5 ingredients: Cream cheese, Double cream, sugar, eggs, and flour. I added vanilla too which I think world really well with the creamy texture of the cheesecake. This is a creamy, crustless cheesecake that is cooked at high heat to give it a burnt look.
Ingredients
- 226 g Cream Cheese
- 240 g Double Cream
- 100 g Caster Sugar
- 2 Eggs
- 15 g Plain Flour
- 1 tsp Vanilla Extract
Instructions
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Preheat the oven to the 245 °C/Gas Mark 9. Line a 6 inch round cake tin with at least 2.5-inch sides with grease proof paper.
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Add all of the ingredients to a blender and blend until smooth. Leave the mixture to rest for a little while (around 20 - 25 mins).
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Bake the cheesecake until it takes on a burnt hue but isn't carbon black. This takes around 25 minutes but please check from 22 minutes onwards.
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Let the cheesecake cool completely on a cooling rack. Cover and put into the fridge overnight.
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To slice the Cheesecake, dip the kinfe into a bowl of boiled water. You will need to clean and heat the knife with the hot water between each slice so you get even slices.
Recipe Notes
How long do I bake for? The goal is to get a burnt look without the centre of the cake being fully set. In my oven, I bake it at GM9 for 25 minutes but I would check it from 22 minutes onwards.
Can I make it ahead of time?
Yes absolutely. It is delicious hot or at room temperature the day after. If you’ve baked it for the right amount of time, the center will still be runny whilst warm, which means you’ll need to eat it straight out of the tin with a spoon. I prefer to cover it and put it in the fridge overnight so it isn't runny. I then use a knife dipped in boiling water to cut through the cheesecake seamlessly.
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