The original recipe for Basque Burnt Cheesecake also known as san sebastian 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 and served it with poached plums which took it up a notch for me.
This is a creamy, crustless cheesecake that is cooked at high heat to give it a burnt look.
Basque Burnt Cheesecake/San Sebastian Cheesecake
This is the one time I will ask you to burn a cake.
This cheesecake is supposed to be burnt and sunken with a creamy and very slight wobbly middle.
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 the Bon Appetit version too and my version is adapted from that.
I have now made it several more times to try and understand it better/avoid seepage/get the exact texture I wanted.
This year it has started to trend all over again and so I made it again.
Where does Basque Burnt Cheesecake come from?
San Sebastian 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, double cream, sugar, eggs, and flour.
As mentioned, I add Vanilla because I think it adds a little something.
How to make san sebastian cheesecake
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.
The method below is what has worked for me and I have tried all the ways and suggestions.
Preheat oven to 200 C Fan/220 C/Gas Mark 7.
Line a 20cm tin with baking paper by scrunching up a large piece of paper. Making sure it comes all the way up the sides.
Beat the cream cheese until smooth.
Add the sugar and beat again to combine for 3 – 4 minutes until the sugar has dissolved.
Add the eggs 1 by 1, beating in between to incorporate fully before adding the next egg. Use a silicone spatula to scrape down and mix everything together.
Add in the sour and double cream and beat for a minute.
Add the sieved flours and fold in making sure they are fully mixed in.
It helps to do this in just 1 part of the batter and then mix it in to the whole batter.
You can also just add it into a stand mixer if you are using one.
Stir in Vanilla and Salt.
Pour the batter into the tin and bang the tin on the work surface 2 – 3 times to remove air bubbles.
Then bake for 50 minutes.
If your cheesecake isn’t colouring, you can turn the heat up towards the end to colour it a little more.
It will be jiggly and will sink further after this.
Once cooled, rest in the fridge for 24 hours.
OPTIONAL POACHED PLUMS
Add boiling water, stem ginger, star anise, cinnamon and sugar to a pan and add plums cut side down.
Simmer for 5 minutes, then flip the plums.
Simmer for 5 minutes, then set aside to cool and thicken.
Serve the plums alongside some syrup with a slice of cheesecake.
Is it really 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 it?
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 200 C/GM7 for 50 minutes.
What size cake tin should I use for Basque Cheesecake?
I used a 8 inch/20cm tin. Mine has a removable base which is not important in this recipe. T
his is the size that has worked best for me. I also made it in a 6 inch and 7 inch previously.
Can it be made ahead of time?
Yes absolutely. You can make it up to 3 days in advance.
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 but I would highly highly recommend a 24 hour rest.
I prefer put it in the fridge for 24 hours so it isn’t runny. I then use a knife dipped in boiling water to cut through the cheesecake seamlessly.
Top tips and Notes on how to make the best Basque Burnt Cheesecake
Cream Cheese – Make sure the cream cheese is at room temperature. It really helps to make the mixture creamy.
Paper – Make sure the paper comes all the way up the sides as the cake will rise before it falls. (A little bit of Craig David for you there).
Full Fat everything – Use full fat cream cheese and 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 before which have worked too.
You might want to taste your cream cheese first and add a pinch of salt if you think it is needed.
Blender – A hand mixer or blender can be used in place of the stand mixer in this recipe.
Flour – The Plain Flour can be substituted for Gluten Free.
Sieve the flours properly. Twice if need be.
When mixing the flour into the batter, you want to be gentle but still incorporate it as fully as you can.
You may find deposits of flour throughout otherwise.
It is best to do this in stages by removing some of the batter from the bowl and mixing the flour in slowly and gently.
Then once it is fully incorporated, mixing the divided mixture into the whole batter.
Again do this gently.
You can also just add it to the stand mixer/use a hand mixer/blender.
Scrape sides down – Scrape down the sides of your bowl throughout to make sure everything is fully incorporated.
Colour – If your cheesecake isn’t colouring, you can turn the heat up towards the end to colour it a little more.
Fridge Time – This cake needs fridge time and I recommend 24 hours.
I have rushed before and taken it out after an overnight rest but it isn’t enough time.
The cake will seep. It is still safe to eat but I prefer to eat it after it has set a little.
The cheesecake keeps well in the fridge for up to 3 days.
Plums – Poached Plums are optional but work really well. Don’t simmer more then stated because the syrup will start to taste burnt and bitter.
More Cake Recipes:
**Recipe updated July 2020. I first saw this cheesecake in February last year via Chef John of All Recipes. I tried the Bon Appetit version too and my version is adapted from that.
***If you make this san sebastian cheesecake/basque cheesecake recipe, please don’t forget to rate/comment/tag. Thank you x
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
- 675 g Cream Cheese
- 220 g Caster Sugar
- 4 Eggs
- 150 g Sour Cream
- 150 g Double Cream
- 20 g Plain Flour Sieved
- 20 g Corn Flour Sieved
- 1 tbsp Vanilla Extract
- ¼ tsp Salt
Poached Plums
- 700 ml Water Boiled
- 2 Pieces Stem Ginger Grated
- 2 Star Anise
- 1 Cinnamon Stick
- 4 Plums Halved and stone removed
- 5 tbsp Caster Sugar
Instructions
-
Preheat oven to 200 C Fan/220 C/Gas Mark 7.
-
Line a 20cm tin with baking paper by scrunching up a large piece of paper. Making sure it comes all the way up the sides.
-
Beat the cream cheese in a stand mixer or with a hand blender, until smooth. Around 1 minute.
-
Add the sugar and beat again to combine for 3 - 4 minutes until the sugar has dissolved.
-
Add the eggs 1 by 1, beating in between to incorporate fully before adding the next egg. Use a silicone spatula to scrape down and mix everything together.
-
Add in the sour and double cream and beat for a minute.
-
Add the sieved flours and fold in making sure they are fully mixed in. It helps to do this in just 1 part of the batter first and then mix it in to the whole batter. Alternatively blend in a stand mixer/use a hand blender.
-
Stir in Vanilla and Salt.
-
Pour the batter into the tin and bang the cake tin down on the work surface 2 - 3 times. Then bake for 50 minutes. If your cheesecake isn't colouring, you can turn the heat up towards the end to colour it a little more. It will be jiggly and slightly risen when it comes out of the oven.
-
Once cooled, rest in the fridge for 24 hours.
Poached Plums
-
Add plums cut side down, boiling water, star anise, cinnamon and sugar to a pan. Simmer for 5 minutes, then flip the plums. Simmer for 5 more minutes, then set aside to cool and thicken. Serve the plums alongside some syrup with a slice of cheesecake.
Recipe Notes
Top tips and Notes on how to make the best Basque Burnt Cheesecake
- A hand mixer or blender can be used in place of the stand mixer in this recipe
- Make sure the paper comes all the way up the sides as the cake will rise and before it falls.
- Make sure the cream cheese is at room temperature. It really helps to make the mixture creamy.
- Use full fat cream cheese and 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.
- The Plain Flour can be substituted for Gluten Free.
- Sieve the flours properly. Twice if need be.
- When mixing the flour into the batter, you want to be gentle but still incorporate it as fully as you can. You may find deposits of flour throughout otherwise. It is best to do this in stages by removing some of the batter from the bowl and mixing the flour in slowly and gently to that part. Then once it is fully incorporated, mixing the divided mixture into the whole batter. Again do this gently. You can also just add it to the stand mixer/use a hand mixer/blender.
- Scrape down the sides of your bowl throughout to make sure everything is fully incorporated.
- If your cheesecake isn't colouring, you can turn the heat up towards the end to colour it a little more.
- This cake needs fridge time and I recommend 24 hours. I have rushed before and taken it out after an overnight rest but it isn't enough time. The cake will seep.
- The cheesecake keeps well in the fridge for up to 3 days so can be made ahead.
- Poached Plums are optional but work really well. Don't simmer more then stated because the syrup will start to taste burnt and bitter.
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