Burnt Basque Cheesecake Recipe

My first taste of Burnt Basque Cheesecake was on a trip through Spain. After one bite of this creamy, rich cheesecake with its caramelized crust, you could say it was love at first bite!

Made with five simple ingredients, this is the Only Basque Burnt Cheesecake Recipe you’ll ever need.

 

I wasn’t in the Basque Region of Spain, but stumbled upon an authentic Basque restaurant while visiting Madrid. After dinner and a kitchen tour, the restaurant proprietor was kind enough to share his mother’s Basque Cheesecake recipe with me.

The cheesecake originates from La Viña, a cafe in the resort town of San Sebastian in the Basque region of Spain. Chef Santiago Rivera developed the original recipe for this crustless cheesecake in 1990, when he was on a quest to make a new cake every day.

I had forgotten about that recipe when a friend asked me if I had ever tried a Burnt Basque Cheesecake, and all those delicious memories came back.

Of course, I had to make one, and the classic Basque cheesecake was even better than I remembered.

The creamy texture of this light and flavorful Basque Burnt Cheesecake recipe is quite different from the dense traditional cheesecake we all know and love. But if you love cheesecake, you must try this recipe!

You might also want to try my recipes for traditional New York style cheesecake and Japanese cheesecake while we are on the subject.

Ingredients to make Burnt Basque Cheesecake

Gather the ingredients to prepare our Burnt Basque Cheesecake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Simple Pantry Ingredients

• Philadelphia cream cheese
• eggs
• heavy cream
• sugar
• flour

The original recipe doesn’t call for vanilla, lemon zest, or orange zest, but you can adjust it to your taste.

How to make Basque Cheesecake

Follow along with my simple step-by-step instructions to learn how to make Basque cheesecake in your home kitchen.

• Add all the ingredients to the bowl of your stand mixer (or a large bowl with an electric mixer).
• Using the paddle attachment, mix the ingredients on medium speed until smooth and creamy, scraping the sides of the bowl as needed.
• Line a 10-inch springform pan with sheets of parchment paper so that the paper extends past the edges of the pan, overlapping the sheets for full coverage.
• Pour the cheesecake batter into the prepared pan.
• Place the springform pan on a baking sheet. Place it in the preheated oven on the center rack and bake for 40-50 minutes (baking time may vary).
• When the top of the cheesecake turns dark brown and almost looks burnt, turn the oven off. Remove the pan from the oven and let the cheesecake cool on a wire rack. The center of the baked cheesecake will not be fully set and will jiggle quite a bit, like jello.
  *The cheesecake will rise impressively in the oven, but it will settle and fall once you remove it.

*A water bath is not necessary for this cheesecake.

Let the Basque cheesecake completely cool before removing it from the springform pan for about an hour. Then, place the cheesecake in the refrigerator for at least 4 hours (overnight is best). This will give it time to completely chill and set up.

*Wait until you’re ready to cut and serve the cheesecake before removing it from the parchment paper.

You’re going to love this Burnt Basque Cheesecake. Its perfectly caramelized crust and rich, creamy interior make every bite a culinary event.

Leftovers should be stored refrigerated in an airtight container or well covered with plastic wrap for 5-6 days. They can also be frozen, whole or in slices, for up to two months.

Recipe FAQ’s

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