Introduction: Basque Burnt Cheesecake Recipe

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About: Hey y'all! My name is Lydia and I want to share my passion for cooking/baking with everyone!

Basque Burnt Cheesecake is perfect if you want to make a cheesecake but you don't want to fuss over it. This cheesecake is fluffy, light and airy. It's not burnt inside, just the top and the sides which gives it an amazing caramelized flavor. One bite and you'll go in for more. This cheesecake originated from a bar called La Viña in San Sebastián, Spain. It also goes by the name of La Viña cheesecake. It is easy to prepare with only a few simple ingredients that makes this one of the best cheesecakes you'll ever have. You don't have to fuss over it and worry about it cracking on top like a regular cheesecake. If you want to learn how to make a Basque Burnt Cheesecake, follow along and check out my video tutorial. Let's go!

Supplies

Step 1: Ingredients

  • 2 lb. cream cheese, room temp
  • 1 ¼ cups (240 g) granulated sugar
  • 5 large eggs
  • 1 teaspoon (10 g) vanilla extract
  • 1 ¾ cups (414 g) heavy cream
  • 1 teaspoon (5 g) salt
  • ¼ cup (25 g) all-purpose flour

Step 2: Prepare Baking Pan

Preheat oven to 400 degrees F (200 C). Butter a 9-inch springform pan. Line the pan with 2 sheets of parchment paper, make sure it comes about 2 inches above the pan. The sheets are lined in a pretty roughly way, creased in some places which is completely normal. Place the pan into a rimmed baking sheet.

Step 3: Beat Cream Cheese and Sugar

Beat the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

Step 4: Add Eggs

With mixer on medium speed, incorporate eggs, one at a time.

Step 5: Add Vanilla and Heavy Cream

Add in vanilla and heavy cream slowly and mix to combine.

Step 6: Sieve Flour and Salt

Turn off mixer and sieve in flour and salt, beat on low until incorporated, scrape the sides and the paddle attachment and beat again until the batter is very smooth.

Step 7: Bake

Pour batter into prepared pan and flatten top. Bake for 60-65 minutes or until the top is completely burnt and it has a slight jiggle to it.

Step 8: Cool to Room Temperature

Let cool to room temperature you’ll see that is will deflate as it’s cooling, unmold. Carefully peel away parchment from sides of cheesecake.

Step 9: Enjoy!

Slice into wedges and serve at room temperature.

Step 10: Video Tutorial

If you want to watch the video tutorial, watch it here!