Basque Burnt Cheesecake

Description:

Basque Burnt Cheesecake is a rustic, crustless cheesecake with a deeply caramelized top and a creamy, custard-like center. Unlike traditional cheesecakes, this version is intentionally baked at a high temperature to create its signature dark, blistered surface. It’s rich yet airy, sweet but slightly bitter on top — a flavor contrast that makes it irresistibly unique.

Origin:

This cheesecake hails from San Sebastián, Spain, specifically from the famous La Viña bar in the Basque Country. Created in the 1990s, it gained global fame thanks to its simplicity, no-fuss appearance, and stunning flavor.

Ingredients (Quantity):

500g (1.1 lbs) cream cheese, room temperature
200g (1 cup) granulated sugar
4 large eggs
1 tsp vanilla extract (optional)
250ml (1 cup) heavy cream
1 tbsp all-purpose flour (optional, for slightly firmer texture)
¼ tsp salt

Ingredients (Optional):

1 tbsp lemon juice or zest (for a subtle tang)
1 tbsp espresso or dark rum (for depth)
Fresh berries or fruit compote for serving

Instructions:

Preheat oven to 430°F (220°C). Line an 8-inch (20 cm) springform or round pan with parchment paper, letting it overhang 2–3 inches above the rim.
Cream the cheese:
In a large bowl, beat cream cheese and sugar until smooth and creamy, about 2–3 minutes.
Add eggs:
Beat in eggs one at a time, ensuring each is fully incorporated.
Add remaining ingredients:
Mix in vanilla, salt, and heavy cream. Sift in flour (if using) and mix until smooth and pourable.
Pour and tap:
Pour batter into the lined pan. Tap gently on the counter to release any air bubbles.
Bake:
Bake at 430°F (220°C) for 40–45 minutes until the top is deeply golden brown, almost burnt-looking. The center should still jiggle when shaken.
Cool & chill:
Let the cheesecake cool to room temperature in the pan (it will deflate slightly). Chill in the fridge for at least 4 hours or overnight before slicing.

Tips for Success:

Use room temperature ingredients for a smooth batter.
The parchment must overhang — the cake rises high and then sinks.
Don’t overbake! The jiggle means the inside stays custardy and luscious.
The burnt top adds bitter contrast — don’t be afraid of a deep color.

Recommendation:

Serve slices at room temperature or cold. Pairs well with coffee, dry sherry, or a sweet dessert wine like Sauternes. Delicious on its own or topped with whipped cream or fresh figs.