Basque Burnt Cheesecake is one of the moist, fluffy, soft, airy, and simply lingering desserts from a handful of ingredients. A quick-to-make cheesecake with a mild sweet taste that pairs perfectly with a cup of tea.
I have tried a wide variety of cheesecake recipes over time. These treats are beloved in my family in every form: no-bake, crustless, keto, low-carb, gluten-free cheesecake, and so and so far. On our blog, you can find inspiration for some outstanding recipes of cheesecakes: Refreshing And Creamy Mini Lime Cheesecake, No-bake Strawberry Cheesecake, Keto Cheesecake Bites, Caramel Pecan Pie Cheesecake, classic New York Cheesecake.
I have recently discovered a cheesecake recipe that caught my attention with its aspect. At first glance, this cheesecake seems to be an accident, a failure in the kitchen, because its appearance is rustic, with cracked edges and an almost burned surface. But actually, it is a light texture cheesecake, enveloped in a caramelized crust with a soft and creamy center. This burned cheesecake is definitely my new favorite out of them all.
The thing that attracted my attention the most was its texture – it is something between the classic American cheesecake and the Japanese cheesecake. It’s not as thick as a New York Cheesecake, but at the same time, not enough aery as the Japanese version.
Even if it looks ugly for you, I assure you will remain pleasantly surprised by its velvety smooth texture once you taste it. It is baked at a high temperature to get that beautiful exterior. The burnt crust adds a mysterious flavor, similar to salted caramel or browned butter.
What is Basque Burnt Cheesecake?
Basque Burnt Cheesecake, also known as La Viña Cheesecake or Burnt Cheesecake, is originated from San Sebastián, northern Spain. It was created in 1990 by chef Santiago Rivera in his restaurant La Viña.
This mouth-watering cheesecake has a custard-like texture, with a caramelized crust and subtle vanilla taste. It is basically made with 6 core ingredients at hand without much effort! It is the creamiest and fastest baked cheesecake, much easier to make than any other! When cooking this specific cheesecake, you do not have to worry about the oven temperature, nor about baking it in the water bath (bain-marie), neither about letting it cool. Even the paper in the tray seems to be laid carelessly. It doesn’t even matter if it cracks or even burns. As in fact, it really needs to brown nicely. What more can I say? My kids just fell in love with it!
Basque burnt cheesecake recipe is definitely a total winner for all cheesecake lovers. Besides the easy cooking technique, it requires just a few simple ingredients. For a 7-inch cake pan, you will need the following amount of ingredients:
- Cream cheese – 16 ounces, at room temperature.
- Granulated sugar – 1 cup. For note: I do not like too sweet desserts, so I reduced the sugar amount to ⅔ cup.
- Eggs – 3.
- Heavy cream – ¾ cup, at room temperature.
- Vanilla bean – use seeds of one vanilla bean or one teaspoon of vanilla extract.
- All-purpose flour – 2 tablespoon. If you intend to make a gluten-free burnt cheesecake, then substitute all-purpose flour with rice flour.
- A pinch of salt.
How to make Basque Burnt Cheesecake?
Breakfasts, what can be more delicious than to savor a cup of tea/coffee with one of the best burnt cheesecakes? I adore being spoiled in the morning, especially with such an aromatic, super soft, and tasty slice of cheesecake.
As I mentioned before, there is nothing to do with this cheesecake. So, while you are mixing the dough, let your oven preheat to 400 °F.
Using your stand mixer or hand blender attached with a whisk, cream together cream cheese and sugar until smooth and fluffy texture. Lower the speed and mix in eggs one at a time. Do not stop the mixer, just add in a slow stream the heavy cream. Cream adds to this cheesecake texture the needed creaminess. Whisk until smooth. For the finishing touch, gently fold in sifted flour and salt.
Grab a 7-inch cake pan( or springform pan) and press a sheet of parchment into it. Making sure it is as close and secure to the pan as possible. Pour the cheesecake dough gently into it, spreading evenly. Send to the preheated oven for about 60 minutes until the cheesecake top is wholly burnt and jiggly.
Once baked, cool the cheesecake to room temperature before removing it from the parchment paper. Basque burnt cheesecake is usually served plain, but garnish it with some fresh fruits, caramel sauce, chocolate sauce at your desire.
Serve with pleasure!
Spanish Basque Burnt Cheesecake
- springform pan
- 16 oz cream cheese
- 1 cup sugar
- 3 eggs
- 2/3 cup heavy cream
- 1 vanilla bean
- 2 tsp all-purpose flour
- pinch of salt
- Preheat oven to 400 °F.
- Using your stand mixer or hand blender attached with a whisk, cream together cream cheese and sugar until smooth and fluffy texture. Lower the speed and mix in eggs one at a time. Do not stop the mixer, just add in a slow stream the heavy cream. Whisk until smooth. For the finishing touch, gently fold in sifted flour and salt.
- Grab a 7-inch cake pan( or springform pan) and press a sheet of parchment into it. Pour the cheesecake dough gently into it, spreading evenly. Send to the preheated oven for about 60 minutes until the cheesecake top is wholly burnt and jiggly.
- Once baked, cool the cheesecake to room temperature before removing it from the parchment paper.