Burnt Basque Cheesecake
This burnt Basque cheesecake recipe delivers creamy, caramelized perfection with just six ingredients. No crust, no water bath—just high heat, golden top, and a silky, custardy center inspired by the famous La Viña cheesecake from San Sebastián, Spain.
Equipment
- 8-inch springform pan
- Electric mixer
- Parchment paper
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- 750 g cream cheese blocks Philadelphia brand, room temperature
- 200 g caster sugar superfine preferred
- 300 ml heavy whipping cream room temperature
- 30 g all-purpose flour plain flour works
- 5 ml vanilla extract or paste bean paste adds flecks
- 4-5 eggs large eggs whisked to measure ~¾ cup + 1 tbsp
Instructions
- Preheat the oven to 425°F (220°C) with the rack in the middle position. Line an 8-inch springform pan with two overlapping sheets of parchment paper, crinkled and pressed into the pan.
- Beat room-temperature cream cheese in a mixing bowl for 2 minutes until smooth. Add sugar and mix on low for 10 seconds, just until combined.
- In a separate bowl, whisk together ¼ cup of the cream with the flour until smooth. Gradually add the remaining cream and vanilla, whisking constantly to prevent lumps.
- Slowly pour the cream mixture into the cream cheese mixture and mix on low until just combined. Gradually add whisked eggs and mix until incorporated—do not overbeat.
- Pour the batter into the prepared pan. Drop the pan on the counter a few times to release air bubbles and pop any visible ones with a knife.
- Bake for 45–65 minutes, until the top is deep golden brown and the center still jiggles slightly. The cake will puff up like a soufflé, then deflate as it cools.
- Cool in the pan for 2 hours, then refrigerate uncovered for at least 8 hours or overnight. Serve at room temperature for the creamiest texture.
Notes
Use brick-style cream cheese, not spreadable. For variations, try adding espresso powder, citrus zest, or bourbon for depth. The cheesecake improves after chilling overnight. Store refrigerated for up to 7 days or freeze for 2 months.