Imagine a cheesecake that defies convention—a dessert that’s intentionally burnt, irresistibly creamy, and simply unforgettable. This Basque Cheesecake rises dramatically like a soufflé, creating an inviting hollow center once cooled—perfect for fresh fruit if you wish. Though, in all honesty, it’s utterly delectable exactly as it is.
Originating from the vibrant region of the Basque Country in Spain, this unique cheesecake was popularized by La Viña, a celebrated café in San Sebastián. Its rustic, caramelized exterior and rich, custardy interior quickly captured hearts around the globe, transforming it into a beloved culinary icon.
Why You’ll Love This
This cheesecake is beautifully uncomplicated, requiring no crust, no water bath, and certainly no fuss. Its charred exterior brings delightful caramel notes, while the center remains smooth, creamy, and wonderfully rich.
Ingredient Overview
The recipe is straightforward: cream cheese provides velvety texture, eggs and cream lend richness, lemon zest adds a subtle brightness, and the intentional caramelization delivers the iconic “burnt” character.
Let’s Bake!
Rich, creamy, and delightfully burnt—this classic Basque Cheesecake is effortlessly elegant and perfectly rustic. Here’s everything you need to create your own at home.
Burnt Perfection: Classic Basque Cheesecake
Equipment
- 9 to 10 inch (22 to 25 cm) springform pan, buttered and lined with parchment paper
Ingredients
- 2¼ pounds (1 kg / 36 oz) Cream cheese, at room temperature
- 1½ cups (300 g) Granulated sugar (add slightly more if you prefer extra sweetness)
- Lemon zest from 1 organic lemon
- ¼ tsp Sea salt flakes or kosher salt
- 5 large eggs
- 2 cups (480 ml) Heavy cream
- ¼ cup (35 g) All-purpose flour, sifted
- 2 tsp Vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) with a rack in the center. Butter a 10-inch (24 cm) springform pan, then line it with parchment paper, leaving an extra 2 inches (5 cm) inches hanging over the sides.
- Using a stand mixer with the paddle attachment, handheld mixer, or wooden spoon, beat the cream cheese and sugar until completely smooth and creamy.
- Add the salt, lemon zest and vanilla.
- Incorporate the eggs one at a time, beating well after each addition.
- Mix in the heavy cream until just combined. Carefully sift the flour evenly over the batter, mixing gently on low until smooth.
- Pour the batter into the prepared pan and bake for 50–60 minutes. The cheesecake should rise significantly, develop a deep golden brown (almost burnt) top, and retain a jiggly center.
- Remove from the oven and allow it to cool completely on a rack. The cheesecake will sink slightly in the center—this is normal and desirable.
- Remove the sides of the springform pan and gently peel away the parchment paper. Serve at room temperature.
Video
Tips for Perfect Results
- Use room temperature ingredients for a smoother batter.
- Don’t worry about cracks or a sunken center—these are signatures of this rustic cheesecake!
- Resist the urge to overbake; the magic is in the creamy, almost custard-like center.
Storage Suggestions
Refrigerate leftovers in an airtight container or covered with cling wrap for up to 3–4 days. For the best flavor, bring slices back to room temperature before serving.
Serving Ideas
- Enjoy simply on its own, appreciating its creamy complexity.
- Top with fresh berries or sliced stone fruits for added freshness.
- Pair with a drizzle of honey or a dusting of powdered sugar for a touch of sweetness.
Enjoy the rustic elegance of this timeless classic!
