Burnt Basque Cheesecake – The Creamiest, Most Irresistible Cheesecake You’ll Ever Make

If you love creamy desserts with deep caramelized flavors and effortless elegance, the Burnt Basque Cheesecake is about to become your new favorite recipe. With its signature dark top, custard-like center, and rustic charm, this dessert looks spectacular without requiring perfect technique.
This melt-in-your-mouth cheesecake is famous for one reason: it is unbelievably easy and unbelievably delicious.

What Is Burnt Basque Cheesecake?

The Burnt Basque Cheesecake, also known as “La Viña Cheesecake” from San Sebastián, Spain, is a crustless cheesecake baked at a high temperature to intentionally caramelize the top. This gives the cake its iconic “burnt” appearance, while the inside stays silky, creamy, and almost soufflé-like.

Unlike traditional cheesecakes that require water baths, slow baking, and perfect crack-free surfaces, this cheesecake embraces imperfections. The higher heat allows the top to blister, caramelize, and deepen in flavor, creating a combination of richness and lightness you cannot achieve with classic methods.

Its simplicity and elegance make it a favorite dessert for home bakers, food bloggers, and Michelin-star chefs alike.

Ingredients for Burnt Basque Cheesecake

Below is a classic, foolproof ingredient list that preserves the authentic texture and flavor of the original Basque recipe.

Ingredients (Serves 8–10)

900 g cream cheese, softened (full-fat; room temperature is crucial)
350 g granulated sugar
6 large eggs, room temperature
480 ml heavy cream (35% fat)
1 tablespoon all-purpose flour (optional; helps with structure but can be skipped for a creamier texture)
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt

Required Kitchen Tools

To make the perfect Burnt Basque Cheesecake, you will need:

10-inch (25 cm) round springform pan or deep cake pan
Parchment paper (large enough to overhang the edges)
Stand mixer or hand mixer
Large mixing bowl
Silicone spatula
Measuring cups and spoons
Fine-mesh sieve (optional)
Cooling rack

How to Make Burnt Basque Cheesecake – Step-by-Step Instructions

Follow these detailed instructions for a perfect cheesecake every time. The process is simple but each step contributes to the famously creamy interior of a Basque cheesecake.

1: Prepare the Pan

Preheat your oven to 220°C (425°F).
Line your springform pan with parchment paper, allowing the edges to rise at least 2–3 inches above the rim.
- The paper should look wrinkled and rustic – that’s part of the charm.
Lightly grease the parchment with butter or nonstick spray.

This step ensures the cheesecake rises without spilling over and prevents sticking.

2: Beat the Cream Cheese and Sugar

Add the softened cream cheese to a large bowl.
Beat for 2–3 minutes until smooth, creamy, and free of lumps.
Add the granulated sugar and continue beating for another 2 minutes.
- The mixture should be fluffy, silky, and well-aerated.

Room-temperature cream cheese is essential for a smooth batter.

3: Add the Eggs One at a Time

Add the eggs one by one.
After each addition, beat gently until fully incorporated.
Be careful not to overmix – too much air can affect the final texture.

4: Add Heavy Cream and Vanilla

Pour in the heavy cream slowly while mixing on low speed.
Add the vanilla extract and salt.
Mix until the batter is silky and well combined.

5: Add the Flour (Optional)

Sift the flour over the batter.
Mix lightly with a spatula until incorporated.
Flour helps the cheesecake hold shape, but skipping it makes the center ultra-creamy.

6: Pour the Batter and Bake

Pour the batter into the lined pan.
Tap the pan gently to release any air bubbles.
Bake for 50–60 minutes, or until:
- The top is deeply caramelized and burnt
- The center is still jiggly (like custard)

Remember: The cheesecake will continue to cook after removing it from the oven.

7: Cool and Chill

Let the cheesecake cool in the pan for 1 hour.
It will deflate slightly – this is normal.
Chill in the refrigerator for 4 hours or overnight to set the creamy center.

Your Burnt Basque Cheesecake is now ready to slice and enjoy.

Expert Tips for Perfect Burnt Basque Cheesecake

These pro tips will help you achieve a flawless texture and signature Basque look.

1. Use Full-Fat Cream Cheese

Low-fat cheese will make the batter runny and prevent the custard-like texture.

2. Don’t Skip the Parchment Paper

The high oven temperature prevents using a bare pan. The paper insulates the sides and creates the rustic shape.

3. Make Sure Ingredients Are Room Temperature

Cold cream cheese causes lumps, and cold eggs prevent proper emulsification.

4. Bake at High Heat

The hallmark of Burnt Basque Cheesecake is its burnt top created by intense heat.
Avoid baking at low temperatures – the cake won’t caramelize properly.

5. Don’t Worry About Cracks

This is not a traditional cheesecake.
Cracks, uneven tops, and burnt spots are normal and authentic.

6. Chill Before Slicing

The cheesecake sets as it cools. Cutting too early will give messy slices.

7. Don’t Over-bake

The center must remain jiggly when you remove it from the oven.
If it is fully firm while hot, it will turn dense when cooled.

Serving Suggestions

Enjoy your Burnt Basque Cheesecake in many delicious ways:

Serve chilled for a firmer texture

Serve slightly warm for a molten center

Add toppings:

Fresh berries
Whipped cream
Raspberry coulis
Honey drizzle
Shaved chocolate

Pair with drinks:

Espresso or latte
Black tea
Dessert wine
Hot chocolate

How to Store Burnt Basque Cheesecake

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze whole or in slices for up to 2 months.
- Wrap tightly in plastic + foil to prevent freezer burn.
Thawing: Refrigerate overnight for best results.

Approximate Nutritional Values (per slice)

(Based on 10 slices)

Calories: ~470
Carbohydrates: 28 g
Protein: 8 g
Fat: 38 g
Sugar: 25 g
Fiber: 0 g

Please note: values may vary depending on brands and exact measurements.

Why This Recipe Works

The secret to the perfect Burnt Basque Cheesecake lies in two core principles:

1. High temperature = caramelization

The top develops a burnt, toasty layer that balances the sweetness and adds incredible flavor depth.

2. Simple ingredients = pure flavor

With no crust, no water bath, and no complicated steps, the flavor relies entirely on the cream cheese, sugar, and cream.

The result is a dessert that feels luxurious yet rustic, rich yet light—and always memorable.

Frequently Asked Questions

1. Why is my cheesecake too runny?

It needs more chilling time. Refrigerate for at least 4 hours or overnight.

2. Why didn’t the top caramelize?

Your oven heat may be too low. Increase the temperature next time to 230°C (450°F).

3. Can I use less sugar?

Yes, but sweetness helps balance the bitter caramelization. Reducing more than 20% may affect flavor.

4. Can I add flavors?

Absolutely! Mix in:

Lemon zest
Orange zest
Vanilla bean
Almond extract
Espresso powder

Or swirl in raspberry jam, Nutella, or dulce de leche.

Why You Will Love This Burnt Basque Cheesecake

No crust
No water bath
No complicated steps
Only one bowl needed
Deep caramelized flavor
Incredibly creamy center
Iconic burnt top
Perfect for holidays, celebrations, or everyday indulgence

This recipe is simple enough for beginners but impressive enough for gourmet dining.

Conclusion – Try This Burnt Basque Cheesecake Today

If you want a dessert that’s luxurious, foolproof, and unforgettable, the Burnt Basque Cheesecake is the perfect choice. Its caramelized top, silky interior, and rich flavor make it a showstopper on any table. Whether you’re baking for family, friends, or a special event, this cheesecake promises to impress every single time.

Put on your apron, preheat the oven, and enjoy creating one of the most delicious cheesecakes in the world. Your kitchen—and your taste buds—will thank you.