This crustless cheesecake is associated with La Viña, a bar in San Sebastián in Spain's Basque Country. Serve it with espresso or sweet dessert wine.
Basque-Style Burnt Cheesecake
Baking
Cheesecakes
Vanilla: Extract
Easy
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A crustless cheesecake baked very hot so the top turns deeply browned and the center stays soft and creamy. It is the simple, high-heat style made famous in San Sebastián. Makes 12 slices in about 5 hr 5 min.
Prep
15 min
Cook
50 min
Cooling
4 hr
Total
5 hr 5 min
Yield
12 slices
Ingredients
Adjust yield
slices
Scales from a half to a double batch; give a bigger batch a little more time.
- 4 cups (900 g)cream cheese, softened to room temperature
- 1 ¼ cups (250 g)granulated sugar
- 5 (250 g)large eggs, room temperature, pasteurized if you like
- 1 cup (250 ml)heavy cream
- 2 tbsp (15 g)all-purpose flour
- 1 tsp (5 ml)vanilla extract
- 1 pinchsalt
Baking tools for this recipe
Instructions
- Heat the oven to 450 F (230 C) with a rack in the middle. Grease a 9-inch (23 cm) springform pan and line it with two crossed sheets of parchment, letting the paper rise 2 inches (5 cm) above the rim and crinkle naturally.
- Beat the cream cheese and sugar on medium-low until smooth, scraping the bowl, about 2 minutes.
- Add the eggs one at a time, mixing just until blended. Mix in the cream, flour, vanilla and salt until the batter is smooth and pourable.
- Pour into the pan and tap once on the counter to release large bubbles. Set the pan on a baking sheet.
- Bake 45 to 50 minutes, until the top is very dark brown and the edges are set; the center will still wobble like gelatin, and should read 160 F (71 C) on an instant-read thermometer.
- Cool in the pan on a rack for at least 2 hours. The cake will sink slightly and the center will firm as it cools.
- Remove the pan ring, peel back the parchment and slice, either at room temperature or chilled.
Tips
- Soften the cream cheese fully so the batter is smooth and no lumps remain.
- Do not worry about the dark top; it is the signature and tastes caramelized, not bitter.
- Chill overnight for cleaner slices.
- Egg-based desserts should reach 160 F (71 C). Bake until the center reads 160 F, or use pasteurized eggs; keep refrigerated and discard after 4 days.
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Recipe FAQ
How long does it take to make basque-style burnt cheesecake?
Plan on 15 minutes of prep and 50 minutes of cooking, plus 4 hours to chill. The recipe makes 12 slices.
How should I store basque-style burnt cheesecake?
Cover and refrigerate up to 4 days. Freeze slices up to 1 month.
Can I make basque-style burnt cheesecake ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
443
Calories / serving
34.9g
Fat
26.7g
Carbs
7.7g
Protein
23.9g
Sugar
Whole recipe (12 servings): ~5316 cal · 419g fat · 320g carbs · 92g protein · 287g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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