Basque Burnt Cheesecake
A crustless, intensely caramelized cheesecake with a custardy centre — the San Sebastián original that conquered the world.
Details
Ingredients
- 900g cream cheese, at room temperature
- 1 cup sugar
- 5 large eggs
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
Instructions
- 1
Preheat oven to 230°C (450°F). Line a 9-inch springform pan with parchment paper, letting it come up the sides with dramatic crinkles.
- 2
Beat cream cheese and sugar until completely smooth. Add eggs one at a time, mixing well after each.
- 3
Add cream, vanilla, flour, and salt. Mix until smooth — the batter will be very liquid.
- 4
Pour into the prepared pan. Bake for 22-25 minutes until the top is deeply burnished and dark golden, but the centre is still jiggly.
- 5
Cool completely at room temperature (it will sink as it cools). Refrigerate for at least 4 hours.
- 6
Serve at room temperature for the best texture — the centre should be custardy and the top caramelized.
About This Recipe
Emerging from the bustling kitchens of La Viña in San Sebastián, Spain's Basque Country, this 'burnt' cheesecake is not a culinary accident but a masterful redefinition of a beloved dessert. Unlike its traditional American counterparts, the Basque Burnt Cheesecake famously eschews a crust, instead embracing a dramatically charred exterior and an impossibly creamy, custardy interior. This unique texture and flavor profile are achieved through a high-temperature bake, which intentionally caramelizes the sugars on the surface, creating a dark, almost bittersweet crust that beautifully contrasts with the luscious, barely set centre. Key to its success is using room-temperature cream cheese and heavy cream, ensuring a perfectly smooth, lump-free batter with minimal aeration. A small amount of flour acts as a stabilizer, preventing a fully set curd while maintaining that signature wobble. Its rustic, imperfect appearance is part of its charm, celebrating simplicity and intense flavor over precision. Serve it at room temperature or slightly chilled, perhaps with a scattering of fresh berries or a drizzle of honey, to fully appreciate its complex character.
Tips & Tricks
- • To achieve the signature smooth, custardy texture, ensure all dairy ingredients are at room temperature and mix them just until combined, avoiding over-aerating the batter which can lead to cracks or a cake-like crumb.
- • For an aromatic twist, consider adding the zest of one lemon or orange to the batter with the vanilla extract, or a tablespoon of a liqueur like Cointreau or Grand Marnier for a subtle citrusy depth.
- • This cheesecake holds up beautifully and can be made 1-2 days in advance. Store it loosely covered in the refrigerator, allowing it to come to room temperature for about 30 minutes before serving for optimal texture.
- • Serve slices simply as is, or complement its richness with a fresh berry compote, a dollop of crème fraîche, or even a sprinkle of flaky sea salt to enhance the caramelized notes.
Nutrition Facts
Per serving (approximate)