Go Back
Burnt Basque Cheesecake
Anne Newgent

Authentic Burnt Basque Cheesecake

This authentic Burnt Basque Cheesecake recipe delivers a rich, creamy interior with a distinct caramelized, almost-burnt exterior, mirroring the famous dessert from La Viña. It's surprisingly easy to make and perfect for a show-stopping dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, American-Inspired, Basque, Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Ingredients
  • 2.2 lbs Philadelphia cream cheese
  • 7 eggs
  • 2 cups sugar
  • 1 tablespoon flour
  • 6.5 fl oz heavy cream

Equipment

  • Oven
  • Electric mixer
  • Large bowl
  • 10-inch springform pan
  • Parchment paper
  • Refrigerator

Method
 

Instructions
  1. Preheat the oven to 410°F (210°C).
  2. Combine all ingredients in a large bowl using an electric mixer, whisk, or metal spoon until the mixture is smooth and creamy.
  3. Line a 10-inch (25 cm) springform or round baking pan with wax or parchment paper, ensuring it extends past the pan's edges to prevent sticking.
  4. Bake on the center rack for 35-50 minutes until the cake is brown and almost burnt on top; adjust time to achieve your desired level of runniness in the center.
  5. Turn off the oven when the cake's top is browned/burnt and the center still wiggles significantly, resembling Jello.
  6. Allow the cake to cool gradually on the counter for about an hour before transferring it to the refrigerator to cool completely.
  7. Chill the cheesecake for a few hours, ideally overnight, before removing it from the parchment paper, cutting, and serving.
  8. Enjoy your cheesecake, perhaps with a sweet glass of Pedro Jimenez sherry for an authentic La Viña experience.

Notes

For a higher cheesecake, a smaller pan can be used, though it may require a longer baking time. The cheesecake is best served thoroughly chilled; ideally, allow it to set in the refrigerator overnight. For an authentic touch, pair it with a sweet glass of Pedro Jimenez sherry.