Basque Cheesecake that was originally born in La Viña Restaurant in the Basque Region of Spain, has a very golden top (almost burnt). On the inside, it’s very silky and smooth. It’s easier to make than a traditional cheesecake and you will love the result.
As you can see, the interior of this basque cheesecake (also called burnt cheesecake) it VERY creamy. While playing around with the recipe, I ended up testing 3 versions of it. I just needed to get that perfect colour and texture. Many recipes I saw use a bit of flour in the mix. However, I tested it with and without and to be honest it didn’t make much difference. That’s why in the end I didn’t use any and thus this recipe is gluten-free. The other thing I love about this cheesecake is that it’s very simple to make, it doesn’t have a crust nor does it need a bain-marie.
If cheesecakes are your jam, welcome to my team. I adore them so much that I actually have many cheesecake recipes here on the blog. I make them in several formats: large, minis, bars and all kinds of flavours. This Basque Cheesecake or La Viña Burnt Cheesecake doesn’t usually have vanilla. However, I just couldn’t help myself and I added vanilla paste. You can use vanilla paste, extract or essence, as you wish. I promise that the result is delicious.
What we’re looking for
If there’s anything that’s vital when making this Basque cheesecake, it’s the cooking degree. You want it to be deeply golden on top, and when you take it out of the oven it will still feel very liquidy. This can be scary but I promise that’s exactly what we’re looking for. In this way, after it’s been refrigerated, it will have that creamy and delicious texture on the inside. As a matter of fact, you will notice it will expand a lot in the oven. Then, when you take it out it will collapse. That’s fine, it’s all part of the process.
Basque Cheesecake (Burnt Cheesecake) – gluten freePrint Pin Rate
- 1 kg cream cheese at room temperature
- 300 g sugar
- 1 tbsp vanilla paste or extract optional
- 300 ml whipping cream
- 5 eggs
- Beat the cheese with the sugar and vanilla on high speed until it looks absolutely creamy and smooth, without any lumps. If you're using a stand mixer, make sure to scrape the sides and bottom of the bowl with a spatula every once in a while to thoroughly incorporate the cheese.
- Once completely smooth, add the cream and beat on low speed to incorporate it (we don't want to whip the cream and insert air into it).
- Add the eggs and again incorporate them at low speed.
- Pour the mix into a 23cm/9in diameter springform pan with two sheets of baking paper inside, facing opposite directions. You also want to push down on the paper to shape them like the pan.
- Bake the cheesecake in a preheated oven at 210°C/410°F for 30 minutes. When it comes out it will look very liquidy, but don't worry, that's perfect.
- Let it cool down completely and then refrigerate for at least 8 hours.
- To unmould, open the clip on the pan, peel off the paper and transfer to a dish using a pizza peel.
- Cut and serve cold.