Published: · Modified: by Lauren Aloise · This post may contain affiliate links ·
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I first tasted burnt Basque cheesecake long before it became world-famous. Now it even has its own hashtag on Instagram! This easy burnt Basque cheesecake recipe is the authentic version based on the original Basque burnt cheesecake served at La Viña in San Sebastián.
About ten years ago I explored San Sebastían for the first time. I was armed with a handful of pintxos bars recommendations, but no one had mentioned anything about dessert!
When I passed by La Viña (which wasn't on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I had to try.
It was love at first bite, creamy, eggy... delicious! It was unlike any cheesecake I'd ever tried before.
Over the past ten years, the burnt Basque cheesecake has become a worldwide phenomenon and the La Viña cheesecake recipe has been republished many times. It's an easy (though decadent) recipe, well worth the time (and the calories)!
Key Ingredients
Key Ingredients: Eggs, sugar, cream cheese, heavy cream, and flour.
Ingredient Notes & Substitutions
- Cream cheese: La Viña uses the Philadelphia brand cream cheese and always has -- however, it's possible that the composition in Spain is different than in other countries. But this cake works with other creamy cheeses too, such as mascarpone.
- Flour: If you prefer to leave out the flour, go ahead -- it will still set. The amount of flour is very small and just helps with the texture. But it's delicious without too!
Burnt Basque Cheesecake: Step by Step
There truly isn't an easier recipe out there! Simply mix all of the ingredients together in a large metal bowl (at La Viña they use a metal spoon to do this, but you can use a whisk or electric mixer -- whatever is easiest for you. Don't overmix, however!)
Once mixed, line a springform pan with parchment paper, pour in the batter, bake, and less than an hour later your cake is done!
Now comes the hard part -- waiting for it to cool. It's worth the wait, I promise!
Recipe Tips & FAQs
- The baking time varies based on your preference. For a runny center, bake 35 minutes. For creamy, try 40. For fully baked through, cook for 50 minutes. (My cake in the photos was baked for 40 minutes).
- Let the cake cool fully before taking it out of the springform pan. I recommend making this the day before you want to eat it, as it really benefits from a night in the refrigerator.
- If the top isn't browned enough when the bake time is up, turn on the broiler (top heat) but keep a close eye on it -- it can burn in only a few seconds!
Serving Suggestions
The most popular pairing for this cake at La Viña is a glass of Pedro Ximenez sherry wine. This extremely sweet Spanish wine can hold its own against the cheesecake and is a match made in heaven! You could also serve this cheesecake with some fresh berries, which are always a welcome partner for a sweet cheesecake in my opinion.
More Spanish Cake Recipes
If you like this delicious Basque cheesecake recipe, you'll love these other Spanish cakes too!
- Cantabrian Cheesecake Recipe: This delicious cake is called quesada pasiega and is another cheesecake worth trying.
- Gateau Basque: The traditional Basque cake is filled with homemade pastry cream or cherry jam.
- Tarta de Santiago: Spain's famous almond cake is easy to make and always a crowd-pleaser.
- Lemon Olive Oil Cake: This light and delicious cake makes the perfect afternoon snack.
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Burnt Basque Cheesecake Recipe (La Viña Style)
This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián.
5 from 457 votes
Print (images optional) Pin Rate
Course: Dessert
Cuisine: Spanish
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 8 slices
Author: Lauren Aloise
IngredientsUS Customary - Metric
US Customary - Metric
- 2.2 lbs Philadelphia cream cheese 1 kg. Note: you can also sub any other cream cheese, such as mascarpone. Works best at room temperature.
- 7 eggs
- 2 cups sugar 400g. Note: for a slightly less sweet cheesecake use only 1.5 to 1.75 cups (300-350g)
- 1 tablespoon of flour
- 6.5 fl oz heavy cream 200ml or ⅘ of a cup.
Instructions
Preheat the oven to 410°F (210°C).
Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don't worry -- it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes and if it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set. It will wiggle a lot when you move the pan (like Jello!)
Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.
After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut. Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape).
Enjoy with a sweet glass of Pedro Jimenez sherry -- just like at La Viña!
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!
Update note: This recipe was originally published on May 26, 2020, and was updated with new photos and information on January 21, 2021. Watch the web story of this recipe!
Have you been to San Sebastian to try burnt Basque cheesecake? How did this recipe compare?
See Also
Gâteau Basque Recipe
Quesada Pasiega: Spanish Cheesecake Recipe
More Dessert
- Honey-Glazed Pestiños
- Roscón de Reyes Recipe (Spanish Kings' Cake)
- Spanish Buñuelos Recipe
- Authentic Spanish Churros Recipe
Reader Interactions
Comments
Cheryl
i just made this cheesecake and my apartment smells ah-mazing! thank you again for this recipe and i cannot wait for it to cool down!
to achieve a more burnt top (i baked mine for 40 minutes), what temp do you recommend i increase it to and how much longer do i bake it?
Reply
Cheryl
hello! i cannot wait to make this recipe! do i bake the cheesecake in a water bath?
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Lauren Aloise
No water bath!
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Cheryl
perf! i love this recipe even more!
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Caroline
Hi,
Please advise, is it better to use the spreadable Philadelphia cream cheese or the spreadable?? Looking forward to making it! ThanksReply
Lauren Aloise
Here they only sell one - but it is definitely spreadable!
Reply
Ariane G
My first time baking and eating a Burnt Basque Cheesecake. The recipe was easy to follow and so quick to prepare. I pushed the baking time a little to get the darker colour and it was delicious.Reply
Cheryl
hi ariane, if you don't mind me asking, how long did you bake your cheesecake for to achieve the darker color?
Reply
Beach
Have made it a few times and everyone likes it. Easier than making regular cheesecake. I like the creaminess of thisReply
Silvia
I tried this recipe last Sunday, it is delicious!!! I couldn't believe that such an easy preparation would turn up that good. Amazing!Reply
Richard Anderson
Made it for the first time yesterday, turned out perfect. Great taste and texture.
RichardReply
David Grant
Hi there, we have just got back from San Sebastian and had the La Vina cheesecake. It was incredible! I tried this recipe and it was gorgeous. If I want to make much smaller sized basque cheesecakes, what pan size, quantities and cooking times would you recommend?
Thanks so much for your time.David Grant
Reply
Wyatt
I loved the cake and it had so much great flavor and just the right amount of richness! I made a raspberry sauce to go with it , which I would recommend. I noticed the cake was a bit crumbly, does anybody have any tips on how I should fix that? Overall great recipe.
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isabelle
is there a way to switch the creamcheese to light
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Lauren Aloise
Try it, it won't be so rich but should still come out!
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Luna R.
Hi, I've been wanting to try this but I am thinking of making a smaller batch first so perhaps I might cut the recipe ingredients in half. Say, 500g cream cheese, half cup sugar, etc. Will this work? Thank you in advance.Reply
Giulia
Such a simple recipe and yet the burned top and bottom give it a lovely caramelised almost smoky flavour!! My family and I absolutely loved this cheesecake, it's going to be my go-to recipe from now on!
Thank you for sharing!Reply
Sophia
Oh no I forgot to add flour, will this be a problem.
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Lauren Aloise
No, it's such a small amount, the GF version omits it completely. Hope it came out great!
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Silvia De Marco
Hi Lauren can you swap the flour to cornflour?
Reply
Lauren Aloise
Yes - or simply omit.
Nicki Dyer
Great recipe have made several times now, I have left out flour sometimes it's not much difference in end result, so simple and authentic my favorite thing to whip up for a treat or friends
Reply
Karen
I love it so much! The cake is nice and spongy and isn't too sweet. It's absolutely amazing.Reply
Eddie
Thank you so much for sharing this recipe with us! So easy to make, and yet light and delicious! My guests all loved it!Reply
Jen
Hi, What should be the setting of my oven
1. top/bottom
2. circulating air or;
3. grill/top onlyReply
Lauren Aloise
I use top/bottom!
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Melissa
Hi Lauren, I was just at La Viña and absolutely fell in love with their cheesecake!
One question for you - what type of Philadelphia cream cheese should be used here? I can only find the spreadable version in Europe (I live in Germany), whereas in the US there is also the cream cheese blocks typically used for baking. The water content is higher in the spread and I wanted to check if that would be a problem?
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Lauren Aloise
I use the spreadable version here -- didn't know the block had less water content in the US -- good to know!
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Sussie
Personally I would try it with QUARK - which unfortunately we hardly can find in the US. But since you are in Germany, you can really take advantage of the Quark over there. I always liked the regular better than the Magerquark. One can certainly use either for a fabulous cheese cake.Reply
Randi
Fabulous! I made it for 12, and added a teaspoon of vanilla and used 2# cream cheese and 1# Mascarpone.Reply
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