The Basque Burnt Cheesecake, inspired by La Vina from San Sebastian, Spain, stands out as one of the best cheesecakes ever made. Its greatness lies not only in its remarkable flavor but also in its simple and rustic preparation method.
With this recipe, there’s no room for error. No need for elaborate techniques— even the parchment paper is rustic lined. There’s no fussing over oven temperatures, water bath baking, or allowing it to cool gradually. In fact, it’s perfectly acceptable if it cracks or even develops a slight burn. Embracing these imperfections is part of the charm of this cheesecake, especially the way it forms a beautifully caramelized burnt top.
What can I say? I adore it—absolutely adore it—and my family love it too. Delicately light, airy, and boasting a creamy texture with a subtle hint of vanilla, we couldn’t resist falling in love with it.
How to make Basque Burnt Cheesecake
Begin by preheating your oven to 400°F (200°C). Grease an 8-inch (20cm) springform pan with butter.
Line the greased pan with two sheets of parchment paper, ensuring that the paper extends about 2 inches (5cm) above the pan. The parchment paper may be roughly lined and creased in some places. Place the prepared pan onto a rimmed baking sheet for added support.
In a large bowl, combine the cream cheese, sugar, and salt, mixing until well combined. With a mixer set to medium speed, gradually add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Once the eggs are mixed in, add the vanilla extract and cream, continuing to mix until fully incorporated.
Reduce the mixer speed to low and gently incorporate the flour into the mixture.
Pour the batter into the prepared pan and place it in the preheated oven.
Bake the cheesecake for approximately 60 minutes, or until it is deep golden brown but still slightly jiggly in the center. If the top of the cheesecake begins to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. As it cools, the cheesecake will slightly deflate.
For optimal flavor and texture, serve the cheesecake at room temperature. Any leftovers can be refrigerated, but be sure to bring them back to room temperature before serving again.
Hope you will try this Basque Burnt Cheesecake and see for yourself, I am quite sure you will love it too. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!
Other cheesecakes you may like to try
If you like this vanilla flavor Basque Burnt Cheesecake you may also like to try it counterpart the Chocolate Basque Burnt Cheesecake. It is absolutely divine. For more cheesecakes check our full collection of Cheesecake Recipes.
YOU MAY ALSO LIKE:
Classic Cheesecake
Nutella Cheesecake
Japanese Cheesecake
Pecan Pie Cheesecake
Mini Chocolate Cheesecakes
Easy Lemon Ricotta Cake
Blueberry Cheesecake
Mini Cheesecakes
20 Baked Cheesecake Recipes
Basque Burnt Cheesecake
Ingredients
- 25 oz (700g) cream cheese
- 1 cup (200g) sugar
- 5 eggs
- 1 ½ cup (360ml) whipping cream
- 3/4 tsp (4g) salt
- 1 tsp (5g) vanilla extract
- 1/4 cup (30g) flour
Instructions
- Preheat oven to 400F (200C). Grease with butter an 8 inch (20cm) springform pan. Line the pan with 2 sheets of parchment paper, in such a way to make sure it comes about 2 inches (5cm) above the pan. The sheets are lined in a pretty roughly way, creased in some places. Place the pan into a rimmed baking sheet.
- In a large bow mix cream cheese with sugar and salt until well combined. With mixer on medium speed, incorporate eggs, one at a time.
- Add vanilla and cream and mix to incorporate.
- With mixer on low incorporate flour.
- Pour batter into prepared pan.
- Bake for 60 minutes, until deep golden brown but still jiggly in the center. If it burns too fast while baking, cover with aluminum foil.
- Let cool to room temperature before serving. As it cools the cheesecake will deflate slightly.
- It is best to be served at room temperature. Refrigerate the leftovers, and bring to room temperature before serving.
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Nutrition
Did you make this recipe?
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