The Best Basque Burnt Cheesecake Recipe (Better Than La Viña)
This is the best Basque burnt cheesecake I have ever made, and I say that having eaten the famous original at La Viña restaurant in Donostia–San Sebastián. La Viña’s version has its signature deeply burnt exterior and a slightly runny, almost liquid centre. It is iconic and worth the pilgrimage. But this version, adapted from Bon Appétit with metric measurements and a slightly lower baking temperature, has a firmer set, a richer flavour, and is considerably more forgiving to make at home.
I first encountered Basque burnt cheesecake at Tjing Tjing Momiji in Cape Town, where it was served in the original roughly-folded baking paper with a sour cherry compote, and I wept a little. It was so perfect. What followed was a slight obsession. My first test used the original La Viña in San Sebastian recipe halved and baked in a smaller pan at a very high temperature, which resulted in a too-burnt exterior and a too-runny middle. More research led me to the Bon Appétit version, which uses slightly less sugar, an extra egg, and precise method instructions. I baked it at a lower temperature for longer, and this is the result.
It is an expensive cheesecake to make so it is worth understanding what you are aiming for before you start.
What is Basque burnt cheesecake?
Basque burnt cheesecake, known in Spain as tarta de queso, originates from La Viña restaurant in San Sebastián in the Basque Country, where it has been on the menu since the 1990s. Unlike traditional cheesecake, it has no biscuit base, no water bath, and is deliberately baked at a high temperature until the top is deeply caramelised and almost burnt. The high heat creates a bittersweet, caramelised crust that contrasts with the rich, creamy interior. It is the simplest cheesecake in construction and arguably the most dramatic in result.
Why this version is better for home baking
The original La Viña recipe produces a cheesecake with a very runny, barely set centre, which is intentional and delicious in a restaurant context where it is served immediately at the right temperature. For home bakers this can be nerve-wracking, and a cheesecake that needs to be made ahead and refrigerated overnight will not maintain that texture anyway.
This version uses an extra egg and bakes at a slightly lower temperature for longer, resulting in a cheesecake that is deeply golden on top, creamy and custardy in the centre, and fully set enough to slice cleanly after a night in the fridge. It is richer in flavour and considerably more reliable. I prefer it.
Updated: I ate this famous cheesecake at La Viña restaurant in Donostia–San Sebastian on my trip to Spain last year and loved it. It does have a signature burnt-out appearance with a slightly runny middle. I prefer this version which is a firmer set and a bit richer in flavour.
You might also like my Easy Air Fryer loaf Basque cheesecake recipe or the best and easiest chocolate loaf Basque cheesecake.
Tips for the perfect Basque burnt cheesecake
Oven temperature is the trickiest part of this recipe. I bake mine on a fan at 180°C, which in my oven requires around 1 hour and 50 minutes. Every oven is different. If your oven runs hot, the top will darken faster than the centre cooks through, so keep a close eye from the 1-hour mark. The cheesecake should be deeply golden brown on top and still very jiggly in the centre when you remove it. It will look alarmingly undercooked. That is correct.
The cheesecake puffs dramatically during baking, like a soufflé, and then deflates equally dramatically as it cools. This is supposed to happen. Do not panic.
Use full-fat Philadelphia cream cheese or an equivalent quality brand. I found this made a noticeable difference to both texture and flavour compared to cheaper alternatives. Make sure it is at room temperature before you start or you will get lumps.
Line the tin with two overlapping sheets of baking paper extending at least 5cm above the rim on all sides. The rough pleating and creasing of the paper is intentional and gives the cheesecake its signature rustic exterior. Do not try to make it neat.
Cool the cheesecake completely at room temperature, then refrigerate overnight before serving. It needs that time to fully set and the flavour deepens considerably after a night in the fridge.
Serve at room temperature, not cold from the fridge. Remove it an hour before serving for the best texture.
FAQs For Burnt Basque Cheesecake
Why is it called burnt cheesecake?
The cheesecake is deliberately baked at a high temperature until the top is deeply caramelised and darkened, which gives it a slightly bitter, complex edge that balances the richness of the cream cheese interior. The burnt top is intentional and is the defining characteristic of a Basque cheesecake.
Should Basque cheesecake be jiggly when it comes out of the oven?
Yes. The centre should still be very jiggly when you remove it from the oven. It will look underdone and alarming. As it cools and then sets in the fridge overnight it will firm up to the right consistency. If you wait until it looks fully set in the oven you will overbake it.
What size tin do I need?
A 25 to 26cm springform tin is the correct size for this recipe. Using a smaller tin will give you a deeper cheesecake that will take longer to cook through and is more likely to be underdone in the centre.
Can I make Basque cheesecake ahead?
Yes, and it is actually better made the day before. The cheesecake needs to cool completely and then refrigerate overnight to fully set. Making it the day before is not just acceptable, it is recommended.
Why does my Basque cheesecake have a runny centre?
It either needed more time in the oven or was not given enough time to cool and set in the fridge. The centre should be jiggly when it comes out of the oven but after a full night in the fridge it should be set to a creamy, custardy consistency that slices cleanly.
Can I freeze Basque cheesecake?
Yes. Once fully cooled and set, wrap individual slices or the whole cheesecake tightly and freeze for up to one month. Defrost overnight in the fridge and bring to room temperature before serving.
What to serve with Basque burnt cheesecake
This cheesecake really does not need anything alongside it. The flavour is complete. If you want to add something, a tart cherry sauce or my cherries preserved in port syrup is the most natural pairing, as the acidity cuts through the richness of the cream cheese beautifully. A glass of sherry alongside is the traditional Spanish accompaniment and is hard to argue with.
I’ve shamelessly copied the recipe off the Bon Appétit website, just making it metric, tweaking the method slightly. 95% of the world is on the metric system, so it drives me crazy seeing imperial measurements. I’ve adjusted the method to my lower temperature, but you could just follow the instructions on Bon Appétit if you prefer.
The Best Basque Burnt Cheesecake Recipe
Ingredients
- 1 kg / 2 lb cream cheese room temperature
- 300 grams / 1 1/2 cups sugar
- 6 large free-range eggs
- 500 ml / 2 cups heavy cream
- 1 tsp. kosher salt
- 1 tsp vanilla extract
- 40 grams 1/3 cup cake flour / all-purpose flour
Instructions
- Place a rack in the middle of the oven; preheat to 180C / 350F fan-assisted. Line the pan with 2 overlapping sheets of baking paper in your 25-26cm spring-form baking tin, making sure the paper comes at least 5cm above the top of the pan on all sides.
- Because the paper needs to be pleated and creased in some areas to fit in the pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place the pan on a rimmed baking sheet.
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed, scraping downsides of the bowl, until very smooth, no lumps remain, and the sugar has dissolved about 2 minutes.
- Increase the speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
- Turn off the mixer and sift flour evenly over the cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of the bowl and continue to beat until the batter is very smooth, homogenous, and silky about 10 seconds.
- Pour the batter into the prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 1.5 hours to 1 hour and 45 minutes.
- Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away the parchment from the sides of the cheesecake. Using a knife that you have dipped into hot water and wiped dry (if you want a clean edge), slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
- This cheesecake can be made in advance and stored in the fridge for up to 4 – 5 days
Notes
You might also like these recipes:
Easy Air Fryer loaf Basque cheesecake
The Best and easiest chocolate loaf Basque cheesecake.
Cheesecake brownies with chocolate Romany Creams
Chocolate espresso cheesecake (unbaked)
Strawberry cheesecake with nut crumble
Berry cheesecake with almond crumble
My best baking recipes on Drizzle&Dip
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest
What size/type of pan are you using? Springform? Please advise. Thank you in advance.
Hi Christina – thanks for pointing that out and I have just updated the recipe. Use a 25cm – 26cm (10 “) springform baking tin.
Hi Sam, the cheesecake looks amazing !
If I halve the ingredients, how long do you think it’ll need to be in the oven ?
Alison x
I am so pleased to see that you have done all the hard work and shared a tried and tested recipe. I bake when I am stressed so with lockdown have become a bit of a baking fiend. This cake was next on my list, so pleased you have noted all the pitfalls and advised accordingly. I will report back on my attempt ?
That looks superb. I’m going to try it for a Father’s Day gift from me to me, which in fact will be enjoyed more by my wife, who loves baked cheesecake. We’ll all be winners ?
What if you don’t have a paddle attachment?
I love your new feature of allowing for recipes to be up scaled! I must admit that most of the time I half recipes, especially if it is a dessert or sweet treat to limit the amount of unhealthy foods. I have the cutest little antique baking tins in sizes 15, 17 and 18 cm. I just adjust the baking time as needed. I love to experiment and try out new recipes but don’t want to waste ingredients if a recipe isn’t successful. Then a question on the heavy cream – I think I have read that when “heavy cream” is listed in overseas recipes it is often the fat content of what we use in South Africa as “normal cream” (perhaps clover or woolies whipping cream . What cream did you use? Would the “Woolies double thick cream” be fine to use? I really enjoy your blog, you have the most amazing talent! Warm regards
Hi Colleen, I’d say just use the whipping attachment but whip it less than the recipe. I haven’t tested it with it so I can’t say exactly
Sounds like an excellent win-win situation to me Andrew 🙂 and happy fathers day for Sunday.
HI Gwynn, I hope its a success and just keep an eye on the top and its largely about knowing your oven
Thanks for the kind word Mariette and its a good idea to halve this recipe as it’s very rich and expensive to make so a little goes a long way. Woollies Double-thick is the same as heavy cream. I actually used 1 x whipping cream and 1 x double-thick but either or will do.
Sam
Definitely trying t hi s out Sam!!! ?
Hi Sam. I’d also like to know the baking time if you half the recipe?
Hi Hesca, I haven’t tested it for half a recipe other than my first fail. But I Googled this for you and they made half:
https://norecipes.com/burnt-basque-cheesecake/
Personally, as I say I prefer to bake it longer at a lower temperature so I would guestimate around 1 hour to 1 hour 10 for a half recipe. I don’t like the very scorched top the very high temps deliver but that is my personal preference.There are a plethora of versions of this recipe on line as its quite famous so perhaps read through a few and then come up with a plan.
Thanks
sam
I made it tonight after watching the Bon Appetit video to see how much it should jiggle. 60 mins looked right, but 50 might have been better. Will demold and cut it tomorrow. Fingers crossed that an hour was the sweet spot!
HI Hesca. I hope it worked out for you and a pleasure
Hi Sam thank you for a wonderful recipe.Mine came out perfect and looks exactly like yours in the picture!
I’m so impressed Gary that is incredible. How long did you bake it for and at what temp?
Hey Sam !! Its looks so tasty:)))) what do you think with which cheese I can change the creamcheese?
Hi Ram, you cant change the cream cheese in this recipe its basically only cream cheese.
Hi Sam! Can I replace 1 cup of the heavy cream with sour cream? I like my cheesecakes with a little bit of tartness.
Hi Sam! Can I change 1 cup of heavy cream with sour cream? I like my cheesecakes with a little bit of tartness.
Hi Sam trying this recipe on Thursday….a cut abive my usual cheesecake recipe! Will let you know the ‘tasters’ comments….will use normal pick n pay whipping cream im sure that’ ll work?
HI Mir, whipping cream will work. In my experience, Philadelphia cream cheese is the best here and I know that makes it extremely expensive.
Have made it for my birthday tomorrow…..ill put in the fridge once its cooled off
.previously used p n p plain cottage cheese but an experienced caterer remarked the cheese was too liquid y so this time used Lancewood.it looks delicious! I used p n p housebrand cream too,,,,works fine! Baked for 1 hr 46 mins…..didnt need longer..lets see the comments tomorrow…..
I made this one again for the 3rd time last night ahead of celebrating due date of my baby today (who is deciding to stay put and still enjoy the cheesecake it seems). It is so easy and keeps so well in fridge for a few days to devour over time. I made half the recipe this time for smaller one and it worked perfectly – still baked for 1.5 hour, just made sure it wasn’t too high in oven.
I’m soo glad this recipe worked out for you Lizelle, its such a winner.
Sam
Made my first Basque Burnt Cheesecake yesterday using your recipe but added some lemon curd. It was so good. I looked at about 5 different recipes before I settled on this one. I baked it at 180 for 90min and came out perfect. Thank you for sharing, will be making this again
So glad it worked out for you Ann as its an expensive one to mess up (I know because my first one did). Its such a good cheesecake
Hi Sam
This looks incredible! I’m making it tomorrow. What type of sugar did you use? Regular white sugar or caster?
Thanks so much!
Hi Andrea, it’s just regular sugar. I would always state if there was any sugar other than regular sugar.