Burnt Basque Cheesecake
A crustless, deeply caramelized cheesecake with a velvety, custard-like center.
About this recipe
The Burnt Basque Cheesecake took the culinary world by storm. Created accidentally at La Viña in San Sebastián, this crustless cheesecake is baked at a very high temperature until the top is aggressively dark, almost burnt. This maillard reaction creates a complex, bittersweet caramel flavor that perfectly contrasts the impossibly creamy, barely-set center.
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Ingredients
For 10 servings
- 🧀680 g Full-fat cream cheeseMust be at room temperature to avoid lumps
- 🍬400 g Granulated sugar
- 🥚5 whole Large eggsRoom temperature
- 🥛480 ml Heavy whipping cream
- 🌾25 g Plain flourJust a little to bind
- 🧂1 tsp Sea salt
- 🌿1 tbsp Vanilla extract
Instructions
6 steps · 60 minutes active
- 1
Preheat and prep pan
Preheat oven to 230°C (450°F). Line a 9-inch springform pan with two large sheets of parchment paper.
230°C / 450°FTip: Using two sheets prevents leaking. - 2
Blend the batter
Beat the room-temperature cream cheese on medium-high speed until completely smooth. Add the sugar and salt.
- 3
Incorporate eggs and cream
Add the eggs one at a time. Slowly stream in the heavy cream and vanilla extract. Mix until just combined.
Tip: Do not over-mix. - 4
Add the flour
Sift the flour directly into the batter and mix on low speed just until no white streaks remain.
- 5
Bake until burnt
Bake for 40-45 minutes. The top should be a deep, dark mahogany brown, and the center should still have a sloppy jiggle.
230°C / 450°F45 minutesTip: Trust the jiggle. - 6
Cool and chill
Let cool at room temperature for at least 2 hours. The cake will continue to set as it cools.
120 minutesTip: Best served slightly chilled.
Nutrition Facts
Per serving · 10 servings per recipe
| Calories | 410 kcal |
|---|---|
| Protein | 8 g |
| Total Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Total Sugar | 24 g |
| Total Fat | 30 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
Do not be afraid of the dark color! The burnt top is what gives the cake its signature bittersweet flavor.
Use a 9-inch or 10-inch springform pan.
The cake will puff up dramatically and then sink as it cools. This sunken center is completely normal.
Frequently Asked Questions
Common questions about this recipe.
Is the top supposed to be burnt?+
Yes! The deeply dark, caramelized top is the defining characteristic. It creates a bittersweet crust that protects the creamy center.
Why does it sink in the middle?+
Sinking is completely normal. Because it bakes at a high temperature, it puffs up like a soufflé and naturally deflates as it cools.