Spanish Burnt Basque Cheesecake Recipe
Craving for a dessert that’s not of the usual? This delicious Spanish Burnt Basque Cheesecake Recipe is all you need to sweeten your week!
There’s nothing more satisfying than a slice of cheesecake!
As this classic Spanish dessert becomes a trend worldwide, we see one Spanish Burnt Basque Cheesecake recipe after another being passed on and tried by home cooks.
Because of its rising popularity, I have seen it appear in books, magazines, newspapers, and all over the Internet. Some stay true to the recipe’s roots, while others tweak theirs for a different take.
What Is Burnt Basque Cheesecake
What is in a traditional Spanish Burnt Basque Cheesecake, anyway?
You got a mixture of cream cheese, flour, eggs, sugar, and heavy cream. Once baked in the oven and cooled down, you have a true Spanish treat waiting to be devoured.
You read it right – this cheesecake is truly easy to make, though it’s definitely not diet food!
No water baths, no slow baking, everything is done in 40 minutes or even less. But don’t let the burnt-like top scare you off this cake – you’ll be rewarded with a creamy center unlike any other.
No wonder this dessert became a massive hit to home cooks and professional chefs alike.
Are you ready to bake?
Follow our step-by-step Spanish Burnt Basque Cheesecake recipe right down below.
Who invented Basque Burnt Cheesecake?
Burnt Basque Cheesecake originated from a restaurant in Spain called La Viña. This restaurant is in Donostia-San Sebastian, which is the Basque region’s capital city, hence the name. Chef Santiago Rivera Jimenez was the one who invented this iconic dessert.
This cheesecake is one of their most popular dishes, and it instantly became a classic when it was first launched.
From its inception in 1990, the original Burnt Basque Cheesecake is still being served in La Viña until today.
The La Viña cheesecake recipe is unlike any traditional cheesecake out there and it is easy to see why this cake has become a worldwide phenomenon. Their Cheesecake is made from scratch and baked with the most delicious local ingredients.
These cakes are heavenly but do not be fooled by their appearance. They are creamy, eggy, and burnt at the edges-and completely addictive!
Trust me- it’s love at first bite!
What is the taste of Basque burnt cheesecake?
You may be wondering what makes this Spanish cheesecake different from the other types of cheesecakes we usually eat. Apart from not having the usual cheesecake crust, the main standout would have to be the burnt part on top.
And then, once you cut a slice, you will be quite surprised to see a beautiful custard-like center that is almost underbaked to the eyes. Creamy, yet rustic, luscious yet firm- this cheesecake is a successful marriage of a salty caramel-y top and a creamy, pillowy core.
It’s light, smooth, and above all- it melts in your mouth!
Why is my Basque burnt cheesecake not burnt?
You might need to have a smaller and deeper pan to get your desired color. Also, keep in mind that Basque burnt cheesecake must bake at a higher temperature towards the end to achieve the burnt look and flavor.
How long can Basque burnt cheesecake last in the fridge?
As with any other cake and pastry, keep your Spanish Burnt Basque Cheesecake in the fridge for a maximum of three days for quality. If you let it stay there for a few more days, this type of dessert tends to get watery over time.
Tips on Baking Spanish Burnt Basque Cheesecake
1. Use full-fat cream cheese. While many will suggest that you use Philadelphia cream cheese, as La Viña uses, feel free to use your preferred brand such as mascarpone.
2. Let the cream cheese sit at room temperature before mixing everything together. This allows your mixture to be mixed evenly afterward.
3. Add in a bit of salt to the recipe if the cream cheese that you will be using is not salty for your taste.
4. Aside from salt, you can play with this Spanish Burnt Basque Cheesecake recipe by adding other ingredients such as vanilla extract and lemon zest.
5. Depending on your preference, you may need to bake for a longer or shorter period of time. If you like your Basque Cheesecake to be a bit gooey and runny at the center, take it out of the oven at 35 minutes on the clock. Try 40 minutes if you prefer it creamy. And lastly, cook it for 50 minutes to ensure that it is fully baked through.
6. Before removing the cake from the springform pan, let it cool fully. This recipe is best made the day before you intend to eat it because it really benefits from resting in the refrigerator the night before.
7. When the bake time is up, if the top isn’t brown enough, use the broiler (top heat). However, keep an eye on it – the top can burn in only a few seconds!
8. In Spain, they say that a slice of Burnt Basque Cheesecake is best paired with a glass of Pedro Ximénez sherry. Try it!
9. Flour can be left out if that is your preference; the custard will still be set. Adding a little flour just helps make the texture smoother. However, it’s delicious even without it!
10. Using parchment paper to line the pan makes it easy to remove the soft crustless cheesecake once it is baked.
Ingredient Walkthrough
Making homemade cheesecake always feels like a little bit of a risk. The recipe always looks so simple, but how can that possibly produce a smooth and creamy cheesecake?
Well, you’re in luck, because with only 5 ingredients needed, this Spanish tradition is easy to make and easily adaptable to personal taste!
Cream cheese, heavy cream, eggs, sugar, and flour are all you will need.
You can also add some vanilla bean paste to the batter, but you can leave it out if you want something closer to the original.
Also, a pinch of salt might be required, depending on the type of cream cheese you use.
Adding heavy cream serves two purposes. As a liquid, it is what helps to turn this into a pourable batter. Second, it makes the cheesecake more creamy and rich because it adds fat.
A cake with a rich and creamy texture should include cream with 47% fat. But to make a lighter cake, use low-fat buttercream. You should however avoid creams with thickeners such as gums or gelatin.
Let’s move on to the flour! Compared with cake flour, all-purpose flour contains a higher amount of gluten. In bread and noodles, the chewy texture comes from the long chains of gluten formed when hydrated.
The purpose of cake flour is to prevent cakes from becoming chewy. Due to the small amount of flour in Basque Cheesecake, it probably won’t make that much difference in which type of flour you use.
Once you have collected all your ingredients, you need to know how to combine them properly. Almost every recipe has its own way of combining the ingredients, but I find that blending everything in a blender makes the process easier.
One slight disadvantage of this method is that air bubbles are introduced to the mixture. Because of this, it is usually preferred to let the mixture sit for about 20 minutes before pouring it into the pan.
The old-fashioned way is to use a whisk and a mixing bowl, or you can use a food processor, stand mixer with a paddle attachment or stick blender.
Simple yet delicious! Now you can make this amazing dessert at home!
How to prepare Spanish Burnt Basque Cheesecake – Step-by-step instructions
1. Preheat your oven to 210 degrees Centigrade or 410 degrees Fahrenheit. Line your baking pan with parchment paper and use two if necessary. Extend the liner past the edges of the pan (about two to three inches), so you can conveniently remove the cheesecake after baking. This also prevents the batter from overflowing once it rises.
2. Place all ingredients in a large bowl. Mix everything well with an electric mixer, a whisk, or a metal spoon. Be careful not to overmix!
3. Pour the mixture into the lined pan. Place the pan at the center rack of the oven. Let it bake for about 40 minutes. Adjust the timing based on your preferred doneness.
- For a creamy finish, bake at the normal time.
- For a firmer finish, bake for about five minutes more.
- For a runny finish, bake for about five minutes less.
4. Turn up the temperature of your oven for about two minutes until you get your desired color on the top. You will notice that the cheesecake has risen at this point, but after cooling, the cake will deflate as it should.
5. Take the pan out of the oven and let it cool down to room temperature for about an hour. Afterward, transfer your Spanish Burnt Basque Cheesecake to the refrigerator and keep it chilled until firm and ready to serve.
How To Serve
If you love an irresistible combination of salty, sweet, and creamy, you’ll love this delicious dessert. But now that you have made it you might be wondering how you can serve this Spanish Burnt Basque Cheesecake?
Let me tell you- there are many ways!
Everybody has a different version of their favorite dessert. This hard to resist delicacy is best served with some fresh seasonal berries and drizzled in delicious Pedro Ximenez sherry wine.
This is a sweet wine that is not overly viscous, making it the perfect match for a dessert-like burnt cheesecake. It can definitely stand on its own against the sweet, creamy cheesecake and the flavors are perfect together.
Additionally, you could serve this cheesecake with some fresh berries, which are always a welcome partner for a sweet cheesecake in my opinion! You can even use blueberries or cherries if you like!
It’s also excellent accompanied with fresh strawberries or a scoop of vanilla ice cream.
Serve with whipped cream and a spoonful of raspberry- or cherry-flavored jam as another option. And lastly, it is also a great dessert to serve at the end of a meal with coffee or tea!
This cake is extremely versatile and turns out absolutely delicious every single time.
Feel free to experiment and tailor it to your own taste!
Spanish Burnt Basque Cheesecake Recipe
Spanish Burnt Basque Cheesecake Recipe
Ingredients
- 4 2/5 cups or 1 kg cream cheese (e.g. Philadelphia)
- 7 eggs
- 1¾ cups + 2 tbsp or 400 g sugar
- 1 tablespoon of flour
- 4/5 of a cup or 200 ml heavy cream
Instructions
1. Preheat your oven to 210 degrees Centigrade or 410 degrees Fahrenheit. Line your baking pan with parchment paper and use two if necessary. Extend the liner past the edges of the pan (about two to three inches) so you can conveniently remove the cheesecake after baking. This also prevents the batter from overflowing once it rises.
2. Place all ingredients in a large bowl. Mix everything well with an electric mixer, a whisk, or a metal spoon. Be careful not to overmix!
3. Pour the mixture into the lined pan. Place the pan at the center rack of the oven. Let it bake for about 40 minutes. Adjust the timing based on your preferred doneness.
4. Turn up the temperature of your oven for about two minutes until you get your desired color on the top. You will notice that the cheesecake has risen at this point, but after cooling the cake will kind of deflate as it should.
5. Take the pan out of the oven. Leave it to cool at room temperature for about an hour. Afterward, transfer your Spanish Burnt Basque Cheesecake to the refrigerator and keep it chilled until firm and ready to serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1566Total Fat: 113gSaturated Fat: 65gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 635mgSodium: 924mgCarbohydrates: 117gFiber: 0gSugar: 111gProtein: 28g
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate.
Why did you designate this dessert as Spanish? It was created in the Basque Country by a Basque chef and the name “Burnt Basque Cheesecake” says it all.
Sounds delic but could we have a smaller version – especially from a timing perspective?