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Spanish Burnt Basque Cheesecake Recipe

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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!

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 during the past few months. Some stay true to the recipe’s roots, while others tweak theirs for a different take.

What is in a traditional Spanish Burnt Basque Cheesecake recipe, 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! No water baths, no slow baking, everything is done in 40 minutes or even less. 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.

Spanish Burnt Basque Cheesecake Recipe

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. 

From its inception in 1990, the original Burnt Basque Cheesecake is still being served in La Viña until today. 

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. This cheesecake is a successful marriage of a salty caramel-y top and a creamy, pillowy core.

Spanish Burnt Basque Cheesecake Recipe

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

  • Use full fat cream cheese. While many will suggest that you use Philadelphia cream cheese, feel free to use your preferred brand. 
  • Let the cream cheese sit at room temperature before mixing everything together. This allows your mixture to be mixed evenly afterwards.
  • Add in a bit of salt to the recipe if the cream cheese that you will be using is not salty for your taste.
  • Aside from salt, you can play with this Spanish Burnt Basque Cheesecake recipe by adding other ingredients such as vanilla extract and lemon zest.
  • 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.
  • In Spain, they say that a slice of Burnt Basque Cheesecake is best paired with a glass of Pedro Ximénez sherry. Try it!

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.

basque cheesecake recipe

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!

basque burnt cheesecake recipe

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.
burnt basque cheesecake recipe

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.

spanish cheesecake

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.

Burnt Basque Cheesecake
caption added in WP editor without plugin
Yield: 4

Spanish Burnt Basque Cheesecake Recipe

Spanish Burnt Basque Cheesecake Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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:

4

Serving Size:

1

Amount 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.

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