Basque ‘burnt’ cheesecake (deliberately burnt cheesecake)

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The chef of La Viña, a  pintxos bar in Basque San Sebastián, came up with it: the ‘burnt’ cheesecake. It is a cheesecake with a slightly bitter, dark brown exterior and a soft, sweet interior. And that’s what makes it so irresistible. No wonder so many chefs call this the tastiest cheesecake they’ve ever tasted.


For 6 to 8 people:

  • 600 grams of cream cheese
  • 4 large eggs
  • 275 grams of granulated sugar
  • 200 ml whipped cream
  • 90 grams mascarpone
  • 1 tablespoon flour
  • Pinch of salt
  • 1/4 teaspoon vanilla extract

Additional Needs:

  • Springform pan with a diameter of +/- 23 centimeters
  • baking paper
  • Butter, for greasing

For Basque ‘burnt’ cheesecake, bake the cheesecake in a hot oven at 200 degrees and let it burn a little on purpose. That dark brown crust is exactly what we want, because it gives taste. Similar to crème brûlée or cannelés .

Also read:  Forget New York cheesecake: we want Basque ‘burnt cheesecake’

Basque burnt cheesecake

This is how you make Basque ‘burnt’ cheesecake

Preheat the oven to 200 degrees and make sure your ingredients are at room temperature.

Grease the springform pan with a little butter. Grease a sheet of baking paper and line the baking tin with it – with the buttered side up. Make sure that the baking paper is as smooth as possible in the baking tin, so that the batter for the cheesecake cannot get into folds.

Beat the cream cheese with a mixer with a whisk until smooth. Add the eggs one at a time, waiting until they are incorporated into the mixture. Turn the mixer on and gradually add the sugar to the mixture. Also add the pinch of salt and vanilla extract.

Mix the mascarpone with the whipped cream in a bowl (this is how you make double cream ). Mix this with the cream cheese as well. Finally, add the tablespoon of flour.

Pour the cheesecake batter into the baking tin and place it in the center of the preheated oven. Bake for 50 to 55 minutes, until the top of the burnt cheesecake is dark brown. Insert a skewer into the center of the cheesecake to test if it comes out clean.

The Basque cheesecake will still be very wobbly; that how it’s supposed to be. Let it cool and you’ll see it solidify. Remove the ‘burnt’ cheesecake from the pan and put it in the fridge to cool further.

More yummy cheesecake recipes:

  • Mojito cheesecake with mint-lime cream and ginger cookies
  • The ultimate recipe for Red Velvet cheesecake
  • No-bake mango cheesecake (gluten-free!)
Basque cheesecake

Source: Culy by
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