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| Meta Title | Burnt Basque Cheesecake Recipe - Spanish Sabores | |||||||||
| Meta Description | Make the best burnt Basque cheesecake at home. This creamy and delicious cheesecake recipe is from La Viña in San Sebastian. | |||||||||
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| Boilerpipe Text | I first tasted burnt Basque cheesecake long before it became world-famous. Now it even has its own hashtag on Instagram! This easy burnt Basque cheesecake recipe is the authentic version based on the original Basque burnt cheesecake served at La Viña in San Sebastián.
My delicious cheesecake following the recipe below.
About ten years ago I explored San Sebastían for the first time. I was armed with a handful of
pintxos bars recommendations
, but no one had mentioned anything about dessert!
When I passed by
La Viña
(which wasn't on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I had to try.
It was love at first bite, creamy, eggy... delicious! It was unlike any cheesecake I'd ever tried before.
Over the past ten years, the burnt Basque cheesecake has become a worldwide phenomenon and the La Viña cheesecake recipe has been republished many times. It's an easy (though decadent) recipe, well worth the time (and the calories)!
The original Burnt Basque cheesecake at La Viña
Key Ingredients
Key Ingredients: Eggs, sugar, cream cheese, heavy cream, and flour.
Ingredient Notes & Substitutions
Cream cheese
: La Viña uses the Philadelphia brand cream cheese and always has -- however, it's possible that the composition in Spain is different than in other countries. But this cake works with other creamy cheeses too, such as mascarpone.
Flour
: If you prefer to leave out the flour, go ahead -- it will still set. The amount of flour is very small and just helps with the texture. But it's delicious without too!
Burnt Basque Cheesecake: Step by Step
There truly isn't an easier recipe out there! Simply mix all of the ingredients together in a large metal bowl (at La Viña they use a metal spoon to do this, but you can use a whisk or electric mixer -- whatever is easiest for you. Don't overmix, however!)
Once mixed, line a springform pan with parchment paper, pour in the batter, bake, and less than an hour later your cake is done!
Now comes the hard part -- waiting for it to cool. It's worth the wait, I promise!
Recipe Tips & FAQs
The baking time varies based on your preference. For a runny center, bake 35 minutes. For creamy, try 40. For fully baked through, cook for 50 minutes. (My cake in the photos was baked for 40 minutes).
Let the cake cool fully before taking it out of the springform pan. I recommend making this the day before you want to eat it, as it really benefits from a night in the refrigerator.
If the top isn't browned enough when the bake time is up, turn on the broiler (top heat) but keep a close eye on it -- it can burn in only a few seconds!
Serving Suggestions
The most popular pairing for this cake at La Viña is a glass of Pedro Ximenez sherry wine. This extremely sweet Spanish wine can hold its own against the cheesecake and is a match made in heaven! You could also serve this cheesecake with some fresh berries, which are always a welcome partner for a sweet cheesecake in my opinion.
This is an easy recipe with amazing results.
More Spanish Cake Recipes
If you like this delicious Basque cheesecake recipe, you'll love these other Spanish cakes too!
Cantabrian Cheesecake Recipe:
This delicious cake is called quesada pasiega and is another cheesecake worth trying.
Gateau Basque
: The traditional Basque cake is filled with homemade pastry cream or cherry jam.
Tarta de Santiago
: Spain's famous almond cake is easy to make and always a crowd-pleaser.
Lemon Olive Oil Cake
: This light and delicious cake makes the perfect afternoon snack.
Hungry for more?
Sign up for my free
weekly newsletter
and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide!
▢
2.2
lbs
Philadelphia cream cheese
1 kg. Note: you can also sub any other cream cheese, such as mascarpone. Works best at room temperature.
▢
7
eggs
▢
2
cups
sugar
400g. Note: for a slightly less sweet cheesecake use only 1.5 to 1.75 cups (300-350g)
▢
1
tablespoon
of flour
▢
6.5
fl oz
heavy cream
200ml or ⅘ of a cup.
Preheat the oven to 410°F (210°C).
Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don't worry -- it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes and if it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set. It will wiggle a lot when you move the pan (like Jello!)
Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.
After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut. Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape).
Enjoy with a sweet glass of Pedro Jimenez sherry -- just like at La Viña!
Update note: This recipe was originally published on May 26, 2020, and was updated with new photos and information on January 21, 2021.
Watch the web story of this recipe
!
Have you been to San Sebastian to try burnt Basque cheesecake? How did this recipe compare?
More Dessert
Quesillo Canario Recipe: Canarian Style Flan
Pumpkin Flan (Flan de Calabaza)
Pear Tart Recipe
Magdalenas (Spanish Muffins)
Reader Interactions | |||||||||
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# Burnt Basque Cheesecake Recipe
Published: May 26, 2020 · Modified: Feb 22, 2021 by [Lauren Aloise](https://spanishsabores.com/about/) · This post may contain affiliate links ·
[Jump to Recipe](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#recipe)
[Print Recipe](https://spanishsabores.com/wprm_print/burnt-basque-cheesecake-recipe-la-vina-style)
I first tasted burnt Basque cheesecake long before it became world-famous. Now it even has its own hashtag on Instagram! This easy burnt Basque cheesecake recipe is the authentic version based on the original Basque burnt cheesecake served at La Viña in San Sebastián.
My delicious cheesecake following the recipe below.
About ten years ago I explored San Sebastían for the first time. I was armed with a handful of [pintxos bars recommendations](https://spanishsabores.com/san-sebastian-gastro-guide-where-to-eat-in-san-sebastian/), but no one had mentioned anything about dessert\!
When I passed by [La Viña](https://lavinarestaurante.com/) (which wasn't on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I had to try.
It was love at first bite, creamy, eggy... delicious! It was unlike any cheesecake I'd ever tried before.
Over the past ten years, the burnt Basque cheesecake has become a worldwide phenomenon and the La Viña cheesecake recipe has been republished many times. It's an easy (though decadent) recipe, well worth the time (and the calories)\!
The original Burnt Basque cheesecake at La Viña
[](https://spanishsabores.com/web-stories/burnt-basque-cheesecake/)
## Key Ingredients
*Key Ingredients: Eggs, sugar, cream cheese, heavy cream, and flour.*
## Ingredient Notes & Substitutions
- **Cream cheese**: La Viña uses the Philadelphia brand cream cheese and always has -- however, it's possible that the composition in Spain is different than in other countries. But this cake works with other creamy cheeses too, such as mascarpone.
- **Flour**: If you prefer to leave out the flour, go ahead -- it will still set. The amount of flour is very small and just helps with the texture. But it's delicious without too\!
## Burnt Basque Cheesecake: Step by Step
There truly isn't an easier recipe out there! Simply mix all of the ingredients together in a large metal bowl (at La Viña they use a metal spoon to do this, but you can use a whisk or electric mixer -- whatever is easiest for you. Don't overmix, however!)
Once mixed, line a springform pan with parchment paper, pour in the batter, bake, and less than an hour later your cake is done\!
Now comes the hard part -- waiting for it to cool. It's worth the wait, I promise\!
## 
## Recipe Tips & FAQs
- The baking time varies based on your preference. For a runny center, bake 35 minutes. For creamy, try 40. For fully baked through, cook for 50 minutes. (My cake in the photos was baked for 40 minutes).
- Let the cake cool fully before taking it out of the springform pan. I recommend making this the day before you want to eat it, as it really benefits from a night in the refrigerator.
- If the top isn't browned enough when the bake time is up, turn on the broiler (top heat) but keep a close eye on it -- it can burn in only a few seconds\!
## Serving Suggestions
The most popular pairing for this cake at La Viña is a glass of Pedro Ximenez sherry wine. This extremely sweet Spanish wine can hold its own against the cheesecake and is a match made in heaven! You could also serve this cheesecake with some fresh berries, which are always a welcome partner for a sweet cheesecake in my opinion.
This is an easy recipe with amazing results.
## More Spanish Cake Recipes
If you like this delicious Basque cheesecake recipe, you'll love these other Spanish cakes too\!
- [Cantabrian Cheesecake Recipe:](https://spanishsabores.com/recipe-quesada-pasiega-spanish-cheesecake/) This delicious cake is called quesada pasiega and is another cheesecake worth trying.
- [Gateau Basque](https://spanishsabores.com/gateau-basque-recipe-easy-basque-cake/): The traditional Basque cake is filled with homemade pastry cream or cherry jam.
- [Tarta de Santiago](https://spanishsabores.com/tarta-de-santiago-recipe-spanish-almond-cake/): Spain's famous almond cake is easy to make and always a crowd-pleaser.
- [Lemon Olive Oil Cake](https://spanishsabores.com/spanish-olive-oil-cake-with-lemon-and-almonds/): This light and delicious cake makes the perfect afternoon snack.
**Hungry for more?** Sign up for my free [weekly newsletter](http://eepurl.com/gh-7m9) and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide\!
## Burnt Basque Cheesecake Recipe (La Viña Style)
This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián.
5 from 471 votes
[Print (images optional)](https://spanishsabores.com/wprm_print/burnt-basque-cheesecake-recipe-la-vina-style)
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[Rate](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#commentform)
Course: Dessert
Cuisine: Spanish
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 8 slices
Author: [Lauren Aloise](https://spanishsabores.com/about/)
### Ingredients [US Customary](https://spanishsabores.com/burnt-basque-cheesecake-recipe/) - [Metric](https://spanishsabores.com/burnt-basque-cheesecake-recipe/)
- ▢
2\.2 lbs Philadelphia cream cheese 1 kg. Note: you can also sub any other cream cheese, such as mascarpone. Works best at room temperature.
- ▢
7 eggs
- ▢
2 cups sugar 400g. Note: for a slightly less sweet cheesecake use only 1.5 to 1.75 cups (300-350g)
- ▢
1 tablespoon of flour
- ▢
6\.5 fl oz heavy cream 200ml or ⅘ of a cup.
### Instructions
Display Images
No Images
- Preheat the oven to 410°F (210°C).
- Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
- Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
- Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don't worry -- it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes and if it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
- When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set. It will wiggle a lot when you move the pan (like Jello!)
- Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.
- After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut. Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape).
- Enjoy with a sweet glass of Pedro Jimenez sherry -- just like at La Viña\!
Did you make this recipe?Tag [@spanishsabores](https://www.instagram.com/spanishsabores) on IG and hashtag it [\#spanishsabores](https://www.instagram.com/explore/tags/spanishsabores)\!
*Update note: This recipe was originally published on May 26, 2020, and was updated with new photos and information on January 21, 2021. [Watch the web story of this recipe](https://spanishsabores.com/web-stories/burnt-basque-cheesecake/)\!*
**Have you been to San Sebastian to try burnt Basque cheesecake? How did this recipe compare?**
### See Also
- [](https://spanishsabores.com/gateau-basque-recipe-easy-basque-cake/)
[Gâteau Basque Recipe](https://spanishsabores.com/gateau-basque-recipe-easy-basque-cake/)
- [](https://spanishsabores.com/recipe-quesada-pasiega-spanish-cheesecake/)
[Quesada Pasiega: Spanish Cheesecake Recipe](https://spanishsabores.com/recipe-quesada-pasiega-spanish-cheesecake/)
## More Dessert
- [Quesillo Canario Recipe: Canarian Style Flan](https://spanishsabores.com/quesillo-canario-recipe-canarian-style-flan/)
- [Pumpkin Flan (Flan de Calabaza)](https://spanishsabores.com/pumpkin-flan-recipe/)
- [Pear Tart Recipe](https://spanishsabores.com/pear-tart/)
- [Magdalenas (Spanish Muffins)](https://spanishsabores.com/spanish-magdalenas-recipe-delicious-homemade-spanish-muffins/)
## Reader Interactions
### Comments
1. Lydia P
July 02, 2025 at 7:47 pm
O.M.G.!!! I made this cheesecake for the first time a few weeks ago. Heavenly! I used half Philly cream cheese, half mascarpone. I reduced the sugar by 1/4 cup. Baked it for 50 minutes. It caramelized beautifully. And it was beyond delicious! You could really appreciate the eggs and caramelized sugar flavour! Everyone loved it! Of course, I was hush hush about how EASY it is to make! I usually make New York style cheesecake, but this will definitely be my go to from now on! I served it with homemade strawberry rhubarb compote and pralines and cream ice cream. I also loved it plain with a few berries. I'll be making it again when peaches come in season. No matter which way you slice it, this cheesecake is a dream!!! I've tried two different Basque cheesecakes from restaurants since and they don't even come close! Thank you for making my world a bit sweeter\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1011717)
2. Cheryl
October 30, 2023 at 2:50 am
i just made this cheesecake and my apartment smells ah-mazing! thank you again for this recipe and i cannot wait for it to cool down\!
to achieve a more burnt top (i baked mine for 40 minutes), what temp do you recommend i increase it to and how much longer do i bake it?
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1000196)
3. Cheryl
October 25, 2023 at 8:52 am
hello! i cannot wait to make this recipe! do i bake the cheesecake in a water bath?
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1000074)
- Lauren Aloise
October 27, 2023 at 8:46 am
No water bath\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1000120)
- Cheryl
October 30, 2023 at 2:32 am
perf! i love this recipe even more\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1000194)
4. Caroline
October 23, 2023 at 6:45 am
Hi,
Please advise, is it better to use the spreadable Philadelphia cream cheese or the spreadable?? Looking forward to making it! Thanks
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1000028)
- Lauren Aloise
October 24, 2023 at 3:47 pm
Here they only sell one - but it is definitely spreadable\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1000059)
- Wendy
April 20, 2025 at 2:05 am
This Spanish-style Cheesecake is a ripper! Make it, get to know & understand the recipe, & you’re a legend for life! The recipe can be halved for a smaller cake. Ole\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1010331)
5. Ariane G
October 13, 2023 at 5:28 am
My first time baking and eating a Burnt Basque Cheesecake. The recipe was easy to follow and so quick to prepare. I pushed the baking time a little to get the darker colour and it was delicious.
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-999797)
- Cheryl
October 30, 2023 at 2:38 am
hi ariane, if you don't mind me asking, how long did you bake your cheesecake for to achieve the darker color?
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-1000195)
6. Beach
September 09, 2023 at 10:13 pm
Have made it a few times and everyone likes it. Easier than making regular cheesecake. I like the creaminess of this
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-998809)
7. Silvia
September 05, 2023 at 10:21 am
I tried this recipe last Sunday, it is delicious!!! I couldn't believe that such an easy preparation would turn up that good. Amazing\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-998662)
8. Richard Anderson
August 09, 2023 at 10:30 pm
Made it for the first time yesterday, turned out perfect. Great taste and texture.
Richard
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-997882)
9. David Grant
August 04, 2023 at 4:50 pm
Hi there, we have just got back from San Sebastian and had the La Vina cheesecake. It was incredible! I tried this recipe and it was gorgeous. If I want to make much smaller sized basque cheesecakes, what pan size, quantities and cooking times would you recommend?
Thanks so much for your time.
David Grant
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-997745)
10. Wyatt
July 03, 2023 at 5:41 am
I loved the cake and it had so much great flavor and just the right amount of richness! I made a raspberry sauce to go with it , which I would recommend. I noticed the cake was a bit crumbly, does anybody have any tips on how I should fix that? Overall great recipe.
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-996955)
11. isabelle
June 27, 2023 at 8:44 pm
is there a way to switch the creamcheese to light
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-996863)
- Lauren Aloise
July 01, 2023 at 8:55 am
Try it, it won't be so rich but should still come out\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-996917)
- Luna R.
August 25, 2023 at 9:30 am
Hi, I've been wanting to try this but I am thinking of making a smaller batch first so perhaps I might cut the recipe ingredients in half. Say, 500g cream cheese, half cup sugar, etc. Will this work? Thank you in advance.
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-998271)
12. Giulia
May 31, 2023 at 11:39 am
Such a simple recipe and yet the burned top and bottom give it a lovely caramelised almost smoky flavour!! My family and I absolutely loved this cheesecake, it's going to be my go-to recipe from now on\!
Thank you for sharing\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-996277)
- Sophia
July 01, 2023 at 4:07 am
Oh no I forgot to add flour, will this be a problem.
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-996913)
- Lauren Aloise
July 01, 2023 at 8:56 am
No, it's such a small amount, the GF version omits it completely. Hope it came out great\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-996920)
- Silvia De Marco
October 17, 2023 at 8:14 am
Hi Lauren can you swap the flour to cornflour?
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-999911)
- Lauren Aloise
October 23, 2023 at 12:15 pm
Yes - or simply omit.
- Nicki Dyer
September 25, 2023 at 4:04 am
Great recipe have made several times now, I have left out flour sometimes it's not much difference in end result, so simple and authentic my favorite thing to whip up for a treat or friends
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-999333)
13. Karen
May 10, 2023 at 2:54 pm
I love it so much! The cake is nice and spongy and isn't too sweet. It's absolutely amazing.
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-995748)
14. Eddie
April 30, 2023 at 5:30 pm
Thank you so much for sharing this recipe with us! So easy to make, and yet light and delicious! My guests all loved it\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-995413)
15. Jen
April 15, 2023 at 3:55 pm
Hi, What should be the setting of my oven
1. top/bottom
2. circulating air or;
3. grill/top only
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-995026)
- Lauren Aloise
May 13, 2023 at 9:11 am
I use top/bottom\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-995822)
16. Melissa
April 13, 2023 at 4:58 pm
Hi Lauren, I was just at La Viña and absolutely fell in love with their cheesecake\!
One question for you - what type of Philadelphia cream cheese should be used here? I can only find the spreadable version in Europe (I live in Germany), whereas in the US there is also the cream cheese blocks typically used for baking. The water content is higher in the spread and I wanted to check if that would be a problem?
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-994968)
- Lauren Aloise
May 13, 2023 at 9:11 am
I use the spreadable version here -- didn't know the block had less water content in the US -- good to know\!
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-995823)
- Sussie
August 31, 2023 at 10:15 pm
Personally I would try it with QUARK - which unfortunately we hardly can find in the US. But since you are in Germany, you can really take advantage of the Quark over there. I always liked the regular better than the Magerquark. One can certainly use either for a fabulous cheese cake.
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-998461)
17. Randi
April 12, 2023 at 3:15 pm
Fabulous! I made it for 12, and added a teaspoon of vanilla and used 2\# cream cheese and 1\# Mascarpone.
[Reply](https://spanishsabores.com/burnt-basque-cheesecake-recipe/#comment-994943)
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| Readable Markdown | I first tasted burnt Basque cheesecake long before it became world-famous. Now it even has its own hashtag on Instagram! This easy burnt Basque cheesecake recipe is the authentic version based on the original Basque burnt cheesecake served at La Viña in San Sebastián.
My delicious cheesecake following the recipe below.
About ten years ago I explored San Sebastían for the first time. I was armed with a handful of [pintxos bars recommendations](https://spanishsabores.com/san-sebastian-gastro-guide-where-to-eat-in-san-sebastian/), but no one had mentioned anything about dessert\!
When I passed by [La Viña](https://lavinarestaurante.com/) (which wasn't on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I had to try.
It was love at first bite, creamy, eggy... delicious! It was unlike any cheesecake I'd ever tried before.
Over the past ten years, the burnt Basque cheesecake has become a worldwide phenomenon and the La Viña cheesecake recipe has been republished many times. It's an easy (though decadent) recipe, well worth the time (and the calories)\!
The original Burnt Basque cheesecake at La Viña
[](https://spanishsabores.com/web-stories/burnt-basque-cheesecake/)
## Key Ingredients
*Key Ingredients: Eggs, sugar, cream cheese, heavy cream, and flour.*
## Ingredient Notes & Substitutions
- **Cream cheese**: La Viña uses the Philadelphia brand cream cheese and always has -- however, it's possible that the composition in Spain is different than in other countries. But this cake works with other creamy cheeses too, such as mascarpone.
- **Flour**: If you prefer to leave out the flour, go ahead -- it will still set. The amount of flour is very small and just helps with the texture. But it's delicious without too\!
## Burnt Basque Cheesecake: Step by Step
There truly isn't an easier recipe out there! Simply mix all of the ingredients together in a large metal bowl (at La Viña they use a metal spoon to do this, but you can use a whisk or electric mixer -- whatever is easiest for you. Don't overmix, however!)
Once mixed, line a springform pan with parchment paper, pour in the batter, bake, and less than an hour later your cake is done\!
Now comes the hard part -- waiting for it to cool. It's worth the wait, I promise\!
## 
## Recipe Tips & FAQs
- The baking time varies based on your preference. For a runny center, bake 35 minutes. For creamy, try 40. For fully baked through, cook for 50 minutes. (My cake in the photos was baked for 40 minutes).
- Let the cake cool fully before taking it out of the springform pan. I recommend making this the day before you want to eat it, as it really benefits from a night in the refrigerator.
- If the top isn't browned enough when the bake time is up, turn on the broiler (top heat) but keep a close eye on it -- it can burn in only a few seconds\!
## Serving Suggestions
The most popular pairing for this cake at La Viña is a glass of Pedro Ximenez sherry wine. This extremely sweet Spanish wine can hold its own against the cheesecake and is a match made in heaven! You could also serve this cheesecake with some fresh berries, which are always a welcome partner for a sweet cheesecake in my opinion.
This is an easy recipe with amazing results.
## More Spanish Cake Recipes
If you like this delicious Basque cheesecake recipe, you'll love these other Spanish cakes too\!
- [Cantabrian Cheesecake Recipe:](https://spanishsabores.com/recipe-quesada-pasiega-spanish-cheesecake/) This delicious cake is called quesada pasiega and is another cheesecake worth trying.
- [Gateau Basque](https://spanishsabores.com/gateau-basque-recipe-easy-basque-cake/): The traditional Basque cake is filled with homemade pastry cream or cherry jam.
- [Tarta de Santiago](https://spanishsabores.com/tarta-de-santiago-recipe-spanish-almond-cake/): Spain's famous almond cake is easy to make and always a crowd-pleaser.
- [Lemon Olive Oil Cake](https://spanishsabores.com/spanish-olive-oil-cake-with-lemon-and-almonds/): This light and delicious cake makes the perfect afternoon snack.
**Hungry for more?** Sign up for my free [weekly newsletter](http://eepurl.com/gh-7m9) and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide\!
- ▢
2\.2 lbs Philadelphia cream cheese 1 kg. Note: you can also sub any other cream cheese, such as mascarpone. Works best at room temperature.
- ▢
7 eggs
- ▢
2 cups sugar 400g. Note: for a slightly less sweet cheesecake use only 1.5 to 1.75 cups (300-350g)
- ▢
1 tablespoon of flour
- ▢
6\.5 fl oz heavy cream 200ml or ⅘ of a cup.
- Preheat the oven to 410°F (210°C).
- Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
- Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
- Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don't worry -- it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes and if it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
- When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set. It will wiggle a lot when you move the pan (like Jello!)
- Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.
- After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut. Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape).
- Enjoy with a sweet glass of Pedro Jimenez sherry -- just like at La Viña\!
*Update note: This recipe was originally published on May 26, 2020, and was updated with new photos and information on January 21, 2021. [Watch the web story of this recipe](https://spanishsabores.com/web-stories/burnt-basque-cheesecake/)\!*
**Have you been to San Sebastian to try burnt Basque cheesecake? How did this recipe compare?**
## More Dessert
- [Quesillo Canario Recipe: Canarian Style Flan](https://spanishsabores.com/quesillo-canario-recipe-canarian-style-flan/)
- [Pumpkin Flan (Flan de Calabaza)](https://spanishsabores.com/pumpkin-flan-recipe/)
- [Pear Tart Recipe](https://spanishsabores.com/pear-tart/)
- [Magdalenas (Spanish Muffins)](https://spanishsabores.com/spanish-magdalenas-recipe-delicious-homemade-spanish-muffins/)
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| Author | Lauren Aloise | |||||||||
| Publish Time | 2020-05-26 13:08:34 (5 years ago) | |||||||||
| Original Publish Time | 2020-05-26 13:08:34 (5 years ago) | |||||||||
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