Burnt Basque Cheesecake Recipe - Spanish Sabores

Burnt Basque Cheesecake Recipe

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 comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián.

A slice of burnt Basque cheesecake.
My delicious cheesecake following the recipe below.
burnt Basque Cheesecake at La Viña in San Sebastian
Burnt Basque cheesecake at La Viña

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 said 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.

La Vina's burnt Basque cheesecake on a San Sebastian pintxos tour
Delicious cheesecake in San Sebastian!

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)!

A burnt Basque cheesecake recipe from San Sebastian food tours
Epic cheesecake at La Viña

My tour company, Devour Tours, has included La Viña on our San Sebastian food tours for many years, and when we all had to shut down due to Covid-19 we figured we’d share their incredible recipe in our digital cookbook, Recipes from the Devour Tours Kitchen

I’ve decided to share it here as well, in hopes of contributing to your own happy baking (and eating!) memories, especially during these tough times.

Burnt Basque cheesecake in the style of La Viña
This is an easy recipe with amazing results.

If you enjoy the recipe and are able to support our cookbook project – have a look! There are many more excellent recipes waiting.

Onto the cheesecake…!

La Viña’s Burnt Basque Cheesecake Recipe

Burnt Basque Cheesecake Recipe

Lauren Aloise
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.
4.86 from 7 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine Spanish
Servings 8 slices
Calories 765.72 kcal


  • 1 kg 2.2 lbs Philadelphia cream cheese (you can also sub any other cream cheese, such as mascarpone)
  • 7 eggs
  • 400 g 2 cups sugar (for a slightly less sweet cheesecake use only 300-350g (1.5 to 1.75 cups)
  • 1 tablespoon of flour
  • 200 ml 6.5 fl oz or 4/5 cup heavy cream


  • 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, 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 on our tours!


Calories: 765.72kcalCarbohydrates: 56.77gProtein: 12.86gFat: 55.72gSaturated Fat: 31.08gCholesterol: 314.97mgSodium: 465.94mgPotassium: 244.38mgSugar: 54.09gVitamin A: 2254.15IUVitamin C: 0.15mgCalcium: 160.31mgIron: 1.22mg
Keyword cheesecake recipe, easy cheesecake, how to make cheesecake
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Have you been to San Sebastian to try burnt Basque cheesecake? How did this recipe compare?

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The only hard part about eating delicious traditional Spanish food is saving enough room for dessert, but this typical burnt Basque cheesecake is so worth it! This is the authentic recipe from the famous La Viña bar in San Sebastian, and the perfect way to cap off a tapas party or a family dinner.


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  1. 5 stars
    hola ! thank you so much for this reciper. Although i’m just a novice home cook, i’ll have a go at this over the next few days here in the UK !
    wish me lucK !!!
    hasta luego

  2. 5 stars
    Success! Made the cheesecake the afternoon/day before serving. I set it out from the refrigerator the next day and served it at room temperature. It was amazing!! Different delightful textures, middle more creamy, edges more dense, the sides had nice brown burnt areas. Thank you for sharing the recipe !

  3. In my part of Spain it’s really hard to get hold of fresh cream. What type of boxed cream (uht) could you use please?

    1. I made this with UHT – fresh is impossible haha! Just make sure it’s the Nata para Repostería (the blue one usually) and not the Nata para Cocinar (the red one). The fat content is different.

  4. Made my first one & it was out of this world fantastic! I used my large cast iron skillet and it looked perfect. My recipe call for a pinch of salt. Delicious!

  5. 4 stars
    Why do you call it Burnt Basque Cheesecake…That’s not what they call it in San Sebastian. It isn’t burnt it’s caramelised.. I’m feeling quite upset about this. I’ve been to San Sebastian, had the cheesecake, as well as making it many times.

    1. That’s true! Normally they just call it La Viña style cheesecake. I’m not sure who coined the term “burnt” but that’s how it’s found in English these days! Some of my Basque friends do burn it, however! I definitely prefer it perfectly caramelized though.

      1. 5 stars
        Super easy to make and really delicious! I did not have double cream, so just used UHT whipping cream and it worked brilliantly.

  6. 5 stars
    I tried this amazingly easy recipe yesterday and it worked brilliantly! After 50 minutes it didn’t seem quite ‘burnt’ enough so I gave it 10 more minutes and it turned out just fine. Do you think it would freeze?

  7. 5 stars
    I think Rosey needs to calm down and eat some cheesecake.

    Anyway, due to COVID we’ve only had one San Seb trip this year, in Feb, and I’ve been craving this cheesecake like crazy.
    But, sadly, my oven has been on the fritz. So I took a punt and made this in slow cooker and amazingly enough, it worked beautifully! Just gave it two hours on medium, let sit for an hour, et voilà. Not suggesting this will work for everyone, and you don’t get quite the same caramelisation, but it’s as close as I was going to get right now and it was absolutely delicious.
    Thanks for the recipe – I’ll keep dreaming of my next trip to La Vina when we can get back to Spain, and make this in the mean time!

  8. 5 stars
    For the ultimate in velvety custard and if you have the time, bake it at 200°F for five hours then finish the top in a 450°F oven taking care to not over brown. Follow the rest of the instructions for cooling and plating.

  9. Cooked cake and let cool. First slice little runny so put pan clip ring back around it. Hoping it will firm more overnight in fridge

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