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.
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)!
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.
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!
Burnt Basque Cheesecake Recipe (La Viña Style)
Ingredients
- 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
- 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?
Rebecca Daetz
Hi there, do you use plain flour or self raising flour? Thanks!
Lauren Aloise
Plain.
Laura
Delicioso! I ended up doing 2 cakes since my baking pots were rather small… It took a while to cook (55 mins, done) but probably because it was quite high. Flavour is awesome, super soft and creamy… no much egg taste at all (despite the 7 eggs on it!). In general, super happy with the result! Extremely delicious.
SDF
Hi I followed the recipe and instructions however it didn’t set. It tasted delicious but not the right consistency. Can I check what size of eggs you use? Also I used mascarpone so perhaps that was an issue? I plan to try again so any advice is gratefully received
Lauren Aloise
I use large eggs -- did you take it out too early maybe? Give it the full cooling time + night in the fridge to set?
Kari
I just tried this recipe as my first Basque cheesecake. I decided on this one because the recipe seemed more simple than others. It did not disappoint and it’ll be one of my few go to dessert recipes from now on. I used a 9 inch pan, and left out the flour. I baked it for 50 minutes because of the smaller pan and the fact that I wanted a creamier, less cake-like cheesecake. It turned out perfect after leaving it to set in the fridge overnight. It definitely needs to be refrigerated overnight to get the creamier texture. I tried it after a couple of hours in the fridge and was disappointed. This morning I tried it and it was perfect.
Tricia
This the easiest cheesecake recipe and the 'slightly' burnt part really gives it another layer.
Question: does it need to stay in the warm oven with door open for an hour? Reason I asked, I have 5 people asked me to bake it for them for the holidays. I appreciate your help.
Lauren Aloise
No, you can take it out!
Lane T
Hi. Do i need to use a convection oven? Or the traditional oven is fine?thank you.
Lauren Aloise
I have only used traditional!
Elodie James
Can the recipe be halved?
Lauren Aloise
Yes, no problem.
Kevin
Oh my goodness! Made it this morning, it was so easy the process was almost confusing... I just had a slice, the best cheesecake ever! My mom, someone who's really not a fan of cakes, can't stop commenting how delicious it is.
Thank you so much for sharing this unbelievably delicious cheesecake!
Liv
Greetings from Norway
I have made this recipe, half of it. It turned out amazing. I did look for the sherry wine, but it was sold out.
Lauren
Hello! I'm currently reading the recipe and it says to put it in the oven center rack... however, in the picture below it is in the lowest rack... which one would be the right one?:D
Kind regards!!
Lauren Aloise
Hello! Yes - the center rack is correct and ideal. Unfortunately, my oven is so small that anything apart from the bottom rack risked the paper catching fire. The good news is that it still came out great! I did keep an eye on it though.
cindy
Hi, how long would it last in the chiller or should i put it in the freezer? thankyou
Vishakha
Hi, can i use oven toaster? If yes please let me know the temperature and time. Thank you in advance
Lauren Aloise
I've never tried it - I suppose if it was big enough! Or you could try making mini ones in smaller pans. Not sure about the time though - let us know if you try it!
Wendy
You sure can make smaller ones. Last week I baked a 1/4 quantities recipe (2 eggs), timed it for less (just until top was ‘burnt’, & it was just perfect! So, in fact, you can make 4 small cheesecakes from this full recipe. Each cake serves four (4) people. Enjoy this lovely recipe. P.S. I add a little good vanilla…..
Justine
What sugar do you use please?
Lauren Aloise
Normal granulated white sugar.
Montana Jones
A lot of other recipes say 5-6 eggs? How come 7? If I use large eggs should I use less?
Lauren Aloise
There are many different versions of the recipe - this is the one I was taught and it is delicious!
Sheila
I made a half recipe using 3 large eggs in a 7 inch springform and it turned out great! Rose really high so needed the baking paper collar for sure. Delicious.
May
Please may I ask long you baked it for? I am thinking of making half the recipe too!
Missy
I made this for a Christmas dinner with friends. So easy and so very very very delicious. In my opinion it’s much better than American style cheesecake. We ate it with Pedro Ximenez sherry per your recommendation. It was the perfect ending!
Karen Barker
Hi
Could this recipe be halved and cooked in a smaller tin. Its a lot of cheesecake for two people.
Thank you
Lauren Aloise
Yes, definitely!
Maria
Why lined with parchment paper?
Lauren Aloise
Much easier to remove
Marie
This is by far the best cheesecake I ever made. I bake often and have made many many cheesecakes , this one is by far the best it’s worth trying.
Ida
It is delicious, decadent and so easy to prepare. I reduced sugar to 1.5 cups and am happy with the results. I used gluten free flour, FYI. Turned out perfectly!
Birgit Selch
Hi Ida, which glutenfree flour did you use. Want to try it with Schaer.
Thanks and sunny regards
Birgit
Vanessa
Very nice and I have been asked several times for the recipe. Very popular and cooked so well.
Abby
Hi. My daughter just made it with her friends it browned and everything right,but she forgot too add sugar. She's presenting as a project tomorrow is there anyway to add the sweetness :/
Lauren Aloise
I am just seeing this now, but a caramel sauce or sweet jam could have worked!
Aya
Hello 🙂 I am hoping to cut recipe by half but aiming to get the creamy centre as last time I over cooked it. If cutting recipe by half, does cooking time need to change? Thank you
Lauren Aloise
Most likely -- I'd check 10 minutes earlier to see the consistency. It also depends on the type of pan you use (deep or shallow).
Laura
I've just made it! It didn't brown at all on the top..... Also it took 1 hour to cook and not completely set yet, more wobbly than hello. Any suggestions for the browning and why it took so long to cook?
Laura
Does it have to be the branded Philadelphia or can you use supermarket brand?
Lauren Aloise
You can use any type of cream cheese you like, even other types like Mascarpone could be substituted!
Maria
Would the amount of mascarpone be the same (as cream cheese)?
Lauren Aloise
I've never tried it with 100% mascarpone, but yes - the same amt!
A Lam
Delicious! I could hear angels singing whilst eating the cheese cake!
Thank you!
Maselle
Hi Hira, I'm also from the UAE.
You can get Elle&Vire UHT Excellence Whipping Cream 1L which is 35.1% fat. I used it when making burnt basque cheesecake and it turned out okay.
Hope that helps.
Maselle
Charles
Do you think gluten-free flour would work?
Lauren Aloise
It will! The amount is so small - you can even omit if preferred.
Hira Manzoor
I live in the UAE and can't seem to find heavy cream here. What should I use instead? I do find 'thick' cream which has 25% fat content. Is that okay to use?
Lauren Aloise
It'll be fine - heavy cream is usually 36% but it will still work and be delicious!
marie
Hi can I place it in the freezer to cool?
Lauren Aloise
I haven't tried it - let me know if you do!