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: 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!
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.
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Burnt Basque Cheesecake Recipe (La Viña Style)
- 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?
Excellent! Lighter than a New York style and really delicious.
Great cake. It's simple to make and the result is grandiose.
Just to note for others that the mixture volume was too much for my Kitchenaid and sloshed out (on low speed and with the lid piece on). I always have mess problems with it and miss my Sunbeam! Otherwise very easy to follow recipe and can’t wait to try it tonight.
So easy and delicious! I’ve made them in muffin pans with paper cupcake cases. Big favourite!
Hey!! Could I skip the flour or no? xx
It was the first time I have ever made a cheesecake and it absolutely phenomenal!
Hi, In making a New York Cheese Cake I will reduce the amount of sugar by half and add some stevia to increase the sweetness. It works well and there no stevia after taste. Do you think that reducing the sugar would work in this recipe? Or would that not create the caramelized top.
I replaced all the sugar with monk sugar. Came out great. Happy baking
Thank you! The recipe is very simple and easy to follow.
How long does this last in the fridge? And is it supposed to taste eggy?
Really good recipe! I just have a question, what does the heavy cream brings to the cheesecake? Why you add so little in this recipe?
Really great recipe! Lovely cheesecake. I am now convinced I need electric beaters though 🙂
So so delicious! Reduced the amount of sugar (used about 1.5 cups instead of 2) and tasted fabulous. Highly recommend!
how do you get 2.2 lbs cream cheese the convntion packages are 8oz so is it 2 packages plus 20z more or could he 2oz be the marcapone?
It's the conversion of the unit of the original recipe which is in grams.
Always worried about making a baked Cheesecake as the ingredients are expensive but this is an effortless and delicious recipe.
It's a proper wow as well,great for a big gathering of friends or family.
Great with a caramel sauce or red fruit compote.
Exactly how many grams is in the original recipe?
IIn Canada, Philadelphia cream cheese packages are 250 grams each so the math is pretty simple to get 1 kg. If a package somewhere is sized as “8 oz” (such a silly way of measurement!) then that is equal to 227 grams so you would need 4 packages for 908 grams total plus an additional 92 grams or 3.25 ounces.Better yet, buy a good digital kitchen scale…they are not expensive and once you start using one, you will find it indispensable.
Can you freeze this recipe?
I haven't tried but it should freeze okay!
This is epic!
I have cooked it a good few times now. Have you tried this with chocolate in?
Beautiful cheesecake. I'll never make a different one lol. I baked for 35 mins but it was quite firm so I'll probably try 25 mins next time. My oven does tend to cook quickly so I think it was that, not the recipe.
Hi. This looks delicious. I am planning on making it. However, I noticed there is no vanilla in the recipe. Could this affect the taste? I mean there are 7 eggs, I'm afraid it will taste eggy without vanilla..
Does not taste eggy at all! I even reduced the amount of sugar I used, tastes cheesy and sweet and slightly eggy. 🙂
Hi! Can you please tell me what size eggs you used?
The standard size I get here in Spain - I believe they're large.
Can you make this in advance. I want to try it tomorrow for New Year Eve?
Hello and thank you for the recipe! Excuse me, I have one question. I looked up also some recipes of this cheesecake in Spanish and their proportions are slightly different: 500 ml of heavy cream for 1 kg of Philadelphia. yours uses more than 2 times less cream. Is it a mistake or no?
Just a different recipe -- there are many versions 🙂