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Inspired by La Viña 🇪🇸 San Sebastián, Spain Kid-friendly

Basque Burnt Cheesecake

A deeply caramelized, crustless cheesecake with a creamy, molten heart

Prep
15 min
Cook
55 min
Total
3 hr 10 min
Yield
One 10-inch cheesecake (12 slices)
Level
Easy
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The legend behind it

In the old town of San Sebastián, a city famous for its pintxos bars, Bar La Viña has been run by the same family for generations. In 1990 its chef, Santiago Rivera, came up with a cheesecake that broke the usual rules. It has no crust and no water bath. It is baked in a very hot oven until the outside is nearly black, then pulled out while the center is still loose and creamy.

For years it was a local favourite, sliced on the bar for regulars and visitors. Then, in the 2010s, photos of its dark, cracked top spread around the world, and burnt Basque cheesecake turned up on bakery and restaurant menus from Tokyo to New York. La Viña still bakes it daily, and visitors come specifically to taste the original.

This is our home version inspired by La Viña, not their own recipe. The bar's cake is known for its simplicity and a few home-friendly rules apply. Line the pan with crumpled parchment so the rustic edges stand tall, bake hot until the top is very dark, and let it cool to room temperature so the center sets to a soft, creamy texture. Serve it slightly warm or at room temperature, Basque style.

This is our own home recipe inspired by the dessert served at La Viña. It is not the official recipe and we are not affiliated with La Viña.

Tips for success

  • Have every ingredient at room temperature so the batter is smooth and lump-free.
  • Mix on low speed so you don't whip in air, which can make the cake crack and puff unevenly.
  • Don't be afraid of the color. The deep caramelization is what gives this cheesecake its flavour.
  • Keep it covered in the fridge for up to 4 days, and let slices sit out for 30 minutes before serving.

Basque Burnt Cheesecake

A Basque burnt cheesecake recipe inspired by La Viña in San Sebastián: no crust, a deeply caramelized top and a creamy, custardy center. Just six ingredients and one bowl.

Prep
15 min
Cook
55 min
Total
3 hr 10 min
Yield
One 10-inch cheesecake (12 slices)
Calories
~470/serving

Ingredients

Instructions

Prepare

  1. Heat the oven to 450°F (230°C) with a rack in the center.
  2. Crumple two large sheets of parchment, smooth them out and press them into a 10-inch (25 cm) springform pan in a cross shape. Let them stand 2 inches (5 cm) above the rim, since the cake rises a lot.

Make the batter

  1. Beat the cream cheese, sugar and salt on medium-low until completely smooth, scraping the bowl well, about 2 minutes.
  2. Add the eggs one at a time, beating on low just until each one disappears.
  3. Mix in the cream and vanilla on low. Sift the flour over the batter and mix just until smooth.

Bake

  1. Pour the batter into the pan and set it on a rimmed baking sheet.
  2. Bake for 50 to 60 minutes, until the top is a very deep brown, nearly black in places, and the cake has puffed. The center should still wobble a lot when you shake the pan.

Cool and serve

  1. Cool the cheesecake in the pan at room temperature for at least 2 hours. It will sink and the center will set to a creamy texture as it cools.
  2. Unmold, peel back the parchment and slice with a hot knife. Serve at room temperature, or chill and bring back to room temperature for a firmer slice.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/basque-burnt-cheesecake

Questions, answered

Is Basque cheesecake supposed to be jiggly?

Yes. It should wobble a lot in the center when it comes out of the oven. It sets as it cools and stays creamy and custardy.

Why is Basque cheesecake burnt on top?

It is baked at a very high temperature without a water bath, which caramelizes the sugar and dairy on the outside and gives the cake its bittersweet, toasty flavour.

Should Basque cheesecake be served warm or cold?

In San Sebastián it is usually served at room temperature, when it is at its creamiest. Chilled slices are firmer and denser.

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