Easy Basque Burnt Cheesecake Recipe

Basque Cheesecake, also known as Burnt Cheesecake or La Viña Cheesecake, is a rich, creamy, underbaked cheesecake with no crust and an incredibly light and airy texture. this unique cheesecake is characterized by its caramelized, burnt exterior and velvety, custard-like interior.

Basque Cheesecake has become a popular dessert for amateur and professional bakers with its simple ingredients and super-easy preparation method. It’s a hassle-free cheesecake, even for beginners, and an absolute crowd-pleaser!

What’s best is that you only need 5 ingredients to make this delicious burnt cheesecake at home. This cheesecake has a creamy custard-like texture in the middle and gets a little firm after chilling overnight.

❤️ WHY YOU’LL LOVE THIS RECIPE

• You need five main simple and affordable ingredients.
• Super easy to make. All the ingredients come together in minutes.
• There is no crust, so no extra work.
• It tastes out of this world, a mixture of creme brulee and cheesecake.

📝 INGREDIENTS

As mentioned above, the original burnt cheesecake recipe only calls for five ingredients. However, many, including myself, add vanilla to cut the eggy taste, but you can leave it out if you wish.

You can scroll down to the recipe card for further details and instructions.

Eggs: We need room-temperature eggs to help give this cheesecake its rich taste and texture.

Cream Cheese: I always use Philadelphia cream cheese, but you can use another brand like Kiri. Avoid low-fat cream cheese, or the Basque cheesecake will come out pasty, and do not use whipped cream cheese, or it will not hold well, and the texture will be grainy. 

Flour: Most basque cheesecake recipes call for cake flour, but I always use all-purpose flour and haven’t noticed any difference in taste or texture.

Sugar: I prefer to use fine caster sugar. If you have granulated sugar, add it to a grinder and pulse a few times for a finer texture. Fine sugar dissolves quickly and helps not over-mix the batter.

Whipping cream: Use real whipping cream, not half-and-half or low-fat cream. The extra fat content in whipping cream adds to the taste and texture.

🔪 HOW TO MAKE BASQUE CHEESECAKE

Step 1: 

Beat the cream cheese until there are no lumps, then add sugar and mix until it dissolves. 

Step 2: 

Add the flour to the cream cheese, then mix for a few seconds. 

Step 3:

In a different bowl, beat the eggs with vanilla. Add them to the batter and whisk everything until well combined. Add the whipping cream and mix for a few more seconds. 

Step 4: 

Pour the batter into a 6-inch baking pan lined with parchment paper and bake for 30 to 40 minutes. 

Step 5: 

Remove from the oven, let it cool, then chill it in the fridge for a few hours. 

👩🏽‍🍳 PRO TIPS

• Because the batter is liquid, I used two layers of parchment paper.
• You can serve the cheesecake after it cools completely and before chilling, it will taste more like cream caramel and custard.
• Don’t substitute the whipping cream: Do not use whipped cream cheese or cream cheese instead of whipping cream. It will ruin the texture of the cheesecake.
• Use room temperature ingredients: Ensure your ingredients are at room temperature before mixing them. This helps them come together easier for a smoother texture and finished product. 
• Reduce the egg taste: You can reduce the taste of the eggs by removing the chalaza. Chalaza is the white part that is attached to the egg yolk.
• Creamier texture: For a creamier custard texture in the middle of the cheesecake, bake the batter for 25 minutes.
• Firm texture: If you like a creamy yet slightly firm texture, bake the cheesecake for 30 to 40 minutes.
• Remember that the cheesecake will keep cooking even after you take it out of the oven. Because of the high temperature, it was exposed to, the baking pan will stay hot for over an hour.

📋 VARIATIONS

You can make this Basque cheesecake even more delicious with a few tweaks and additions! Here are some ideas to get you started:

• Extracts: The easiest way to change up the flavor of this classic cheesecake is to use different extracts and essences. I’ve used vanilla essence in my recipe, but feel free to use lemon extract or almond extract in yours.
• Zest: To make a zesty burnt cheesecake, add the zest of half a lemon or orange before baking it.

👪 SERVING SIZE

This cheesecake serves 6 to 8 people.

💬 FAQ

🍽️ HOW TO SERVE IT

After it is chilled, you can serve it with caramel sauce, chocolate sauce, or fruit.

🌡️ STORING

When the burnt cheesecake reaches room temperature, place it in a Ziplock bag and refrigerate it for up to 5 days.

Although I do not recommend freezing this dessert because dairy products do not maintain the same texture after thawing, you can cut the basque cake into slices, wrap each individually with plastic wrap, and then place it in an airtight container. Freeze it for up to 3 months.

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