Burnt Basque cheesecake – the original

It was maybe one year ago when I first tried a slice of the infamous burnt basque cheesecake. I know, a bit later than the initial wave of obsession with it, as I would find out afterwards, but hey! Better later than never 🙂

I’m so much about textures, and this cheesecake had me at that first creamy bite. It intrigued me so much, that I started digging after information about what makes it so special and how do you get that perfect creamy texture. So I read through a few recipes and shortened it down to 2 recipes and tried baking one of those – but that first try was way too grainy. It could’ve been the recipe, it could’ve been the technique, just so many variables.

So… what’s all this fuss around it?

I just knew I need to dig deeper, so I decided to look after the original recipe from restaurant La Viña, in San Sebastián. And guess what? I did manage to find a video of Santiago Rivera making the original burnt basque cheesecake. And that was one of the few moments when watching all those Latin American ‘telenovelas’ as a child paid off – I could actually understand the explanations he gives in the video, so I wrote down the ingredients and got started.

I must admit it took me about a couple trials until I got to what I believe to be the perfect consistency. It’s a matter of getting to know your oven to be able to reach that balance between the deep caramelized top and edges, and the perfectly creamy interior. And that needs practice, as your oven is probably different than my old friend here in my little kitchen.

Another thing that will have an influence on your cheesecake’s consistency will be the diameter of the tin you use. I like my cheesecake slices to stand tall, that is why I tweaked around the quantities in the original recipe and baked in a smaller tin. Don’t give up if the first trial won’t be perfect, there are just too many variables that can make a difference. Just try again and you’ll get there, I promise. Once I cracked the code here at home, this has been the only type of cheesecake I’ve been making. It’s so delicious in its simplicity, that you won’t even miss any add-ons.

The recipe

Ingredients:

• 600g cream cheese at room temperature (I only use Philadelphia)
• 4 large eggs
• 228g caster sugar
• 1tbsp flour
• 285g heavy cream
• 1tsp vanilla extract (optional)

Tools:

• a large bowl
• a silicone spoon/ spatula
• an 18cm diameter spring-form
• baking sheet

Instructions:

1. Preheat the oven to 210 degrees C.
2. Place the room temperature cream cheese into a large bowl and give it a little stir with the spoon, just to soften it a bit. Add the eggs and mix with the spoon until well incorporated. It will split at first, but do not worry, just keep stirring until everything comes together.
3. Add the sugar and continue stirring with the spoon, until the sugar dissolves and you get a smooth composition.
4. Add a leveled tablespoon of flour and stir until incorporated.
5. Pour the cream into the mix and continue stirring until you get a homogeneous composition. It will be quite liquid, that’s how it’s supposed to be. If you want to add vanilla extract, this is the moment to do it. I suggest to try it plain the first few times, just so you get the plain taste of burnt Basque cheesecake.
6. Place the tray in the preheated oven and bake for around 40-45 minutes. Make sure you do not use the fan, otherwise your cheesecake will brown too fast without getting the chance to cook inside. I’m placing mine on the second lower level in the oven, as it only has heating from above. I usually increase the temperature to 225 for the last 10-15 minutes, until browned on top and edges. The most important is to keep a close eye on it. It has to be jiggly in the middle, but quite dark on top and edges. This is what you’re aiming for.
7. Take your burnt Basque cheesecake out of the oven and let it rest in the tin, on a cooling rack, until it gets to room temperature. It will deflate, that is perfectly normal. Now you can remove the walls of the tin, release the cake from the baking paper and admire the caramelization. Slice and enjoy as it is or with some berries aside.

Happy baking!

The Original Burnt Basque Cheesecake

Ioana

The Burnt Basque Cheesecake has taken the world by storm a few years ago. Only 5 ingredients, a bowl and a spoon, and you're ready to make the world's creamiest cheesecake – try it once and it will be the only one you'll want to make!

4.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Resting time 2 hrs

Course Dessert

Cuisine Spanish

Servings 8 slices

Equipment

• mixing bowl
• silicone spoon/ spatula
• spring form 18cm Ø
• baking paper

Ingredients

  

• 600 g cream cheese room temperature (I use Philladelphia)
• 4 eggs (large)
• 228 g sugar
• 1 tbsp flour
• 285 g heavy cream
• 1 tsp good vanilla extract (optional)

Instructions

 

• Preheat the oven to 210 C.
• Place the softened cream cheese into a large bowl together with the eggs and mix with the spoon until well incorporated. It will split at first, just keep stirring until everything comes together.
• Add the sugar and continue stirring with the spoon, until the sugar dissolves and you get a smooth mixture.
• Add a leveled tablespoon of flour and stir until incorporated.
• Pour the cream into the mix and continue stirring until incorporated. It'll have a runny consistency, that's how it's supposed to be. If using vanilla, add it now. Then pour the mixture into your spring form lined with baking paper.
• Bake in the middle of the preheated oven for 40-45 minutes without fan. You're looking for a nice caramelized surface and edges, while jiggly in the middle. If you're baking in a larger spring form you will either need to reduce the baking time, or increase the quantity in order to get the same effect. The creaminess in the middle is a staple for this dessert.
• Let rest in the tin, on a cooling rack until it reaches room temperature and has set. Remove from spring form, slice and enjoy as it is or with some fruits on the side.

Keyword basque cheesecake, burnt basque cheesecake, burnt cheesecake, cheesecake, no-crust cheesecake, simple cheesecake, torta de queso

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