Basque Burnt Cheesecake
Basque burnt cheesecake is a crustless cheesecake originating from La Vina bar in San Sebastian, Spain, defined by its deliberately charred exterior and custardy interior. Cream cheese, sugar, eggs, heavy cream, and a small amount of flour are blended into a smooth batter and baked at high temperature - above 220 degrees Celsius - until the top develops deep, dark caramelization. This blackened surface contributes a bittersweet complexity that offsets the richness beneath. The center remains intentionally underset, yielding a texture closer to a dense custard than a traditional cheesecake. The cake is best served at room temperature, when the contrast between the firm caramelized shell and the soft center is most pronounced.
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Instructions
- 1
Preheat the oven to 230C and line the pan with tall parchment.
- 2
Beat cream cheese and sugar until smooth.
- 3
Add eggs one at a time, then mix in cream and vanilla.
- 4
Sift in flour and mix until no lumps remain.
- 5
Pour batter into the pan, bake 30-35 minutes, then cool and chill fully.
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