Burnt Basque Cheesecake Recipe (La Viña Style) Recipe
This Burnt Basque Cheesecake, inspired by the famous La Viña style from Spain, delivers a rich, creamy texture with a perfectly caramelized, almost burnt top. Its simple ingredients and unique baking technique yield a luscious, slightly runny center with a deeply flavorful crust that is both rustic and elegant.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
Cheesecake Ingredients
- 2.2 lbs Philadelphia cream cheese
- 7 large eggs
- 2 cups sugar (400g)
- 1 tablespoon flour
- 6.5 fl oz heavy cream (200ml or 4/5 cup)
Instructions
- Preheat the oven: Set your oven to 410°F (210°C) to ensure it reaches the right temperature for baking the cheesecake with its iconic burnt top.
- Mix the batter: In a large bowl, combine the cream cheese, eggs, sugar, flour, and heavy cream using an electric mixer, whisk, or even a metal spoon, until the batter is smooth and creamy with no lumps remaining.
- Prepare the pan: Line a 10-inch (25 cm) springform or round baking pan with parchment or wax paper, allowing it to extend past the edges to help with removal and prevent sticking. A smaller pan can be used for a taller cheesecake, but it may require a longer baking time.
- Bake the cheesecake: Place the pan on the center rack of the oven and bake for 35-50 minutes. The cake will rise significantly while baking but will settle after removal. Bake around 40 minutes for a traditionally just-cooked consistency, increasing oven heat briefly at the end if the top isn’t browned enough. For a very runny center, bake for about 35 minutes.
- Finish baking: Turn off the oven when the top is well browned and almost burnt looking. The center should still jiggle significantly like Jello when the pan is moved, indicating it is not fully set.
- Cool gradually: Let the cheesecake cool on the counter for about an hour to cool gradually.
- Chill thoroughly: Transfer the cheesecake to the refrigerator for several hours, preferably overnight, to chill completely and set further.
- Serve and enjoy: Do not remove the cheesecake from the parchment paper until ready to cut and serve. Enjoy your Burnt Basque Cheesecake with a sweet glass of Pedro Jimenez sherry for an authentic La Viña experience.
Notes
- The sugar quantity can be reduced to 1.5 to 1.75 cups (300-350g) for a less sweet cheesecake.
- Ensure the parchment paper extends beyond the baking pan edges for easy removal.
- Baking time adjustment may be needed depending on the oven and pan size used.
- The jiggly texture in the center when baked is intentional and key to the authentic texture.
