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Authentic Basque Cheesecake Recipe
San Sebastián, Spain
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Basque cheesecake is an unpretentious crustless cheese-based cake that enjoys immense international popularity. It was invented at La Viña, a small pintxo bar located in San Sebastián, where it is known simply as tarta de queso. The cake is made with only five ingredients: cream cheese, eggs, sugar, heavy cream, and a spoonful of flour. The ingredients are combined and mixed into a smooth batter, which is then poured into a pan. The key is to bake the cake at a slightly higher temperature. This quickly bakes the top and the sides, creating a dark, caramelized layer that provides flavor and structure while the center ... Read more
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Cooking tips
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paper
How you line the parchment paper will significantly influence the overall look of the cake. Traditionally, the paper is first crumpled, which makes it easier to handle, and is then used to line the bottom and the sides of the pan. The paper will be folded in some places, giving the cake uneven edges and a somewhat rustic appearance—but this is the look you are going for. As the cake bakes, it will ... Read more -
pan
Most recipes use 10-inch (25 cm) round springform cake pans. This allows you to easily remove the parchment paper as the cake is quite tender and soft. -
baking time
Baking time is probably the trickiest part when making the cake. Setting the temperature too high may cause the cake to burn well before the center is cooked, but if the temperature is not high enough, the cake will bake too evenly, and the center, which should remain soft and creamy, will thoroughly cook, and the desired caramelization might not occur. The best suggestion is to watch the cake as ... Read more -
type of cheese
Most recipes for this oozy cake recommend using Philadelphia cream cheese, but it is more likely that the original recipe, which dates from the 1990s, used a Spanish brand such as San Millán. If you opt for Philadelphia cream cheese, it is recommended to add a pinch of salt to the mix. -
tweaks
The original recipe does not include any additional flavorings and allows cream-cheese and caramelized crust flavors to dominate. However, adding vanilla or lemon zest would be a welcome addition if you want to adapt the cake and add additional flavor components. -
chilling
It is best to chill the cake for several hours before it is served. This allows the center to set, though it will still remain creamy. -
serving
It is recommended to serve the cake with a glass Pedro Ximénez sherry.
Burnt Basque Cheesecake
PREP 10min
COOK 40min
READY IN 50min
Although there are several recipes for this trendy Spanish cake, this is the authentic version prepared at La Viña, the restaurant where it was invented. Only five ingredients are needed — cream cheese, eggs, sugar, heavy cream, and only a tablespoon of flour.
Ingredients
Burnt Basque Cheesecake
1 kg (2 ¼ pounds) cream cheese, at room temperature
7 medium-sized eggs, at room temperature
400g (2 cups) sugar
1 tbsp all-purpose flour
500 ml (2 cups) heavy cream
Preparation
1
Burnt Basque Cheesecake
Step 1/6
Preheat the oven to 200ºC (400°F).
Step 2/6
Grease a 10-inch (25 cm) springform pan and line it with parchment paper. The paper should completely cover the sides and it needs to go above the sides of the pan.
Step 3/6
In a large bowl, add the cream cheese, sugar, and eggs. Mix the ingredients with a wooden spoon or a whisk or use a hand or stand mixer.
Step 4/6
Add a spoonful of flour, and mix thoroughly.
Step 5/6
Then add heavy cream, and mix until the batter in smooth and creamy.
Step 6/6
Pour the batter into the pan and bake for approximately 40 minutes until the cake attains the distinctive brown color. The center should remain jiggly.
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