{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/basque-cheesecake","markdownUrl":"https://trevorfarias.com/recipes/basque-cheesecake/recipe.md","name":"The Best Spanish Cheesecake Recipe (Basque Burnt Cheesecake)","description":"The best Spanish cheesecake recipe: the famous Basque burnt cheesecake from San Sebastián, with a caramelized top and creamy custard center. Six ingredients, no crust, no water bath.","summary":"Spanish Basque burnt cheesecake, the tarta de queso made famous by La Viña bar in San Sebastián, is made from cream cheese, sugar, eggs, heavy cream, a little flour and salt, blended smooth and baked in a parchment-lined springform pan at a high 425°F for about 50 minutes. There is no crust and no water bath. The high heat caramelizes the top nearly black while the inside stays soft, creamy and almost molten, and the cheesecake is served at room temperature.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Cheesecakes","cuisine":"Spanish","keywords":["spanish cheesecake recipe","basque cheesecake recipe","basque burnt cheesecake","burnt cheesecake","san sebastian cheesecake","la viña cheesecake","tarta de queso","easy cheesecake recipe no water bath","crustless cheesecake","creamy cheesecake recipe"],"prepTime":"PT15M","cookTime":"PT50M","totalTime":"PT3H","yield":"One 9-inch cheesecake (12 slices)","servings":12,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"32","unit":"ounces","name":"full-fat brick cream cheese","note":"900 g, four 8-ounce packages, at room temperature","text":"32 ounces full-fat brick cream cheese, 900 g, four 8-ounce packages, at room temperature"},{"amount":"1 1/2","unit":"cups","name":"granulated sugar","note":"300 g","text":"1 1/2 cups granulated sugar, 300 g"},{"amount":"6","name":"large eggs","note":"at room temperature","text":"6 large eggs, at room temperature"},{"amount":"2","unit":"cups","name":"heavy cream","note":"480 ml, at room temperature","text":"2 cups heavy cream, 480 ml, at room temperature"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1/3","unit":"cup","name":"all-purpose flour","note":"40 g, sifted","text":"1/3 cup all-purpose flour, 40 g, sifted"}]}],"steps":[{"step":1,"name":"Heat the oven and line the pan","text":"Position a rack in the center and preheat the oven to 425°F (220°C). Lightly grease a 9-inch springform pan. Line it with two overlapping sheets of crumpled parchment so the paper rises at least 2 inches above the rim all around.","tip":null},{"step":2,"name":"Beat the cream cheese and sugar","text":"In a stand mixer with the paddle, or with a hand mixer, beat the cream cheese on medium-low until completely smooth, about 2 minutes, scraping the bowl. Add the sugar and beat for 2 minutes more until smooth and slightly fluffy.","tip":"Scrape the bowl and paddle often. Any lumps now will still be there after baking."},{"step":3,"name":"Add the eggs","text":"Add the eggs one at a time, beating on low and scraping after each until incorporated.","tip":null},{"step":4,"name":"Add the cream, vanilla and salt","text":"With the mixer on low, pour in the cream, vanilla and salt and mix until smooth and combined, about 1 minute.","tip":null},{"step":5,"name":"Add the flour","text":"Sift the flour over the batter and mix on low just until no streaks remain. Scrape the bottom of the bowl and give the batter a few folds by hand. It will be thin and pourable.","tip":null},{"step":6,"name":"Bake","text":"Pour the batter into the lined pan. Bake for 50 to 55 minutes, until the top is deep brown with darker patches, the edges are puffed and set, and the center still wobbles like set gelatin when the pan is nudged. It will rise dramatically and sink as it cools.","tip":null},{"step":7,"name":"Cool","text":"Cool the cheesecake in the pan on a rack for at least 2 hours, until fully at room temperature. Release the springform ring and peel back the parchment. Slice with a sharp knife, wiping it between cuts, and serve at room temperature. For firmer slices, chill for 4 hours first.","tip":null}],"equipment":["9-inch springform pan","Parchment paper","Stand mixer or hand mixer","Rubber spatula","Fine sieve for the flour"],"notes":["Do not use a water bath and do not lower the temperature. The high heat is the recipe.","The center must still wobble when it comes out. It sets as it cools.","Cracks, dips and a sunken middle are all normal and part of the look."],"storage":["Keep at room temperature, loosely covered, for up to 6 hours on the day it is baked.","Refrigerate, covered, for up to 4 days. Bring slices to room temperature for 30 minutes before serving for the creamiest texture.","Freeze wrapped slices for up to 1 month; thaw overnight in the refrigerator."],"variations":["Extra-molten: omit the flour and bake for 45 minutes, then chill before slicing.","Small batch: halve everything and bake in a 6-inch springform for 40 to 45 minutes.","Chocolate Basque cheesecake: fold 6 ounces of melted, slightly cooled bittersweet chocolate into the batter before the flour.","Matcha: whisk 2 tablespoons of matcha powder into the flour before adding."],"faqs":[{"question":"What is the difference between Basque cheesecake and regular cheesecake?","answer":"Basque cheesecake has no crust, is baked at a high temperature without a water bath until the top is deeply caramelized, and is intentionally soft and custardy in the center. A New York cheesecake has a graham cracker crust, bakes low and slow in a water bath, and is dense and firm all the way through."},{"question":"Why is my Basque cheesecake not burnt on top?","answer":"The oven was not hot enough, or the rack was too low. Make sure it is fully preheated to 425°F and use the center rack. If it is still pale after 50 minutes, turn on the broiler for 1 to 2 minutes and watch it closely."},{"question":"Is it supposed to be runny in the middle?","answer":"Soft and creamy, yes; liquid, no. At 50 minutes the center will jiggle, and once cooled it should be the texture of thick custard. If you prefer a firmer center, bake 5 to 10 minutes longer or refrigerate before serving."},{"question":"Can I make Basque cheesecake ahead?","answer":"Yes. It keeps for up to 4 days in the refrigerator and many people think it is better on day two. Let slices sit at room temperature for 30 minutes before serving."},{"question":"Why did my cheesecake sink in the middle?","answer":"It is supposed to. The cheesecake puffs up high in the oven and settles as it cools, leaving a dip in the center and a wrinkled, pleated edge from the parchment. That is the signature look."}],"nutritionPerServing":{"calories":520,"fatGrams":42,"saturatedFatGrams":24,"carbohydrateGrams":30,"fiberGrams":0,"sugarGrams":27,"proteinGrams":9,"sodiumMilligrams":380,"cholesterolMilligrams":215}}