# The Best Spanish Cheesecake Recipe (Basque Burnt Cheesecake) Source: https://trevorfarias.com/recipes/basque-cheesecake Author: Trevor (Trevor's Kitchen) Published: 2026-09-06 · Updated: 2026-09-06 Category: Cheesecakes · Cuisine: Spanish > 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. ## At a glance - Prep time: 15 minutes - Cook time: 50 minutes - Total time: 3 hours (Includes about 2 hours of cooling to room temperature) - Yield: One 9-inch cheesecake (12 slices) - Servings: 12 - Calories per serving: 520 ## Ingredients - 32 ounces full-fat brick cream cheese, 900 g, four 8-ounce packages, at room temperature - 1 1/2 cups granulated sugar, 300 g - 6 large eggs, at room temperature - 2 cups heavy cream, 480 ml, at room temperature - 1 teaspoon vanilla extract - 1/2 teaspoon fine salt - 1/3 cup all-purpose flour, 40 g, sifted ## Instructions 1. **Heat the oven and line the pan.** 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. 2. **Beat the cream cheese and sugar.** 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._ 3. **Add the eggs.** Add the eggs one at a time, beating on low and scraping after each until incorporated. 4. **Add the cream, vanilla and salt.** With the mixer on low, pour in the cream, vanilla and salt and mix until smooth and combined, about 1 minute. 5. **Add the flour.** 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. 6. **Bake.** 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. 7. **Cool.** 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. ## 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. ## Why this recipe works - A very hot oven caramelizes the sugars and proteins on the surface, creating the signature dark, bittersweet top that balances the rich interior. - Heavy cream makes the batter looser than a New York cheesecake, so the center bakes to a soft, spoonable custard. - A small amount of flour keeps the cheesecake from being too loose while preserving the creamy texture. - Crumpled parchment lets the batter rise up the sides and gives the cheesecake its rustic, pleated edge. ## Ingredient notes Use full-fat brick cream cheese, at room temperature; four 8-ounce packages. Spreadable tub cream cheese has too much water. Heavy cream or heavy whipping cream, at least 36 percent fat, is essential; half-and-half or milk will make the cheesecake weep. The eggs should also be at room temperature so the batter blends smooth. The flour can be swapped for 3 tablespoons of cornstarch for a gluten-free cheesecake with a slightly silkier texture. Many Basque bakers use no flour at all for an even softer center; if you go that route, chill the cheesecake before slicing. ## How burnt is burnt? The top should be deep mahogany brown with nearly black patches, especially at the edges. It looks alarming the first time, but the flavor is closer to caramel than to anything burnt, and it is what makes this cheesecake taste different from every other. If your oven runs cool and the top is only golden at 50 minutes, switch on the broiler for 1 to 2 minutes, watching constantly. The center, by contrast, should still wobble dramatically when you take the pan out of the oven, like a set custard. It will firm up as it cools. If you prefer a fully set cheesecake, bake 5 to 10 minutes longer and chill it before serving. ## How to line the pan Tear off two large sheets of parchment, about 16 inches each. Crumple them, smooth them out, and lay them into the springform pan crosswise so they overlap and extend at least 2 inches above the rim on all sides. Press them into the corners. The batter will hold the paper in place. The crumpling makes the paper flexible, and the overhang gives the cheesecake room to rise before it settles. ## How to serve Basque cheesecake - At room temperature, plain, which is how La Viña serves it. - With a swirl of raspberry or strawberry jam loosened with a spoonful of water into a sauce. - With fresh berries, or a drizzle of honey and a pinch of flaky salt. - Chilled overnight for a firmer, denser slice that is easier to cut cleanly. ## 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. ## Frequently asked questions **What is the difference between Basque cheesecake and regular cheesecake?** 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. **Why is my Basque cheesecake not burnt on top?** 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. **Is it supposed to be runny in the middle?** 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. **Can I make Basque cheesecake ahead?** 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. **Why did my cheesecake sink in the middle?** 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. ## Nutrition (per serving, estimated) - Calories: 520 - Fat: 42 g - Saturated fat: 24 g - Carbohydrates: 30 g - Fiber: 0 g - Sugar: 27 g - Protein: 9 g - Sodium: 380 mg - Cholesterol: 215 mg --- Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/basque-cheesecake Structured data (JSON): https://trevorfarias.com/recipes/basque-cheesecake/recipe.json