Spanish Burnt Basque Cheesecake
Spanish Cheesecake Burnt Style
San Sebastián's legendary La Viña cheesecake — the beautiful anti-cheesecake: no crust, no water bath, baked at high temperature intentionally to burn the top. The result is a deeply caramelised, almost bitter top with a creamy, custard-like, barely set interior. The original recipe from Bar La Viña uses only cream cheese, eggs, sugar, cream and a little flour.
- Total
- 50 min
- Serves
- 10
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Preheat oven to 230°C/445°F (very high). Line a 23cm springform tin with 2 layers of greaseproof paper, allowing overhang. The paper will burn slightly — this is normal.
About 5 min
Beat cream cheese and sugar until smooth. Add eggs one at a time. Pour in cream; mix. Sift in flour, salt and vanilla; mix until just combined. Do not overbeat.
About 14 min
Pour into the lined tin. Bake 40–50 minutes — the top must be DEEPLY dark brown (almost burnt), while the centre should still have a pronounced wobble. Do not be afraid of the darkness.
About 14 min
Cool completely in the tin at room temperature (2 hours). Then refrigerate minimum 2 hours. The interior firmsslightly as it chills.
About 14 min
Remove from tin. The dark top is the signature — slice with a wet knife to see the perfectly creamy, custard-like interior. Serve at room temperature for best flavour.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 8 g
- Carbs
- 30 g
- Fat
- 38 g
- Fibre
- 0 g
- Sugar
- 28 g
- Sodium
- 380 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.