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Basque Burnt Cheesecake

This is my easy version of the famous Basque Burnt Cheesecake, originated by Chef Santiago Rivera of the La Vina Restaurant in San Sebastian, Spain. Mix the ingredients together and bake it in a parchment paper-lined pan at a high oven temperature. The cheesecake top comes out dark brown, nearly burnt in appearance, with a rough texture outside. Once sliced, the creamy, heavenly insides are like a dream. This was inspired by Lovely Lanvin on Instagram. Serves 2 to 4 for dessert.
Cook Time30 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Spanish
Keyword: Basque Burnt Cheesecake
Servings: 4 people
Calories: 209kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Round cake pan - 7 inches in diameter
  • Parchment paper, for lining pan

Ingredients

  • 12 ounces Philadelphia cream cheese, softened at room temperature; about 1 package and a half.
  • ½ cup granulated sugar
  • 2 whole large eggs
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 Tablespoon all-purpose flour

Instructions

  • Preheat the oven at 425 F degrees.
    Line the cake pan with a large sheet of parchment paper. Press down the paper and pleat the sides if needed. There should be enough paper left out on the sides as an overhang. This will be needed when you take the cheesecake out after baking. Set the pan aside.
  • Using a cake mixer, combine the cream cheese and sugar till smooth.
    Add the eggs, one at a time. Incorporate ingredients well using the mixer.
    Pour the heavy cream and the vanilla. Continue mixing.
    Using a small colander, sift the flour on top as you add it to the mixture. Mix well.
    Pour the batter into the paper-lined pan.
    Bake at 425 F degrees for 30 minutes till the top is dark brown and looks burnt.
  • Use a cake tester and pierce the middle of the cheesecake to test if it's done. When tester comes out clean, cheesecake is done.
    Cool the cheesecake, while still in the pan, on the counter. The middle might be slightly jiggly.
    Refrigerate the cheesecake for at least 4 to 6 hours or up to overnight so it firms up.
    To serve: Use both hands to grab the parchment paper overhang as you gently take out the cheesecake from the pan.
    Place on a serving platter. Slice and serve cheesecake.
    To store: Keep cheesecake covered and refrigerated.

Cook's comments:

  • I used one box and a half of Philadelphia cream cheese for this recipe. Each box was 8 ounces. I used the regular variety and it has always given me the best results for this cheesecake.
    What to do with the leftover Philadelphia cream cheese and remaining heavy cream? Mix it into your favorite recipe of Macaroni and Cheese. It makes a great meal.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 27g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 22mg | Sugar: 25g | Vitamin A: 437IU | Calcium: 19mg | Iron: 1mg