This recipe provides instructions for making the remarkably simple yet intensely flavorful Basque Burnt Cheesecake, also known as Tarta de Queso Vasca. Originating from the La Viña restaurant in San Sebastián, Spain, this cheesecake is celebrated for its intentionally burnt exterior, which imparts a unique caramelized flavor that contrasts beautifully with its creamy, almost molten interior. Unlike traditional cheesecakes that strive for a pale and unblemished surface, the Basque Burnt Cheesecake is baked at a high temperature to achieve a deeply browned, almost blackened top and edges. This intense heat not only creates a visually striking appearance but also develops complex toffee-like and slightly bitter notes that are a hallmark of this dessert. The interior, however, remains incredibly soft, custardy, and often slightly jiggly, offering a textural contrast that is part of its allure. The ingredient list is surprisingly short, typically including cream cheese, sugar, eggs, heavy cream, and sometimes a touch of flour. The absence of a crust further simplifies the preparation, allowing the pure flavors and textures of the cheesecake to shine through. The batter is simply mixed until smooth and then poured into a parchment-lined springform pan. The parchment paper is deliberately left wrinkled and extending above the rim, which helps to contain the batter as it rises and contributes to the rustic appearance of the finished cake. Baked at a high temperature for a relatively short time, the cheesecake will emerge deeply browned and slightly puffed. It is then cooled to room temperature and ideally chilled in the refrigerator for at least a few hours to allow the interior to set slightly, although it often retains a very soft, almost liquid center. Served plain, without any toppings, the Basque Burnt Cheesecake is a testament to the beauty of simplicity and the magic that can happen with high heat and quality ingredients. Its unique flavor profile, with the bittersweet notes of the burnt exterior complementing the rich and creamy interior, has made it a beloved dessert worldwide. The image shows a partially sliced Basque Burnt Cheesecake on a light blue plate. The cheesecake has a deeply caramelized, almost burnt, golden-brown exterior and a very creamy, pale yellow interior. One slice has been removed, revealing the soft and slightly molten texture. The remaining portion of the cheesecake sits in a round shape, also showing the characteristic dark exterior.
The texture of Basque Burnt Cheesecake is a delightful contrast between the deeply caramelized, slightly firm exterior and an incredibly creamy, almost liquid or molten interior that is exceptionally smooth and rich.
The flavor profile is unique, featuring the bittersweet, toffee-like notes from the intentionally burnt exterior, which beautifully complement the rich, tangy, and subtly sweet flavor of the creamy cheesecake interior.
Basque Burnt Cheesecake (Tarta de Queso Vasca) is a crustless cheesecake characterized by its deeply caramelized exterior and a very creamy, often molten interior, made with cream cheese, sugar, eggs, and heavy cream.
The preparation involves mixing cream cheese, sugar, eggs, and heavy cream until smooth, pouring into a parchment-lined springform pan, and baking at a high temperature until the top is deeply browned and the interior is still jiggly.
Ingredients:
- 2.2 pounds (1 kilogram) cream cheese, softened (full-fat recommended)
- 1 ½ cups (300 grams) granulated sugar
- 6 large eggs
- 2 cups (480 milliliters) heavy cream
- 1 teaspoon vanilla extract (optional, but recommended)
- Pinch of salt (optional)
- 10-inch springform pan
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- 10-inch springform pan
- Parchment paper
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to a high temperature, typically 400°F (200°C) or even 425°F (220°C) depending on the recipe variation. Line a 10-inch springform pan with parchment paper. It’s important to use a large piece of parchment paper that extends several inches above the rim of the pan. Crumple the parchment paper before pressing it into the pan; this helps it conform to the shape and creates the signature rustic look.
- Soften Cream Cheese: Ensure the cream cheese is fully softened at room temperature. This is crucial for a smooth batter without lumps.
- Beat Cream Cheese and Sugar: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. There should be no lumps of cream cheese remaining. This step may take a few minutes.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated into the cream cheese mixture before adding the next. Mix until the batter is smooth.
- Stir in Heavy Cream, Vanilla, and Salt: Gradually pour in the heavy cream while mixing on low speed until just combined. Stir in the vanilla extract and the pinch of salt (if using). The batter will be quite liquidy.
- Pour Batter into Prepared Pan: Pour the cheesecake batter into the parchment-lined springform pan. The batter should come up to just below the rim of the parchment paper.
- Bake at High Temperature: Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the top of the cheesecake is deeply browned, almost burnt in some spots, and the center is still jiggly. The exact baking time can vary depending on your oven. The cheesecake will puff up quite a bit during baking.
- Cool to Room Temperature: Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. It will deflate as it cools, which is normal.
- Chill in Refrigerator: After it has cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight, to allow it to fully set. The center will still be very creamy, even after chilling.
- Serve: To serve, carefully remove the cheesecake from the springform pan. You can gently peel away the parchment paper before slicing, or serve it with the rustic parchment edges intact. Slice and serve plain. This cheesecake is best enjoyed on its own without any toppings to appreciate its unique flavor and texture.
Enjoy this iconic Basque Burnt Cheesecake! Its simplicity belies its complex flavors and incredibly creamy texture.