Updated: Nov 24, 2020
Basque cheesecake or Burnt cheesecake
San Sebastián is one of the most beautiful cities in the world however it is just as famous for it's food. Burnt Basque cheesecake is one of the most famous desserts that this city gave to this world. It was created only three decades ago by Santiago Rivera, owner of the La Viñan and is a must when you are in Spain.
Not going to Spain anytime soon? No worries we have you covered with a recipe we have adapted from the famous restaurant.
1kg cream cheese
1 tablespoon flour
We used this recipe and made 2 cakes in a 20cm spring form and baked for around 20-25min however you can make one large size and bake for 45min if you prefer. It should be slightly burnt on top but super wobbly inside if you jiggle it.
We started at 220c and dropped it to 200c after 10min as it was getting dark early so you can control the heat a bit also. Once done pull it out of the oven and allow to cool to room temperature (around 2-3hours)The most important part is getting the texture right in the middle, scroll through to a video of what’s my perfect texture.
Preheat oven to 220c
Mix the cream cheese and sugar until sugar disolved, whisk in eggs one at a time as mixing, fold in flour and cream with a spatula until combined.
Leave rest at least for 3-4 hours, if you can is even better leave it overnight.
Texture is the key to this dessert and it may take a few attempts before you work out your oven temperature and exact time of cooking but it is worth it once you nail it you can expect a velvety smooth texture every time.
Byron & María
The Coastal Cocina