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Last year, I had the opportunity to actually go to La Vina in San Sebastian, Spain, and try this cheesecake. It was a revelation. The contrast between the delicate, mild, creamy center and the burnt top was perfection. My husband I went back three times, and I've been obsessed with recreating it as authentically as possible ever since. This is the result!
Most of the recipes I've found use cream cheese for this cake (which, don't get me wrong, is delicious, I tested it), but it felt overpowering from the slices I had. I'm using mascarpone, which has a similar texture, but milder flavor - that tastes closer to the original, in my opinion.
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Why You'll Love This Recipe
This Burnt Basque Cheesecake is rich, creamy, and unapologetically rustic. Simply the best. It has a beautifully caramelized top, a custardy center, and zero need for perfection. This is the kind of dessert that lets you relax while still making something stunning. No water baths, no fussy crust, just mix, bake, and enjoy. It's super easy. But, it does taste like crème brulee. Plus, you get to decide the texture—whether you love it gooey in the center or firm and velvety.
What is Burnt Basque Cheesecake?
Burnt Basque Cheesecake comes from San Sebastián, Spain, specifically from a small restaurant called La Viña. Chef Santiago Rivera created this masterpiece in the 1990s, and it has been a cult favorite ever since. Unlike a traditional cheesecake, this one is baked at a high temperature, giving it a caramelized, almost burnt top while keeping the center beautifully creamy and rich.
It got more of a boost recently with Tiktok coming on the scene, and the recipe went massively viral.
What I Tested That Didn't Work
- I tested both cream cheese and mascarpone - and for me, the mascarpone gave the most authentic flavor from what I had in San Sebastian. However, the cream cheese version is ALSO DELICIOUS - and cheaper.
- Cooking at a lower temp: it has to be at least 420F to get that deep caramel crust. If you're finding you're oven is a bit cool and it's not browning after a full 50 minutes, then just turn it up for the last five to ten - it will totally work. This recipe is so forgiving. (Note: the original cheesecake wasn't completely browned on the top - just around the edges. I prefer the full caramelization on top - but you can certainly turn down the temperature, or bake for less time).
- Cooking with non-room temperature ingredients: The ingredients mix together and play much more nicely if they're at room temperature. You want to mix this batter as little as possible to keep air out, so this is important!
Ingredients
- Mascarpone or cream cheese (2 lbs, room temp) – The base of the cheesecake, giving it that ultra-creamy texture. It also has a delicate, mild taste (as opposed to cream cheese).
- Eggs (7, room temp) – These add structure and silkiness to the batter.
- Heavy Cream (¾ cup) – Makes the cheesecake super luxurious and gives great texture.
- 1.5 cups castor sugar: gotta get that flavor in there! You can also reduce this to half a cup if you like it a little less fine. Regular granulated sugar also works!
- Flour (2 tbsp) – Just a little helps stabilize everything without making it cakey.
- Vanilla Extract (1 tbsp) – Enhances the flavors and adds depth.
- Salt (¼ tsp) – An ingredient that balances the sweetness and helps enhance the other flavors.
How to Make San Sebastian Cheesecake
Preheat your oven to 425°F.
Line a 10" cheesecake pan with parchment paper, making sure it extends beyond the edges.
Mix all ingredients together until completely smooth. You don’t want lumps, so take your time. I used my hand mixer, you can also use a stand mixer, or just a spoon (this will take a while though - especially if you opt for the cream cheese option).
Pour into the prepared pan and smooth the top.
Bake for 35-60 minutes, depending on your preferred texture (more on that below).
Cool to room temperature or just below, then serve.
Pro Tips and Tricks
- Use room-temperature ingredients for the smoothest batter.
- Don’t overmix. Just combine until smooth to avoid extra air bubbles.
- Let it cool fully before slicing for the best texture.
- If you're finding you're oven is a bit cool and it's not browning after a full 50 minutes, then just turn it up for the last fie to ten - it will totally work. This recipe is so forgiving.
- Use good-quality parchment paper. It helps with the signature ruffled edges.
- Embrace the cracks! They’re part of the beauty.
Make it In a Loaf Pan
To adjust this for a loaf pan (typically 9x5 inches), you'll need to:
- Halve the recipe – A full 10-inch cheesecake recipe will be too much batter for a standard loaf pan. Use:
- 1 lb mascarpone or cream cheese
- 3-4 eggs
- ⅓ cup heavy cream
- 1 tablespoon flour
- 1 ½ teaspoon vanilla
- A pinch of salt
- Line with parchment paper – Make sure it overhangs the edges for easy removal.
- Adjust baking time – The smaller volume means it will bake faster. Start checking at 30 minutes for a gooey center, 40-45 minutes for a custardy texture, and 50-55 minutes for a firmer set.
- Reduce oven temp slightly – Loaf pans create a deeper batter layer, so lower the oven temp to 400°F to avoid over-browning the top before the center sets.
Easy Variations
Espresso Basque Cheesecake – Add 1 tablespoon of espresso powder or 2 shots of cooled espresso to the batter. It deepens the flavor and pairs perfectly with the caramelized top.
White Chocolate Basque Cheesecake – Melt 6 ounces of white chocolate and mix it into the batter before baking. This adds a subtle sweetness and extra creaminess.
Pumpkin Basque Cheesecake – Add ½ cup pumpkin purée, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves to the batter. This gives a cozy fall twist.
Pistachio Basque Cheesecake – Blend ½ cup pistachios into a fine powder and mix it into the batter. For extra flavor, add 1 teaspoon almond extract.
Salted Caramel Basque Cheesecake – Swirl in ¼ cup of salted caramel sauce before baking, or drizzle caramel on top after it cools. Sprinkle with flaky salt for a sweet-salty contrast.
What to Serve it With
The most authentic answer, is nothing. This cheesecake is utterly delicious and perfect on it's own. However, given that you might be feeling a bit creative, check out the variations above, or serve with the following.
Fresh berries – Raspberries, strawberries, or blackberries add a tart contrast.
Whipped cream – Lightens up the dense texture.
Honey or maple syrup – Drizzle for extra sweetness.
Dark chocolate shavings – Adds a hint of richness.
Citrus zest – Lemon or orange zest brightens the flavor.
Salted caramel sauce – A drizzle takes it over the top.
If you're looking for a drink: port. Port is the answer. It's so delicious and compliments the cheesecake so well.
Storage and Freezing
This cheesecake actually gets better with time. You can make it a day ahead and refrigerate overnight. Just bring it to room temp before serving for the best flavor.
Storage:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap in plastic, then foil, and freeze for up to 2 months.
Frequently Asked Questions
Not at all! This is one of the easiest cheesecakes because there’s no crust, no water bath, and no worrying about cracks. You just mix everything together, pour it into a pan, and bake. The hardest part is waiting for it to cool!
It needs at least 2-3 hours to cool at room temperature before slicing. If you like it slightly chilled, refrigerate it for a few more hours.
Yes! To freeze:
Wrap the cheesecake (or slices) in plastic wrap, then in foil for extra protection.
Store in an airtight container or freezer bag for up to 2 months.
Thaw overnight in the fridge before serving. Let it sit at room temp for 30 minutes for the best texture.
Burnt Basque cheesecake is best at room temperature or slightly cool. Let it sit out for 30-60 minutes after chilling for the creamiest texture. If you prefer it firmer, serve it straight from the fridge.
More Amazing Desserts to Try
📖 Recipe
Burnt Basque Cheesecake (La Viña Style)
Equipment
- 1 10" round cheesecake pan
Ingredients
- 2 lbs mascarpone or cream cheese room temperature
- 7 large eggs room temperature
- ¾ C heavy cream
- 2 tablespoon flour
- 1 tablespoon vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 410°F.
- Line a 10” cheesecake pan with parchment paper.
- Mix all ingredients until smooth and fully incorporated.
- Pour into the pan and bake for 35-60 minutes (see texture guide above).
- Cool to room temperature or slightly below, then serve.
Notes
- If you want a gooey, lava-like center, bake for 35-40 minutes.
- A firmer cheesecake takes about 50-60 minutes.
- This cheesecake pairs beautifully with fresh berries or a drizzle of honey. But honestly, it shines on it's own.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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