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A full burnt Basque cheesecake on parchment paper.

Burnt Basque Cheesecake (La Viña Style)

Cara
A rich, creamy, and deeply caramelized cheesecake that’s easy to make with just a few simple ingredients. No crust, no water bath—just a beautifully imperfect masterpiece. This recipe has been tested to try and match it as close to the original as possible!
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Prep Time 15 minutes
Cook Time 55 minutes
Chill Time 2 hours
Course Baking, Dessert
Cuisine Spanish
Servings 8 people
Calories 660 kcal

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

Serving: 1sliceCalories: 660kcalCarbohydrates: 5gProtein: 14gFat: 63gSaturated Fat: 38gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 301mgSodium: 276mgPotassium: 86mgFiber: 0.1gSugar: 1gVitamin A: 2152IUVitamin C: 0.1mgCalcium: 199mgIron: 1mg
Keyword burnt basque cheesecake, la vina cheesecake, san sebastian cheesecake, viral cheesecake
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