Crustless Basque Burnt Cheesecake was baked at high temperature to achieve that burnt top outer layer.



Basque burnt cheesecake has made its round in the blogsphere last year.

Invented and made famous by Santiago Rivera of La Viña cafe in San Sebastian, Spain.
Started out as an experiment in his cafe and now, after 3 decades, everyone wants a piece of this burnt cheese cake.

Burnt cheese cake has become a sensational cheesecake of 2019!!

How to bake Basque Cheesecake?

It's pretty straight forward, really.

I listed all the ingredients and its methodology in the recipe card below.

The only stumbling block in baking this type of cheese cake is the equipment, ie oven.

In my humble opinion, the degree of 'burnt' very much depend on your oven.

As you can see my burnt cheesecake below, the top is not quite 'burnt' but the bottom is already few notches towards very burnt and bitter aftertaste.

I am still trying and playing with the temperature to get the right amount of baking and 'burning' for the top and bottom layer.
Will update this page when I strike the balance.

Pictorial on How to bake the Basque Burnt Cheesecake

1. Cream the caster sugar and cream cheese till smooth




2. Make sure to scrape the side:D



3. Add egg one at a time


4. Add in thickened cream



5. Sieve in plain flour



6. Strain into baking pan




7. Un-mould only after the cheesecake has cooled down to room temperature.

How to serve Basque Cheesecake?

You can serve the cheesecake, once it has completely cooled, but I prefer my cheesecake to 'mature' overnight in the fridge.

I swear they tasted better when chilled!

A point to note when slicing the cheesecake, to always use clean hot knife at every cut and every slice!!!

How to make that perfect cut?

Using a clean knife, either dip the knife in a hot water (use tall heat proof container), wipe clean and slice.

Or place the knife under running hot water, wipe off the water and slice.

How long can I keep this burnt cheesecake in the refrigerator?

I wish I can keep this cheesecake as long as I wanted to, but, no!

Since we are using diary products here (cream cheese and thickened cream).

Its best to eat within 3 days.

I have not tried to freeze them yet!!! 
May be next bake or when everyone in the house has had enough of Basque Burnt Cheesecake, I could try to freeze and I will update my findings here :)





Other Other desserts on the blog


Chocolate Passionfruit Brownie
Easy no Bake Oreo Cheesecake
New York Cheesecake
Salted Caramel Baked Cheesecake (Gluten-free)