Ahhh, La Viña Cheesecake 🤍 the legendary Basque burnt cheesecake. Simple ingredients, zero crust, creamy center, caramelized top. Here’s the classic, foolproof recipe:
La Viña (Basque Burnt) Cheesecake
Ingredients (8–10 servings)
- 1 kg (2.2 lb) cream cheese, full-fat, room temp
- 400 g (2 cups) sugar
- 5 eggs, room temp
- 500 ml (2 cups) heavy cream
- 1 tbsp vanilla extract
- 30 g (¼ cup) all-purpose flour
- ½ tsp salt
Instructions
- Preheat oven to 210°C / 410°F (no fan).
- Line a springform pan (9–10 in / 23–25 cm) with parchment paper, letting it rise well above the edges (the cake puffs a lot).
- Beat cream cheese and sugar until smooth and lump-free.
- Add eggs one at a time, mixing gently (don’t overwhip).
- Mix in heavy cream and vanilla.
- Sift in flour and salt; fold until just combined.
- Pour batter into pan.
- Bake 40–45 minutes until:
- Top is deep golden to almost burnt
- Center is very jiggly
- Cool completely at room temp, then chill at least 4 hours (overnight is best).
How It Should Be
- Outside: caramelized, slightly bitter top
- Inside: ultra-creamy, custardy, almost molten
- No crust. No toppings. No apology.
Pro Tips
- Darker top = more authentic 🔥
- Use full-fat everything (this is not a diet cake)
- If you want it extra gooey, pull it out closer to 40 min
- Serve cold or slightly cool—never hot
If you want:
- A smaller-batch version
- Air fryer or home oven tweak
- Or a chocolate / matcha / pistachio twist
Just tell me 😌🍰
