San Sebastian's La Viña bakery invented this burnt cheesecake in 1990 by deliberately overcooking at 410°F for caramelized magic.
Best San Sebastian Burnt Basque Cheesecake
Indulge in a slice of our irresistible San Sebastian Burnt Basque Cheesecake, where the rich, velvety filling meets a delightfully caramelized crust. With just a handful of ingredients like creamy cream cheese and eggs, this no-fuss recipe guarantees a show-stopping dessert that's as stunning as it is delicious. Perfect for sharing—or not!
Prep
15
min
Cook
25
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Lime juice: 1½ tsp (7.5 ml)
🥛Dairy & Eggs(4)
- Condensed milk: 180 g (6.35 oz)
- Cream cheese: 675 g (23.8 oz)
- Whipping cream (35%): 300 g (10.6 oz)
- Yogurt (dahi): 150 g (5.29 oz)
🫙Pantry Staples(2)
- Caster sugar: 150 g (0.75 cup)
- Vanilla extract: 2.5 tsp (12.5 ml)
🧂Spices & Seasonings(1)
- Salt: a generous pinch
📦Other(1)
- Cornflour: 23 g (0.81 oz)
👨🍳 Instructions
- 1
Add everything into a blender in any order: cream cheese, sugar, yogurt, condensed milk, vanilla, lime juice, cornflour, and finally the whipping cream.
- 2
Blend just until completely smooth and lump-free. Do not over-aerate — you want it silky, not foamy.
- 3
Pour into a lined 7-inch or 8-inch round cake tin or mould.
- 4
Bake at 220°C for 20–25 minutes, until the top is deeply burnt and the centre is very jiggly.
- 5
Cool at room temperature.
- 6
Refrigerate for a minimum of 4 hours before slicing.
💡 Pro Tips
- ✓Bake at exactly 220°C (428°F) to create the Maillard reaction that forms the signature burnt top while keeping the center at 65-70°C for the perfect jiggly texture.technique220°C/428°F
- ✓Use full-fat cream cheese at room temperature (18-20°C) because cold cream cheese creates lumps that won't dissolve even with blending, ruining the silky texture.ingredient18-20°C
- ✓Blend for exactly 60-90 seconds maximum to avoid incorporating air bubbles that create a soufflé-like texture instead of the dense, creamy Basque style.timing60-90 seconds
- ✓Line your pan with parchment paper extending 2 inches above the rim because the batter will puff up 30-40% during baking before settling.equipment2 inches above rim
- ✓The center should register 75-80°C on an instant thermometer when done - it will appear very jiggly but will set to the perfect creamy consistency during the 4-hour chill.technique75-80°C
Share this recipe
Prep
15
min
Cook
25
min
Serves
8
people
Level
beginner
Share this recipe
San Sebastian's La Viña bakery invented this burnt cheesecake in 1990 by deliberately overcooking at 410°F for caramelized magic.
Best San Sebastian Burnt Basque Cheesecake
Indulge in a slice of our irresistible San Sebastian Burnt Basque Cheesecake, where the rich, velvety filling meets a delightfully caramelized crust. With just a handful of ingredients like creamy cream cheese and eggs, this no-fuss recipe guarantees a show-stopping dessert that's as stunning as it is delicious. Perfect for sharing—or not!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Lime juice: 1½ tsp (7.5 ml)
🥛Dairy & Eggs(4)
- Condensed milk: 180 g (6.35 oz)
- Cream cheese: 675 g (23.8 oz)
- Whipping cream (35%): 300 g (10.6 oz)
- Yogurt (dahi): 150 g (5.29 oz)
🫙Pantry Staples(2)
- Caster sugar: 150 g (0.75 cup)
- Vanilla extract: 2.5 tsp (12.5 ml)
🧂Spices & Seasonings(1)
- Salt: a generous pinch
📦Other(1)
- Cornflour: 23 g (0.81 oz)
👨🍳 Instructions
- 1
Add everything into a blender in any order: cream cheese, sugar, yogurt, condensed milk, vanilla, lime juice, cornflour, and finally the whipping cream.
- 2
Blend just until completely smooth and lump-free. Do not over-aerate — you want it silky, not foamy.
- 3
Pour into a lined 7-inch or 8-inch round cake tin or mould.
- 4
Bake at 220°C for 20–25 minutes, until the top is deeply burnt and the centre is very jiggly.
- 5
Cool at room temperature.
- 6
Refrigerate for a minimum of 4 hours before slicing.
💡 Pro Tips
- ✓Bake at exactly 220°C (428°F) to create the Maillard reaction that forms the signature burnt top while keeping the center at 65-70°C for the perfect jiggly texture.technique220°C/428°F
- ✓Use full-fat cream cheese at room temperature (18-20°C) because cold cream cheese creates lumps that won't dissolve even with blending, ruining the silky texture.ingredient18-20°C
- ✓Blend for exactly 60-90 seconds maximum to avoid incorporating air bubbles that create a soufflé-like texture instead of the dense, creamy Basque style.timing60-90 seconds
- ✓Line your pan with parchment paper extending 2 inches above the rim because the batter will puff up 30-40% during baking before settling.equipment2 inches above rim
- ✓The center should register 75-80°C on an instant thermometer when done - it will appear very jiggly but will set to the perfect creamy consistency during the 4-hour chill.technique75-80°C