Basque Burnt Cheesecake

By admin 2/28/2026

This Basque-style cheesecake from Bon Appetit features the signature deeply caramelized top and custardy, still-jiggly center characteristic of the original from La Vina restaurant in San Sebastian, Spain. Can be made 1 day ahead - cover and chill, then let sit at room temperature for several hours before serving.

Ingredients

Scale:
Units:
  • Unsalted butter (for pan)
  • 900g cream cheese, room temperature
  • 300g sugar
  • 6 large eggs
  • 480ml heavy cream
  • 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
  • 1 tsp vanilla extract
  • 42g all-purpose flour
  • Sherry (for serving; optional)
  • A 25cm-diameter springform pan

Instructions

  1. Place a rack in middle of oven; preheat to 200°C. Brush pan with unsalted butter, then line with 2 overlapping 40x30cm sheets of parchment paper, making sure parchment comes at least 5cm above top of pan on all sides. Place pan on a rimmed baking sheet.

  2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of the bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

  3. Increase speed to medium and add eggs one at a time, beating until each egg is incorporated, about 15 seconds, before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add heavy cream, salt, and vanilla extract and beat until combined, about 30 seconds.

  4. Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of the bowl and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

  5. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60-65 minutes.

  6. Let cool slightly (cake will collapse drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.

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