Basque Burnt Cheesecake (La Viña Style)

Basque Burnt Cheesecake (La Viña Style)

This La Viña style Basque burnt cheesecake is a no crust cheesecake. It's a gluten-free adaptable recipe. Make this cake a day ahead

Ingredients

  • cream cheese

    philadelphia brand, softened

    24 oz
  • sugar
    1 c
  • eggs

    room temeprature

    4
  • heavy whipping cream
    1 ⅓ c
  • salt
    ½ tsp
  • all-purpose flour or almond flour
    3 tbsp

Directions

  1. 1

    Preheat the oven to 400˚F. Grease an 8-inch springform pan with a baking spray lightly. Line the pan with parchment paper on both bottom and the side of the pan. Make sure the side extends above the cake pan. If one sheet is not enough to cover the pan entirely, over wrap with two sheets; set aside.

  2. 2

    In a mixing bowl, beat the cream cheese, sugar and salt until creamy. Add the eggs, one at a time, until the batter becomes smooth and creamy.

  3. 3

    Add the cream and mix well. Put a sifter over the mixing bowl and sift the flour through. Fold the flour into the mixture until smooth.

  4. 4

    Pour the cake batter into a prepared pan, smooth the top, and tap the pan a few times to remove the air bubbles.

  5. 5

    Bake the cake in a hot oven for 60-65 minutes until the top gets dark and look almost burnt. The center should jiggle when you shake it gently.

  6. 6

    Cool the cake completely. Then refrigerate the cake for at least 2 hours to overnight. Serve chilled.

Basque Burnt Cheesecake (La Viña Style)

Basque Burnt Cheesecake (La Viña Style)

5.0(1)

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About this Recipe

Ready to bake a show-stopping dessert that’s effortlessly elegant and surprisingly simple? This Basque Burnt Cheesecake, inspired by the iconic La Viña style, is your answer to a dessert that impresses every time without the fuss of a traditional cheesecake.

Unlike classic cheesecakes that demand a delicate crust and a finicky water bath, this La Viña style version celebrates imperfection. Its intentionally 'burnt' exterior yields to an impossibly creamy, custardy interior, offering a rich caramelized flavor that's truly unique and remarkably easy to achieve. This is a truly no crust cheesecake, simplifying the baking process significantly.

Prepare for a dessert that defies expectations. The first bite reveals a striking contrast: a dramatically dark, almost bitter-sweet caramelized crust giving way to a velvety, unctuous center that practically melts in your mouth. Its texture is more akin to a rich custard than a dense New York-style cheesecake, with a beautiful tang from the cream cheese perfectly balanced by the sweet sugar. You'll find this crustless cheesecake surprisingly simple to prepare, making it a perfect make-ahead option that only improves with time.

This recipe is also gluten-free adaptable, allowing you to enjoy this unique dessert without compromise by simply swapping the flour.

This Basque burnt cheesecake is inherently versatile. For a gluten-free version, simply use almond flour instead of all-purpose flour in the same quantity. While the recipe shines as is, the beauty of the La Viña cheesecake lies in its purity, focusing on the simple, quality ingredients to create its signature flavor and texture.

Serve this impressive Basque burnt cheesecake chilled, either on its own or alongside a scattering of fresh berries for a touch of brightness. It's a sophisticated dessert perfect for dinner parties or simply elevating your everyday sweet craving.

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