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The easiest and most tasty cheesecake you’ll ever make: Burnt Basque Cheesecake recipe
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The story

When I was in Lima, Pablo and his wife Alysa invited me to their home. Pablo cooked me three amazing dishes (!) and here is one of them. You can find the other two recipes here:

Hand-made pasta with creamy sauce and salmon fillet
Tuna Tataki with Ponzu sauce

This is the most tasty and easy to make cheesecake I have ever tasted. A basque cheesecake is baked, and it doesn’t have any crust. It’s basically just a lot of cream cheese, some more fat (aka heavy cream) and a pinch of sugar. What comes out is a delicious, creamy, smooth, fluffy and not too sweet cheesecake.

It only takes 10 minutes to put together, and that is another reason to love this cheesecake! Whisk together all of the ingredients in a big bowl, pour it into the form and bang, into the oven. Okay, now you have to wait for almost an hour, and it can be a bit frustrating because you will be craving the cheesecake when the smell is invading your home.

So why is it named Basque cheesecake?

Since the cheesecake comes from the Basque Country in Northern Spain. The true Spanish name would be Basque Tarta de Queso. When my chef Pablo was on vacation in the Basque Country with his family, they tasted a cheesecake from the famous restaurant La Viña, and he has tried to recreate this particular cheesecake because it was simply amazing. All for you guys!

What I love about this cheesecake is the rustic look of it. It’s not supposed to look perfect, it has the look of “I made this cheesecake in 10 minutes and I know you can see it and I am damn proud over it!”.

The typical Basque cheesecake is also called Burnt Basque cheesecake and it’s simply because of it’s burnt top. It’s traditionally baked with a really dark and burnt top. I prefer when you cook it a bit less time so that the top has more of a golden color than a black one. But of course, it’s all individual preference. If it is the first time for you to make this cheesecake I would definitely recommend for you to make it with a burnt top. Just to give it a try. If you don’t like it, it is easy to remove the top layer and eat all the creamy stuff underneath. And next time you know how you best like your cheesecake!

Do you want to make this cheesecake gluten-free?

Easily fixed, just swap the flour to gluten-free flour. It comes out just as perfect!

The recipe (burnt Basque cheesecake)


1 kg cream cheese
1.5 cups sugar
5 eggs
1 tbsp real vanilla powder (the brown one)
2 cups heavy cream
¼ cup all-purpose flour or gluten-free flour

Fresh berries



How to

Prepare all ingredients on time so that they can be room-temperature. The cheesecake separates easily if all the ingredients are not room-temperature.

Preheat oven to 220°C (not hot air).

Cover a 23 cm springform with parchment paper, in a way that it reaches 4-5cm above the edge of the pan, as the batter will rise in the oven when baking. You don’t have to make it look smooth, the more crumpled the better. Just push the paper into the form, you may need to use more than one parchment paper to make the paper reach 4-5 cm above the edge of the pan all around the form. I usually use two pieces of parchment paper.

The cheesecake:
Now we are going to make the batter itself and this only takes a few minutes. It is important that you do not whisk the batter more than what is mentioned below, otherwise the cheesecake may separate while baking.

In a large bowl, mix cream cheese and sugar on low speed, until just blended. Add 1 egg at a time on medium speed, 10 seconds each. Scrape sides of the bowl to ensure all the ingredients are mixed. Adjust the speed back to low and incorporate vanilla powder and heavy cream for 1 minute. Turn off the hand mixer and sift the flour on top of the mixture. Mix on low speed for 30 seconds. The mixture should have a silky-smooth texture.

Place mixture in the springform. Cook in the middle of the oven for 50-55 minutes. After approx. 40 minutes, keep a close eye on the color of the crust. If this dish is cooked in a classic way then it should be completely brown and burnt on top, but since I do not like the burnt flavor, I prefer to cover it when it has started to get some color. When it has the color you desire, place an aluminum sheet on top of the cake to prevent an overcooked and burnt top and let it cook until done.

The cheesecake should be all jiggly when it comes out of the oven, it sets completely when it has cooled down. Let cool completely at room temperature, and only place in fridge after it has cooled completely on its own. Do not unmold until it is time to serve. The cheesecake should not look perfect, it should have a ‘rough’ look.

No garnishes are necessary for this recipe, but it is very nice to complement with fresh berries.

Svenskt recept / swedish recipe (bränd cheesecake från Baskien)


1 kg cream cheese
3,5 dl socker
5 ägg
1 msk äkta vaniljpulver (det bruna pulvret)
5 dl vispgrädde
0,5 dl vetemjöl alt. glutenfritt mjöl

Färska bär för dekoration




Så här gör du

Tag fram alla ingredienser i tid så att de hinner bli rumstempererade. Cheesecaken skär sig lätt om de inte är rumstempererade.

Sätt ugnen på 220°C (ej varmluft).

Täck en 23 cm stor springform med smörpapper så att papperet är 4-5 cm ovanför formen, då degen kommer resa sig vid tillagning i ugnen. Du behöver inte sätta papperet fint utan du kan bara knö ned papperet i formen. Det är meningen att pajen skall se robust ut sen så ju knöligare papperet är desto bättre. Det kan hända att du behöver använda flera smörpapper för att lyckas täcka samt ha 4-5 cm uppstickande papper runt hela formen. För mig brukar det räcka med två ark.

Nu kommer vi till att göra själva smeten och detta tar bara ett par minuter. Det är viktigt att du inte vispar smeten mer än vad som är nämnt nedan, då kan cheesecaken skära sig vid bakning.

I en stor skål, vispa ihop cream cheese med socker på låg hastighet tills allt precis gått ihop. Höj hastigheten till medium, tillsätt ett ägg i taget, 10 sekunder var. Skrapa ned smeten på sidan av skålen så att allt blandas. Sänk till låg hastighet igen och tillsätt vaniljpulver och vispgrädde under en minuts vispning. Stäng av vispen och sikta ned mjölet, vispas samman på låg hastighet under 30 sekunder. Blandningen skall nu vara len och slät.

Häll över blandningen i springformen. Tillagas i mitten av ugnen i 50-55 minuter. Efter ca 40 minuter, stäm av färgen på cheesecaken ofta. En klassisk cheesecake från Baskien serveras mörkt bränd på toppen. Själv så föredrar jag en ljusare ton, mer gyllenbrun. När du väl är nöjd med färgen på din cheesecake kan du täcka över den med en bit folie och låta den tillagas övertäckt den sista tiden.

Cheesecaken kommer vara väldigt lös när du tar ut den, nästan så hela smeten vobblar. Den stelnar när den har fått svalna och kommer bli sådär superlen och krämig. Om du har tur så får du en kärna som är extra krämig, näst intill rinnande där smeten precis har stelnat. Mums!

Låt svalna helt i rumstemperatur, ställ den först i kylen då den fått svalna helt i rumtemperatur. Lossa den ej från formen förän det är dags att servera.

Smakar gott om den serveras tillsammans med färska bär.

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂



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