Instructions
- 1
Preheat oven to 450°F (230°C). Line 9-inch springform with two overlapping sheets of parchment — let them hang over the sides. Press into pan even if wrinkled.
- 2
Beat cream cheese and sugar until completely smooth, 3 minutes.
- 3
Add eggs one at a time on low, beating just until incorporated.
- 4
Pour in heavy cream, flour and vanilla. Mix until smooth. Do not over-beat.
- 5
Pour into prepared pan. Bake 50-55 minutes until top is deep mahogany brown and center jiggles like jello.
- 6
Cool at room temperature 1 hour — it will deflate slightly which is correct.
- 7
Refrigerate minimum 4 hours for a creamy custard center, or overnight for firmer.
- 8
Peel back parchment, serve directly from springform.
Baker's Tip
The burnt top is not optional — it is the entire point. It must be deeply dark, almost alarming looking. Undercooked Basque cheesecake looks like New York cheesecake. Do not worry about the caramelized top being too dark. The contrast with the creamy center is exactly what makes this so extraordinary.
Frequently Asked Questions
Why is it called Basque cheesecake?
It was created at La Vina restaurant in San Sebastian, in the Basque Country of Spain by Santiago Rivera in 1990. It was designed to be the opposite of New York cheesecake — no crust, no water bath, baked at high heat on purpose to burn the top. It became a global phenomenon in 2021.
Should the center still be jiggly when I take it out?
Yes — the center should jiggle significantly, almost like jello. The edges should be set but the middle should be completely liquid-looking. It sets to a custard consistency during cooling. If the center is set in the oven, it will be rubbery when cold.
Can I make Basque cheesecake in advance?
It is actually better made the day before. Fresh from the oven it is custard-like and fragile. After overnight refrigeration the texture firms to a perfect creamy-but-sliceable consistency. Serve cold or at room temperature for best flavor.
Why does my cheesecake have a pale tan top instead of dark brown?
The oven temperature is too low or your oven runs cool. Use an oven thermometer to verify. Some ovens labeled 450°F are actually 400°F. Also make sure your oven rack is in the upper-middle position so the top is exposed to direct heat.
About This Recipe
The iconic La Vina cheesecake from San Sebastian — deeply caramelized almost-burnt top, lusciously creamy center with a barely-there texture between baked cheesecake and custard. No crust, no water bath, baked hot and fast. Impossibly good.
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