Burnt Basque Cheesecake (Original Recipe)

If you are a lover of cheesecake you are going to fall in love with Burnt Basque Cheesecake.

Full of beautiful rich flavours this cheesecake will not be the cheapest to make but it will be the easiest and most favoured one you will ever make.

Be sure to use a spring form pan and line it with baking paper as it will save you any stress after it is cooked.

This recipe I have taken from elsewhere on the internet and it has become a favourite in our home. The recipe is apparently the original Spanish La Vina Sans Sebastian Recipe.

Burnt Basque Cheesecake (La Vina Original)

Simple to make and heaven to eat

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Spanish

Servings 8

Calories 898 kcal

Equipment

• 1 10" Springform Cake Pan

Ingredients

  

1x2x3x

• 1 kg Cream Cheese
• 7 Eggs large
• 2 cups Sugar Note: for a slightly less sweet cheesecake use only 1.5 to 1.75 cups (300-350g)
• 1 tbsp Plain Flour
• 200 ml Heavy Cream 200ml or 4/5 of a cup.

Instructions

 

• Preheat the oven to 410°F (210°C).
• Using an electric mixer, whisk, or a metal spoon combine all the ingredients in a large bowl until smooth and creamy.
• Line a 10" (25 cm) springform pan or round baking pan with enough parchment (baking) paper that so it extends past the edges of the pan. This will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
• Bake on the centre rack for 35-50 minutes. The cake will rise quite a bit but don't worry — it will settle when it’s out of the oven.

  If it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
• When the cake is brown and almost burnt looking, turn the oven off. The centre shouldn’t be completely set. It will wiggle a lot when you move the pan (like jelly).
• Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.
• After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut. Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape).

Notes

Yum

Nutrition

Calories: 898kcalCarbohydrates: 70gProtein: 15gFat: 64gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 340mgSodium: 519mgPotassium: 279mgFiber: 0.04gSugar: 67gVitamin A: 2579IUVitamin C: 0.2mgCalcium: 183mgIron: 1mg

Keyword burnt basque, cheesecake, dessert, spanish food, spanish recipe

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