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Basque Burnt Cheesecake


Burnt Basque Cheesecake is said to have originated in a restaurant called La Viña in San Sebastian in the early 90s. However, it was brought to my attention due to a craze for the cake that swept through Japan in 2019. So much so, that you can find recipes online for “Japanese Burnt Basque Cheesecake”! And so, after seeing the craze take hold, it was a Japanese friend and colleague who introduced it to me in our office’s COVID-induced weekly online baking club with the recipe below (which is a delicious and standard version of the cheesecake) – thank you, Shigeko!


500 grams cream cheese
4 eggs
100 grams sugar
1 tablespoon flour
250 ml Whipping cream


1. Preheat the oven to 210c (410F)
2. Crumple yout parchment paper so it loses its rigidity and line your baking tin.
3. In a large bowl, add 500 grams of cream cheese and mix with a spatula until soft (if straight from the fridge you can leave to warm up or microwave for 15 seconds)
4. Crack in 4 eggs and mix together.
5. Fold in 100g of sugar.
6. Mix in 1 tablespoon of all purpose flour.
7. Now pour in 250ml of whipping cream and mix all ingredients together very well.
8. Pour the batter into your cake tin lined with the parchment paper.
9. Bake in the 210C oven for 45 minutes, if getting too browned on top you can cover with some foil and continue to bake.
10. Cool down for at least half a day and enjoy, but it should be noted that this cake seems to get better on the second day in the fridge and even better on subsequent days!

*Make sure the oven is well heated before putting in the cake! This is important as the baking time is rather short for the size of the cake so the temp must be high enough.

*The surface of the cheesecake will be “burnt” but if it starts to look too burnt before 45 min, you can cover with a piece of aluminum foil

*The cake may look a bit wobbly when you move the cake pan at the end of the baking. That’s how it should be! When it cools down, it will settle and firm up.

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