The Basque Burnt Cheesecake, also known as San Sebastian Cheesecake or Tarta de Queso Quemada, is one of Spain’s most iconic desserts. Originating from La Viña restaurant in San Sebastián, this crustless cheesecake is known for its deeply caramelized “burnt” top, ultra-creamy custard center, and rustic appearance. This version stays true to the classic recipe while adding an optional rich chocolate sauce for an extra indulgent finish.
Ingredients for the Basque Cheesecake
500 g full-fat cream cheese, softened
120 g granulated sugar (about ¾ cup minus 1 tablespoon)
8 g vanilla sugar (or seeds from 1 vanilla pod, or 1–2 teaspoons vanilla extract)
3 large eggs, room temperature
20 g all-purpose flour (about 2 tablespoons)
200 ml heavy cream (whipping cream)
Ingredients for the Chocolate Sauce
100 ml milk
15 g granulated sugar (about 1 tablespoon)
50 g dark chocolate, chopped
1 tablespoon water mixed with 1 teaspoon cornstarch
How to Make Basque Burnt Cheesecake
Preheat the Oven
Preheat your oven to 200–210°C (400–410°F). Line a 20–22 cm (8–9 inch) springform pan with parchment paper, crumpling it first for the signature rustic look and allowing it to extend 5–7 cm above the rim.
Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese until completely smooth and creamy. Add the sugar and vanilla sugar and mix until well combined. Add the eggs one at a time, mixing gently after each addition. Sift in the flour and stir just until incorporated. Finally, pour in the heavy cream and mix until smooth, being careful not to overmix to avoid excess air bubbles.
Bake the Cheesecake
Pour the batter into the prepared pan. Bake for 40–50 minutes, until the top is deeply golden brown (almost burnt) and the center still jiggles slightly when shaken. The cheesecake will rise dramatically in the oven and deflate as it cools—this is normal.
Cool and Chill
Allow the cheesecake to cool completely in the pan at room temperature for about 3–4 hours. Refrigerate for at least 4 hours or overnight for the best creamy texture and clean slices.
How to Make the Chocolate Sauce
In a small saucepan, heat the milk and sugar over medium heat until gently simmering. Add the chopped dark chocolate and stir until fully melted and smooth. Stir in the cornstarch slurry and cook on low heat for 1–2 minutes until slightly thickened. Remove from heat and let cool slightly; the sauce will continue to thicken as it cools.
Serving Suggestions
Remove the cheesecake from the pan and carefully peel away the parchment paper. Slice and serve at room temperature, drizzled with warm chocolate sauce. This cheesecake pairs beautifully with fresh berries, whipped cream, or simply on its own to let the caramelized flavor shine.