The LEGIT Burnt Basque Cheesecake Recipe

The LEGIT Burnt Basque Cheesecake Recipe

Learn to make the famous burnt Basque cheesecake from La Viña in San Sebastian! This literally is the best cheesecake I’ve ever tasted. And it’s so easy to make. Venga, let’s go! 🥝
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*I said 24cm in the video, it’s actually the linked 26cm one I use

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THE RECIPE 🔥🔪
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INGREDIENTS
1 kg (2.2 lbs) cream cheese
7 eggs
400 g (2 cups) sugar
1 tablespoon (15g) flour
1⁄5 L (6.5 fl oz or 4⁄5 cup) cream (if you’re in Spain, use nata de montar)

DIRECTIONS
1. Preheat the oven to 220°C (425°F).
2. Put all the ingredients together in a large mixing bowl. Use an electric mixer to beat until smooth. The mixture should be very creamy!
3. Line a springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you later to be able to remove the cheesecake from the pan and will prevent it from sticking.
4. Move a rack to the center of the oven so heat can get to the cheesecake from above and below.
5. Bake for 40 minutes. Note that the cake will rise but don’t be alarmed! It will settle when it’s out of the oven. When the cake is brown and almost burned looking, turn the oven off. The center shouldn’t be completely set.
6. Let it start to cool gradually by leaving the oven door half open. After a half hour or so, move the cake to the fridge to cool. Alternatively, you can take is straight out and let it cook at room temperature (as I did in the vide0)
7. After a few hours, your cheesecake should be chilled enough to cut. Don’t remove the cake from the paper until it’s about to be cut, plated and devoured as it can start to lose its shape.

WHO ARE WE? 🥝
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Hola, Spain lovers! We’re James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!

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