The magic of this cheesecake lies in its easy-to-make process. The simplicity of just five ingredients means anyone can whip it up. The creamy texture pairs perfectly with a beautiful caramelized crust that gives it that unique flavor. Are you looking for a dessert that tastes and looks great? Look no further. The end result is always a crowd-pleaser: deliciously creamy and delightfully rich, making every bite a true indulgence.

A slice of Basque cheesecake with a dark crust is being pulled out, revealing its creamy interior, all set on parchment paper.

A slice of Basque cheesecake on a small plate, topped with chocolate ganache and a bite taken out with a small spoon.

WHAT IS BASQUE CHEESECAKE?

Basque cheesecake is a dessert that originated in Spain’s Basque region. Basque cheesecake intentionally has a burnt, caramelized exterior and a creamy, custard-like interior, unlike traditional cheesecake, which bakes low and slow to avoid forming a crust on top. The unique method of baking gives the Basque cheesecake a slightly bitter taste, which perfectly balances the sweetness of the creamy filling.

The burnt crust replaces the biscuit crust found in traditional cheesecake, adding a distinct flavor and texture. This intentional burnt, caramelized exterior combined with the creamy, custard-like interior makes it a standout dessert. If you haven’t tried it yet, Basque cheesecake is a delightful experience that captures the essence of the Basque region of Spain in every bite.

THE VIRAL BASQUE CHEESECAKE FROM TURKEY

Basque cheesecake made waves on social media a few years ago, sparking widespread interest and excitement. I was so intrigued that I immediately went to my kitchen to try it. However, the first attempt didn’t meet my expectations; it tasted overly eggy. After a few years, I decided to give it another try, but it was still just eggy, and I preferred my classic cheesecake.

The game-changer happened during my visit to Istanbul in the fall of 2022. I stayed near Galata Tower and discovered a charming cafe with a prominent display of Basque cheesecakes. Eager to try, I sampled their offering and was surprised to find it was the same Basque cheesecake that had been making headlines online. The café, Viyana Kahvesi, served its cheesecake drenched in chocolate ganache. Although I usually enjoy chocolate, I set it aside to focus on the cheesecake itself. To my delight, it was not eggy; it was creamy and delicious. This inspired me to recreate the Viyana Kahvesi Basque Cheesecake in my own kitchen, aiming to replicate its creamy, delightful flavor. That’s exactly what this recipe delivers.

A slice of Basque cheesecake topped with rich chocolate ganache.

INGREDIENTS REQUIRED

To create a perfectly smooth and delectable cheesecake, you’ll need a few key ingredients. Each one plays a crucial role in achieving that rich, creamy texture and balanced flavor. Here’s a breakdown of what you’ll need:

Cream Cheese: For the best results, go for Philadelphia block cream cheese. According to rumors, La Vina, a well-known Basque cheesecake brand, uses this brand. If you can’t access Philadelphia, any full-fat block cream cheese will work.
Granulated sugar: This ingredient gives the cheesecake its sweetness. The quantity in the recipe ensures a mildly sweet flavor, so I don’t recommend reducing it.
Eggs: essential for structure, eggs cannot be substituted or reduced. They are key to giving the cheesecake its dense, creamy texture.
Heavy Cream: If you want a rich and smooth consistency, use any full-fat cream.
Corn starch: A small amount is added for structure. While you could use all-purpose flour, corn starch is finer and preferred for a better texture.
Vanilla: If possible, opt for good-quality vanilla bean paste to enhance the flavor.
Salt: A pinch of salt will improve your cheesecake’s overall taste.

Some recipes may call for lemon zest, but I find this cheesecake doesn’t work well with sour notes.

To recreate Viyana Kahvesi’s famous cheesecake, make a simple chocolate ganache using a 1:1 ratio of chocolate and cream, and then drench the cheesecake slices in this ganache before serving for an extra touch of indulgence.

HOW TO MAKE CREAMY BASQUE CHEESECAKE

PREPARATION STEPS

PREHEAT THE OVEN

Set your oven to 410F.
Use conventional mode with no fan and bottom heating.
Preheat for at least 20 minutes.

BAKING INSTRUCTIONS

2. BAKE THE CHEESECAKE

Bake the cheesecake for 55 minutes.
Check for doneness around 50 minutes.
We designed this recipe for a large 8″ cheesecake.

3. BROIL FOR THE PERFECT CRUST

Broil for the last 3–4 minutes to achieve a burnt, caramelized crust.
Suggested method: Bake for 52 minutes, then broil for 3 minutes to reach a total baking time of 55 minutes.

COOLING AND SERVING

4. COOL THE CHEESECAKE

Wait 5 minutes at room temperature after baking.
Transfer the cake to the fridge for cooling.
This step stops the cheesecake from overcooking due to residual heat.

5. REFRIGERATE OVERNIGHT

Refrigerate overnight to ensure the cheesecake sets properly and doesn’t flood.
Serve cold for the best results. If you prefer, let a slice come to room temperature before eating.

FINAL TOUCHES

Ready to try this recipe? Share your creamy Basque cheesecake creations with us by tagging us on social media!
Don’t forget to leave a comment below with your experience and any tips you might have. Happy baking!

Overhead view of a burnt Basque cheesecake with its signature dark, caramelized top.

HOW TO TELL WHEN THE CHEESECAKE IS DONE BAKING

Understanding the Baking Process

Knowing when to take the cheesecake out of the oven can be tricky. Look for these indicators to guide you:

The cheesecake’s top should form a thin, solid film or crust that is no longer liquid.
The cheesecake should have risen significantly above the pan’s height.
When you shake the pan, the cheesecake should have a proper wobble, almost appearing underdone.

Final touches for a perfect crust

At this point, turn on the broiler for 3–4 minutes until the crust develops a deep brown color. The timing can vary based on your oven and pan, so you may need to check the cheesecake around 50 minutes to ensure it’s underdone and creamy rather than fully baked but eggy and dry.

If it seems underdone, err on the side of caution and stop baking.
If you like your cheesecake fully baked, let it go for a few more minutes until you’re confident it’s done, and then complete the process by broiling.

EQUIPMENT NEEDED

Here’s a concise list of all the equipment needed for making Basque cheesecake:

Stand mixer or electric hand mixer: for smooth blending of ingredients.
Large Bowl: Mix all ingredients comfortably.
Measuring cups: Are used to make accurate ingredient measurements.
Scale: To ensure precise quantities.
Sifter for Cornstarch: To achieve a lump-free batter.
Rubber Spatula: Used for mixing and scraping the bowl.
8″ Cake Pan: With at least a 3″ height for proper cheesecake rise.
Large Parchment Sheets: To line the pan and remove the cheesecake quickly.

These items will help you achieve the perfect Basque cheesecake.

A slice of burnt Basque cheesecake showing its creamy texture.

FREQUENTLY ASKED QUESTIONS

What makes Basque cheesecake unique compared to traditional cheesecake?

When comparing Basque cheesecake to traditional cheesecake, several key differences stand out. Firstly, Basque cheesecake is known for its burnt or caramelized exterior, which imparts a distinctive bitter taste. This contrasts with the creamy and custard-like interior of Basque cheesecake, compared to the denser texture typically found in traditional cheesecake. Additionally, Basque cheesecake is often crustless, eliminating the biscuit base common in many classic versions. This unique combination of textures and flavors sets Basque cheesecake apart, offering a distinct twist on the beloved dessert.

How can I make Basque cheesecake egg-free?

Sorry You can’t replace eggs in Basque cheesecake.

Is it possible to prepare Basque cheesecake ahead of time?

Certainly! You can prepare Basque cheesecake in advance and store it in the fridge for up to 4–5 days. Just let it cool fully before placing it in the refrigerator to keep its rich flavor and creamy texture intact.

What is the best way to store Basque cheesecake?

To store your Basque cheesecake, keep it in the fridge covered with cling wrap or in an airtight container. This will prevent the cheesecake from drying out and help it stay fresh for 4-5 days. Proper storage ensures that the cheesecake remains creamy and delicious throughout the week.

A golden brown Basque cheesecake on parchment paper, with a slice being removed to show its creamy interior.

BURNT BASQUE CHEESECAKE (VIYANA KAHVESI)

Discover the secretor making the perfect burnt Basque cheesecake, featuring a caramelized exterior and a rich, creamy interior. Follow these simple steps to impress your guests with this unique and delicious dessert.

Print Recipe Pin Recipe

Prep Time 55

Cook Time 20

Course Dessert

Cuisine Spanish

Servings 8

Ingredients

6 Eggs
32 oz Philadelphia cream cheese (905g)
1 ⅓ cups granulated sugar (220g)
2 ½ tbsp. cornstarch (22g)
1 ½ cups heavy cream (360g)
½ tbsp. salt
1 tbsp. vanilla bean paste

Chocolate ganache

20 g milk or semi sweet chocolate
20 g heavy cream

Instructions

To bring all ingredients to room temperature, take them out of the fridge at least an hour before starting.
Ona conventional setting, preheat your oven to 410F with bottom heating.
Butter the bottom of an 8×3" cake pan and line it with parchment paper. Arrange the parchment in opposite directions so that it extends above the pan's edge. This will help contain the cheesecake as it rises while baking.
Cream the cream cheese in a stand mixer with a paddle attachment for 2–3 minutes until it is creamy. Remember to scrape the bowl's edges and bottom to remove any lumps.
Add the sugar and mix until it dissolves. Scrape the bowl and mix for an additional 30 seconds.
Break the eggs into a separate bowl. Add the eggs individually, mixing at medium speed after each addition. Avoid overmixing to ensure a smooth texture.
Incorporate the heavy cream, vanilla, and salt. Mix for 30 seconds.
Siftin the corn starch and continue mixing for 30–60 seconds until everything iswell combined.
Pourthe batter into the prepared cake pan. Tap the pan gently on the counter toensure that the batter flows into all of the parchment's creases.
Place the pan on the middle rack of the preheated oven and bake for about 55 minutes. After about 50 minutes, check for doneness. For a deep golden crust, turn on the broiler during the last 3–4 minutes. For a fully set cheesecake, bake for up to 60 minutes.
Remove the cheesecake from the oven. It will be wobbly; let it rest at room temperature for 5 minutes before transferring it to the fridge.
Cool the cheesecake overnight in the fridge. Serve it cold.
If you're adding chocolate ganache, pour hot cream over the chopped chocolate. Wait 5 minutes, and then mix until you have a shiny ganache. Pour the ganache over the cheesecake slices while it's still warm.