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Basque Cheesecake recipe

Basque Cheesecake

Basque Cheesecake or burnt basque cheesecake recipe from Spain. Easy to make creamy, delicious with a caramelised top and custardy centre. La Vina style cheesecake
4.67 from 6 votes
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Course: Dessert, Sweet
Cuisine: continental, Spanish
Keyword: basque cheesecake, burnt cheesecake, cheesecake, dessert
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 10
Calories: 327kcal
Author: Rekha Kakkar


  • Springform pan
  • Hand mixer
  • Mixing bowl
  • oven


  • 335 g cream cheese
  • 110 g mascarpone
  • 165 g sugar powdered
  • 2 eggs
  • 1 egg yolk
  • ¼ teaspoon sea salt
  • 205 ml heavy cream
  • ½ teaspoon teaspoons vanilla extract
  • 25 g Cake flour/ all-purpose flour
  • ½ teaspoon lime juice


  • First, add in cream cheese in a big mixing bowl and whisk it using a hand mixer. Otherwise you can do all of these steps using peddle attachment in a stand mixer.
  • Add castor sugar or powdered sugar and again whisk it well.
  • In the mixing bowl add two eggs plus one yolk and whisk it well.
  • Add whisking cream/35% fat cream and mix it well. Now add salt and vanilla and lime juice and whisk to combine well.
  • Tip in cake flour and gently mix to combine well.
  • Now to bake the cake, take a springform pan and apply butter on the bottom of the pan.
  • Take a big parchment paper and line the cake tin with it. Add cheesecake batter in the pan.
  • Now bake the cheesecake at 220C for 22 minutes -28minutes. Check it at 25th minute if it is not burnt too much and bake it for 3 more minutes.


  • I have used cake flour because it has less gluten as compared to regular AP flour. AP flour because of gluten makes it chewy.
  • If you do not have cake flour use all-purpose flour/maida because the quantity used is very small so I think it hardly makes a difference.
  • This is one of those recipes where I found different mixing techniques for basque cheesecake. You can mix it with a usual wire whisk, use a stand mixer with the whisk attachment, use a hand mixer or even blend everything in a blender.
  • Whichever method of mixing you pick I suggest resting the cheesecake batter for 10-15 minutes to settle down the air pockets that are created by whisking. And this yields a good texture to your cheesecake.


Calories: 327kcal | Carbohydrates: 21g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 193mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 979IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg