Basque Burnt Cheesecake
Basque Burnt Cheesecake is a rich, creamy dessert with a beautifully caramelized top and soft, custard-like center. Originating from La Viña in San Sebastián, Spain, this cheesecake rose to global fame for its unique look — the top is intentionally scorched, giving it a deep flavor and rustic charm.Unlike traditional cheesecakes, it requires no water bath or crust. All you need to do is mix the ingredients, pour into a pan, and bake at high heat. The result? A cheesecake that’s bold, creamy, slightly bitter on the top, and absolutely irresistible.Whether you're an experienced baker or just starting out, this one-bowl cheesecake is a foolproof way to impress. No decorating required — just slice and enjoy!
Equipment
- Air Fryer oven
- Cake Tin
- Parchment paper
Ingredients
- 2 eggs
- 1 egg yolk
- 250 g cream cheese
- 100 g heavy whipping cream
- 10 g cake flour (Low-gluten flour)
- 50 g granulated sugar
Instructions
- Preheat air fryer oven to 200°C (390°F).
- Line the cake pan with parchment paper, ready to use.
- Add eggs, egg yolk, cream cheese, sugar, and cake flour in a mixing bowl. Gradually mix all the ingredients.
- Pour the batter into the prepared cake pan and drop the pan gently several times on the kitchen counter to release air bubbles.
- Set the air fryer oven to 180°C (350°F) and bake for 18 minutes.
- After 18 minutes, set the oven to 200°C (390°F) and bake again for 5 minutes.
- Let cheesecake cool completely at room temperature and then unmold.
- Leave the cheesecake in the fridge overnight. Carefully peel away the parchment from the sides of the cheesecake before serve.
- Serve the Basque Burnt Cheesecake. Finish and enjoy
Serving & Storage Tips
Let cool to room temperature, then chill for a few hours before slicing. Store in the fridge for up to 3 days. Best served slightly cold or at room temp.
