What is the perfect dessert? Try My Basque Cheesecake Recipe

thekitchengardennz
Sep 5
2 min read

Have you ever tired burnt cheesecake? It tastes a lot better than it sounds!

What is a Basque Cheesecake?

A Basque cheesecake (sometimes called “burnt Basque cheesecake” or tarta de queso vasca) is a creamy, crustless cheesecake that originated in San Sebastián, in Spain’s Basque Country.

It’s very different from the neat, dense New York–style cheesecake most people know.

Here’s what makes it unique:

No crust – it’s baked directly in parchment paper, so the edges are rustic and wrinkled.
Caramelised “burnt” top – it’s baked at a high temperature, which gives it a deep golden brown, almost burnt-looking exterior. That dark top balances the sweet, creamy interior with a slightly bitter edge.
Soft, custardy centre – instead of being dense, it’s light, silky, and sometimes even a bit gooey in the middle.
Simple ingredients – usually just cream cheese, cream, eggs, sugar, and a little flour (or sometimes cornstarch).

It was first made at La Viña, a bar in San Sebastián, in the 1990s, and has since become world-famous for its “perfectly imperfect” look and flavour.

There is a simplicity but classiness to a baked cheesecake. And I can’t think of many people who don’t like it.

Add to that a full-flavour fruit like plum, and you’ve got dessert sorted with minimal effort.

The Kitchen Garden Gluten Free Basque Cheesecake Recipe

Serves 8-12 people

Gluten Free

Ingredients

750g cream cheese - at room temperature
1 cup sugar
2 tsp vanilla paste
Zest of one orange
4 eggs
1 1/2 cups cream
1 1/2 Tbsp gluten-free flour

Basque Cheesecake Cooking Method

Preheat oven to 220°C.
Line a springform tin with 2 sheets of greaseproof paper, making sure that it overhangs the top of the tin.
In a blender, beat the cream cheese until smooth. Add in the sugar, vanilla, and zest.
Process together, then add in eggs one at a time, making sure each one is well mixed in.
Add in cream, just blend together, then add in flour and pulse together.
Pour into the prepared tin and place on the middle shelf in the middle of the oven.
Set a timer for 12 minutes, and once it goes off, rotate front to back and set the timer for another 12 minutes.
Remove from the oven. Yes, the top will be very dark, but there should still be a wobble in the centre. Cool for an hour or so, then place into the fridge for a minimum of 4 hours, but overnight is better.