Basque Burnt Cheesecake

Isn’t this incredible?! It was love at first sight.

This recipe was born the same year I was, so naturally, we like each other. A lot. It was developed by the owner of a small tapas bar in Basque called “La Vina.” It gets it’s name from the region and from being baked in a scorching hot oven that gives it it’s signature burnt top, ruffled edges, and smooth, creamy inside.

As an American, I can tell you, this cheesecake breaks every rule! I’m used to clean edges, controlled temperatures for an even bake, graham cracker crusts, and certainly no burning. But this cheesecake is not a New York cheesecake. It’s a Basque cheesecake. And it’s incredible.

This recipe is perfect for those who are afraid of baking. It’s impossible to mess up because it welcomes imperfection. You want it to get dark. You want the edges to be uneven and wrinkled. It’s simple to make too. You combine the ingredients and bake. You’ll love how fluffy it is while still creamy and rich. I think you’ll also love the caramelized burnt top and edges that blend so well with the milky custard, reminiscent of creme brûlée. Oh, and if you’re looking for one final point of convincing, my research has told me that it’s best served with sherry. So there ya go!

Other cheesecake options: Cheesecake Bites and Easy Peasy Cheesecake.