📝 About This Recipe
Born in the heart of Spain’s Basque Country at the iconic La Viña bar, this cheesecake defies every rule of traditional baking with its scorched, caramelized exterior and ultra-creamy, custard-like center. Unlike its New York cousin, it requires no crust and no water bath, relying instead on high heat to create a complex flavor profile of toasted marshmallow and salted caramel. It is a rustic masterpiece that is intentionally 'imperfect,' making it as visually striking as it is delicious.
🥗 Ingredients
The Batter Base
- 2 lbs Full-fat cream cheese (must be very soft, at room temperature)
- 1 1/2 cups Granulated white sugar (superfine sugar also works well)
- 6 pieces Large eggs (at room temperature)
Liquids and Aromatics
- 2 cups Heavy whipping cream (minimum 35% fat content)
- 1 teaspoon Pure vanilla extract (high quality makes a difference)
- 1/2 teaspoon Kosher salt (to balance the sweetness)
Thickener and Finishing
- 1/3 cup All-purpose flour (sifted to prevent lumps)
- 1 tablespoon Unsalted butter (for greasing the pan)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and position a rack in the center. This high temperature is crucial for achieving the signature 'burnt' top.
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2
Grease a 9-inch springform pan with butter. Take two large sheets of parchment paper and press them into the pan, overlapping them so the paper rises at least 2 inches above the rim of the pan. Don't worry about creases; the rustic, wrinkled edges are part of the aesthetic.
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3
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium speed. Mix for about 2-3 minutes until the sugar has dissolved and the mixture is completely smooth and aerated.
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4
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl frequently to ensure no lumps of cream cheese remain.
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5
With the mixer on low speed, slowly pour in the heavy cream, vanilla extract, and salt. Mix until just combined and silky.
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6
Sift the flour over the batter. Use a whisk or the mixer on the lowest setting to gently incorporate the flour until no white streaks remain. Do not overmix at this stage.
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7
Pour the batter into the prepared springform pan. Tap the pan firmly on the counter a few times to release any large air bubbles.
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8
Place the pan in the oven and bake for 50 to 55 minutes. The cheesecake should be deeply browned—almost black—on top, but still have a very pronounced jiggle in the center when shaken.
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9
If the top isn't dark enough after 50 minutes, turn on the broiler for 1-2 minutes, watching closely to avoid actually burning the parchment paper.
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10
Remove from the oven and place on a wire rack. Let it cool completely in the pan at room temperature. It will fall significantly as it cools—this is normal and expected.
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11
For the best texture, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow the center to set into a fudge-like consistency.
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12
To serve, unclip the springform sides and gently peel back the parchment paper. Slice with a warm, wet knife for clean edges.
💡 Chef's Tips
Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent a lumpy batter. Don't be afraid of the dark color; the 'burnt' top provides a bitter contrast that balances the rich, sweet interior. Avoid using a fan or convection setting if possible, as it can dry out the surface before the center is cooked. If you prefer a 'lava' center, reduce the baking time by 5 minutes and serve at room temperature rather than chilled. Sift your flour to ensure there are no tiny pockets of dry ingredients in the final custard.
🍽️ Serving Suggestions
Serve with a glass of Sherry or a sweet dessert wine like Pedro Ximénez. Top with a handful of fresh raspberries or blackberries to add a tart pop of flavor. Sprinkle a tiny pinch of flaky sea salt over each slice to enhance the caramel notes. Pair with a dollop of unsweetened whipped cream to contrast the dense richness of the cake. Enjoy alongside a strong cup of espresso or a dark roast coffee.