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Basque burnt cheesecake

Basque Burnt Cheesecake (La Viña Style Cheesecake)

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This La Viña style Basque burnt cheesecake is a no crust cheesecake. It's a gluten-free adaptable recipe. Make this cake a day ahead
Course Dessert
Cuisine Spanish, Western
Diet Low Salt
Keyword basque burnt cheesecake, basque cheesecake, burnt cheesecake, cheesecake with no crust, cream cheese, crustless cheesecake, gluten-free, La Viña cheesecake, no crust cheesecake
Prep Time 10 mins
Cook Time 1 hr
Chilling time 1 d
Servings 12 people
Author Holly Ford


  • 24 oz cream cheese Philadelphia brand, softened
  • 1 cup sugar
  • 4 eggs room temeprature
  • 1 1/3 cup heavy whipping cream
  • 1/2 tsp salt
  • 3 tbsp all-purpose flour or almond flour


  • Preheat the oven to 400˚F. Grease an 8-inch springform pan with a baking spray lightly. Line the pan with parchment paper on both bottom and the side of the pan. Make sure the side extends above the cake pan. If one sheet is not enough to cover the pan entirely, over wrap with two sheets; set aside.
  • In a mixing bowl, beat the cream cheese, sugar and salt until creamy. Add the eggs, one at a time, until the batter becomes smooth and creamy.
  • Add the cream and mix well. Put a sifter over the mixing bowl and sift the flour through. Fold the flour into the mixture until smooth.
  • Pour the cake batter into a prepared pan, smooth the top, and tap the pan a few times to remove the air bubbles.
  • Bake the cake in a hot oven for 60-65 minutes until the top gets dark and look almost burnt. The center should jiggle when you shake it gently.
  • Cool the cake completely. Then refrigerate the cake for at least 2 hours to overnight. Serve chilled.



To make this cheesecake gluten-free, use almond flour instead or wheat flour.