Basque style cheesecake

Beneath this cheesecake's blistered exterior, you’ll find a meltingly smooth and creamy interior that just may change your cheesecake game forever. Developed by Santiago Rivera (chef and owner of La Viña in San Sebastian, Spain) this unique crustless cake, with its blackened top, appears in various forms in American restaurants and around the internet; our version here was adapted from several different sources.

A slightly burnt exterior, with bittersweet crispy speckles, perfectly contrasting the perfectly smooth, light, creamy cheesecake filling. I like to serve it up with a tart, raspberry coulis, addin…

Chef Dave Beran figured out how to make the perfect burnt Basque cheesecake with only five ingredients. You'll be amazed at how something so simple can taste so complex.

This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch

With a dark, blistered exterior that gives way to a meltingly smooth and creamy interior, the Basque-Style Cheesecake is a deceptively simple dessert unlike any other.

Learn how to make the famous Basque-style cheesecake from La Viña in San Sebastián that takes only five ingredients.

This rich, smooth and creamy caramel basque-style cheesecake is inspired by Lawson's popular "Baschee". It's one of my favorite cheesecake recipes of all time and can be made in full or mini size!

Dramatic and impressive Basque-style cheesecake with a creamy interior and caramelized exterior! This is a must make.

This easy Basque Burnt Cheesecake recipe comes together in 5 minutes using 5 ingredients but has the most unbelievable texture and taste.

A traditional Basque dessert recipe, this La Viña style cheesecake is a sweet, creamy treat. Baked without a crust for that "burnt cheesecake" quality, this is a great recipe for a traditional Basque cheesecake. Recipe from Marti Buckley’s Basque Country.