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"Burnt" Basque Cheesecake

If you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively. Though the batter is creamy-rich like your traditional cheesecake, what sets this recipe apart is the baking. The batter is poured into a parchment-reinforced pan and baked at a hotter-than-usual temperature, producing a beautiful, dark exterior rife with bittersweet notes that enhance the flavors of the light, creamy interior. Awesome taste and texture aside, this method is just plain easier, as long as you can find some parchment paper. The original recipe was developed in the 70s, at a cafe in San Sebastian called La Vina, adapted here by Chef John to fit a standard cake pan. Get the recipe for "Burnt" Basque Cheesecake

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