A simple and forgiving Burnt Basque gluten-free Cheesecake recipe

Burnt Basque Cheesecake is a very forgiving, easy and totally divine Cheesecake. To me, it is simple baking at it’s best. It makes a heavenly dessert and requires little fuss and attention. No biscuit base is needed. You can serve this cake on it’s own or with cream or ice cream. This cheesecake is a little different from a New York style cheesecake as it is more of a smoother custard type texture. If you hadn’t made it before, do give it a try!

Burnt Basque cheesecake originates from Spain. The Chef’s of La Viña, a cafe in the resort town of San Sebastian developed the Basque cheesecake recipe.

The ingredients needed:

3 x 250g full fat cream cheese (I like Lancewood as it is the thickest texture and the least water content added)

1 x 250ml whipping cream

1 and 1/4 cup granulated sugar

1 tsp vanilla essence

1/4 cup corn flour

4 eggs

1 tsp salt.

You will also need an electric mixer or a stand mixer, a large bowl, spatula and a spring form cake tin lined with two layers of baking paper.

The ingredients needed for this recipe are cornflour, vanilla essence, salt, cream, cream cheese, eggs and salt
Ingredients needed
Cream cheese coming to room temperature in the stand mixer

I like to leave my cream cheese to come to room temperature in my stand mixer for about an hour. This just makes it softer and easier to mix. In the meantime preheat your oven to 180 degrees Celsius.

Adding the eggs one at a time to the cream cheese

Next add the eggs one at a time to the stand mixer, allowing them to mix in before each addition as well as the vanilla essence.

Scrape down the sides and bottom of the bowl.
Scrape the sides of the bowl down.

Next scrape down the sides and bottom, then add the sugar and mix well. After you have added the sugar, add the cream and give it a quick mix.

Add the sugar to the mixture
Add the sugar

Then add the sieved flour and salt and mix.

Add the sifted cornflour and salt to the mixture

Make sure you mix for about 2 minutes and scrape down the sides to ensure all is incorporated. Then pour the batter into the prepared cake tin.

Pour the mixture into the prepare baking tin

Place your cake on the middle rack of the oven. Bake for 50-65 minutes. I check mine on the 55 minute mark, but it normally takes a full hour. It should still be jiggly when you take it out and it is supposed to go brown on top, this is the burnt effect we talk about when we say “Burnt basque” . I like to leave mine in the oven, with it turned off and a wooden spoon to hold the door ajar for about 15-20 min. I then take it out and leave it on the counter to come to room temperature. At this point, I think it is as it’s most enjoyable. Not hot, not cold, just right! But at this stage you can now place it in the fridge and enjoy in a few hours if you wish.

The End result, a slice cut from the cake
A close up shot of the cake slice
presentation of a slice
Burnt basque gluten-free cheesecake

Burnt basque cheesecake

A simple and forgiving gluten-free cheesecake with no crust.
Servings 8


  • 2 250g cream cheese full fat, smooth
  • 1 250ml sour cream
  • 3 eggs
  • 3 tbsp corn starch
  • 1 tsp vanilla essence
  • 1/4 cup icing sugar add up to 3/4 cup according to your taste preference.


  • Heat your oven to 200C
  • Line a spring-form tin with baking paper, making sure it sticks up a bit over the edge of the tin.
  • You can use your free standing mixer fitted with the paddle attachment or a hand mixer. Beat the cream cheese and icing sugar until light and smooth
  • Next add the eggs, one at a time, beating between each addition
  • Add the corns starch, vanilla and sour cream and mix well.
  • Make sure you scrape the sides of the bowl and give it one final mix to make sure it is all incorporated.
  • Pour the mixture into the tin and bake for about 50 minutes
  • You want your cheesecake to have a bronze almost burnt look but not charred black!
  • It should still be quite jiggle but definitely set. Don't be tempted to overcook it at this stage as the residual heat will continue to cook it slightly as it cools.
  • Remove the cheesecake from the oven and place it on a wire rack to cook. Don't worry if it sinks slightly in the middle or cracks. The beauty of this cheesecake is that it is perfectly imperfect!
  • It is best eaten a few hours later at room temperature but feel free to pop it into the fridge for about 30 minutes
  • Serve with cream, ice-cream or salted caramel sauce!
Getting ready to eat the cake slice

For more recipes please see my recipe page.

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