https://vo.rs/tags/cheesecake/Cheesecake - Tag - vo.rsHugo -- gohugo.ioenThis work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.Sat, 13 Jun 2026 09:00:00 +0000https://vo.rs/story/basque-burnt-cheesecake/<p>This is the cheesecake that broke all the rules and won everyone over. No biscuit base, no water bath, no anxious checking for cracks; instead it is baked fierce and fast until the top scorches to a deep mahogany. The reward is a molten, almost custardy centre under a bittersweet, caramelised crown. It is genuinely one of the easiest impressive puddings going.</p> <h2 id="ingredients" class="headerLink"> <a href="#ingredients" class="header-mark"></a>1 Ingredients</h2><p>Serves 10.</p> <ul> <li>900g full-fat cream cheese, at room temperature</li> <li>300g caster sugar</li> <li>5 large eggs</li> <li>400ml double cream</li> <li>1 tbsp plain flour</li> <li>1 tsp vanilla extract</li> <li>0.25 tsp fine salt</li> </ul> <h2 id="method" class="headerLink"> <a href="#method" class="header-mark"></a>2 Method</h2><ol> <li>Heat the oven to 220C fan and line a deep 23cm springform tin with two overlapping sheets of baking paper, leaving the edges standing well proud of the rim.</li> <li>Beat the room-temperature cream cheese with the sugar until completely smooth, scraping down the bowl as you go.</li> <li>Add the eggs one at a time, beating well after each addition, then beat in the salt and vanilla.</li> <li>Pour in the double cream and mix until silky and pourable.</li> <li>Sift over the flour and fold it through gently until no streaks remain.</li> <li>Pour the batter into the lined tin and tap it firmly on the worktop a few times to release trapped air.</li> <li>Bake for 45 to 50 minutes, until the top is deeply browned, almost burnt, and the centre still wobbles dramatically when you nudge the tin.</li> <li>Leave to cool fully in the tin at room temperature; it will sink and set as it cools.</li> <li>Serve at room temperature for a molten middle, or lightly chilled for a firmer slice. Peel back the paper just before cutting.</li> </ol> <h2 id="the-story" class="headerLink"> <a href="#the-story" class="header-mark"></a>3 The Story</h2><p>The burnt cheesecake takes its name and form from La Vina, a bar in the old town of San Sebastian in the Basque Country of northern Spain. There, a crustless, deeply caramelised cheesecake has been served by the slice for decades, baked tall in paper-lined tins and browned far beyond what most cooks would dare. For years it was a regional speciality, known to those who passed through the pintxos bars of the city but little discussed elsewhere.</p>Sat, 13 Jun 2026 09:00:00 +0000