Basque burnt cheesecake recipes

So, who doesn't like a good ol' burnt cheesecake these days huh? It's literally in all the cafes across the city, and not all of them are necessarily delicious (plus they charge a bomb for each slice). I've been meaning to attempt it for a while now, as seen by the almost-expiring blocks of cream…

This mini Basque cheesecake recipe makes the creamiest, most delectable mini burnt cheesecakes in cupcakes sizes, perfect for parties!

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

This "Burnt" Basque Cheesecake recipe is ultra-creamy and delicious and so easy to make that it's nearly foolproof!

Dark chocolate cheesecake with an incredibly creamy center and a slightly chewy, caramelized exterior.

The burnt Basque cheesecake first originated in San Sebastián, Spain, around 30 years ago. It gets its name from its characteristically caramelised crust, the result of a higher cooking temperature than is usual for baked cheesecakes. We’ve served ours with a sangria compote, but fresh fruit would work, too

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

This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián.

San Sebastian cheesecake, or burnt Basque cheesecake, is a crustless Spanish cheesecake with a creamy interior and a signature burnt top.

This rustic San Sebastian Cheesecake couldn't be any easier to make. With a smooth creamy centre and caramelised outer crust, this cheesecake is surprisingly simple to make.