Chocolate Burnt Basque Cheesecake

Serves 8-10 Prep Time 5 minutes   Cook Time 23 minutes   Rated:


Chef Santiago Rivera created this unique cheesecake in the 1990s at La Viña in the Basque region of Spain. The story goes that the chef was experimenting with a traditional Basque-style cheesecake recipe and accidentally left it in the oven for too long. Instead of turning out as a failure, the overcooked cheesecake with its burnt, caramelised top and soft creamy interior became a surprising hit amongst customers.

I now have a list of likely additions to this super simple recipe. I do love how easy it is! Can you imagine pistachio cheesecake? Or kaffir lime? Or tonka bean, or salty caramel? I think all of those would be amazing.

I am guessing there was a non burnt version way back then, but you cannot find such a recipe any more. However, we do have loads of unburnt cheesecake recipes, so if this one doesn't do it for you, give one of these a try.

Margarita Cheesecake

White Christmas Cheesecake

Classic Lemon Cheesecake

New York Cheesecake

Raspberry Cheesecake Brownie

Italian Ricotta Cheesecake

Italian Citron Meringue Cheesecake!

Pumpkin Pie Cheesecake

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Preheat oven to 240°C and double line base and sides of a 8 inch springform tin. Set aside.


Place chocolate and 100g of the cream into the Thermomix bowl and melt 5 min/50°C/speed 1. You will need to stop partway through and make sure all the chocolate is beneath the blades.


Add cream cheese, vanilla, salt, sugar, eggs and cocoa, and blend 30 sec/speed 6 Scrape down sides of bowl and repeat if necessary.


Add remaining cream and blend 10 sec/speed 8.


Pour mixture into the prepared tin and tap on the bench to level. Place on a tray and into the oven for 23-25 minutes. The cheesecake will look burnt (duoh) but will still be very jiggly in the middle. Cool to room temperature on a wire rack before wrapping well and transferring to the fridge for at least 12 hours, but longer is better.


Slice into thin wedges and serve. I initially thought I would be serving this with cream, but there is no need.

More Bakery

That's all the recipes!

No more recipes to load