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Burnt Basque Cheesecake

Tarta de Queso Vasca “La Viña”

Burnt Basque Cheesecake · Cherry Compote · Almond Praline

A cheesecake that is already iconic, so the work is in not overcomplicating it. It stays soft, creamy and almost custard-like in the centre, and the dark caramelised exterior is the signature.

Written for one 22 to 24 cm cheesecake, approximately 10 portions

Cook this

The centre should not be fully firm. Cut, it should read deeply caramelised outside, then creamy, then soft, then almost custard-like in the middle. That contrast is what makes a La Viña style cheesecake.

Chef Paul Dukai

Ingredients

Serves 10

The batter

  • Full-fat cream cheese, at room temperature1 kg
  • Caster sugar300 g
  • Whole eggs, approximately 6 large eggs300 g
  • Double cream500 g
  • Plain flour, sifted15 g
  • Fine sea salt2 g
  • Vanillaoptional

Method

  1. Ensure the cream cheese is at room temperature.

  2. Beat the cream cheese and sugar until smooth.

  3. Add the eggs gradually.

  4. Add the cream.

  5. Add the sifted flour and the salt.

  6. Mix only until completely smooth.

  7. Line a 22 to 24 cm springform cake tin with overlapping sheets of baking paper, allowing the paper to rise well above the sides.

  8. Pour in the batter.

  9. Bake at 220 to 230°C until the top is deeply caramelised and almost burnt looking, while the centre still has a pronounced wobble.

  10. Cool completely.

  11. Refrigerate overnight before portioning.

Chef’s notes

  • Serve it slightly temperated rather than refrigerator cold. Allow the portion to sit for approximately 15 to 20 minutes before service, which lets the centre become creamy again.

The finish

  1. A generous wedge of the cheesecake.
  2. A spoonful of glossy cherry compote.
  3. A small amount of almond praline crumb.
  4. A few drops of cherry or almond oil, if desired.

No ice cream, unless the dish is intended to be a larger dessert. The cheesecake should remain the hero.

Keep the plate restrained. This is one of those desserts where the less you add, the more impressive it becomes.

Make ahead

Bake it the day before. It has to be refrigerated overnight before it can be portioned.

Keeping

Keep refrigerated. Portion it cold, then let the portions temperate before they go out. DUKAI storage guidance for how long: at 5°C or below, within 3 to 4 days, which is the usual range for a cooked egg and dairy custard.

Allergens and diet

Milk. Eggs. Gluten, from the wheat flour.

Last refined · September 2026