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This cheesecake features a deeply caramelized, burnt exterior with a rich, creamy center and a subtle hint of Earl Grey.
You may or may not have heard of Spain’s famous Burnt Basque cheesecake, which, at first glance, sounds absolutely horrendous. In reality, it’s quite the opposite. People from all over the world flock to La Viña in San Sebastián, Spain, to get their hands on this iconic, jet-black cheesecake. While I personally have not been to Spain, I have tried the Basque cheesecakes I have been able to find in the U.S. and wanted to recreate it, but with a twist.
Most Burnt Basque cheesecake recipes rely on the same core ingredients: cream cheese, heavy cream, and eggs, while varying slightly with additions like salt, flour, or flavorings. Unlike traditional cheesecakes, this one has no crust and instead depends on the deeply browned, slightly hardened exterior to form its own “crust.” The purpose of the burnt outside is to balance the richness of the cheesecake. Cheesecake can often feel overwhelming due to its dense, creamy texture, and the caramelized exterior helps cut through that intensity with a slightly bitter, toasted contrast.
For my twist, I infused the cheesecake with Earl Grey tea. The flavor is subtle yet fragrant and pairs beautifully with the creamy filling. You could easily experiment with other variations as well, such as matcha powder or different types of tea.
If you think you’re not good at baking, this is a great recipe to start with. It’s relatively simple to make and you’re supposed to burn the cheesecake! This is one of the rare times when burning food is not only acceptable, but encouraged. The biggest challenge with this cheesecake is patience. While the batter comes together in about 10 minutes, the process includes roughly 50 minutes of baking, 2–3 hours of cooling, and at least 3 hours of chilling in the refrigerator. It’s a long process, but absolutely worth the wait.
With that in mind, if you’re planning to serve this for a special occasion, it’s best to bake the cheesecake the day before and let it set in the fridge overnight for the best texture and flavor.
Do I need special equipment to make this cheesecake?
I highly recommend using the following tools to produce a beautiful cheesecake and to make the cooking process easier:
Earl Grey Basque Cheesecake
Description
This earl grey-infused basque cheesecake boasts a creamy interior and a solid "burnt" crust. The caramelized crust complements the rich and light-tasting filling.
Ingredients
Instructions
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Rip the earl grey tea bags apart and dump the loose leaves into a small bowl.
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From the 2 cups of heavy cream, scoop 3 tablespoons out into a small bowl. Microwave ~20 seconds or until you see it steaming. Place the loose tea leaves in and stir. Allow the tea to infuse for 5 minutes.
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Strain the cream and discard the loose tea leaves.
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In a large mixing bowl, beat cream cheese and sugar on medium speed for about 2-3 minutes until it is very creamy and incorporated.
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Add the eggs one at a time and beat on low speed. Beat for about 20 seconds before adding the next egg. Once the mixture is smooth, use a spatula to scrape the sides of the bowl down.
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Add the cream, tea-infused cream, vanilla extract, and salt and beat on medium for about 1 minute.
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Sift the cornstarch in and beat for 1 minute on medium until the mixture is fully incorporated and lump-free.
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Place a baking rack in the middle level of the oven and preheat the oven to 400 F. Cut a circle or parchment paper to fit the bottom of the springform pan. Cut thick strips to line the pan on the side, making sure that the parchment paper is about 2-3 inches above the top of the pan. You may use some of the cheesecake batter to help the parchment paper stick to the pan.
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Filter the batter through a sieve into the lined springform pan.
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Bake the cheesecake for 50 minutes at 400 F and remove the cake.The cake should have risen A LOT but will deflate gradually. It should be jiggly and appear as if it is not completely cooked through.
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Allow the cake to cool to room temperature for about 2-3 hours.
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After the cooling process, cover the cake with a plate or plastic wrap and set in the fridge for at least 3 hours.
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Remove the cake from fridge, peel away the parchment paper, and enjoy!
Nutrition Facts
Servings 12
Serving Size 1
- Amount Per Serving
- Calories 498kcal
- % Daily Value *
- Total Fat 42g65%
- Sodium 416mg18%
- Total Carbohydrate 23.4g8%
- Dietary Fiber 0g
- Sugars 20.9g
- Protein 8.3g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Refrigerate cake in an airtight container for up to 5-7 days.
