Description
Experience the authentic taste of San Sebastian with this crustless Basque Burnt Cheesecake. It features a deeply caramelized, dark exterior that hides an exceptionally creamy, custard-like interior. This professional-grade recipe uses high-heat baking to achieve the perfect balance of bitter sweetness and rich, velvety texture, making it a forgiving yet visually impressive dessert that is perfect for any occasion.
Ingredients
900g full-fat cream cheese, room temperature
250g granulated sugar
6 large eggs, room temperature
400ml heavy cream (at least 35% fat)
40g all-purpose flour, sifted
1 tbsp pure vanilla extract
1/2 tsp fine sea salt
Instructions
Preheat your oven to 220°C (425°F) with a rack in the middle position.
Line a 9-inch springform pan with two layers of parchment paper, ensuring it extends 2 inches above the rim.
Beat the cream cheese and sugar in a large bowl until smooth and free of lumps.
Add the eggs one at a time, whisking gently after each addition.
Pour in the heavy cream, sifted flour, vanilla extract, and salt, mixing until just combined and smooth.
Pour the batter into the prepared pan.
Bake for 45 minutes until the top is deeply browned and the center still has a slight wobble.
Remove from the oven and let cool completely in the pan before refrigerating for at least 6 hours to set.
Notes
Ensure all ingredients are at room temperature to prevent lumps. The cheesecake must be fully chilled before slicing for the cleanest presentation. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 185mg