Classic Burnt San Sebastian Cheesecake
A rustic Basque style cheesecake with a deeply caramelized top and a creamy, custard like center, baked at high heat for its signature burnt finish and rich flavor.
Ingredients
Scale
- 700 grams cream cheese, room temperature
- 200 grams granulated sugar
- 4 large eggs, room temperature
- 400 milliliters heavy cream
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract, optional
- 1 pinch salt
Instructions
- Preheat oven to 220 degrees Celsius. Line a springform pan generously with parchment paper, allowing it to extend above the edges.
- In a large mixing bowl, beat the cream cheese and granulated sugar until completely smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition until just incorporated.
- Pour in the heavy cream and add the flour, vanilla extract, and salt. Mix until smooth and lump free without overmixing.
- Pour the batter into the prepared pan and smooth the top lightly.
- Bake for 35 to 40 minutes until the top is deeply caramelized and the center is still slightly jiggly.
- Remove from the oven and allow to cool completely at room temperature.
- Once cooled, slice and serve. Refrigerate if a firmer texture is preferred.
Notes
- The dark top is intentional and creates the signature caramelized flavor.
- Allow the cheesecake to cool fully before slicing for clean cuts.
- For a firmer texture, refrigerate for several hours before serving.
Find it online: https://tastyze.com/classic-burnt-san-sebastian-cheesecake/