Description
San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is a crustless, rich and creamy cheesecake with a deeply caramelized top and a custardy center.
Ingredients
- 2 pounds cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, letting it overhang the sides by at least 2 inches.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla, and mix until fully incorporated.
- Sift in the flour and salt, then mix until just combined and smooth.
- Pour the batter into the prepared pan and tap lightly to release any air bubbles.
- Bake for 50–60 minutes, or until the top is a deep golden brown and the center is still slightly jiggly.
- Let the cheesecake cool in the pan, then chill in the refrigerator for at least 4 hours or overnight for best texture.
- Remove from the pan, peel back parchment, slice, and serve chilled or at room temperature.
Notes
- Don’t worry if the cheesecake cracks or deflates slightly—this is part of its rustic charm.
- The dark top adds a slightly bitter contrast to the rich, sweet interior.
- For a softer center, reduce bake time by 5 minutes.