Basque Burnt Cheesecake (San Sebastian Cheesecake)
Basque Burnt Cheesecake (a.k.a San Sebastian Cheesecake) is a crustless Spanish cheesecake with a soft and creamy interior, and a caramelized, almost burnt top.
Servings: 10 portions
Calories: 589kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 9" springform cake tin
- 1 Hand blender
Ingredients
- 2 lbs full-fat cream cheese (900 grams)
- 12 oz icing sugar (350 grams)
- 6 large free range eggs
- 1 cup heavy cream (double cream)
- ¼ cup all-purpose flour (plain white flour)
- 2 teaspoon vanilla bean paste
- ½ teaspoon salt
Instructions
- Preheat the oven to 200° C (390° F).
- Line your 23 cm (9") springform cake tin with parchment paper. Make sure that all the edges of the pan are covered by parchment paper.
- Place the cream cheese and icing sugar in a bowl and whisk together until fluffy. I prefer using my kitchen aid for this stage but you can also use a hand-held mixer.
- Add the eggs, one at a time, and keep whisking until nicely combined.
- Sift the flour and add it to the mixture along with the salt, heavy cream, and vanilla, and beat just enough to combine without overmixing it at that stage. We don't want to incorporate too much air into the cheesecake, we just want to mix it until it is smooth.
- Scrape down the sides of the bowl and give it one last good mix until everything is fully mixed.
- Pour the mixture into your prepared cake tin, knock the cake tin on the countertop a few times to remove any air bubbles, then put it into the preheated oven.
- Bake it for 35 to 40 minutes, until the top is nicely browned, the edges are set, and the middle is slightly wobbly.
- Remove it from the oven and let your Basque Cheesecake cool down to room temperature.
- You can serve the cheesecake at room temperature if you like the center slightly creamy - custardy, or refrigerate it for a few hours if you want it firmer.
Video
Notes
- Make sure the eggs, cream cheese and double cream are at room temperature before whisking them.
- Line your springform cake pan with a parchment paper, making sure that all the edges are fully covered.
- Add the eggs one at a time, beating just enough to incorporate them. Don't overmix the cheesecake batter, mix everything until just combined.
- Scrape the sides of the bowl with a while mixing the cheesecake batter.
- Let the cheesecake totally cool down before removing it from the baking pan and cutting it into portions.
- To get clean cuts, use a thin, . Run the knife under hot water between each cut, wiping it clean with a kitchen cloth to prevent any sticking.
Nutrition
Calories: 589kcal | Carbohydrates: 43g | Protein: 10g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 230mg | Sodium: 451mg | Potassium: 188mg | Fiber: 0.1g | Sugar: 38g | Vitamin A: 1730IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 1mg