Burnt Basque Cheesecake (San Sebastian Cheesecake)
Burnt Basque Cheesecake (San Sebastian Cheesecake) is a crustless Spanish cheesecake with a creamy, custardy center and a caramelized dark top. It needs just 6 ingredients and no water bath.
Servings: 10 portions
Calories: 589kcal
Ingredients
- 2 lbs full-fat cream cheese (900 grams)
- 12 oz powdered 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 powdered 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 dark brown, the edges are set, and the middle is still very wobbly. It will firm up as the cheesecake cools. The top should end up somewhere between milk chocolate and dark chocolate in color.
- 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 and custardy, or refrigerate it for at least 4 hours, ideally overnight, if you want it firmer.
Video
Notes
- Make sure the eggs, cream cheese, and heavy cream are at room temperature before mixing.
- Line the pan with parchment paper extending about 5 cm (2") above the rim. Creases in the paper are part of the signature rustic look.
- Add the eggs one at a time. Don't overmix the batter, and if you see lumps, pass it through a sieve for a silky filling.
- Bake until the top is dark brown and the middle still jiggles like set jelly. It firms up as it cools. If the top stays pale, a few seconds under a hot broiler deepens the color.
- A grainy texture means the cheesecake was overbaked. A liquid center after chilling means it needed 5 to 10 more minutes in the oven.
- Let the cheesecake cool completely in the pan, then chill it uncovered so condensation doesn't mark the caramelized top.
- Substitutions: whipping cream works instead of heavy cream. Swap the flour for the same amount of cornstarch, or leave it out, to make the cheesecake gluten-free. Superfine or granulated sugar works instead of powdered sugar. Always use full-fat block cream cheese, not spreadable or reduced-fat versions.
- Flavor variations: stir in lemon zest, a little cinnamon, or a spoonful of cocoa powder with the vanilla.
- Make ahead: bake up to 3 days in advance and keep covered in the fridge.
- Storage: keep leftovers in an airtight container in the fridge for up to 5 days. Freeze cooled slices, wrapped in plastic wrap, for up to 3 months. Thaw overnight in the fridge.
- To get clean cuts, use a thin, sharp knife dipped in hot water, wiping it clean between cuts.
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