Description
Make a simple, crustless Basque Burnt Cheesecake that achieves a deeply caramelized exterior and a smooth, velvety interior. This recipe focuses on ease and achieving the classic San Sebastian style.
Ingredients
Scale
- 900 g cream cheese, softened to room temperature
- 250 g granulated sugar
- 6 large eggs, room temperature
- 480 ml heavy cream (35% fat)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 45 g all-purpose flour
Instructions
- Preheat your oven to 200°C (400°F). Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to extend several inches above the rim of the pan. Scrunch the paper slightly to help create the rustic edges.
- In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape down the sides.
- Add the sugar and beat until just combined and creamy. Do not overmix.
- Add the eggs one at a time, mixing briefly after each addition until just incorporated.
- Slowly mix in the heavy cream, vanilla extract, and salt until the batter is smooth.
- Sift the flour over the batter and mix on low speed until no streaks of flour remain. The batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes. The top should be very dark brown, almost black, and the edges should be set, but the center should still have a significant wobble.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 3 hours. The center will sink as it cools.
- Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
- When ready to serve, gently remove the parchment paper sides. Serve at room temperature for the best texture.
Notes
- Use full-fat cream cheese for the best creamy texture.
- Ensure all dairy ingredients are at room temperature before mixing to prevent lumps.
- Do not worry about the dark top; this caramelization is essential to the flavor profile.
- If you prefer a slightly firmer texture, bake for an additional 5 minutes.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 35
- Saturated Fat: 22
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 0
- Protein: 8
- Cholesterol: 200