THE ULTIMATE SAN SEBASTIÁN CHEESECAKE
If you love a rich, ultra-creamy center with a deliciously caramelized, rustic top, this Basque Burnt Cheesecake is an absolute must-try! No crust, no water bath, and surprisingly easy to make. 🤤
🛒 Ingredients:
* Cream Cheese: 900 g (softened at room temperature)
* Granulated Sugar: 200 g (or up to 250 g if you prefer it sweeter)
* Eggs: 4 large (at room temperature)
* Heavy Cream (or whipping cream 35%): 400 ml
* All-Purpose Flour: 30 g (about 2 tablespoons)
* Vanilla Extract: 1 tsp
* Salt: A small pinch
👩🍳 Instructions:
1️⃣ Prep the Oven & Pan:
Preheat your oven to 200°C (400°F). Line a 20-22 cm (8-9 inch) springform pan with two sheets of parchment paper, making sure it crinkles and overlaps well up the sides and hangs over the edges.
2️⃣ Mix the Base:
In a large bowl, beat the softened cream cheese with the sugar until smooth, creamy, and completely lump-free.
3️⃣ Add Eggs One by One:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
4️⃣ Incorporate Cream & Flour:
Sift in the flour and mix gently. Pour in the heavy cream slowly while continuing to mix on low speed until the batter is silky, smooth, and completely uniform.
5️⃣ Bake to Perfection:
Pour the batter into your prepared pan. Give it a gentle tap on the counter to release any trapped air bubbles. Bake for 50–60 minutes. The top should become deeply caramelized (almost burnt-looking), and the center should still be quite jiggly when you shake the pan.
6️⃣ Cool & Chill:
Let it cool completely at room temperature (it will sink down a bit). Then, refrigerate for at least 4 hours—or ideally overnight—to achieve that signature ultra-creamy, melt-in-your-mouth texture.
✨ Tip: Serve it chilled or let it sit at room temperature for 20 minutes before slicing for the creamiest texture!
💬 Will you be trying this recipe? Let me know in the comments below! Don't forget to LIKE and SHARE with your fellow dessert lovers! ❤️🍰
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