The San Sebastian cheesecake, also known as Basque burnt cheesecake, is a rich and creamy dessert with a perfectly caramelized exterior. Originating from San Sebastián in the Basque region of Spain, this unique cheesecake is baked at a high temperature, resulting in a beautifully charred and slightly cracked top. Its interior is irresistibly smooth, velvety, and custard-like, perfectly balancing sweetness and a hint of tanginess from the cream cheese. With no crust to distract from its pure flavors, this cheesecake is a rustic yet elegant treat that melts in your mouth with every bite.
Ingredients for the recipe
Cream cheese: 400gms (room temperature)
Granulated sugar: 1/2 cup
Eggs: 3 large (room temperature)
Whipping cream: 11/4 cup
All-purpose flour: 2 tablespoons
Corn flour: 2 teaspoons.
Vanilla extract: 1 teaspoon
Instructions:
1. Prepare the Pan:
Preheat your oven to 200°C
Line a 7 inch pan with double layer parchment paper, ensuring the paper extends above the edges for easy removal.
2. Mix the Cream Cheese and Sugar:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the Eggs:
Add the eggs one at a time, mixing well after each addition until fully incorporated.
4. Incorporate the Heavy Cream and Vanilla:
Pour in the heavy cream and vanilla extract and mix until smooth.
5. Add the Flour:
Sift in the flour and gently fold it into the batter until no lumps remain.
6. Bake the Cheesecake:
Pour the batter into the prepared pan.
Bake in the preheated oven for 40 -45 minutes, or until the top is deeply browned, but the center is still slightly jiggly.
7. Cool and Serve:
Allow the cheesecake to cool in the pan to room temperature.
Chill in the fridge for at least 4 to 6 hours or overnight for best results.
8. Enjoy:
Remove from the pan, slice, and serve. The creamy, custardy interior paired with the caramelized exterior is sure to impress!
Let me know how it turns out!
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