Basque Burnt Cheesecake (San Sebastian Cheesecake)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
10 portions
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Calories
577 kcal
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Course
Dessert
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Cuisine
Mediterranean, Spanish
Basque Burnt Cheesecake (San Sebastian Cheesecake)
Description
This Basque Burnt Cheesecake recipe starts by bringing all dairy ingredients and eggs to room temperature for smoother mixing. Cream cheese and sugar are whisked until fluffy before eggs are gradually incorporated. Flour, salt, double cream, and vanilla bean paste are added last with minimal mixing to avoid aeration, contributing to the cheesecake's dense texture. The cheesecake is poured into a springform pan lined fully with parchment paper to catch the caramelizing drips and provide easy removal.
Baked at 200°C (390°F) for 35 to 40 minutes, the top develops a dark caramelized crust resembling a burnt surface, providing contrast to the creamy interior that is soft and custard-like rather than dense. The high temperature allows the top to brown without overcooking the middle.
The cheesecake should cool completely before being removed from the pan and sliced with a hot knife for clean cuts. It can be served alone or with accompaniments such as fruit or cream. The caramelized exterior adds a slight bitterness to balance the sweet, creamy inside, creating a unique flavor profile.
The notes stress using room temperature ingredients, careful mixing, and proper pan lining. Cooling also allows for easier slicing and better texture.
Ingredients
- 900 g full-fat cream cheese
- 350 g icing sugar
- 6 large egg free range
- 200 ml double cream or heavy cream
- 30 g 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.
Notes
- Bring eggs, cream cheese, and double cream to room temperature before mixing for a smoother batter.
- Line the springform pan entirely with parchment paper to prevent sticking and catch drips.
- Add eggs one at a time and mix just until combined to avoid overwhipping and excessive air incorporation.
- Cool the cheesecake completely before removing from the pan and slicing to maintain structure.
- Use a thin, sharp knife warmed under hot water and wiped clean between slices for neat portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10portions
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 225mg | 75% |
| Sodium | 448mg | 19% |
| Potassium | 183mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 39g | 78% |
| Vitamin A | 1667IU | 33% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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