0 from 15 votes
Basque Burnt Cheesecake (San Sebastian Cheesecake)
Basque Burnt Cheesecake (a.k.a San Sebastian Cheesecake) is a crustless Spanish cheesecake with a soft and creamy interior, and a caramelized, almost burnt top.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10 portions
Calories: 577 kcal
Course:
Dessert
Cuisine:
Mediterranean , Spanish
Ingredients
- 900 g full-fat cream cheese
- 350 g icing sugar
- 6 large free range eggs
- 200 ml double cream or heavy cream
- 30 g plain white flour / all-purpose 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.
Cup of Yum
Notes
- Make sure the eggs, cream cheese and double cream are at room temperature before whisking them.
- Line your springform cake pan with a parchment paper, making sure that all the edges are fully covered.
- Add the eggs one at a time, beating just enough to incorporate them. Don't overmix the cheesecake batter, mix everything until just combined.
- Scrape the sides of the bowl with a rubber spatula while mixing the cheesecake batter.
- Let the cheesecake totally cool down before removing it from the baking pan and cutting it into portions.
- To get clean cuts, use a thin, sharp knife. Run the knife under hot water between each cut, wiping it clean with a kitchen cloth to prevent any sticking.
Nutrition Information
Calories
577kcal
(29%)
Carbohydrates
43g
(14%)
Protein
10g
(20%)
Fat
41g
(63%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
225mg
(75%)
Sodium
448mg
(19%)
Potassium
183mg
(5%)
Fiber
0.1g
(0%)
Sugar
39g
(78%)
Vitamin A
1667IU
(33%)
Vitamin C
0.1mg
(0%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10portions
Amount Per Serving
Calories 577
% 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.