Basque Burnt Cheesecake (San Sebastian Cheesecake)
Basque burnt cheesecake is a famous cheesecake from Spain also known as San Sebastian cheesecake. This cheesecake is characterised by a burnt top from baking at a high temperature. No water bath is needed which makes it easier to bake.
** All ingredients should be at room temperature.
Prep time: 5 minutes
Bake time: 1 Hour
INGREDIENTS:
600 gr cream cheese
300 gr heavy cream
200 gr sugar
4 eggs
2 tbsp flour
1 tsp vanilla extract
INSTRUCTIONS:
Pre-heat oven to 23oC / 450F
Lightly butter a (9”) springform pan, and layer with parchment paper. Lightly butter also this parchment paper sheet, then place another sheet of parchment paper.
Put the sifted flour in a cup and pour the heavy cream slowly and stir them.
In a large mix bowl, beat the cream cheese with the sugar by putting slowly on medium speed for 2 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time, then the vanilla.
Pour the heavy cream mixture slowly and mix by folding with spatula.
Pour the batter into the prepared spring pan.
Reduce oven temp to 210C/410F
Bake for 1 hour.
The top of the cheesecake should be caramelised and side overbaked looking and center slightly jiggly.
Turn the oven off, leave the cheesecake in the oven for 20 minutes and crack the oven door and leave it to cool for 20 minutes more inside the oven. Then let it cool on the counter. And chill it in the pan for 6 hours in the fridge.
Bon Appetit
