Burnt Basque Cheesecake (San Sebastian)

1 10" cake
1 hr 5 min

One of my absolute favorite recipes that I created this past year was this burnt basque cheesecake! I tried a chocolate version at a restaurant and I immediately fell in love with it and had to recreate it at home. This classic burnt basque cheesecake is super creamy and takes out all of the guess-work that comes with traditional cheesecakes (like crusts, cracked interiors, and worrying about whether or not the cake will burn). It's almost impossible to mess up! The golden brown exterior of the cake looks burnt but it has a beautiful, caramelized flavor that is to die for. This is unlike any other cheesecake you will have but it is honestly amazing! Happy baking :)


Burnt Basque Cheesecake (San Sebastian)
Recipe details
  • 1  10" cake
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

  • 900 grams cream cheese, room temperature
  • 6 eggs
  • 1 1/2 cups granulated sugar 
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tablespoon of flour
  • 6.5 fluid oz. heavy cream
Instructions

Preheat the oven to 425°F. Prepare a round 10", round baking pan by lining with parchment paper and allow it to extend past the edges of the pan. his is going to aid you in removing the cheesecake from the pan once its done, and will prevent sticking. You can also use a 9-inch pan but may need to bake for a longer amount of time.
Using an electric mixer or whisk, combine the cream cheese, eggs, granulated sugar, salt, vanilla extract and heavy cream in a large mixing bowl until smooth and creamy.
Add the all-purpose flour and whisk until incorporated. Pour batter into the prepared baking pan and bake on the center rack for 35-55 minutes. The time will depend on how runny you want the center to be. I typically like mine baked all the way through and take it out at the 50 minute mark. The cake will rise once its baking and deflate a bit once it is out. If the top isn't burnt enough for your liking, at the last 5-10 minutes, turn the heat up!
Once the cheesecake is brown on the surface and looks somewhat burnt, turn the oven off. It will not look set and will wiggle like Jello when you move it.
Leave the cheesecake on the counter and allow to cool for about an hour. Then, move to the fridge and allow to cool for 5 hours or overnight for best results. Remove the parchment paper once it is ready to be served.
Sarah’s Kitchen
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