Burnt Basque Cheesecake (San Sebastian)

Name: The Ultimate Guide to Making San Sebastian's Burnt Basque Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
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

by Sarah’s Kitchen

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)

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Recipe details

Yield 1 10" cake
Time spent: Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min

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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.

Comments

Joan (marcie) on Jan 14, 2023

Best ever cheesecake! Mine did not come out "burnt" so I upped the heat for 10 more minits and it browned up nicely!

1 Reply
- Sarah’s Kitchen on Jan 31, 2023
  
  Hi Joan! Yay :) So glad you loved it! Sometimes that happens to us as well and increasing the heat for the last couple of minutes seems to do the trick. Have a wonderful day!
  
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Burnt Basque Cheesecake (San Sebastian)

Burnt Basque Cheesecake (San Sebastian)

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