Creamy Burnt Basque Cheesecake Recipe Easy San Sebastian Style
A rustic yet elegant cheesecake with a deeply caramelized burnt top and a creamy, custard-like center. This quick and easy recipe uses simple ingredients and high heat baking for a unique texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 3 hours 30 minutes to overnight (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Spanish
Ingredients
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 cups (360 ml) heavy cream
- 1/4 cup (30 grams) all-purpose flour, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 tablespoon lemon zest or a splash of bourbon
- Optional: fresh raspberries for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, extending the paper about 2 inches (5 cm) above the rim.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar and beat until well combined and fluffy. Add the eggs one at a time, mixing just until incorporated after each addition.
- Slowly pour in the heavy cream, sift in the flour, then add vanilla extract and a pinch of salt. Fold gently or mix on low until combined and smooth.
- Pour the batter into the prepared pan. Bake at 400°F (200°C) for 50-60 minutes until the top is deeply browned or almost blackened and the center jiggles slightly.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 3 hours or overnight to set.
- Run a thin knife around the edges before releasing the springform. Slice with a hot, wet knife and serve chilled or at room temperature.
Notes
Do not overmix the batter to avoid cracks. Use room temperature ingredients for smooth blending. Line the pan generously with parchment paper extending above the rim to contain the batter. The burnt top is essential for flavor and texture. Chill the cheesecake for at least 3 hours or overnight for best results. Use a hot, wet knife for clean slices. Optional torching of the top before serving adds smoky notes.
Nutrition
- Serving Size: 1/8th of the cheesec
- Calories: 425
- Sugar: 20
- Sodium: 250
- Fat: 35
- Saturated Fat: 22
- Carbohydrates: 22
- Protein: 6
Keywords: Basque cheesecake, burnt cheesecake, San Sebastian cheesecake, creamy cheesecake, easy cheesecake recipe, rustic dessert