Basque Burnt Cheesecake Recipe (San Sebastian Cheesecake) Is Incredibly Creamy by 30Seconds Food
Basque burnt cheesecake, sometimes called San Sebastian cheesecake, isn't dense like the cheesecakes we're used to. The Spanish dessert recipe is baked at a high temperature, which "burns" and caramelizes the top, but keeps the center slightly undercooked, creamy, ooey and gooey. Delicious!
Some say the best way to eat this Basque burnt cheesecake recipe is to take it out of the refrigerator about 30 minutes before serving so it's not ice cold. But do store the cheesecake in the refrigerator.
Prep Time: 20 minutes plus 4 hours to chill
Cook Time: 50 to 55 minutes
Total Time: 70 minutes plus 4 hours to chill
- 1 tablespoon butter, softened
- 3 boxes ((8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons flour
- 1/2 teaspoon table salt
- 1/2 teaspoon vanilla
- 4 large/jumbo eggs, at room temperature
- 1 1/4 cups heavy cream
Here's how to make it:
- Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper that goes about 2 inches outside the pan.
- In a mixing bowl, combine the cream cheese, sugar, flour and salt. Stir until smooth and creamy. Add the vanilla and an egg. Whisk to combine. Repeat with remaining eggs. Add heavy cream and stir until smooth. Pour the batter into the pan. Drop it on the counter to release any air bubbles.
- Bake in a preheated 400-degree F oven until puffed up and very brown on top (edges close to burnt), about 50 to 55 minutes. During the last 10 minutes of baking time, turn the oven to 425 degrees F.
- Remove the cheesecake and let it cool on the counter for 30 minutes. Use the parchment paper to life the cheesecake out of the pan. Refrigerate until chilled, at least 4 hours or overnight.
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