Description
San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is a rich and creamy dessert with a beautifully caramelized top. Originating from Spain’s Basque region, this crustless cheesecake features a light yet decadent texture with a deep golden-brown exterior that adds a subtle bitterness to balance its sweetness.
Ingredients
Scale
- 24 ounces cream cheese, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing it to extend beyond the edges.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt, and continue mixing until fully combined.
- Sift in the flour and fold gently until no lumps remain.
- Pour the batter into the prepared pan and tap lightly to release air bubbles.
- Bake for 50-60 minutes until the top is deeply golden brown and the center is slightly jiggly.
- Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours.
- Remove from the pan, slice, and serve at room temperature.
Notes
- The cheesecake is intentionally underbaked in the center to achieve its signature creamy texture.
- Letting it rest overnight enhances the flavor and texture.
- For best results, use high-quality cream cheese and fresh eggs.
- Serve with fresh berries or a dusting of powdered sugar for added elegance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: San Sebastian Cheesecake, Basque Cheesecake, Burnt Cheesecake, Spanish Dessert, Creamy Cheesecake