Description
San Sebastian Cheesecake, also known as Basque burnt cheesecake, is a crustless cheesecake with a deeply caramelized top and a creamy, custard-like center.
Ingredients
Units
Scale
- 2 lbs (900g) cream cheese, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480ml) heavy cream
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a 10-inch springform pan with parchment paper, ensuring it comes up the sides.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and continue beating until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt; mix until smooth.
- Sift in the flour and mix until no lumps remain.
- Pour the batter into the prepared pan and tap gently 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 to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Use room-temperature ingredients for a smoother batter.
- The center will set more as it cools.
- Best served chilled, but can be enjoyed at room temperature for a creamier texture.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg