Description
San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is a rich and creamy crustless cheesecake with a caramelized top and a custardy center, originating from Spain’s Basque region.
Ingredients
Units
Scale
- 2 pounds (900g) cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (205°C). Line a 10-inch springform pan with parchment paper, leaving an overhang on all sides.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition.
- Add heavy cream, flour, salt, and vanilla extract, and mix until smooth and fully incorporated.
- Pour the batter into the prepared pan.
- Bake for 50–60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
- Remove from oven and let cool in the pan to room temperature.
- Refrigerate for at least 4 hours or overnight before removing from the pan and slicing.
Notes
- Don’t worry if the top looks burnt — it’s supposed to be that way!
- This cheesecake is best served slightly chilled or at room temperature.
- Use good quality cream cheese for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 320mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 165mg