San Sebastian Cheesecake Recipe
This San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is the ultimate effortless dessert. With only four main ingredients and no crust to worry about, it relies on a high-heat baking method to achieve a stunning caramelized exterior and a rich, molten interior that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices
- Cuisine: Spanish
Ingredients
Cream cheese (2 x 8oz bricks) – 16 oz
Granulated sugar – 3/4 cup (150g)
Large eggs – 4 units
Heavy cream – 3/4 cup (180g)
Instructions
Preheat your oven to 430°F (220°C). For best results, use the convection/fan setting if available.
Line a 6-inch round cake pan (3 inches tall) with two layers of parchment paper, ensuring it extends 2 inches above the rim.
In a stand mixer or large bowl, beat the softened cream cheese and sugar together until completely smooth and fluffy.
Add the eggs one at a time, mixing thoroughly and scraping the bowl down between each addition.
Slowly pour in the heavy cream and mix on low speed until just combined.
Pour the batter into the prepared pan and bake for 25–30 minutes until the top is dark amber.
Remove from the oven while the center is still very wobbly.
Cool completely in the pan on a wire rack before unmolding.
Notes
• Ensure all ingredients, especially the cream cheese and eggs, are at true room temperature to prevent lumps.
• Do not be afraid of the dark color; the “burnt” top is what provides the signature caramel flavor.
• For a lava-like center, serve at room temperature. For a firmer, fudge-like texture, chill in the fridge overnight.
Find it online: https://sweetcraftrecipes.com/san-sebastian-cheesecake-recipe/