San Sebastian Cheesecake (Burnt-Basque) Recipe
This rustic San Sebastian Cheesecake couldn't be any easier to make. With a smooth creamy centre and caramelised outer crust, this cheesecake is surprisingly simple to make.
Servings: 16 slices
Calories: 349kcal
Equipment
Ingredients
- 800 g Philadelphia cream cheese room temperature (3 ½ tubs)
- 250 g caster sugar (superfine) or granulated
- 5 large eggs room temperature
- 360 ml double cream (heavy cream) room temperature
- 1 tablespoon vanilla bean paste
- 60 g plain flour (all-purpose)
Instructions
- Prepare the pan. Line a 20cm (8-inch) spring-form pan with two pieces of parchment paper. Lay the two pieces on top of one another but slightly askew and press the paper over the base and up the sides of the pan. The paper will look all creased on the sides but don't worry, this is how it should be! Do not fold it over, it should stick straight up. It should overhang the top by at least 5cm (2 inches) to prevent the filling from overflowing.
- Preheat the oven to 200℃ (390℉) for a minimum of 20 minutes. Longer if you have the time.
- Beat cream cheese and sugar. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and sugar on medium to low speed until smooth and the sugar has dissolved.
- Add in the eggs one at a time making sure the mixture is homogenous before adding in the next egg. Scrape down the base and sides of the bowl.
- Add the cream and vanilla bean paste and whisk on low speed until combined. Scrape down the base and sides of the bowl again.
- Sift in the flour and whisk on low speed until just combined. The filling should be smooth and glossy. If you see any lumps then I suggest passing the mixture through a fine mesh sieve to remove them.
- Pour filling into the prepared pan, level with an offset spatula, and tap the pan on the countertop a couple of times to remove any air bubbles.
- Bake in preheated oven (making sure the parchment paper is up and not folded down) for 40-45 minutes. Do not open the door during the baking. The cheesecake is ready when the top is golden brown, the sides are set but the middle is still jiggly. If the top doesn't look 'burnt' enough then you can grill/broil the cheesecake for 1-2 minutes. Keep an eye on it though as it 'turns' quickly.
- Cool to room temperature. Remove the pan from the oven and set on a wire rack. Let the cheesecake cool completely to room temperature in the pan without unmolding it. This can take approximately 4 hours. Serve by releasing the springform pan. Gently peel the paper from the sides of the cheesecake. Leave it on the parchment paper and slice it.If not serving the same day then refrigerate in the paper and springform pan.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Store any leftovers in an airtight container. Refrigerate for up to one week but bring to room temperature for 30 minutes before serving.
To freeze: Once San Sebastian Cheesecake is fully cool, refrigerate for a couple of hours before removing the parchment paper. Wrap the cheesecake well with plastic wrap and store it in a zip-lock bag. Freeze for 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
TIP 1: Ingredients must be at room temperature to achieve a smooth texture.
TIP 2: Bake and serve directly on parchment paper.
TIP 3: Mix the filling until smooth and glossy, but if you have any lumps simply pass it through a sieve to remove them.
TIP 4: The cheesecake does puff up past the top of the cake pan - so you definitely need the parchment paper to reach above the cake pan edge to prevent the filling from overflowing.
TIP 5: If the top isn't dark enough once the cheesecake is baked, then grill it for a couple of minutes.
TIP 6: Let the cake cool completely before you remove it from the cake pan.
Nutrition
Calories: 349kcal | Carbohydrates: 22g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 183mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 1078IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 1mg