Basque Burnt Cheesecake
The first time I tasted Basque Burnt Cheesecake was in San Sebastian, at a tiny pintxos bar called La Viña. It was 2015, during a solo trip after a particularly harsh Tallinn winter. The aroma of burnt sugar and creamy cheese filled the air, a stark contrast to the icy wind outside. I watched in awe as the server sliced a generous wedge, the center still slightly wobbly. This isn't about a perfect cake; it's about embracing the beauty of imperfection, the deliciousness of controlled burning. You'll learn how to achieve that signature caramelized crust and creamy interior, transforming simple ingredients into something truly special. Prepare for a deeply satisfying dessert that celebrates bold flavors and rustic charm. Your kitchen will smell like a cozy Spanish bakery, guaranteed.
6Ingredients
- 900 g Cream cheese
- 300 g Granulated sugar
- 5 Large eggs
- 500 ml Heavy cream
- 20 g All-purpose flour
- 1 tsp Vanilla extract
Nutrition Facts
Instructions
Preheat oven to 220°C (430°F). Line a 20cm (8-inch) springform pan with parchment paper, ensuring it extends a few inches above the rim.
0In a large bowl, beat cream cheese and sugar until smooth and lump-free.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, if using.
Gradually pour in heavy cream, mixing until just combined. Do not overmix.
Sift in flour and gently fold until just incorporated. The batter should be very liquid.
Pour batter into the prepared pan. Bake for 50-60 minutes, or until the top is deeply browned and the center is still slightly wobbly. The internal temperature should be around 70-75°C (158-167°F).
Let cool completely in the pan before slicing and serving. The cheesecake will continue to set as it cools. Best served at room temperature or chilled.
0Chef's Tip
Don't be afraid of the burnt top! That's where the flavor is. Let the cheesecake cool completely before slicing for a cleaner cut.
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Basque Burnt Cheesecake
Ingredients
- 900 g Cream cheese
- 300 g Granulated sugar
- 5 Large eggs
- 500 ml Heavy cream
- 20 g All-purpose flour
Optional
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 220°C (430°F). Line a 20cm (8-inch) springform pan with parchment paper, ensuring it extends a few inches above the rim.
- In a large bowl, beat cream cheese and sugar until smooth and lump-free.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, if using.
- Gradually pour in heavy cream, mixing until just combined. Do not overmix.
- Sift in flour and gently fold until just incorporated. The batter should be very liquid.
- Pour batter into the prepared pan. Bake for 50-60 minutes, or until the top is deeply browned and the center is still slightly wobbly. The internal temperature should be around 70-75°C (158-167°F).
- Let cool completely in the pan before slicing and serving. The cheesecake will continue to set as it cools. Best served at room temperature or chilled.
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