San Sebastian Cheesecake (Burnt-Basque)
A crustless, light cheesecake with a touch of “burnt” caramelized flavor – toasty on the outside, smooth and creamy on the inside. No vanilla or lemon zest here! *Needs chilling time - 6 hours minimum, but preferably overnight.
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Equipment
- 9-inch Springform Pan
- Parchment Paper
- stand mixer or hand mixer
Ingredients
- 750g cream cheese blocks (3 packs of 250g cream cheese block) don't use the light version or spreadable cream cheese
- 300g (1½ cups) granulated white sugar
- 16g (2 tablespoons) all-purpose flour gluten-free flour can be used as well
- 250g (about 5 large eggs) eggs
- 30g (about 1 egg yolk from a large egg) egg yolk
- 375g (1½ cups) heavy cream/ whipping cream/ double cream
Instructions
- Mise en place. Preheat (convention oven, no fan) oven to 400℉ / 200℃ . Measure your ingredients and ensure that your cream cheese, eggs, and cream are at room temperature.
- Prep your pan. Lightly grease a 9-inch (23cm) springform pan. Line the pan with 2 large pieces of parchment paper, overlapping the sheets so that the sides of the pan are completely covered and the paper comes above the top of the pan. Press the parchment into the bottom edges of pan so that it extends straight up a few inches above the pan. If it extends more than 2 inches, you may cut off some of the parchment paper. Don’t worry about the creases in the paper.
- Beat the cream cheese. Using a hand mixer or stand mixer fitted with paddle attachment, beat the cream cheese on medium-high speed until fluffy and smooth. Scrape the bottom and sides of the bowl well. Slowly add half of the sugar while mixing, pausing to scrape the bottom and sides of the bowl at least once before adding the remaining sugar and the flour.750g cream cheese blocks, 300g (1½ cups) granulated white sugar, 16g (2 tablespoons) all-purpose flour
- Add the eggs. Lighly whisk in the eggs and the egg yolk together in a small bowl. While in medium-low speed, pour the eggs to the cream cheese mixture in 3 additions, stopping to scrape the bottom and sides of the bowl between each addition.250g (about 5 large eggs) eggs, 30g (about 1 egg yolk from a large egg) egg yolk
- Add the cream. Keep mixing on medium-low as. your pour in the heavy cream slowly. Your cheesecake batter at this stage should be very fluid and runny. This is what we want!375g (1½ cups) heavy cream/ whipping cream/ double cream
- Pour the cheesecake batter into the prepared springform pan.
- Bake. Bake the cheesecake for 55 minutes. It will souffle and turn a deep brown on top but still wiggles in the center when the pan is moved. Check out my instagram video to see how to know if cheesecake is done.
- Cool & Serve. Cool the the cheesecake in it pan on a rack for at least 2 hours before chilling overnight. Remove the ring from the springform pan and use the parchment paper to lift the cheesecake to a serving platter. I like to leave the parchment on the cake. Push down the parchment paper on the sides to reveal more of the cheesecake.
Notes
Step-by-step photos: My recipe post contains step-by-step photos and tips to guide you in making this recipe >>> https://bakeologie.com/san-sebastian-cheesecake/
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result.
To store: Keep in the fridge in an airtight container or wrapped tightly in plastic film for up to 5 days.
To serve. San Sebastian cheesecake is typically served on its own, but you could serve it with fresh berries or some fruit coulis.
Servings: 9 -inch cake (12-16 servings)
