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San Sebastian Cheesecake (Burnt Basque Cheesecake)

Sliced San Sebastian cheesecake on parchment paper.
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5 from 2 reviews

San Sebastian cheesecake, also known as Burnt Basque cheesecake, is a crustless cheesecake with creaminess inside and a signature burnt top.

Ingredients

Scale
  • 4 1/2 blocks (1 kg) of full-fat cream cheese (Philadelphia), room temperature
  • 1 1/4 cup (250 g) granulated sugar
  • 5 large eggs, room temperature
  • 2 cups + 2 teaspoons (480 ml) heavy cream, room temperature
  • 4 tablespoons (30 g) all-purpose flour

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Instructions

  1. Preheat the oven to 430°F (220°C) for at least 30 minutes; even better, longer! The very hot oven with extended preheating guarantees the signature burnt look of cheesecake.
  2. Butter a 9-inch (23 cm) springform pan and line it with two sheets of parchment paper. Try to overlap the two sheets so their centers match, and press the paper at the bottom and along the edges to adhere it to the pan. Let the parchment stick up at least 2 inches (5 cm) above the sides of the pan; don't let it overhang! If you fold the parchment down, some batter might overflow during baking. Also, don't try to line the mold perfectly. Instead, the parchment is designed to be pleated and folded around the outer edges to achieve the iconic look of Basque cheesecake.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat Philadelphia cream cheese and sugar on medium-low speed for about 2-3 minutes, until creamy. Scrape down the sides of the bowl regularly as you mix the cheesecake batter.
  4. Add eggs, one at a time, mixing well after each addition. Then add heavy cream and mix at low speed for about 30 seconds. Finish with the sifted flour, mixing at a low speed until smooth. If you use a KitchenAid stand mixer, mix the cheesecake batter on speed "2" from the moment you add eggs.
  5. Pour the cheesecake mixture into the prepared pan, using the back of a spoon, and smooth the top. Bake on the oven rack for 40 minutes, until it is nicely browned on top. Bring the pan into the hot oven quickly. Don't let the hot air escape!
  6. Bake the cheesecake in a convection oven with a fan on the middle rack. In a conventional oven (no fan), bake the cheesecake on a rack above the middle one. But make sure to leave a space to the oven's ceiling: the paper shouldn't touch the oven's heating element!
  7. Watch the last 5-10 minutes carefully so it doesn't burn after that. The center must be a little jiggly and shaky, like a flan. If the cheesecake doesn't look "burnt" after the recommended baking time, turn it to broil/grill for 1 to 2 minutes. But be careful - don't overdo it! Pay close attention - broiling/grilling will darken the cheesecake very quickly!
  8. Take it out of the oven and let it cool to room temperature for at least 4 hours. Leave the cheesecake with parchment paper until it is ready to be sliced and served; otherwise, it might start to lose its shape. Serve it the same day or chill in the fridge overnight. For serving, unmold the cheesecake, carefully peeling away the parchment from the sides of the cake. 

Notes

  1. Make sure all the cheesecake ingredients are at room temperature.
  2. Always use two sheets of parchment paper to line a springform pan, ensuring that it sticks up at least 2 inches (5 cm) to prevent the batter from overflowing while baking.
  3. Don’t overmix the batter: add each ingredient, mix until just combined.
  4. Don't overbake the cheesecake by extending the baking time; even if the top doesn't brown after 40 minutes, use the broil or grill for 1-2 minutes. Overbaking can curdle the filling, and you won't be able to fix it!
  5. Remember that each oven is different, and you might need to adjust the baking time. Never open the oven door while baking.
  6. Serve your cheesecake on a serving plate, keeping the browned baking paper in place: it adds a rustic look.
  7. To cut cheesecake, dip the knife's blade in hot water and dry it with a kitchen towel between each cut. Then, with one quick motion, cut the slice to have a clean cut.

Nutrition

Find it online: https://www.bakinglikeachef.com/san-sebastian-cheesecake/