Description
Creamy and caramelized San Sebastian Cheesecake with a beautifully burnt top and a rich, custardy center, inspired by the famous Basque-style cheesecake.
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/4 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring paper rises above the edges.
- In a large bowl, beat cream cheese and sugar until completely smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, vanilla extract, and salt until combined.
- Sift in flour and gently mix until smooth and lump-free.
- Pour batter into prepared pan and tap gently to remove air bubbles.
- Bake for 45–55 minutes until the top is deeply golden brown and center is still slightly jiggly.
- Remove from oven and allow to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before slicing.
Notes
- The cheesecake will deflate slightly as it cools—this is normal.
- For best texture, allow slices to sit at room temperature for 20 minutes before serving.
- Do not worry about cracks; the rustic look is characteristic of this style.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish