Basque Burnt Cheesecake
The Basque Burnt Cheesecake, inspired by La Vina from San Sebastian, Spain, stands out as one of the best cheesecakes ever made. With this recipe, there's no room for error. No need for elaborate techniques— even the parchment paper is rustic-lined. There's no fussing over oven temperatures, water bath baking, or allowing it to cool gradually.
Ingredients
- 25 oz (700g) cream cheese
- 1 cup (200g) sugar
- 5 eggs
- 1 ½ cup (360ml) whipping cream
- 3/4 tsp (4g) salt
- 1 tsp (5g) vanilla extract
- 1/4 cup (30g) flour
Instructions
- Preheat oven to 400F (200C). Grease with butter an 8 inch (20cm) springform pan. Line the pan with 2 sheets of parchment paper, in such a way to make sure it comes about 2 inches (5cm) above the pan. The sheets are lined in a pretty roughly way, creased in some places. Place the pan into a rimmed baking sheet.
- In a large bow mix cream cheese with sugar and salt until well combined. With mixer on medium speed, incorporate eggs, one at a time.
- Add vanilla and cream and mix to incorporate.
- With mixer on low incorporate flour.
- Pour batter into prepared pan.
- Bake for 60 minutes, until deep golden brown but still jiggly in the center. If it burns too fast while baking, cover with aluminum foil.
- Let cool to room temperature before serving. As it cools the cheesecake will deflate slightly.
- It is best to be served at room temperature. Refrigerate the leftovers, and bring to room temperature before serving.
Video
Nutrition
Serving: 1 serving out of 10Calories: 470kcalCarbohydrates: 25.5gProtein: 9.2gFat: 37.9gSaturated Fat: 23.1gCholesterol: 199mgSugar: 20.4g