Original San Sebastian Basque Burnt Cheesecake Recipe
This original Spanish San Sebastian burnt cheesecake from Spain is trending and taking the world by storm. Our San Sebastian Basque burnt cheesecake recipe is super creamy, soft, and smooth custard-like jiggly texture with a rich dark caramelized surface.
To make San Sebastian burnt cheesecake requires only 5 ingredients, cream cheese, eggs, cake flour, sugar and whipping cream. You also don’t need any special tools or equipment to whip up this creamy cheesecake.
San Sebastian Basque burnt cheesecake is easy and quick to make and requires just a whisk, bowl and round cake pan and of course an oven to bake it in. This burnt cheesecake will be slightly unbaked and drop around the center after baking, don’t be disappointed, this is one of the characteristics of the Basque cheesecake.
Are you ready to burn some cheesecake? Let’s get to it!
Where does Basque Burnt Cheesecake Originate From?
Basque burnt cheesecake originates from Spain, San Sebastian, it was developed in 1990 by pastry chef Santiago Rivera. It’s called burnt cheesecake because the cheesecake is intentionally baked at a high temperature so that the surface caramelizes into dark color resembling a burnt cheesecake.
Ingredients For Basque Burnt Cheesecake:
- 250 grams cream cheese (2 cups or 8 oz)
- 160 grams whipping cream or heavy cream (1 1/4 cup 35% Fat)
- 80 grams granulated sugar (4 tablespoons)
- 20 grams egg yolk ( from one large egg)
- 100 grams eggs ( 2 large egg)
- 2 teaspoons cake flour or all purpose flour (10 grams)
How To Make Basque Burnt Cheesecake?
- Preheat the oven to 220°C (430°F) and set the rack to the middle position.
- Line a 5 inch wide by 3-inch high cake pan with parchment paper or use a nonstick pan and set it aside.
- Add the cream cheese and sugar into a medium-size bowl and stir using a whisk until the cream cheese mixture is soft and smooth about 2-3 minutes. You can also use a hand beater or planetary mixer with the paddle attachment and mix at medium speed.
- Add into the cream cheese mixture the egg yolk and mix until well combined followed by adding one whole egg at a time, mixing until the mixture is creamy and smooth.
- Lastly, add the cake flour and mix until well combined.
- Transfer the cream cheesecake batter into a 5X3 inch baking pan and bang it on your counter 2 to 3 times to even out the surface and remove any air bubbles.
- Place into the preheated oven and bake for 25-30 minutes.
- Remove the burnt cheesecake from the oven, the cheesecake will be jiggly, let it cool in the pan for approximately 20 minutes, then refrigerate overnight.
- Unwrap the parchment from the Basque cheesecake, slice, and serve.
- Enjoy as-is or dusted with icing sugar or drizzled with caramel, you can also serve with fresh berries and fruit or spread a strawberry or blueberry jam onto the top.
Original Basque Burnt Cheesecake
Ingredients
- 250 grams cream cheese 2 cups or 8 oz
- 160 grams whipping cream or heavy cream 1 1/4 cup 35% Fat
- 80 grams granulated sugar 4 tablespoons
- 20 grams egg yolk from one large egg
- 100 grams eggs 2 large egg
- 2 teaspoons cake flour or all purpose flour 10 grams
Instructions
- Preheat the oven to 220°C (430°F) and set the rack to middle position.
- Line a 5 inch wide by 3 inch high cake pan with parchment paper or use a non stick pan and set aside.
- Add the cream cheese and sugar into a medium size bowl and stir using a whisk until the cream cheese mixture is soft and smooth about 2-3 minutes. You can also use a hand beater or planetary mixer with the paddle attachment and mix on medium speed.
- Add into the cream cheese mixture the egg yolk and mix until well combined followed by adding one whole egg at a time, mixing until the mixture is creamy and smooth.
- Lastly add the cake flour and mix until well combined.
- Transfer the cream cheese cake batter into 5X3 inch baking pan and bang it on your counter 2 to 3 times to even out the surface and remove any air bubbles.
- Place into pre-heated oven and bake for 25-30 minutes.
- Remove the burnt cheesecake from the oven, the cheesecake will be jiggly, let it cool in the pan for approximately 20 minutes, then refrigerate overnight.
- Unwrap the parchment from the Basque cheesecake, slice and serve.
- Enjoy as is or dusted with icing sugar, you can also serve with fresh berries and fruit or spread a strawberry or blueberry jam onto top.