San Sebastian Cheesecake (Burnt-Basque) Recipe

This rustic San Sebastian Cheesecake couldn't be any easier to make. With a smooth creamy centre and caramelised outer crust, this cheesecake is surprisingly simple to make.

📝 Ingredients

• 800 g Philadelphia cream cheese (room temperature (3 1/2 tubs))
• 250 g caster sugar (superfine) (or granulated)
• 5 large eggs (room temperature)
• 360 ml double cream (heavy cream) (room temperature)
• 1 tbsp vanilla bean paste
• 60 g plain flour (all-purpose)

👨‍🍳 Instructions

1. 1Prepare the pan. Line a 20cm (8-inch) spring-form pan with two pieces of parchment paper. Lay the two pieces on top of one another but slightly askew and press the paper over the base and up the sides of the pan. The paper will look all creased on the sides but don't worry, this is how it should be! Do not fold it over, it should stick straight up. It should overhang the top by at least 5cm (2 inches) to prevent the filling from overflowing.
2. 2Preheat the oven to 200℃ (390℉) for a minimum of 20 minutes. Longer if you have the time.
3. 3Beat cream cheese and sugar. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and sugar on medium to low speed until smooth and the sugar has dissolved.
4. 4Add in the eggs one at a time making sure the mixture is homogenous before adding in the next egg. Scrape down the base and sides of the bowl.
5. 5Add the cream and vanilla bean paste and whisk on low speed until combined. Scrape down the base and sides of the bowl again.
6. 6Sift in the flour and whisk on low speed until just combined. The filling should be smooth and glossy. If you see any lumps then I suggest passing the mixture through a fine mesh sieve to remove them.
7. 7Pour filling into the prepared pan, level with an offset spatula, and tap the pan on the countertop a couple of times to remove any air bubbles.
8. 8Bake in preheated oven (making sure the parchment paper is up and not folded down) for 40-45 minutes. Do not open the door during the baking. The cheesecake is ready when the top is golden brown, the sides are set but the middle is still jiggly. If the top doesn't look 'burnt' enough then you can grill/broil the cheesecake for 1-2 minutes. Keep an eye on it though as it 'turns' quickly.
9. 9Cool to room temperature. Remove the pan from the oven and set on a wire rack. Let the cheesecake cool completely to room temperature in the pan without unmolding it. This can take approximately 4 hours. Serve by releasing the springform pan. Gently peel the paper from the sides of the cheesecake. Leave it on the parchment paper and slice it.If not serving the same day then refrigerate in the paper and springform pan.