Basque Burnt Cheesecake

Name: Basque Burnt Cheesecake
Prep time: 195 min
Cook time: 50 min
Total time: 245 min
Yield: 10 servings
Cuisine: Spanish
Ingredients: 800 g cream cheese; 220 g white sugar; 5 egg; 4 dl heavy cream; 2 tsp vanilla extract; 30 g wheat flour; 1 pinch salt

Prep195 minCook50 minTotal245 minDifficultyEasy

Ingredients

10 servings

Contains: Gluten, Milk, Egg

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 553.9; total 5539.2
Protein: 9.8 g; total 98.2 g
Carbs: 30.2 g; total 301.5 g
Fat: 44.6 g; total 446.3 g

Estimated · based on 7 of 7 ingredients

Nutrition data: USDA FoodData Central

The crustless San Sebastian cheesecake baked hot until the top scorches dark and the centre stays molten and creamy. Rustic, dramatic, and shockingly simple.

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Method

1
Line the tin with parchment — Heat the oven to 210C. Line a springform tin with two overlapping sheets of parchment, letting it rise well above the rim.
2
- cream cheese 800 g
- white sugar 220 g
- egg 5
- vanilla extract 2 tsp
- salt 1 pinch
Beat the cheesecake batter — Beat the cream cheese with the sugar until smooth. Add the eggs one at a time, then beat in the cream, vanilla, and salt.
3
- wheat flour 30 g
Whisk in the flour — Sift in the flour and whisk just until combined, then pour the batter into the lined tin.
4
Bake until deep golden — Bake for about 50 minutes until deeply browned on top but still very wobbly in the centre. Cool completely; it will set as it rests. Serve at room temperature.

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