Cook and Scale
Basque Burnt Cheesecake
10 servings · 65 min total
The crustless San Sebastian cheesecake baked hot until the top scorches dark and the centre stays molten and creamy. Rustic, dramatic, and shockingly simple.
Ingredients
- 800 g cream cheese, softened
- 220 g white sugar
- 5 egg
- 4 dl heavy cream
- 2 tsp vanilla extract
- 30 g wheat flour
- 1 pinch salt
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
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.
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.
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.