Imported from TikTok

Basque Burnt Cheesecake (San Sebastián)

Name: Basque Burnt Cheesecake (San Sebastián)
Prep time: 25 min
Cook time: 35 min
Total time: 455 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 600 g Full-fat cream cheese (Philadelphia-style, 26–33% fat) (Soften fully to 20–22°C (68–72°F).); 180 g Granulated sugar (Source also specifies 2 tbsp in addition to ¾ cup; total amount is 14 tbsp.); 4 Whole eggs (Large, room temperature; approximately 220 g without shells.); 300 g Heavy cream (33–36% fat); 15 g Wheat flour or cornstarch (Use wheat flour or cornstarch; whisk into the cream first. Nutrition estimated using wheat flour.); 0.5 tsp Vanilla (Optional; use a minimal amount.)

Recipe by @charmfulkitchen @charmfulkitchen · TikTok

Imported by carla •ᴗ• on SeeMeCook

A rich, full-fat cheesecake with a deeply caramelized top and a softly wobbly, custard-like center. It is baked at high heat, then chilled until set for clean slices.

8 servings455 minSpanish

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Ingredients

600 g Full-fat cream cheese (Philadelphia-style, 26–33% fat) (Soften fully to 20–22°C (68–72°F).)
180 g Granulated sugar (Source also specifies 2 tbsp in addition to ¾ cup; total amount is 14 tbsp.)
4 Whole eggs (Large, room temperature; approximately 220 g without shells.)
300 g Heavy cream (33–36% fat)
15 g Wheat flour or cornstarch (Use wheat flour or cornstarch; whisk into the cream first. Nutrition estimated using wheat flour.)
0.5 tsp Vanilla (Optional; use a minimal amount.)

Steps

1
Line a round 20 cm (8-inch), at least 7 cm (2.75-inch)-high pan with two sheets of baking parchment, leaving 5–6 cm (2–2.5 inches) extending above the rim.
2
Make sure the cream cheese is fully softened to 20–22°C (68–72°F); the source notes that smoothness at this stage determines the final texture.
3
Using a paddle attachment or a whisk on low speed, mix the softened cream cheese, sugar, and optional vanilla just until smooth.
4
Add the eggs one at a time, mixing on low speed after each addition.
5
Whisk the wheat flour or cornstarch into the heavy cream until combined.
6
Gradually add the cream mixture to the batter, mixing to incorporate.
7
Let the batter rest for 10 minutes, then strain it through a fine sieve to remove small lumps and air bubbles.
8
Check that the batter fills the prepared pan to at least 75–80% of its height.
9
Bake at 240–250°C (465–480°F) with top and bottom heat and no fan for 30–35 minutes. The top should be deeply caramelized, almost burnt, while the center remains strongly wobbly like thick custard; the stated center temperature is 68–72°C (154–162°F).
10
Remove the cheesecake from the oven and cool it at room temperature for 1–1½ hours.
11
Transfer it to the refrigerator uncovered for at least 6 hours, ideally overnight.
12
Cut into slices with a hot knife for clean edges.

Notes

The ingredient line gives a choice of wheat flour or cornstarch; the method specifically says to whisk cornstarch into the cream. The source does not specify whether to preheat the oven. Refrigerate uncovered for at least 6 hours, ideally overnight.