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Basque Cheesecake

This Basque cheesecake, also known as burnt Basque cheesecake or San Sebastián cheesecake, has a deeply caramelized top and a creamy, custardy center. It's crustless, rustic, and much easier than classic cheesecake: no water bath, no cracks to worry about, and just seven ingredients. This easy Basque cheesecake recipe bakes at high heat for its signature burnt look.

By Sefa Tedik Published

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Basque Cheesecake
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Instructions

  1. Preheat the oven to 400°F. Press 2 overlapping 16-inch squares of parchment paper into a 10-inch springform pan, pleating the paper against the sides so it stands 2 inches above the rim.

  2. In a large bowl, beat 32 ounces room-temperature cream cheese, 1½ cups sugar, and ½ teaspoon kosher salt with a hand mixer on medium speed for 2 to 3 minutes, until completely smooth, scraping down the bowl.

  3. Beat in 6 eggs one at a time on low speed, mixing just until each disappears. Add 2 cups heavy cream and 1 teaspoon vanilla extract and mix on low until combined. Sift ¼ cup all-purpose flour over the batter and mix on low just until smooth.

  4. Pour the batter into the lined pan and set it on a rimmed baking sheet. Bake the Basque cheesecake for 55 to 65 minutes, until the top is deep brown, almost burnt, and the center still jiggles like a loose custard when you gently shake the pan.

  5. Let the cheesecake cool in the pan on a wire rack for 1 hour; it will sink in the center, which is exactly what you want. Refrigerate for at least 3 hours or overnight.

  6. Remove the springform ring, peel back the parchment, and cut the Basque cheesecake into 10 slices with a hot, dry knife. Serve chilled or let slices sit at room temperature for 30 minutes for an extra-creamy center.

Tips

All the ingredients must be at room temperature, or the batter turns lumpy. Don't worry about the dark top; the caramelized, almost burnt surface is the whole point of Basque cheesecake. Pull it while the center is still very jiggly, because it sets as it cools.

Storage

Store Basque cheesecake covered in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months and thaw overnight in the refrigerator.

Serving suggestions

Serve Basque cheesecake on its own, Spanish-style, or with fresh berries, a drizzle of honey, or a glass of sherry or espresso.

  • Baked
  • For guests

Source: https://panfold.com/recipe/basque-cheesecake

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