San Sebastian Cheesecake

A famous burnt cheesecake from the Basque region of Spain, this is creamy, rich and unbelievably delicious! You won't believe how easy it is to make.

Course Dessert

Cuisine European

Diet Halal, Vegetarian

Prep Time 10 minutes

Cook Time 1 hour

Servings

Calories 543kcal

Author Farah Abumaizar

Ingredients

28 ounces cream cheese, softened 800 g
1 1/2 cups granulated sugar 300 g
6 room temperature eggs
2 tsps vanilla extract
1 2/3 cups heavy whipping cream, room temperature 400 g
1/2 teaspoon salt
1/4 cup all purpose flour 30 g

Instructions

Preheat oven to 400 F 205 C), making sure oven rack is placed in the center of the oven. Lightly grease a 9 inch springform pan, and layer with a sheet of parchment paper. Lightly butter this parchment paper sheet, then place another sheet of parchment paper overlapping the first. The paper should come up the sides of the pan by 2-3 inches. They might be crumply and uneven, that's good for the rustic cheesecake look!
Beat softened cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium speed for 2 minutes or until the sugar has dissolved. Scrape down the sides of the bowl.
Add the eggs one at a time, then the vanilla. Reduce mixer speed to low, then slowly stream in the heavy cream, and add salt.
Turn off the mixer, sift in the flour, and fold it into the batter until combined.
Bake in the preheated oven for 60 minutes, or until top has burn to the color in the photos, the edges are set, but the center still has a jiggle to it.
Let the cheesecake cool on the counter until it comes to room temperature, then either enjoy at room temperature, or my preference, let it chill for another few hours in the fridge and eat it cold.

Video

This Spanish cheesecake is a delicious and wildly popular crustless cheesecake with a burnt top and a rich, creamy interior. It's crustless and SO easy!

Notes

To make this cheesecake gluten free: Substitute the small amount of flour in this recipe with gluten free all purpose flour or cornstarch (cornflour).

Make sure the cream cheese, eggs, and cream are at room temperature. Take them out of the fridge 45 minutes or so before starting the recipe.

Make sure your oven is preheated before starting to mix. Start preheating at least 30-45 minutes before the cheesecake is going to go in.

Don't over bake or under bake. After an hour of baking, for a burnt top, set edges, and a center that still jiggles. It'll set further as it cools down.

For a clean cut: Dip a sharp knife in hot water, then wipe it clean with a kitchen towel. Repeat between slices if the cheesecake starts to get a little messy.

Storing leftovers:

Leftover cheesecake will last up to 5 days in the fridge.

This also freezes beautifully tightly covered for up to 6 months. I suggest slicing the remaining cheesecake before freezing, so that when you thaw, you can thaw out individual slices at a time. Frozen cheesecake slices thaw quickly in the fridge.

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