San Sebastian Cheesecake (Burnt Basque cheesecake)

• servings: 12 servings
• active time: 15 minutes
• total time: 2 hours 50 minutes

Ingredients

600 grams Full fat cream cheese (Room temperature)

200 grams Granulated sugar

3 Large Eggs (Room temperature)

300 ML Heavy cream (AKA Double cream)

2 teaspoon Vanilla extract

30 grams Cornstarch (AKA Cornflour in the UK)

Directions

How to make San Sebastian Cheesecake

Line the baking tin with parchment paper. Press the parchment paper onto the bottom and sides of the tin with around at least 2 inches overhang at the top. Don't worry the paper doesn't have to be neatly wrapped as the rustic look with add to the finished cheesecake.

Preheat the oven to 220°C/425°F/Gas mark 7

In a large bowl or stand mixer beat the cream cheese for a few minutes until smooth.

Sieve in the sugar to the cream cheese and beat for at least 3 minutes until the sugar has fully incorporated and lump-free. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).

Add the eggs beating one at a time until fully incorporated. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).

Mix in the cream and vanilla extract beating well. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).

Spoon in the cornstarch and beat until the cheesecake mixture is smooth and lump free. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).

Transfer the mixture to the baking tin and spread evenly. Carefully tap the tin on a hard surface to help release any trapped air bubbles.

Place in the oven for approx 30 - 40 minutes until the cake is caramelized brown color on top or may even be nearly black around the edges. It will be set around the edges but will still be wobbly in the middle. It is not undercooked as it will fully set while cooling.

The cheesecake will rise when in the oven and start to deflate when cooling. This is what it's meant to do. The color and rustic look will add to its overall finished appearance.

Carefully remove the baking tin from the oven and leave it to fully cool in the tin. Once fully cooled place in the refrigerator for at least 2 hours preferably overnight to fully firm up.

Enjoy!

Nutrition

• Calories: 374 kcal
• Total Fat: 29.7 g
• Saturated Fat: 18.2 g
• Unsaturated Fat: 5.9 g
• Cholesterol: 97 mg
• Sodium: 175 mg
• Total Carbohydrate: 22.6 g
• Total Sugars: 18.7 g
• Protein: 5.2 g