San Sebastian cheesecake original

San Sebastian cheesecake, also known as Basque burnt cheesecake, is a unique type of cheesecake from the Basque region of Spain. This cheesecake is known for its rustic, caramelized exterior and its creamy, rich interior. Unlike traditional cheesecakes, it doesn't have a biscuit base, and it is intentionally baked at a high temperature to achieve its characteristic burnt exterior and slightly undercooked center.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Take a 9-inch springform pan and line it with parchment paper, ensuring that the paper extends at least 2 inches above the top of the pan for the high rise of the cheesecake.

Step 3

In a large mixing bowl, start by beating the cream cheese.

Step 4

The goal is to get it smooth and creamy, without any lumps.

Step 5

Gradually add the sugar into the cream cheese, mixing well after each addition.

Step 6

Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.

Step 7

Sprinkle in the flour and mix it in until just combined.

Step 8

Finally, slowly mix in the heavy cream until the batter is smooth and uniform.

Step 9

Pour the batter into the prepared pan.

Step 10

Bake in the preheated oven for about 50 minutes to 1 hour.

Step 11

The cheesecake is done when it has a deep golden brown top and is still very jiggly in the center.

Step 12

Let the cheesecake cool down completely at room temperature.

Step 13

For the best flavor and texture, refrigerate it for a few hours before serving. This allows the cheesecake to set and develop its flavors.