San Sebastian Cheesecake (Burnt Basque Cheesecake)
This easy San Sebastian Cheesecake recipe is a traditional Spanish cheesecake. It's amazingly delicious, creamy, light, and custardy center. this cheesecake is unlike any cheesecake you ever tried and tasted!
Ingredients
- 600 g cream cheese
- 1 cup sugar
- 4 eggs
- 4 tablespoon flour 30 g
- 1⅓ cup heavy cream 335 ml
- 2 teaspoons vanilla
Instructions
- First of all, preheat your oven to 200 Celsius.
- Line your 7 or 8 inch tin with 2 pieces of parchment paper, and it doesn't matter if it's messy because we want it messy.
- in a stand mixer add the cream cheese and beat it for 2 minutes until it's smooth and there are no lumps on it. And always scrapes down the edges of the bowl.
- Then add the sugar and beat well until the sugar is incorporated. Don't forget to scrape the bowl.
- Add the eggs one at a time and mix well, then add the vanilla.
- Add the flour and mix until incorporated.
- Then pour the heavy cream into the cheesecake mixture and mix for 2-3 minutes.
- Then pour the cheesecake mixture into the tin and bake it in preheated oven for 35-40 minutes.
- Don't worry if it juggles in the middle because we want it like this and it will firm up as it cools.
- leave it at room temperature for 3-4 hours before serving it, or if you want it cold leave it at room temperature for 3-4 hours, then put it in the fridge for 4-5 hours or overnight.
Notes
- The ingredients should be at room temperature.
- after baking it you should leave it at room temperature for 3-4 hours.