Aynur | Recipe Developer | Food Content Creator

Burnt Basque Cheesecake (also known as San Sebastián cheesecake)

Ingredients:

📌Cake tin size: 22 cm
5 large whole eggs
800g full-fat cream cheese (room temp is ideal)
200g sugar
470ml double or heavy cream
50g sour cream
5g vanilla sugar
35g plain all-purpose flour
Parchment paper

Method:

1. Add 800g full-fat cream cheese to a large bowl. Ideally, it should be at room temperature as it makes everything much easier to mix.
2. Add the sugar and vanilla sugar, then start whisking until everything is well combined. You can use an electric whisk if you prefer.
3. Keep mixing until completely smooth and creamy. This should take around 3–4 minutes (a bit longer if your cream cheese is cold).
4. In a separate bowl, whisk the eggs until fully smooth with no lumps.
5. Add the eggs to the mixture and whisk again until smooth.
6. Pour in the double cream, sour cream and continue whisking until the mixture is silky and well combined.
7. Sift in the flour and gently fold until fully incorporated and lump-free.
8. Line your tin with parchment paper (use two layers), pressing it in and leaving the edges overhanging.
9. Pour the mixture into the lined tin.
10. Preheat the oven to 220°C, then bake for about 30 minutes until the top is deeply golden.
11. Remove from the oven and let it rest for 1 hour. It will look very jiggly, that’s exactly what you want.
12. Chill in the fridge overnight.
13. Take it out a few hours before serving and slice with a warm knife. Best served at room temperature.
Enjoy!

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