Basque Burnt Cheesecake

This burnt and far-from-perfect-looking cheesecake comes from Spain. It is also known as San Sebastian cheesecake, as it was first created in the Spanish city of San Sebastián. Baked at a higher temperature to achieve its signature burnt crust, it hides a delicate and creamy filling beneath its dark exterior 

Unlike a classic American cheesecake, this recipe requires neither a cookie crust nor a water bath to help prevent cracks. And since this cheesecake is far from perfect in appearance, even a beginner can make it successfully.

And on top of that, this cheesecake is still trending. So, lovers of culinary fashion, grab this simple recipe and don't forget: the world, just like Basque cheesecake, isn't perfect...

Ingredients

• 900 g Philadelphia cream cheese 

• 1 cup sugar (125 g)

• 6 eggs

• 2 cups 35% whipping cream (480 ml)

• 1 tsp vanilla

• zest of 1 lemon

• 1/4 cup flour (30 g)

Steps

1. Using a mixer, beat the cream cheese with the sugar

2. Continue beating and add the eggs one at a time

3. Add the cream and beat again until well combined

4. Add the vanilla, lemon zest, and sifted flour, then mix well

5. Crumple a sheet of parchment paper well, then use it to line the bottom and sides of the baking pan in one piece

6. Bake in a preheated 190°C (375°F) oven for 1 hour, until the top is deeply browned and burnt. The cheesecake will still be slightly underbaked and soft in the center — this is completely normal

7. Let the cheesecake cool, then refrigerate for at least a couple of hours before serving