The San Sebastian Burnt Cheesecake, known for its rich and creamy texture and deeply caramelized top, is a dessert that’s both simple and stunning. Originating from the Basque region of Spain, this cheesecake is unique for its intentionally burnt top and creamy interior, creating a contrast of flavors and textures that is absolutely irresistible. With just a few ingredients, this cheesecake is easy to make, yet it delivers a complex flavor that’s sure to impress. Whether you enjoy it plain or with a drizzle of chocolate or fruit sauce, this cheesecake is a decadent treat that’s perfect for any occasion.
Why You’ll Love This:
You’ll love this San Sebastian Burnt Cheesecake for its smooth, creamy texture and the unique flavor that comes from its caramelized top. The slight bitterness of the burnt surface complements the sweet, creamy interior, making each bite a delightful experience. This cheesecake is also incredibly easy to make, requiring only a few simple ingredients and no water bath. Its rustic, imperfect appearance adds to its charm, making it a show-stopping dessert that’s sure to be a hit at any gathering.
Perfect Occasion:
This cheesecake is perfect for special occasions, such as birthdays, dinner parties, or holidays, where you want to serve a dessert that’s both impressive and delicious. Its rich flavor and creamy texture make it a great choice for cooler months, but it’s also light enough to enjoy year-round. Serve it with a cup of coffee or a glass of dessert wine for a truly indulgent experience.
Decoration Tips:
For a classic presentation, serve the cheesecake as is, letting the burnt top be the star of the show. If you’d like to add a bit of flair, consider drizzling the cheesecake with a fruit sauce or melted chocolate before serving. You can also top it with fresh berries or a dusting of powdered sugar for a touch of elegance. Serve the cheesecake on a simple white plate or a rustic wooden board to highlight its unique appearance.
Ingredients:
For the Cheesecake:
- 500 grams cream cheese (room temperature)
- 4 eggs
- 1 cup granulated sugar
- 1 packet vanilla extract
- 400 ml heavy cream
- 2 tablespoons all-purpose flour
Instructions:
- Prepare the Cheesecake Batter:
- Preheat your oven to 240-250°C (464-482°F).
- In a large mixing bowl, beat the cream cheese, vanilla extract, and sugar together until the mixture is smooth and creamy.
- Add the flour and heavy cream, and mix until fully incorporated.
- One by one, add the eggs, mixing gently after each addition until the eggs are fully blended into the batter. Be careful not to overmix.
- Prepare the Cake Pan:
- Line a 20 cm springform cake pan with crumpled parchment paper, ensuring the paper extends above the edges of the pan. This gives the cheesecake its signature rustic appearance.
- Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.
- Bake the Cheesecake:
- Place the cheesecake in the preheated oven on the middle rack. Bake for approximately 30 minutes, or until the top is deeply caramelized and the center is still slightly jiggly when shaken.
- If you prefer a creamier texture, bake at the higher temperature for a shorter time. For a firmer texture, reduce the temperature to 220°C (428°F) and bake for a longer time.
- If you want a less burnt top, you can bake the cheesecake at 220°C for the entire time, but traditionally, the top should be quite dark and almost burnt.
- Cool and Serve:
- Once baked, remove the cheesecake from the oven and let it cool to room temperature in the pan. Then refrigerate it for at least 1 night to allow the flavors to develop.
- To serve, remove the cheesecake from the pan and slice. You can enjoy it plain, or with a drizzle of melted chocolate or fruit sauce.
Enjoy!
