Burnt Cheesecake
Yes, it’s supposed to look like that. Get used to saying it. While the San Sebastian burnt cheesecake has been making the rounds on the internet and is renowned in Spain, its deeply browned and blistered top can be a bit shocking to the average cheesecake aficionado. And that’s because it simply breaks all the rules. For one, there’s no crust. The ingredients don’t need to be at room temperature, it’s baked on a high temperature, there’s no water bath, and rather than a creamy, snowy, white and smooth surface, it’s purposefully burnt (and cracks or blemishes are welcome rather than discouraged). The basque cheesecake is the most irreverent cheesecake I’ve ever made, and it might just be my favorite.
Why This Recipe Works
I spent a lot of time researching the origins of the Basque cheesecake. It hails from La Viña restaurant of San Sebastian, Spain, and I modeled my recipe closely off of this one. A few changes were in order to make this approachable for the home baker. You’ll love this recipe because:
It’s easy to make. Five (yes, literally 5) minutes of prep in your blender.There’s no waiting for the ingredients to soften or warm to room temperature.There’s no fancy technique and no water bath needed. All you need to be able to do is change your oven temperature. Simple enough.No flour! Many recipes add flour to help stabilize the cheesecake. We want a smooth, molten, and creamy center. Flour inhibits this and is not neededIt has a deliriously decadent, silky-smooth, nearly-molten center that’s reminiscent of créme brûlée or pastry cream.It’s specially designed for the home baker’s kitchen. My recipe is approachable and made to work in your oven.
Basque Cheesecake Ingredients
Here’s what you need:
Cream cheese. I recommend Philadelphia brand cream cheese. Make sure you are using regular (full fat, not low-fat) brick-style cream cheese as this recipe won’t work with the spreadable variety that is often sold in tubs. Possibly the best part of this recipe is that you do not need to soften the cream cheese!Sugar. This recipe uses quite a bit more granulated sugar than my classic recipe. This not only adds sweetness but also contributes to the overall texture of the burnt cheesecake.Heavy cream. Heavy cream (you could substitute “double cream” or “whipping cream”) adds richness and intense creaminess to the recipe. I tried a few recipes using sour cream but ultimately decided heavy cream was best.Eggs. Integral for stability and structure. They also complicate the recipe because they’re prone to being over-baked, but my unique cooking method prevents this!Vanilla & Salt add flavor to the cheesecake. For an even more gourmet experience, use finely ground sea salt and scrape a vanilla bean into the batter rather than using extract!
SAM’S NOTE: Add the zest of a lemon or orange for a citrus flavor.
How To Make a Burnt Cheesecake
The original San Sebastian recipe calls for baking the cheesecake on 500F for the entire time. This did not work for me and yielded a mostly eggy, curdled cheesecake with a creamy center but unappealing outer layer. I suspect it may have something to do with a difference in ovens (perhaps it works with a commercial or fan oven?). What worked for me was starting on a low temperature, and then increasing the heat so as to only overcook the top rather than the whole thing. SAM’S TIP: If you have the patience to do so, let your cheesecake batter rest for 20-30 minutes before popping it in the oven (after tapping it). This will help any air bubbles move to the surface and escape, which will give the basque cheesecake a more evenly browned top. Please note from my photos that I am not a patient person. SAM’S TIP: Make it a créme brûlée cheesecake! Lightly and evenly sprinkle 2-3 teaspoons of sugar over the surface for a caramelized sugar topping!
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I’m incredibly excited to hear how you enjoy my version of this popular recipe. Don’t forget to leave me a comment if you try it! Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
