@charmfulkitchen: Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake

Bela :

❤️

Trisha Anonuevo :

Accidentally made it with whole wheat flour instead of wheat flour( or white flour) but we’ll see how it turns out. My mixture just looked grainy

listen to the Quran❤️‍🩹 :

isn't it too soft for a cheesecake or that's a different style am curious is it the same method or different

wig :

Receta Queso crema (entero, estilo Filadelfia, 26-33% de grasa): 600 g (21 oz / ~2½ tazas) Azúcar granulada: 180 g (3½ tazas + 2 cucharadas) Huevos enteros (a temperatura ambiente): 4 grandes (~220 g sin cáscara / ~7,75 oz) Crema de leche 33-36%: 300 g (300 ml / 4 tazas) Harina de trigo o maicena: 15 g (2 cucharadas) Vainilla (opcional, mínima): 1½ cucharadita

Asya :

Thank you for the best recipe!!!!

Carmita riesgo :

sería un gran detalle que estuviera en español la receta

ٌ :

what if I can only use either top or bottom heat at a time?

Yi Man :

i always save the video but i never make it 😭

patandiez :

La verdad es que los ingredientes cambian un poco con respecto a la receta de la viña, pero aún así tiene pintaza

mad gal :

I would eat this on my cheat day

OYAZoom :

it's super delicious 😋 thanks for the recipes 🥰

JJ :

Any alternative for heavy cream

hey.john😛 :

nodi 🐈‍⬛🐾 :

يجماعه لذيذ ؟عشان اسويها

mg70092 :

Serve with cherry jam

Looloo :

لسه عملاها حلوة

Lisa | High Protein & Balance :

Loooks so good!

Adriana Tabares :

🙂

Roxanne Jelley :

Wow 👏

ft.athiva¹⁰⁰⁹ :

what do i do if i don’t have heavy cream?

Adriana Tabares :

cómo se llama ese papel?

YayFoodlover :

This Basque cheesecake looks mouth watering delicious 😋🥰

Md parvez :

شكلها مافي كويس مرة سانسبستيان هذا

sher :

mi sueño frustrado es aprender repostería