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Thursday 23 July 2026 04:56:44 GMT

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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

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

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