San Sebastián Burnt Cheesecake
Cream cheese, eggs, cream, sugar, vanilla, and a little flour bake into a deeply browned, custardy cheesecake.
By Moow Editorial ·
- Crumpled parchment stays in place more easily, and tall parchment prevents the risen cheesecake from sticking to the pan sides.
- Serve cold with preserves, chocolate sauce, or fruit if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 8 slices
- Prep time: 10 minutes
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 8 slices.
- Calories: 330 kcal
- Protein: 5 g
- Carbohydrates: 15 g
- Fat: 29 g
- Sodium: 208 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Cheesecake
Have these measured and ready before you begin.
- 400 g (14.1 oz) cream cheese
- 2 large eggs
- 1 cup (240 ml) heavy cream
- scant 1/2 cup (100 ml by volume) granulated sugar
- 1 teaspoon vanilla extract or 5 g vanilla sugar
- 1 tablespoon all-purpose flour
- 7-inch (18 cm) springform pan, lined with parchment
Directions
1. Preheat the oven to 400°F (200°C). Crumple and reopen parchment so it fits easily into an oven-safe pan, leaving it higher than the rim.
2. Mix the flour into the sugar to reduce lumps, then blend both into the cream cheese.
3. Add the eggs one at a time, mixing after each, then add the cream and vanilla.
4. Tap the mixing bowl lightly on the counter a few times to release large air bubbles, then pour the batter into the lined pan.
5. Bake for 30 minutes, until deeply browned while the center still has a gentle wobble.
6. Turn off the oven, leave the door ajar, and rest the cheesecake inside for 15–20 minutes.
7. Cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Sources
Contains wheat, milk, and egg. Bake until the outer portion is set and the center reaches at least 160°F (71°C), then refrigerate for cooling and storage.