So this is one of the trends for 2019. A burnt top, soft creamy cheesecake. Its actually nothing new, and comes from San Sebastian, and is known either as a San Sebastian cheesecake or basque cheesecake. My version has a little lemon in it, because.. why not!!? 😉 Its very indulgent, very creamy, and super delicious!
Here’s how you make it!
- 500 g cream cheese (I used Philadelphia) – make sure it’s at room temperature and VERY soft!
- 150 g sugar
- 1 1/3 cup double cream (whipping cream)
- 3 tablespoons flour
- 1 tsp vanilla extract
- 1/2 zest of lemon
- 1 tsp lemon extract
- 4 large eggs (or 5 small ones)
- 1 tsp corn starch
- Turn the oven on at 220 C, and line a 9 inch cake pan with baking paper (parchment paper) with the ends up. The cheesecake rises in the oven and you dont want it to tip out!
- In a large bowl, mix the cream cheese by hand until very smooth,and no lumps appear.
- Then add in the sugar, and mix until the sugar had dissolved, roughly 2-3 minutes.
- Then add in the eggs, one by one, making sure each time you add the egg is completely combined. Scraping down the sides as you go along.
- Sieve in the flour and corn starch and beat until all combined. Add in your extracts and lemon zest and mix well.
- Pour into prepared pan, and bake for 40 minutes at 205C and if the top isn’t black/burnt yet then for the remaining 10 min crank up the heat to 218C.
- The cheesecake should be quite wobbly but firm when you touch the centre. Take it out let cool completely to room temp, and then put it into the fridge four about 4 hours. I know it’s a long time but trust me it’s worth it!
And Voila! There you have you Basque Burnt Cheesecake!