San Sebastian cheesecake is sometimes referred to as Basque Burnt Cheesecake, but don’t worry, it only looks burnt, it’s actually perfectly caramelized. Rich and gooey on the inside this cake is super easy to make with only 4 ingredients. It’s a lighter, quicker, crustless cheesecake you will want to make again and again.
Wondering why you’re craving cheesecake? Learn about the Cheesecake Holiday.
This cheesecake cooks at a higher temperature for a shorter period of time giving it that speckled caramelized top. You can serve it slightly warm out of the oven or chill it for a denser cheesecake. Eat it on its own or top with a chocolate ganache sauce.
There is a mystical understanding that the energy of milk is life-giving. Get more Jewish food thoughts here.
Ingredients
Cake
- 1 cup sugar 190 grams
- 1½ pounds cream cheese 700 grams, 3 cups, room temperature
- ¼ cup cornstarch or potato starch 30 grams
- 5 eggs room temperature
- 1¾ cup heavy cream 440 grams
Chocolate Sauce
- 1 cup chocolate chopped
- ¼ cup heavy cream
Nutritional Facts
Instructions
- Preheat the oven to 180°C/350°F.
- Coat an 8-inch (20cm) spring form pan with parchment paper.
- In a mixer combine sugar and room temperature cream cheese and whip for 15 seconds. Add the starch and incorporate. Slowly add the eggs one at a time. Mix in cream.
- Pour batter into prepared pan and bake for exactly 31 minutes. Let cool and rest in pan for at least 4 hours at room temperature.
- Serve with chocolate sauce.
To make chocolate sauce:
- Melt chocolate in microwave until just melted, about 1 minute, slowly stir in cream until mixed well.
