San Sebastian Cheesecake
San Sebastian (Burnt Basque) Cheesecake recipe; with its wonderful creamy consistency and caramelized appearance.
Ingredients
- 800 g cream cheese
- 1 cup granulated sugar
- 5 eggs
- 400 ml heavy cream
- 2 tbsp corn starch
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 200°C/400°F. Line the 9-inch (23-cm) springform pan with a parchment paper for a signature San Sebastian cheesecake look. Don’t forget to cover the sides of the pan as well, as the cheesecake will rise while baking.
- In a bowl, beat cream cheese and sugar until smooth.
- Add the eggs one by one and mix into the mixture. Make sure the mixture is homogeneous by whisking after each egg is added.
- Add the cream and vanilla and continue mixing on low speed.
- Add the starch to the mixture and mix gently by turning it over with a spatula.
- Pour the mixture you have prepared into the mold and bake on the middle shelf of the preheated oven for 40 minutes. (The top of the cheesecake should look burnt, but the center should be slightly jiggly!)
- Remove the cheesecake from the oven and let it cool to room temperature. Then, let it rest in the refrigerator for at least 4-5 hours, preferably overnight.