5-Ingredient Basque Burnt Cheesecake (San Sebastian)
The world-famous Basque burnt cheesecake with only 5 ingredients: caramelized, dark blistered exterior giving way to a melting, velvety custard-like molten center.
Ingredients
Ingredients
Step-by-Step Method
Creaming the Cheese
In a large bowl or stand mixer with paddle, beat room-temperature cream cheese until completely silky and lump-free.
Incorporating Sugar
Add granulated sugar and beat for 2-3 minutes on low speed until sugar granules dissolve smoothly into the cheese.
Adding Eggs One by One
Add eggs one at a time, mixing on low speed just until each is incorporated without incorporating excess air.
Sifting Flour
Sift in all-purpose flour, folding gently with a spatula to stabilize the custard without creating gluten.
Streaming in Heavy Cream
Pour in heavy whipping cream in a steady stream while whisking slowly until uniform, glossy, and pourable.
Prepping Parchment Pan
Line an 8-inch (20 cm) springform pan with two sheets of crumpled, overlapping parchment paper leaving tall rustic edges.
Pouring Batter
Pour the silky batter into the prepared pan and tap firmly on the counter to release trapped air bubbles.
High-Heat Caramelization
Bake in a preheated oven at 210°C (410°F) for 28-32 minutes until the top is deeply caramelized brown and the center still jiggles like jelly.
Resting and Serving
Cool completely at room temperature for 4-5 hours to achieve the iconic creamy lava center. Serve with warm molten dark chocolate if desired.
Chef's Tips & Tricks
Bake at high heat (210°C) until the top is deeply bronzed and scorched while the center still has a dramatic, hypnotic wobble when gently shaken.