Best San Sebastian Basque Cheesecake Recipe By Call Me PMc

I just nailed the Best Basque Burnt Cheesecake Recipe and honestly the scorched top with that velvet-smooth, barely set center looks ridiculous and impossible to resist.

I’m obsessed with Call Me PMc’s Best San Sebastian Basque Cheesecake because it’s everything I crave in one scorched, creamy slice. I adore that burnt top that looks rough but gives way to insanely smooth custard inside.

I want it for Dinners For One Person or to show off as the Best Basque Burnt Cheesecake Recipe when friends actually show up. Heavy cream and eggs are the quiet heroes here, making the interior feel like velvet without trying too hard.

But the real pull is texture. Browned, slightly bitter top and spoonable center.

I think about it a lot daily.

Ingredients

• Cream cheese, silky, tangy, makes the cheesecake melt in your mouth, it’s comforting.
• Granulated sugar, sweetens and helps that caramelized, dark top everyone loves.
• Eggs, give structure and richness, keep it custardy and smooth.
• Heavy cream, adds silkiness and extra fat for that creamy bite, luxury.
• Basically flour, tiny bit of glue, prevents it from being too soft, a little.
• Vanilla extract, warm background note, keeps it tasting homey and familiar.
• Salt, cuts sweetness and wakes the flavors, really.
• Butter or oil, just greases the pan so nothing sticks, lightly.
• Parchment paper, prevents sticking and makes life way easier, huge help.

Ingredient Quantities

• 900 g full fat cream cheese, room temp
• 250 g granulated sugar
• 4 large eggs, room temp
• 500 ml heavy cream (double cream)
• 30 g plain/all purpose flour, sifted
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• butter or oil for greasing the pan (just a little)
• parchment paper to line the pan

How to Make this

1. Preheat oven to 220C/425F and place a rack in the middle. Grease a 9 inch springform or round cake pan lightly with butter or oil, then line it with a tall sleeve of parchment paper leaving at least 5 cm overhang so the batter can puff up.

2. Make sure 900 g cream cheese, 4 eggs and 500 ml heavy cream are at room temp. This helps everything mix smooth and prevents lumps.

3. In a large bowl beat the room temp cream cheese with 250 g sugar until totally smooth and no chunks remain, scraping the sides now and then. Don’t worry if it looks glossy and slightly soft.

4. Add the eggs one at a time, mixing each just until incorporated. Overmixing can add air and cause big cracks.

5. Sprinkle in the 30 g sifted plain flour, 1 tsp vanilla extract and 1/4 tsp fine salt and fold or mix gently until just combined.

6. Pour in the 500 ml heavy cream in a steady stream while mixing on low until the batter is silky and homogeneous. Scrape down the bowl so nothing is left behind.

7. Pour the batter into the prepared pan, tap it gently on the counter to release big air bubbles, and smooth the top a bit. The batter will be fairly loose.

8. Bake at 220C/425F for about 45 to 55 minutes. The top should be deeply browned, almost burnt in spots, while the center still looks very jiggly and soft. Oven times vary so start checking at 40 minutes.

9. Let the cheesecake cool completely on a wire rack to room temperature, it will sink a little and set as it cools. Then refrigerate for at least 4 hours or overnight for best texture.

10. To serve, remove the parchment and slice with a hot knife (run under hot water and wipe dry between cuts for cleaner slices). Note: cracks and a scorched top are normal and delicious. Use room temp slices or chilled, both taste great.

Equipment Needed

1. 9-inch springform or round cake pan, lightly greased and lined with tall parchment
2. Parchment paper (extra, you want at least a 5 cm overhang)
3. Large mixing bowl (or two)
4. Electric hand mixer or stand mixer with paddle, dont try to beat by hand for too long
5. Rubber spatula for scraping the bowl clean
6. Fine sieve for sifting the plain flour
7. Measuring cups and spoons plus a kitchen scale for the cream cheese and sugar
8. Wire cooling rack and a sharp knife (run knife under hot water between cuts for clean slices)

FAQ

Best San Sebastian Basque Cheesecake Recipe By Call Me PMc Substitutions and Variations

• Cream cheese (900 g) — You can use equal parts mascarpone and soft ricotta for a silkier, slightly tangy result, or 900 g Neufchâtel or full fat quark if you want a bit less richness. If using ricotta, drain well or blend for a smoother texture.
• Granulated sugar (250 g) — Swap in 200–220 g caster sugar for faster dissolving, or 200 g light brown sugar for a caramel note. For lower sugar, try 150–180 g and expect a slightly less set, more custardy cheesecake.
• Heavy cream 500 ml — Use 500 ml crème fraîche or a mix of 300 ml whole milk plus 200 ml sour cream to keep the fat up and add a touch tang. If you’re in a pinch, 500 ml full fat evaporated milk works, but the bake will be a touch denser.
• Plain flour 30 g — Replace with 30 g cornflour (cornstarch) for a silkier, less floury crumb, or 30 g almond flour for a nuttier, slightly looser set; if using almond flour, expect a browner crust and a little more moisture.

Pro Tips

1) Let everything actually warm up. If the cream cheese or eggs are still cold you will get little lumps and you`ll end up overworking the batter trying to fix it. Plan ahead and take them out 1 to 2 hours before you start.

2) Don`t overbeat after you add the eggs or the cream. Mix just until smooth. Too much air = big cracks and a fallen center. If you see lots of foam on top, tap the bowl and fold gently to deflate.

3) Use a tall parchment collar and a hot oven to get that dramatic puff and burned looking top, but place the pan in the middle of the oven so the bottom bakes evenly. If the top is getting too dark too fast, loosely tent with foil for the last 10 minutes.

4) Cool slowly then chill. Let the cake come to room temp on a rack, it will sink and set. Refrigerate at least 4 hours, overnight is better. For cleaner slices, heat a knife under hot water, wipe dry and slice in one smooth pull.