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# San Sebastian Cheesecake (Burnt Basque)

> [!NOTE]
> **Recipe Summary**  
> Creamy, crustless Basque cheesecake baked at high heat for a deeply caramelized exterior and an ultra-silky, custardy center. Serves 8 to 10.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| Cream cheese | 680 g | Full-fat, softened at room temperature |
| Granulated sugar | 200 g (1 cup) | |
| Salt | 1/2 tsp | Fine salt |
| All-purpose flour | 3 tbsp | Sifted |
| Vanilla extract | 1/2 tsp | Pure extract |
| Eggs | 5 large | Room temperature |
| Heavy whipping cream | 300 ml | Min. 35% fat content |

## Instructions

{{% steps %}}
1. ## Prepare Pan and Parchment
   Preheat the oven to 200°C (390°F). Grease an 8-to-9-inch springform or round cake pan. Press a large sheet of crumpled parchment paper into the pan, greasing between the folds so it adheres cleanly to the bottom and sides. Trim any large excess paper overhang.

2. ## Beat Cream Cheese Base
   In a large mixing bowl, combine the softened cream cheese (680 g), sugar (200 g), salt (1/2 tsp), and flour (3 tbsp). Mix with a spatula or handheld mixer on low until smooth and velvety.

3. ## Add Eggs Gradually
   Whisk in the vanilla extract (1/2 tsp) and the first egg until fully incorporated. Add the remaining 4 eggs one by one, whisking smoothly after each addition without aerating excessively.

4. ## Stir in Heavy Cream
   Pour in the heavy cream (300 ml) and whisk gently until homogeneous. Pour the batter into the prepared pan and tap it firmly on the counter to release large air bubbles.

5. ## Bake and Deepen Color
   Bake at 200°C for 50 to 55 minutes. Increase the temperature to 220°C (430°F) for the final 10 minutes to develop the characteristic dark burnt-caramel top. The center should retain a noticeable wobble.

6. ## Cool in Pan
   Allow the cheesecake to cool completely to room temperature inside the pan (it will sink slightly as it sets). Once cooled, use the parchment paper edges to lift the cheesecake onto a serving platter. Slice and serve at room temperature.
{{% /steps %}}

## Useful Notes

> [!TIP]
> **Do Not Overbake**  
> The cheesecake must still have a custardy jiggle in the center when removed from the oven; it finishes setting as it cools at room temperature.\n