BURNT BASQUE CHEESECAKE
Why make it?
Created at La Viña bar in San Sebastian, this 5-ingredient cheesecake is widely considered to be the best in all of Spain!
"It was amazing!! Different delightful textures, middle more creamy, edges more dense, the sides had nice brown burnt areas. Thank you for sharing the recipe!" – Miki
2.2 lbs (1 kg) cream cheese 7 eggs 2 cups (400 g) sugar 1 tbsp flour 6.5 fl oz (200 ml) heavy cream
Preheat the oven to 410º F (210º C). Then just mix all ingredients together until the batter is smooth and creamy!
Line a 10-inch (25-cm) springform pan with enough parchment paper that it sticks up past the edges.
Pour the batter into the pan and bake for around 40 minutes, give or take a bit depending on how runny you like your cheesecake!
Let the cake cool on the counter for an hour. (It will be very jiggly!) Then move it to the fridge to cool and set completely.
Leave the cake in the parchment paper until ready to cut and serve. Enjoy with sweet Pedro Ximénez sherry!
Get the full recipe for burnt Basque cheesecake