Burnt Basque Cheesecake, originally from San Sebastián, is intentionally rustic. Unlike traditional cheesecake, this version embraces high heat and a darkened surface. The edges set firmly while the center remains soft and creamy, creating a dramatic contrast when sliced.

There is no crust, no water bath, and no complicated layering. The magic lies in temperature and timing. When baked correctly, the exterior develops a rich caramelized bitterness that balances the creamy interior.

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Ingredients (Serves 8)

• 500 g cream cheese, room temperature

• 150 g sugar

• 3 large eggs

• 250 ml heavy cream

• 1 tablespoon flour

• 1 teaspoon vanilla extract

• Pinch of salt

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Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 220°C (425°F).

Line a springform pan with parchment paper, letting it rise above the rim.
The rustic folds create the signature shape.

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2. Mix the Batter

Beat cream cheese and sugar until smooth.

Add eggs one at a time, mixing gently.
Stir in cream, vanilla, salt, and flour until just combined.

Do not overwhip — too much air causes collapse.

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3. Bake at High Heat

Pour batter into the lined pan.

Bake for 30–35 minutes, until the top is deeply browned but the center still jiggles.

Important:
The center should look slightly underdone — it sets while cooling.

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4. Cool Naturally

Let cool at room temperature before refrigerating for at least 4 hours.

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Professional Tips

• High heat is essential for the caramelized top

• Do not aim for a fully set center

• Chill overnight for clean slices
  
  

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Serving Suggestions

Serve slightly chilled or bring to room temperature for a softer center.
Pairs beautifully with espresso or berries.