San Sebastian Basque Burnt Cheesecake

🔥 Prep

• Soften 600 g Cream Cheese at room temperature.
• Measure out 200 g Granulated Sugar.
• Crack 4 pcs Egg into a bowl.
• Measure 300 ml Heavy Cream.
• Measure 15 g All‑Purpose Flour.
• Measure 1 tsp Vanilla Extract.
• Measure 1 tsp Lemon Juice.
• Measure 10 g Unsalted Butter (for greasing the pan).
• Measure 0.25 tsp Salt.

🔥 Cook

• 1. Preheat the oven to 220°C (425°F).
• 2. Grease a 20 cm springform pan with the 10 g Unsalted Butter and line the bottom with parchment paper.
• 3. In a large bowl, beat the 600 g Cream Cheese until smooth.
• 4. Add the 200 g Granulated Sugar and beat until creamy.
• 5. Incorporate the 4 pcs Egg, one at a time, mixing well after each addition.
• 6. Stir in the 300 ml Heavy Cream, 15 g All‑Purpose Flour, 1 tsp Vanilla Extract, 1 tsp Lemon Juice, and 0.25 tsp Salt on low speed until just combined.
• 7. Pour the batter into the prepared pan and smooth the surface.
• 8. Bake for 40‑45 minutes until the top is dark caramelized and the centre still trembles slightly.
• 9. Turn off the oven, crack the door open, and Cool the cheesecake inside for 1 hour.
• 10. Transfer to a wire rack and Chill in the refrigerator for at least 4 hours (or overnight) before serving.

🔥 Serve

• Dust the top lightly with powdered sugar for a sweet finish.
• Serve slices with fresh berries such as raspberries, strawberries, or blueberries.
• Drizzle with a thin ribbon of caramel or dulce de leche for extra richness.
• Pair with a cup of espresso, sweet dessert wine, or a glass of chilled Moscato.
• Keep any leftovers covered in the refrigerator and enjoy chilled within 3 days.