We made famous basque burnt cheesecake, also known as the San Sebastian Cheesecake from Spain. This cheesecake is a dessert with a smoky flavour and creamy texture that is baked at high temperatures as if burning. After testing several recipes we found the best recipe for the ideal taste.
The process is simple, but you will be able to make a great cheesecake that is something different from usual cheesecake.
I hope you will try it once !
Make 1ea / 15cm X 7cm cake tin
Cream cheese 350g
Egg yolk 60g
Corn flour 12g
Fine sea salt 2g ( ¼ +⅛ tsp)
preheat oven to 240c.
Lightly spray oil on a 6inch cake pan.
Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches flattening any major creases.
Cream the room tempered soft cheesecake using spatula.
Add sugar and salt.
Stir and smear together with a spatula until very smooth and creamy.
Add eggs one at a time, whisk to combine.
Combine corn flour and cream to make cornflour batter.
Add it to cream cheese mixture and mix it until smooth.
Pour batter into the prepared pan.
Tap the pan against the counter to burst any excess air bubbles
Reduce the oven temperature to 220C.
Bake in the oven until puffed, very well browned, and nearly burned on the edges. The cake is set but with a slight wobble in the centre for about 25-30mins.
Let cheesecake cool to room temperature, at least 30minutes.Lift out onto a plate Refrigerate until thoroughly chilled, 4 hours to overnight.