This stunning San Sebastian Cheesecake (Basque Cheesecake) with its “burnt” surface that's caramelized to perfection is sure to impress. You will love how easy it is to make and be amazed by the deliciously rich flavor and creamy, smooth texture.
Prep Time20 minutesmins
Cook Time45 minutesmins
Cooling and chill time5 hourshrs
Total Time6 hourshrs5 minutesmins
Course: Dessert
Cuisine: American
Keyword: basque cheesecake, burnt cheesecake, cheesecake recipe, chocolate, San Sebastian Cheesecake
Preheat oven to 450ºF. Line an 8-inch (3 inches high) springform cake pan or a standard 8-inch cake pan (3 inches high) and line with 2 pieces of parchment paper. They should stick up about 2 inches above the edge of the pan. Set aside.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in eggs one at a time until smooth and no longer clumpy, scraping the sides down in between.
Whisk in the heavy cream, lemon juice and vanilla and beat just until combined. Sift in the cornstarch and salt and whisk to combine.
Pour the mixture into the prepared pan and tap the pan against your counter to let any big air bubbles rise to the surface. Bake for 45 minutes or until the top is dark amber in color and the center is still jiggly.
Allow cake to cool in the pan at room temperature for 1 hour, then transfer to the fridge to cool for at least 4-6 hours or overnight. Remove from the baking pan and slice then allow each slice to rest at room temp for about 10 minutes for a creamy texture.
To serve with chocolate ganache: Warm 1 cup heavy cream in the microwave-safe bowl for 1 minute. Remove and add 1 cup of Ghirardelli chocolate chips. Cover and let rest for 5 minutes. Uncover and stir until the chocolate is completely melted and the mixture is well combined. Cool for 5 minutes and enjoy on the cheesecake slices!