Burnt Basque Cheesecake / San Sebastián Cheesecake recipe

Ingredients: 1.- Philadelphia cream cheese 1 kg.

(Note: you can also sub any other cream cheese, such as mascarpone. Works best at room temperature.) 2.- 7 eggs 3.- 1 cup sugar 250 g. 4.- 2 tablespoon of flour 5.- 600 ml. heavy cream

6.- 1 tea spoon of vanilla extract or vanilla sugar

Instructions:

1. Preheat the oven to 410°F (210°C).

2. Using an electric mixer, combine all the ingredients in a large bowl until smooth and creamy. The dough is very liquid - it should be like dough for pancakes.

3. Line a 10 inch (25 cm) springform pan or round baking pan with enough parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking.

4. Bake on for 35-50 minutes. The cake will rise quite a bit but don’t worry — it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes, but be careful - it doesn’t burn too much! If necessary - cover after 20 minutes with aluminum foil.

5. When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set.

6. Cool gradually and after an hour or so, move the cake to the fridge to cool completely.

7. After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut.

Enjoy!!!❤️