🛒 Ingredients
- 750g cream cheese, Philadelphia-style
- 250g sugar
- 5 eggs
- 500ml heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
👨🍳 Step-by-step instructions
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Preheat the oven to 230°C (very hot).
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Beat the cream cheese with the sugar until smooth.
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Add the eggs one by one, without stopping the mixer.
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Incorporate the heavy cream, cornstarch, and vanilla.
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Pour into a mold lined with crumpled parchment paper. Bake for 50-60 minutes until the surface is very dark but the center still trembles. Let it cool completely before unmolding.
💡 Chef's tip
The center should tremble like a crème caramel when you take it out of the oven. If it's firm, it's overcooked. The melted texture can only be achieved with complete resting.
📝 Our take
The Basque Burnt Cheesecake was born at La Viña bar in San Sebastián and has conquered the world for a simple reason: it is failproof. No biscuit base to go soggy, no water bath, no complications. The charred exterior is not a defect but the source of all its character. The key is the internal temperature when it comes out: 60-65 degrees in the center guarantees that molten texture.
🍷 Wine & food pairing
Very cold Txakoli or a Pedro Ximénez Sherry for those who want to match sweetness with sweetness. Txakoli adds a sparkling acidity that cleanses the palate between spoonfuls.
Suggested wine: Very cold Pedro Ximénez or sweet Sherry
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