🛒 Ingredients
- 700g cream cheese, Philadelphia type
- 200g sugar
- 5 eggs
- 500ml heavy cream for whipping
- 1 flat tablespoon of flour
- Pinch of salt
👨🍳 Step-by-step instructions
-
Beat cream cheese with sugar until smooth.
-
Add eggs one by one, beating.
-
Add heavy cream and flour. Mix.
-
Pour into a mold lined with wrinkled baking paper.
-
Bake at 210°C for 55 minutes: it should be burnt on the outside and tremble when removed.
-
Cool completely before unmolding. Better from one day to the next.
💡 Chef's tip
When you take it out of the oven, it should wobble like a custard. If it's set solid, it's overcooked. It firms up as it cools.
📝 Our take
The Basque burnt cheesecake is the most counterintuitive dessert in modern baking: you deliberately burn it, undercook the center, and serve it without a crust. Santiago Rivera's recipe from La Viña in San Sebastián turned baking logic on its head. The trembling center is not a sign of failure — it's exactly right.
🍷 Wine & food pairing
A glass of Pedro Ximénez sherry or Portuguese Moscatel. A long iced coffee also works brilliantly.
⭐ Have you tried this recipe?
Select a rating
