Deeply golden on top and impossibly creamy inside, this San Sebastian Burnt Cheesecake proves that a little char is a good thing. With just a handful of ingredients and no crust to fuss over, it is one of the easiest showstopping desserts you can bake. If you love cheesecake, try our Chocolate Cottage Cheese Cheesecake, and for another sweet bake see the Microwave Chocolate Sponge Cake with Banana Cream.
Ingredients
- 600 g (1.3 lb) cream cheese
- 150 g (1 1/4 cups) powdered sugar
- Vanilla, to taste
- 4 eggs
- 250 ml (1 cup) heavy cream (33-35%)
- 1 tbsp lemon juice
- 25 g (3 tbsp) corn starch
Instructions
- Simply mix everything until smooth, about two minutes, pour into a parchment-lined pan and bake in a preheated 200-220°C (400-425°F) oven for 40-45 minutes. The top of the cheesecake should be deeply golden, almost burnt – do not be afraid of it.
- During baking the cheesecake will rise to double its height, then sink back a little evenly when you take it out – that is normal. Cool completely, chill for an hour, and only then serve.
Tips
- Use room-temperature cream cheese so the batter blends silky smooth with no lumps.
- Line the pan with crumpled parchment rising above the rim to support the cheesecake as it rises.
- Do not slice while warm: chilling firms the center and gives clean, creamy slices. For baking inspiration, see allrecipes.com.
Nutrition (per 100 g): 145.2 kcal, protein 9.2 g, fat 9.9 g, carbs 4.9 g.