Chocolate San Sebastian Cheesecake Burnt Basque Cheesecake

Serves 1
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Directions

  1. 1Mix room temperature cream cheese with sugar until well blended.
  2. 2Mix room temperature cream cheese with sugar until well blended.
  3. 3Mix room temperature cream cheese with sugar until well blended.
  4. 4Mix in the eggs one by one.
  5. 5Mix in the eggs one by one.
  6. 6Mix in the eggs one by one.
  7. 7Add the lemon juice, salt, vanilla extract, and cacao powder, then mix well.
  8. 8Add the lemon juice, salt, vanilla extract, and cacao powder, then mix well.
  9. 9Add the lemon juice, salt, vanilla extract, and cacao powder, then mix well.
  10. 10Add the cream and fold it in with a spoon or spatula, do not use a blender.
  11. 11Add the cream and fold it in with a spoon or spatula, do not use a blender.
  12. 12Add the cream and fold it in with a spoon or spatula, do not use a blender.
  13. 13Pour the well-blended mixture into a 9x4 cake pan after placing parchment paper.
  14. 14Pour the well-blended mixture into a 9x4 cake pan after placing parchment paper.
  15. 15Pour the well-blended mixture into a 9x4 cake pan after placing parchment paper.
  16. 16Preheat the oven to 450°F (232°C).
  17. 17Preheat the oven to 450°F (232°C).
  18. 18Preheat the oven to 450°F (232°C).
  19. 19Bake until the top is burnt.
  20. 20Bake until the top is burnt.
  21. 21Bake until the top is burnt.
  22. 22Cool the cheesecake at room temperature for 2 hours.
  23. 23Cool the cheesecake at room temperature for 2 hours.
  24. 24Cool the cheesecake at room temperature for 2 hours.
  25. 25Refrigerate the cheesecake overnight.
  26. 26Refrigerate the cheesecake overnight.
  27. 27Refrigerate the cheesecake overnight.
  28. 28Serve and enjoy.
  29. 29Serve and enjoy.
  30. 30Serve and enjoy.

Ingredients

  • 1 kg cream cheese
  • 1 kg cream cheese
  • 1 kg cream cheese
  • 320 grams sugar
  • 320 grams sugar
  • 320 grams sugar
  • 6 large eggs
  • 6 large eggs
  • 6 large eggs
  • 30 grams fresh lemon juice
  • 30 grams fresh lemon juice
  • 30 grams fresh lemon juice
  • 15 grams vanilla extract
  • 15 grams vanilla extract
  • 15 grams vanilla extract
  • 5 grams sea salt
  • 5 grams sea salt
  • 5 grams sea salt
  • 600 grams heavy whipping cream
  • 600 grams heavy whipping cream
  • 600 grams heavy whipping cream
  • 50 grams cacao powder
  • 50 grams cacao powder
  • 50 grams cacao powder

Equipment

cake panparchment paperspoonspatula

Tips

  • Do not mix with a blender, use a spoon or spatula to fold in the cream.
Chocolate San Sebastian Cheesecake Burnt Basque Cheesecake | Clip Recipe