The Creamiest San Sebastian Cheesecake Ever 🤤 | Basque Burnt Cheesecake

This might be the creamiest San Sebastian Cheesecake I've ever made. 🤤 Deeply caramelized on the outside, incredibly smooth and creamy in the center — this is my premium 26 cm Basque Burnt Cheesecake recipe. The combination of full-fat fresh cheese, mascarpone and heavy cream creates an incredibly rich, silky texture. Serve it on its own or pour warm Belgian chocolate over the top for an even more indulgent dessert. INGREDIENTS — 26 cm 900 g full-fat fresh cheese 350 g mascarpone 360 ml heavy cream (35% fat) 295 g granulated sugar 7 medium eggs 31 g all-purpose flour 10 g cornstarch 2 tsp vanilla extract INGREDIENT TEMPERATURES Fresh cheese: Remove from the refrigerator 30–45 minutes before starting. Mascarpone: Remove 20–30 minutes before starting. Eggs: Remove 30–45 minutes before starting. Heavy cream: Remove 15–20 minutes before starting. The ingredients should not be ice-cold. We want them close to room temperature before mixing. For the best texture, chill the cheesecake thoroughly before slicing. Would you eat it plain or with Belgian chocolate on top? 🍫 Subscribe to Cream&Calm for more satisfying dessert recipes and relaxing ASMR baking videos. 🤍#SanSebastianCheesecake #BasqueCheesecake #BurntCheesecake #Cheesecake #CheesecakeRecipe #Dessert #DessertRecipe #Baking #ASMR #CreamyCheesecake