San Sebastian Cheesecake

A distinctive delicacy from the Basque area of Spain, San Sebastian Cheesecake is also referred to as Basque Burnt Cheesecake. In contrast to conventional cheesecakes, this one has a purposefully burnt top, resulting in a rich caramelized crust that accentuates the creamy, custardy inside. For those who want a rich, decadent dessert with a hint of rustic charm, this cheesecake is ideal.

Reasons to Love This Recipe

• Rich and Creamy: This cheesecake has an exceptionally creamy, silky texture.
• Caramelized Crust: Adding a distinct, rich flavour that distinguishes this cheesecake from others is the burnt top.
• No Crust Required: This cheesecake requires no crust, which makes preparation easier and faster.
• Visually stunning: The exterior’s burned, black hue creates a striking and dramatic presentation.

Components

1. Two and a quarter pounds (1 kg) of room-temperature cream cheese
2. 300g or 1 1/2 cups of granulated sugar
3. Six big eggs
4. 480 ml or two cups heavy cream
5. 30g or 1/4 cup all-purpose flour
6. Half a teaspoon of salt
7. One tsp vanilla essence

Detailed Instructions

1. Turn on the oven to preheat.

• Oven Prep: Set the oven’s temperature to 400°F, or 200°C. To avoid overflow, line a 10-inch (25cm) springform pan with parchment paper, making sure the paper extends up the sides.

2. Get the batter ready.

• Cream Cheese and Sugar Should Be Beaten: In a sizable mixing basin, beat the cream cheese and sugar until they become creamy and smooth.
• Add Eggs: Beat thoroughly after each addition of eggs until well blended. Add eggs one at a time.
• Add the vanilla, salt, flour, and cream: After adding the heavy cream, sift in the flour, and then add the vanilla extract and salt. Beat the mixture until it is uniformly smooth.

3. Construct the Cheesecake.

• Pour Batter: Using a spatula to smooth the top, pour the batter into the springform pan that has been ready.
• Bake: Bake the pan for 50–60 minutes in an oven that has been preheated. It should be deeply dark brown on top, nearly burned, with a jiggly center.
• Cool: Take the cheesecake out of the oven and leave it in the pan to cool. It’s typical for the cheesecake to somewhat collapse as it cools.

4. Put in service

• Take Out of Pan: After the cheesecake has reached room temperature, take it out of the springform pan.
• Cut and Present: Cut into wedges and present either room temperature or slightly cold.

Success Advice

• Ingredients at Room Temperature: For a smooth batter, make sure the eggs and cream cheese are at room temperature.
• Parchment Paper: Line the pan with plenty of parchment paper, ensuring that it hangs over the edge to allow for the cheesecake’s rise.
• Keep an eye on the baking time: the cheesecake has to color nicely but not burn. During the final few minutes of baking, keep a watch on it.

Changes

• Melted dark chocolate can be added to the dough to give the Chocolate Basque Cheesecake a chocolaty flavour.
• Citrus Twist: To add a touch of citrus flavour, grate the zest of an orange or lemon into the batter.
• Nutty Crunch: Before serving, top with a sprinkling of toasted almonds or a pouring of caramel sauce.

In summary

• The rich and distinctive delicacy known as San Sebastian Cheesecake is sure to wow. Its caramelized top and rich, creamy within provide a delicious contrast of flavors and sensations. This cheesecake is easy to prepare and looks beautiful, making it a great choice for a special event or as a decadent treat for oneself. Savor the delicious combination of creamy and burned flavors in each bite!