San Sebastian Cheesecake

Table of Contents

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

Two and a quarter pounds (1 kg) of room-temperature cream cheese
300g or 1 1/2 cups of granulated sugar
Six big eggs
480 ml or two cups heavy cream
30g or 1/4 cup all-purpose flour
Half a teaspoon of salt
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!