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San Sebastian Cheesecake

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    San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is a unique dessert originating from the Basque region of Spain. Unlike traditional cheesecakes, this version is intentionally burnt on the top, creating a deeply caramelized crust that contrasts beautifully with the creamy, custardy interior. This cheesecake is perfect for those who enjoy a rich, indulgent dessert with a touch of rustic charm.

    Why You’ll Love This Recipe
    Rich and Creamy: The texture of this cheesecake is incredibly smooth and creamy.
    Caramelized Crust: The burnt top adds a unique, deep flavor that sets it apart from other cheesecakes.
    No Crust Needed: This cheesecake is crustless, making it simpler and quicker to prepare.
    Visually Stunning: The dark, burnt exterior makes for a dramatic and impressive presentation.
    Ingredients
    2 1/4 pounds (1 kg) cream cheese, at room temperature
    1 1/2 cups (300g) granulated sugar
    6 large eggs
    2 cups (480 ml) heavy cream
    1/4 cup (30g) all-purpose flour
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    Step-by-Step Instructions

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    1. Preheat the Oven
    Preheat Oven: Preheat your oven to 400°F (200°C). Line a 10-inch (25cm) springform pan with parchment paper, ensuring the paper comes up the sides to prevent overflow.
    2. Prepare the Batter
    Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
    Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
    Add Cream, Flour, Salt, and Vanilla: Pour in the heavy cream, then sift in the flour and add the salt and vanilla extract. Beat until the mixture is smooth and homogeneous.
    3. Bake the Cheesecake
    Pour Batter: Pour the batter into the prepared springform pan, smoothing the top with a spatula.
    Bake: Place the pan in the preheated oven and bake for 50-60 minutes. The top should be a deep, dark brown (almost burnt), while the center will still be jiggly.
    Cool: Remove the cheesecake from the oven and let it cool in the pan. The cheesecake will collapse slightly as it cools, which is normal.
    4. Serve
    Remove from Pan: Once cooled to room temperature, remove the cheesecake from the springform pan.
    Slice and Serve: Slice into wedges and serve at room temperature or slightly chilled.
    Tips for Success
    Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth batter.
    Parchment Paper: Use a generous amount of parchment paper to line the pan, making sure it extends above the rim to accommodate the rise of the cheesecake.
    Watch the Baking Time: The cheesecake should be deeply browned but not burnt. Keep an eye on it during the last few minutes of baking.
    Variations
    Chocolate Basque Cheesecake: Add melted dark chocolate to the batter for a chocolatey twist.
    Citrus Twist: Incorporate the zest of a lemon or orange into the batter for a hint of citrus flavor.
    Nutty Crunch: Top with a sprinkle of toasted nuts or a drizzle of caramel sauce before serving.
    Conclusion
    San Sebastian Cheesecake is a decadent and unique dessert that’s sure to impress. Its rich, creamy interior and caramelized crust offer a delightful contrast in textures and flavors. Simple to make and visually stunning, this cheesecake is perfect for any special occasion or as a luxurious treat for yourself. Enjoy the delightful blend of burnt and creamy in every bite!

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