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Spanish Recipes

San Sebastian Cheesecake Recipe

San Sebastian Cheesecake Recipe - This is a very famous cheesecake from Spain, its also know as a Basque burnt cheesecake.  This is very different from a traditional cheese cake, but is delicious with a brown top and a, custardy center, its also very easy to make. as all you need to do is mix together the ingredients and pour into the tin, cook at a high temperature and that´s it basically. Serve Basque Cheesecake with good sherry for a real treat!

There are lots of slightly different recipes around some contain small amount of flour and vanilla flavouring and some neither flour or vanilla, so here are a couple for you to try to find your favourite.

San Sebastian Cheesecake Recipe 1  - Ingredients

28 ounces, (800 g) Philadelphia cream cheese, softened  (you can also substitute any other cream cheese, such as mascarpone)

300 g granulated sugar 

6 eggs at room temperature

2 tsps vanilla extract

400 g heavy whipping cream 

1/2 tsp salt

30 g all purpose flour 

Tip - Make sure the cream cheese and eggs are at room temperature. Take them out of the fridge 45 minutes or so before starting the recipe.

San Sebastian Cheesecake Recipe

Method

Preheat oven to 400 F (205 C), making sure oven rack is placed in the center of the oven.

Lightly grease a 9 inch springform pan, and layer with a sheet of parchment paper. Lightly butter this parchment paper sheet, then place another sheet of parchment paper overlapping the first. The paper should come up the sides of the pan by 2-3 inches. They might be crumply and uneven, that's good for the rustic cheesecake look!

Beat softened cream cheese and sugar in a  mixer fitted with a paddle attachment on medium speed for 2 minutes or until the sugar has dissolved. Scrape down the sides of the bowl.

  • If you don’t have a food processor you can make the batter using a mixer. Just be sure to mix the batter long enough that is it smooth and glossy.

Add the eggs one at a time, then the vanilla. Reduce mixer speed to low, then slowly stream in the heavy cream, and add salt.

Turn off the mixer, sift in the flour, and fold it into the batter until combined.

Bake in the preheated oven for 60 minutes, or until top has burn to the colour in the photos, the edges are set, but the center still has a jiggle to it. Don’t be scared of the burnt top. It won’t taste burnt, it’ll taste caramelized and delicious, similar to a creme brûlée

Let the cheesecake cool until it comes to room temperature, then either enjoy at room temperature, or, let it chill for another few hours in the fridge and eat it cold.

 

San Sebastian Cheesecake Recipe 2 - Ingredients

900g cream Philadelphia cheese,  (you can also substitute any other cream cheese, such as mascarpone)

14 oz, 392g granulated sugar

7 large eggs

1 teaspoon table salt

 8 oz, 240ml heavy cream

Method

Preheat the oven to 500°f (260ºc). Line a 10" spring form pan with 2 sheets of parchment paper, leaving a 2" border of paper extending from the top of the pan. The paper will not lie flat against the pan, this is fine.

Place the cheese and sugar in the bowl of a food processor. Pulse a few times to combine the ingredients. Add the eggs, salt and cream. Process the batter for 3 minutes to completely emulsify the batter. If you don't have a food processor the batter can be mixed in a stand or hand mixer. Just be sure to mix the batter until very smooth and glossy.

Pour the batter into the prepared tin and immediately place it in the oven. Bake until the top of cheesecake is very dark brown and the sides of the cake are risen-up and set, about 25 minutes. The center of the cake will still be quite soft and will jiggle like a liquid if you shake the tin.

Remove the cake from the oven and cool to room temperature on a cooling rack. Refrigerate the cake until completely chilled, at least 4 hours. The cake will be soft and fluffy around the edges and custardy in the center. The center will be set just enough to slice.

Leftover cheesecake will last up to 5 days in the fridge.

This also freezes well.  Slicing the remaining cheesecake before freezing, so that when you thaw, you can thaw out individual slices at a time. Frozen cheesecake slices thaw quickly in the fridge.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites.

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Comments (1)

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Just made this cheesecake,tasted amazing,i found i had enough mixture to make 1 large and 1 small even though i followed recipe,but it will be given to someone,i also decided to put tsp of cinnamon in the small 1

Donna Rowsell
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