San Sebastian Cheesecake (Burnt Basque Cheesecake)
San Sebastian Cheesecake is a delectable dessert that combines rich, creamy textures with a beautifully caramelized top. Originating from the Basque region of Spain, this cheesecake has taken the world by storm with its unique burnt appearance and silky smooth interior. This dessert is not just eye-catching; it’s a delightful treat for the senses, boasting a flavor profile that is both indulgent and comforting, making it perfect for any occasion. If you’re looking for a show-stopping dessert that is surprisingly easy to prepare, you’ve found the recipe you need! Follow this step-by-step guide, and get ready to impress your family and friends.
Why You’ll Love This Recipe
San Sebastian Cheesecake is truly an exceptional dessert to add to your baking repertoire. One of the biggest benefits of this recipe is its straightforward preparation. With just a handful of ingredients, it’s accessible for both novice bakers and seasoned chefs. This family-friendly dessert can be prepared quickly, making it an excellent choice for spontaneous gatherings or special celebrations. Plus, its minimal ingredient list ensures that this cheesecake won’t require a long shopping list. Learn to whip up this gorgeous treat and make someone’s day just a little sweeter!
Ingredients for San Sebastian Cheesecake
- 3 cups (680g) cream cheese, at room temperature – The rich base of the cheesecake, providing a smooth, velvety texture.
- 1⅔ cups (400g) heavy cream, at room temperature – This adds to the decadence and creaminess of the final result.
- 4 large eggs, at room temperature – Essential for binding the ingredients together, creating a luscious texture.
- 1 large egg yolk, at room temperature – This enriches the cheesecake, making it extra creamy.
- 1 cup (200g) granulated sugar – Sweetens the cheesecake perfectly, balancing the creamy flavors.
- ¼ cup (30g) cake flour – This gives structure while allowing the cheesecake to maintain its irresistible creaminess.
Step-by-Step Directions for San Sebastian Cheesecake
Prepare the Pan and Oven
Preheat your oven to 425°F (220°C). To prepare your 8-inch springform pan, line it with two overlapping sheets of parchment paper, allowing the edges to extend above the rim. This not only helps with removing the cheesecake but also contributes to the rustic look of the dessert. There’s no need to grease or smooth out the paper; those rough edges are part of the charm that makes this cheesecake so visually appealing.
Make the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and free of lumps. This step is crucial, as a lump-free mixture will ensure the texture remains silky. The cream cheese should be at room temperature for the best blending results, allowing the sugar to dissolve effortlessly as it’s mixed in.
Incorporate the Eggs
Add the eggs, one at a time, into the cream cheese mixture, mixing thoroughly between each addition. Incorporating the eggs gradually helps to maintain a light, airy texture in the batter. Finally, add the egg yolk last, and beat again until the mixture is completely incorporated, forming a creamy base.
Combine the Flour and Cream
In a separate bowl, whisk the cake flour with a splash of heavy cream until it forms a smooth paste. This prevents the flour from clumping when mixed into the batter. Gradually whisk in the rest of the cream, ensuring the mixture remains free of lumps, which contributes to that custard-like texture you anticipate in a perfect cheesecake.
Combine and Mix
Now, slowly pour the cream-flour mixture into the cream cheese base. Gently mix until everything is fully combined and smooth. The methodical approach helps maintain the airiness of the cheesecake, ensuring that it bakes up beautifully in the oven and maintains that indulgent texture.
Bake the Cheesecake
Pour the mixture into the prepared pan and gently tap it on the counter to release any large air bubbles. Bake on the middle rack for 35–45 minutes. The edges should be set while the center retains a slight jiggle. Achieving a deep golden brown or burnt top is the hallmark of this Basque classic and is exactly what you’re aiming for.
Cool and Serve
Once baked, let the cheesecake cool completely in the pan at room temperature. As it cools, it will settle slightly and may crack – this is completely normal! For a creamy, custard-like texture, serve it at room temperature. If you prefer a firmer cheesecake, chill it in the fridge for at least 2 hours before slicing.
Tips & Tricks
For best results, ensure all ingredients are at room temperature before you begin. This allows for a more seamless blending process, leading to a smoother batter. If you’re feeling adventurous, consider adding a hint of vanilla extract or lemon zest for a unique twist on the classic flavor. To ensure an even cook, consider rotating your cheesecake halfway through baking.
Serving Suggestions & Pairings
Presentation is key when it comes to serving your San Sebastian Cheesecake. Dust the top lightly with powdered sugar or serve with a dollop of whipped cream on the side. Fresh berries, such as raspberries or blueberries, add a touch of fruitiness and color that perfectly complements the richness of the cheesecake. This cheesecake pairs wonderfully with a cup of coffee or a mild dessert wine for adults.
Nutritional Information
While this San Sebastian Cheesecake is certainly a rich treat, it’s important to enjoy it in moderation. Each slice is approximately 400-500 calories, depending on portion size. The cheesecake is loaded with fats due to the cream cheese and heavy cream, giving it that luxurious texture that’s hard to beat. Remember, indulging slightly is all part of the joy of dessert!
Storing Tips & Variations for San Sebastian Cheesecake
To store any leftovers, simply cover your cheesecake with plastic wrap or place it in an airtight container and keep it in the refrigerator. This cake can last up to 3-4 days. If you’re thinking ahead, you can freeze slices wrapped tightly in plastic wrap for up to three months. For a healthier twist, consider substituting some of the heavy cream with Greek yogurt or using a low-fat cream cheese variant, though this may slightly alter the texture.
Conclusion for San Sebastian Cheesecake
There you have it! This San Sebastian Cheesecake is not just a dessert; it’s a celebration of rich flavors and unique texture. If you haven’t tried making this delightful burnt Basque cheesecake yet, now is the time. With its ease of preparation and stunning appearance, you’ll have everyone coming back for seconds. Give this recipe a go and enjoy a slice of Spain right at home!
FAQs
1. Can I use low-fat cream cheese?
You can use low-fat cream cheese, but it may alter the texture and creaminess of the cheesecake. The traditional recipe relies on the richness of full-fat ingredients.
2. How do I know when my cheesecake is done baking?
The cheesecake should have set edges and a slightly jiggly center. It will continue to set as it cools, so avoid over-baking, which could lead to a dry texture.
3. Can I add flavorings to my cheesecake?
Absolutely! Vanilla extract or citrus zest can be incorporated into the batter for additional flavor. Just remember not to add too much, as it can alter the texture.
4. How should I slice the cheesecake?
To get clean slices, dip your knife in hot water and wipe it clean between cuts. This prevents sticking and ensures a beautiful presentation.
5. Can I make this cheesecake in advance?
Yes! The San Sebastian Cheesecake can be made a day or two ahead of time and stored in the refrigerator. Its flavors will deepen, enhancing the deliciousness upon serving.
