San Sebastian Cheesecake Burnt Basque Cheesecake Recipe
I absolutely love this recipe because it’s the perfect blend of creamy, dreamy decadence and a foolproof process that even my most chaotic kitchen days can’t mess up. Plus, the anticipation of letting it chill overnight makes the first bite the next day taste like pure bliss, with that smooth texture and vanilla aroma hitting all the right notes.
The San Sebastian Cheesecake is a burnt Basque delight with a creamy texture that I adore. It is made with 600g of cream cheese and 350g of sugar, making it a rich and satisfying dessert.
Five large eggs and 400ml of heavy cream produce a smooth custard consistency, while a touch of salt and a drizzle of vanilla extract amp up the flavor.
Ingredients
Cream Cheese: Smooth, rich texture; supplies crucial dairy fats.
Sugar, in granulated form, performs several vital roles in the cheesecake.
It sweetens, of course, but it also works with the proteins to create the right texture because it caramelizes on the top when the cheesecake is baking, providing color and a slight crust.
Eggs serve several essential functions in cooking and baking: They bind ingredients together; add much-needed protein; and impart richness and flavor.
Whipping Cream: Contributes opulent creaminess and hydration.
Salt: Intensifies flavors; balances sweetness.
Aromatic sweetness and depth are provided by vanilla extract.
Provides structure; ensures a firm texture: all-purpose flour.
Ingredient Quantities
- 600g cream cheese, at room temperature
- 350g granulated sugar
- 5 large eggs
- 400ml heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 25g all-purpose flour
Instructions
1. To prepare, set the oven to 200°C (390°F), and get a 23 cm (9-inch) springform pan ready with a parchment paper lining. Be sure that the parchment paper extends about 5 cm (2 inches) above the rim of the pan. You will appreciate that extra height when it comes time to remove the torte from the pan.
2. In a big mixing bowl, use a hand mixer at medium speed to beat the cream cheese until it is smooth and creamy.
3. Slowly incorporate the sugar into the cream cheese, mixing at medium speed until the sugar is fully blended and the mixture is smooth.
4. Incorporate the eggs one by one, beating each into the mixture to guarantee a lump-free outcome.
5. Add the heavy cream, the salt, and the vanilla extract. Mix at medium speed until everything is combined and the mixture is smooth.
6. Sift the flour over the batter and gently fold it in with a spatula until just incorporated, being careful not to overmix.
7. The prepared pan is filled with the batter, which is tapped lightly on the countertop to release any trapped air bubbles.
8. If you want this recipe to work properly, you must have the oven at the right temperature. Too hot, and the top will brown before the center has a chance to set; too cool, and the whole thing will flop. So preheat your oven and place the pan inside at temperature for 50 to 55 minutes.
9. Take the cheesecake out of the oven and allow it to cool in the pan for approximately 1 hour at room temperature.
10. Place the cheesecake in the refrigerator to cool for a minimum of 4 hours or, ideally, overnight. After it has been allowed to cool, remove it from the pan, cut it into slices, and serve.
Equipment Needed
1. Oven
2. 23 cm (9-inch) springform pan
3. Parchment paper
4. Large mixing bowl
5. Hand mixer
6. Spatula
7. Sifter or fine-mesh sieve
FAQ
- Q: Can I use low-fat cream cheese for this recipe?A: To attain the rich, creamy texture that is characteristic of a Basque Burnt Cheesecake, it is best to use full-fat cream cheese.
- Q: How do I know when the cheesecake is done?A: The cheesecake is finished when it has a deeply caramelized top and is still somewhat jiggly in the center when the pan is given a gentle shake.
- Q: Can I make this cheesecake without flour?Yes, the flour does provide some structure, but you can leave it out for a gluten-free version. Just know that the consistency may be a bit less firm.
- Q: How long should I let the cheesecake cool before serving?A: The cheesecake should be allowed to cool to room temperature; afterward, it should be placed in the refrigerator. It is best to let it chill there for several hours or overnight.
- Q: Can I add other flavors or toppings?A: The simplicity of the classic Basque cheesecake makes it easy to add flavors such as lemon zest or to serve it with berries, if you so desire.
- Q: Is it normal for the cheesecake to crack?A: Yes, a Basque Burnt Cheesecake is likely to have cracks in it because of the custardy texture and the high baking temperature.
- Q: How should I store leftovers?Leftovers should be wrapped tightly in plastic wrap and kept in the refrigerator, where they will remain safe to eat for up to 3 days.
Substitutions and Variations
To make cream cheese: Use mascarpone for a texture and flavor that’s similar but not quite the same.
If using granulated sugar: Substitute an equal amount of caster sugar for a smoother texture.
For heavy cream: Use crème fraîche for a tangier flavor.
To make vanilla extract: Use an equal amount of better quality vanilla bean paste for a more intense vanilla flavor.
Pro Tips
1. Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature before starting. This helps create a smooth batter and ensures even mixing without lumps.
2. Avoid Overbeating: When incorporating the eggs and cream into the batter, mix just until combined. Overbeating can introduce too much air, which might cause the cheesecake to crack as it bakes.
3. Parchment Paper Tips: When lining the springform pan, crumple the parchment paper before placing it in the pan. This helps it fit better and stay in place, reducing the risk of batter leakage.
4. Water Bath Technique: For an even more creamy and crack-free cheesecake, consider baking it in a water bath. Wrap the springform pan in foil and place it in a larger baking dish filled with hot water, ensuring the water level reaches halfway up the sides of the pan.
5. Chilling Time: For the best texture, allow the cheesecake to chill in the refrigerator overnight. This resting period allows flavors to meld and the dessert to firm up properly for clean slicing.
San Sebastian Cheesecake Burnt Basque Cheesecake Recipe
My favorite San Sebastian Cheesecake Burnt Basque Cheesecake Recipe
Equipment Needed:
1. Oven
2. 23 cm (9-inch) springform pan
3. Parchment paper
4. Large mixing bowl
5. Hand mixer
6. Spatula
7. Sifter or fine-mesh sieve
Ingredients:
- 600g cream cheese, at room temperature
- 350g granulated sugar
- 5 large eggs
- 400ml heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 25g all-purpose flour
Instructions:
1. To prepare, set the oven to 200°C (390°F), and get a 23 cm (9-inch) springform pan ready with a parchment paper lining. Be sure that the parchment paper extends about 5 cm (2 inches) above the rim of the pan. You will appreciate that extra height when it comes time to remove the torte from the pan.
2. In a big mixing bowl, use a hand mixer at medium speed to beat the cream cheese until it is smooth and creamy.
3. Slowly incorporate the sugar into the cream cheese, mixing at medium speed until the sugar is fully blended and the mixture is smooth.
4. Incorporate the eggs one by one, beating each into the mixture to guarantee a lump-free outcome.
5. Add the heavy cream, the salt, and the vanilla extract. Mix at medium speed until everything is combined and the mixture is smooth.
6. Sift the flour over the batter and gently fold it in with a spatula until just incorporated, being careful not to overmix.
7. The prepared pan is filled with the batter, which is tapped lightly on the countertop to release any trapped air bubbles.
8. If you want this recipe to work properly, you must have the oven at the right temperature. Too hot, and the top will brown before the center has a chance to set; too cool, and the whole thing will flop. So preheat your oven and place the pan inside at temperature for 50 to 55 minutes.
9. Take the cheesecake out of the oven and allow it to cool in the pan for approximately 1 hour at room temperature.
10. Place the cheesecake in the refrigerator to cool for a minimum of 4 hours or, ideally, overnight. After it has been allowed to cool, remove it from the pan, cut it into slices, and serve.