San Sebastian Cheesecake, also known as "Basque Burnt Cheesecake," is a delicious and unique dessert known for its creamy interior and caramelised exterior. Here's a simple recipe for you to try:
Ingredients:
- 500g (2 cups) cream cheese(Philadelphia), softened
- 200g (1 cup) granulated sugar
- 4 large eggs
- 300ml (1 1/4 cups) heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Parchment paper
Instructions:
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Preheat Oven:
- Preheat your oven to 200°C (390°F).
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Prepare the Pan:
- Grease the bottom and sides of a 9-inch spring form cake pan with butter.
- Line the bottom and sides of the pan with parchment paper, leaving some overhang to make it easier to lift the cheesecake later.
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Make the Batter:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and continue to beat until well combined.
- Add eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, and mix until smooth.
- Sift in the flour and mix until just combined. Be careful not to over mix.
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Bake:
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 50-60 minutes or until the top is deeply golden and the centre is just set. The edges will be slightly burnt, which is characteristic of this cake.
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Cooling:
- Allow the cheesecake to cool in the pan for about 20-30 minutes.
- Transfer it to a wire rack to cool completely.
- Refrigerate for at least 4 hours or overnight for the best texture.
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Serve:
- Once chilled, remove the cheesecake from the pan using the parchment paper overhang.
- Slice and serve at room temperature. The centre will be creamy, and the exterior will have a burnt, caramelised crust.
This recipe? It's an absolute favourite of mine! The San Sebastian Cheesecake, with its creamy inside and that burnt, caramelised charm, is pure magic. Give it a go—it might just become your favourite too!
Happy baking!