Curiosities

The San Sebastian cheesecake has no ancient history or origins: it is a modern, recent, new cake, in fact it dates back to the end of the last century (around the 1960s), born in a bar/restaurant in San Sebastian, Spain, but its fame has reached the entire globe, also thanks to the complicity of social media. In Istanbul, for example, there is always a line in front of the patisserie that makes it. There are many recipes around and they all more or less resemble each other. Some use only cream cheese and cream, others add Greek yogurt or quark cheese, some versions include flour, others cornstarch. A fundamental feature of this dessert is said to be the typical almost burnt surface, but as I have already told you, I don’t like it so dark. So it’s up to you: if you want it dark, do not cover it during baking.

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