Have you ever tried the Basque cheesecake, also known as San Sebastian? It’s a dessert from the Spanish tradition with a “burnt” surface and an incredibly soft, creamy heart that melts in your mouth.
This version is the classic original, enriched with lemon zest and vanilla bean for a fragrant and fresh touch that makes it a true delight!
The main feature of the San Sebastian cheesecake is that it has no classic biscuit base and is prepared in no time with only a few simple steps, then baked directly in the oven.
The burnt cheesecake is perfect to serve after a few hours of resting in the fridge, either on its own or with a thin layer of jam or fresh fruit like berries.
A recipe that will surprise you with its simplicity because it is a dessert made with spreadable cheese and of great goodness!
As I mentioned above, it is also known as burnt cheesecake because, in addition to its incredible creaminess, it is famous for its caramelized almost burnt outer color and creamy interior, due to prolonged cooking at high temperatures.
This Spanish dessert was created in 1988 thanks to the creativity and skill of Santiago Rivera in San Sebastian, a city in the Basque Country, and later brought to worldwide fame by Nigella Lawson in 2010.
I had never made or tasted it, but it is really very good! The first characteristic that struck me is the creaminess and, as an aroma, the lemon that stands out and envelops the palate!
The San Sebastian cheesecake must be allowed to cool for at least 3/4 hours but also overnight because only then can we enjoy it in its perfection!
STORAGE OF THE BASQUE CHEESECAKE
1) IN THE REFRIGERATOR
The Basque San Sebastian cheesecake can be stored for 3-4 days in the refrigerator, covered with plastic wrap or in an airtight container. In fact, I would say that the day after it is even better because the consistency stabilizes and the flavors intensify!
2) IN THE FREEZER
The burnt Basque dessert can also be frozen either whole or cut into slices, always taking care to wrap it whole or in portions in plastic wrap and then in aluminum foil. It can be stored for 2 months, but I suggest making it as soon as possible and tasting it because it’s a delicacy!
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Here is a new recipe ready for my collection of Spanish recipes which I leave just below:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 16.2 oz cream cheese
- 4.1 oz eggs (2 and a half eggs)
- 4.6 oz sugar
- 1.8 oz cornstarch
- 1 tsp vanilla extract
- 1/2 lemon (only organic or untreated zest)
- 7 oz heavy cream (clearly not whipped)
Tools
HIGH PAN 7 IN lined at the bottom and sides with parchment paper double the height of the pan’s edge
- Pans
- Parchment paper
- Stand mixers
- Electric beaters
- Sieves
FOR THE PREPARATION OF THE BASQUE SAN SEBASTIAN CHEESECAKE RECIPE
GUYS IT’S DELICIOUS TRY IT|!
Then in the bowl of the stand mixer or in any bowl, I place the cheese with the sugar and operate at medium speed to create a velvety cream.
I add the eggs, the grated zest of an organic lemon, the vanilla extract and then operate the beaters again to mix the mixture.
Then I pour the cream and mix for 2/3 minutes without whipping the ingredients.
Then all I have to do is sift the cornstarch and gently combine it with a marisa spatula into the mixture of the Spanish dessert.
I perfectly line the mold and pour the cream cheese and cream mixture of the simple and exquisite burnt SAN Sebastian cheesecake, crispy outside and soft inside!|
Before baking, I “tapped” the pan a couple of times to remove any air bubbles.
I bake the Basque cheesecake for about 50/60 minutes; check because mine had too soft a center after 50 minutes, so I left it for another 5/7 minutes in the oven.
I turn it off and after opening the oven, I let the dessert cool for 15/20 minutes. Now I take it out of the oven and let it cool before putting it in the fridge covered with plastic wrap where it must remain for at least 3/4 hours.
I tasted it without any addition, and I must say that the burnt San Sebastian cheesecake bewitched me!
Bon appétit and happy cooking! Annalisa
