Have you ever tried the Basque cheesecake, also known as San Sebastian? It’s a dessert from Spanish tradition with a “burnt” surface and a very soft, creamy heart that melts in the mouth.
This version is the classic original, enriched with the zest of lemon 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 doesn’t have the classic biscuit base and can be prepared in very little time with 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 refrigerator, 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’s a dessert with spreadable cheese and with great taste!
As I mentioned above, it’s also known as burnt cheesecake because besides its incredible creaminess, it is famous for its caramelized almost burnt external color and creamy interior, due to prolonged cooking at high temperatures.
This Spanish dessert was born in 1988 thanks to the creativity and skill of Santiago Rivera in San Sebastian, a city in the Basque Country, and later gained world fame thanks to Nigella Lawson in 2010.
I had never made or even tasted it before, but it’s really very good! The first characteristic that struck me is the creaminess and the aroma of lemon that stands out and envelops the palate!
The San Sebastian cheesecake must be allowed to cool for at least 3/4 hours, or even overnight, because only then can we enjoy it at its perfection!
STORAGE OF BASQUE CHEESECAKE
1) IN THE REFRIGERATOR
The Basque San Sebastian cheesecake keeps for 3-4 days in the refrigerator when covered with plastic wrap or in an airtight container. In fact, I would say that the next day it is even better because the texture stabilizes and the flavors intensify!
2) IN THE FREEZER
The burnt Basque dessert can also be frozen either whole or sliced, always taking care to wrap it whole or in single 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 delight!
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Here is a new recipe ready for my collection of Spanish recipes that I leave you just below:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 16 oz oz cream cheese
- 4 oz oz eggs (2 and a half eggs)
- 2/3 cup cup sugar
- 3 tbsps tbsps cornstarch
- 1 teaspoon vanilla extract
- 1/2 lemon (only organic or untreated zest)
- 3/4 cup cup heavy cream (not whipped)
Tools
HIGH PAN 7 inch lined with parchment paper that is twice the height of the pan
- Pans
- Parchment paper
- Mixers
- Hand mixers
- Sieves
FOR THE PREPARATION OF THE BASQUE SAN SEBASTIAN CHEESECAKE RECIPE
GUYS, IT’S DELICIOUS, TRY IT!
So, in the bowl of the stand mixer or any bowl, I put the cheese with the sugar and run at medium speed to create a velvety cream.
I add the eggs, the grated zest of an organic lemon, the vanilla extract, and then run 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 fold it with a spatula into the Spanish dessert mixture.
I perfectly line the pan and pour the cream cheese and cream mixture of the simple and exquisite burnt SAN Sebastian cheesecake crispy on the outside and soft on the inside!|
Before baking, I tapped the pan a couple of times to eliminate any air bubbles.
I bake the Basque cheesecake for about 50/60 minutes; check because mine was too soft in the center after 50 minutes, so I left it for another 5/7 minutes in the oven.
I turn off the oven and, after opening the oven, 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 stay for at least 3/4 hours.
I enjoyed it without any addition and I must say that the San Sebastian burnt cheesecake enchanted me!
Bon appétit and happy cooking! Annalisa
