Savor the decadence of this San Sebastian Cheesecake, a creamy and lush dessert known for its beautifully burnt exterior and sumptuously smooth interior. Originating from the Basque region, this cheesecake is celebrated for its simple yet rich ingredients that blend into a perfectly balanced creamy texture, topped with a characteristic caramelized crust.
Why You'll Love This: This cheesecake is a gourmet's delight, striking an exquisite balance between a crispy burnt top and a melt-in-your-mouth creamy center. The addition of lemon juice and vanilla enhances the flavor profile, giving it a subtle freshness that cuts through the richness. It’s incredibly forgiving in preparation, requiring no water bath or meticulous temperature control, making it both delightful and approachable for bakers of all levels.
Perfect Occasion: San Sebastian Cheesecake is perfect for sophisticated dinner parties, festive gatherings, or as a luxurious treat for weekend family meals. Its elegant appearance and indulgent taste make it an ideal dessert for celebrations or any occasion where you want to impress your guests.
Decoration Tips: Serve this cheesecake with a drizzle of dark chocolate ganache or a berry coulis to add a touch of sweetness and a vibrant color contrast. Fresh berries or a light dusting of powdered sugar can also enhance its visual appeal without overpowering its natural flavors.
Ingredients:
- 700g cream cheese (double cream level)
- 1 cup sugar (use half brown sugar if available)
- 4 medium eggs
- 400ml heavy cream
- 3 tablespoons cornstarch (30g)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
Instructions:
- Preparation:
- Allow all ingredients to reach room temperature before beginning.
- Preheat your oven to 230°C (446°F) with fan on.
- Cheesecake Batter:
- In a large bowl, start by whipping the cream cheese until smooth.
- Gradually add the sugar while continuing to mix. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Mix in the heavy cream, cornstarch, lemon juice, and vanilla extract, beating until the mixture is completely smooth.
- For an even creamier texture, strain the mixture through a fine sieve.
- Baking:
- Line a 20cm springform pan with parchment paper. Crumple a piece of parchment paper, lightly grease it, and use it to line the pan, ensuring it extends about two fingers above the edges to contain the batter as it rises.
- Pour the batter into the pan, then tap the pan on the counter three times to remove any air bubbles.
- Bake in the preheated oven on the second lowest rack for about 31 minutes, or until the top is nicely browned and starts to char.
- Cooling:
- The cheesecake will still be jiggly when you remove it from the oven. Allow it to cool at room temperature for 4 hours to set properly.
- For a firmer texture, refrigerate the cheesecake overnight (although it can be tempting to dig in sooner!).
- Serving:
- When ready to serve, slice the cheesecake with a clean knife, wiping the blade between cuts. This ensures clean slices without dragging the creamy filling.
- Optional: Serve with chocolate ganache or a fruit coulis for added flavor and presentation.
Enjoy! This San Sebastian Cheesecake brings a touch of Basque culinary luxury to your table, perfect for indulging your dessert cravings with its unique and irresistible texture and flavor.