San Sebastian Cheesecake is a luxuriously creamy and rich dessert that originates from the Basque region. This version of the cheesecake is known for its beautifully burnt exterior and a velvety smooth, almost custard-like interior. Made with high-quality cream cheese, eggs, and heavy cream, and infused with a hint of lemon for brightness, this cheesecake is decadently delicious. Its simple elegance is what makes it stand out, requiring no crust and just a few ingredients to showcase its pure flavor.
Why You'll Love This
You'll fall in love with the unique texture and taste of this cheesecake. Unlike traditional cheesecakes, the San Sebastian Cheesecake has a caramelized, almost burnt top that adds a wonderful contrast to the rich and creamy filling. The addition of lemon juice not only balances the richness but also adds a subtle, refreshing zing. It’s an uncomplicated recipe with straightforward ingredients that come together to create a dessert that’s both comforting and sophisticated.
Perfect Occasion
San Sebastian Cheesecake is perfect for any gathering where you want to impress your guests with something a little different. It's suitable for festive celebrations, formal dinners, or as a special treat for weekend gatherings. This cheesecake also makes a wonderful dessert for holiday meals or any occasion that calls for a show-stopping centerpiece.
Decoration Tips
To enhance the simple beauty of this cheesecake, a light dusting of powdered sugar over the top once it cools can add an elegant touch. For a fresh contrast, serve each slice with a few fresh berries or a drizzle of fruit sauce. Mint leaves can also be added for a pop of color and freshness.
Ingredients:
- 1050g double cream cheese (Philadelphia type)
- 6 eggs
- 300g sugar
- 1 packet vanilla sugar
- 50g cornstarch
- 600ml heavy cream
- Juice of 1 lemon
Instructions:
- Preparation:
- Preheat your oven to 220°C (428°F). Line the bottom of a springform pan with parchment paper.
- Make the Batter:
- In a large mixing bowl, combine the cream cheese and sugar until smooth. Add the vanilla sugar and mix well.
- Incorporate the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the lemon juice.
- Sift the cornstarch into the mixture and blend until smooth.
- Gradually add the heavy cream, mixing until the batter is uniform and creamy.
- Bake:
- Pour the batter into the prepared pan. Place in the oven and bake for about 40-45 minutes, or until the top is deep golden-brown and the center is set but still slightly jiggly.
- Cool and Serve:
- Allow the cheesecake to cool in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours before serving.
- Remove from the pan, peel off the parchment, and transfer to a serving plate.
Enjoy this sumptuous San Sebastian Cheesecake, a dessert that combines rustic charm with creamy sophistication, sure to please any palate!