Basque cheesecake Basque cheesecake. Gorgeous cheesecake stands on the white plate. It is decorated with raspberries.

Dessert+baking

Basque cheesecake or San Sebastian

Prep Time: 10 min / Cook Time: 25 min / Total Time: 35 min

Here is my Classic Basque Cheesecake😍. And I love the result❤️. The texture of the cheesecake is incredibly tender. And it only took me 30 minutes in all to make.

Author and photographs: Olga

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Before you start making this cheesecake, I want to inspire you with 5 interesting facts about the famous Basque Cheesecake♥️: It was first baked in the cafe La Viña in the resort town of San Sebastian in the Basque region of Spain 🇪🇸 almost 30 years ago. Chef Santiago Rivera👨‍🍳 embarked on a cake-a-day experiment before coming up with the perfect Basque Cheesecake recipe. Unlike classic New York cheesecakes, Basque Cheesecakes do not have a crust. It is baked at a very high temperature(230-250 °C), whereas the usual cheesecake is baked at 120 °C. Its texture is not homogeneous. It has a firmer texture towards the edge and a creamier melted texture towards the center.

Basque cheesecake or San Sebastian

Yield: 1 cheesecake 14 cm in diameter

Ingredients

Cheesecake

270 gr cream cheese
135 gr cream 33%
68 gr powdered sugar
75 gr eggs (about 1 egg and 1 yolk)
15 gr cornstarch
2.5 gr sea salt
vanilla

Instructions

Prepare a baking ring with a diameter of 14 cm and a height of 6 cm. Line the ring with parchment paper, it should cover the sides and bottom. Remove excess parchment paper with scissors. Preheat oven to 230°C

Place cream cheese, vanilla, and icing sugar in a mixing bowl. Blend them with the spatula on low speed until they are combined and slightly runny. You can simply mix with a spatula until smooth. Mix a small amount of cream (from the total amount) with cornstarch so that there are no lumps. Add the remaining cream, eggs at room temperature, and salt to the starch mass and mix with a whisk. Gradually add the egg and cream mixture to the cheese mixture, mixing on low speed. Continue mixing until all ingredients are combined. The cheesecake mass should be liquid, smooth, and shiny.

Pour the curd mass into the ring. Place the cheesecake in a ventilated oven preheated to 230°C for about 25 minutes.

When done, the cheesecake should be firm on the sides, but JUMBLING in the center. The surface of the cheesecake should be evenly dark brown. You can also check the readiness of the cheesecake by inserting a thermometer into it: the internal temperature should be around 70 °C.

Leave the cheesecake at room temperature for about 2 hours to cool, and then refrigerate it to cool completely for 6 hours, preferably overnight.

After cooling - remove the paper from the Basque cheesecake, transfer it to a beautiful plate, serve it to your tasters!