Basque cheesecake or San Sebastian
Before you dive into this delicious recipe, let’s explore 5 interesting facts about this famous Spanish dessert♥️: This iconic Basque Cheesecake 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 recipe. Unlike classic New York versions, Basque Cheesecakes do not have a crust. This unique cake is baked at a very high temperature (230-250 °C), whereas a standard cheesecake is usually baked at 120 °C. Its texture is not homogeneous. This delectable dessert has a firmer texture towards the edge and a creamier, melted texture towards the center.
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
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Start by preparing a baking ring (14 cm diameter, 6 cm height). Line the ring with parchment paper, ensuring it covers the sides and bottom. Trim any excess paper with scissors. Preheat your oven to 230°C.
In a mixing bowl, combine the cream cheese, vanilla, and powdered sugar. Blend them with a spatula on low speed until the mixture is well combined and slightly runny. Alternatively, you can simply mix it by hand with a spatula until smooth.
To prepare the cream mixture, take a small amount of the cream (from the total amount) and mix it with the cornstarch until there are no lumps. Add the remaining cream, room-temperature eggs, and salt to this starch paste, then whisk thoroughly.
Gradually incorporate this egg and cream liquid into your cheese base, mixing on low speed. Continue until all the ingredients are fully combined. The resulting batter should be liquid, smooth, and shiny.
Carefully pour the batter into the prepared baking ring. Place it in your preheated (230°C) ventilated oven and bake for approximately 25 minutes.
Once baked, the cake should be firm around the edges but still beautifully wobbly in the center. The top surface should exhibit an evenly dark brown, almost burnt appearance. To further confirm readiness, you can insert a thermometer into the center; the internal temperature should register around 70 °C.
Allow the cake to cool at room temperature for approximately 2 hours. Afterward, transfer it to the refrigerator to chill completely for at least 6 hours—or preferably overnight—for the best texture.
Once fully chilled, carefully remove the parchment paper. Transfer this delicious dessert to a beautiful serving plate and present it to your tasters!
