September 23, 2024

San Sebastian cheesecake recipe

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This easy San Sebastian Cheesecake recipe is a traditional Spanish cheesecake. It’s amazingly delicious, creamy, light, and custardy center. this cheesecake is unlike any cheesecake you ever tried and tasted! Easy to make and crustless!

san sebastian cheesecake recipe

Why is San Sebastian cheesecake so unique?

The unique characteristics of San Sebastian cheesecake come from its cooking method and ingredients. It is baked at a high temperature to create a caramelized top, then cooled in the oven with the door slightly ajar to prevent cracking.

the origin of San Sebastian cheesecake recipe:

San Sebastián cheesecake, also known as “tarta de queso,” originated in the Basque city of San Sebastián, Spain. It gained popularity in the late 20th century, particularly in the 1980s, when chef Santiago Rivera crafted it at La Viña, a local bar known for its food. The cake is characterized by its creamy, custard-like interior and a burnt, crusty top, achieved by baking at high temperatures. This unique preparation contrasts with traditional cheesecake recipes, marking a distinct evolution in cheesecake culture. The dessert has since become a culinary phenomenon, inspiring numerous adaptations and widespread replication beyond Basque borders.

san sebastian cheesecake

The ingredients for making San Sebastian cheesecake recipe?

 

san sebastian cheesecake recipe

how to make San Sebastian cheesecake recipe:

 

Preheat the Oven:

    • Preheat your oven to 200°C.

 

Prepare the Pan:

    • Line a 9-inch (23 cm) springform pan with parchment paper, making sure to let the paper extend above the edges of the pan. This will help with easy removal later.

 

Make the Cream Cheese Mixture:

    • In a large mixing bowl, add the cream cheese. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps for a silky texture.

 

Add Sugar and Vanilla:

    • Gradually add the granulated sugar and beat until well combined with the cream cheese. Then, mix in the vanilla extract.

 

Incorporate Eggs:

    • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.

 

Add Cornstarch & Heavy Cream:

    • Add the cornstarch and mix for 2 minutes then slowly pour in the heavy cream while mixing on low speed until the batter is smooth and well combined. The mixture should be thick and creamy.

 

Transfer batter to Pan:

    • Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.

 

Bake:

    • Bake the cheesecake in the preheated oven for about 25-30 minutes. The top should be a deep golden brown, and the center will still be slightly wobbly when you shake the pan.

 

Cool Down & Chill:

    • Once baked, remove the cheesecake from the oven and let it cool to room temperature in the pan. The cheesecake will continue to set as it cools.
    • After cooling to room temperature, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This will enhance the flavors and allow for a firmer texture.

 

Serve San Sebastian Cheesecake:

    • Carefully remove the cheesecake from the springform pan by lifting it out with the overhanging parchment paper. Slice it into wedges and serve chilled. This cheesecake pairs beautifully with a light dusting of powdered sugar or fresh berries if desired
cheesecake san sebastian recipe
 

PRO tips fpr making cheesecake san sebastian recipe?

Here are some pro tips for making a San Sebastian cheesecake recipe

  • Ingredients at Room Temperature: Make sure your cream cheese, eggs, and heavy cream are at room temperature. This ensures a smoother batter without lumps.
  • Choosing Your Pans: Use a 9-inch (23 cm) springform pan lined with parchment paper, allowing the paper to extend beyond the rim. This helps prevent sticking and makes removal easy.
  • Mixing: If you do not have a stand mixer, you can simply use a hand whisk in all the steps. Don’t forget to use a spatula to scrape the side of the bowl to ensure it’s well incorporated. The ultimate aim when making the cake batter is to ensure that you have a really smooth batter.
  • Baking: You should preheat your oven to ensure your cake bakes evenly and at the right temperature./If the cake is looking like it is going to get too dark before it is baked, simply cover it with some foil.
  • Cooling: After baking, leave the cheesecake to cool in the pan for about 1 hour at room temperature. This helps prevent temperature shocks that could crack the surface.
  • Refrigeration: Once cooled, cover the cheesecake loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This enhances the flavors and texture.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, but this cheesecake is often best enjoyed fresh.

the best San Sebastian cheesecake recipe

frequently asked questions

 

Here are some frequently asked questions about the San Sebastian cheesecake recipe in detail:

 

What is the key to a San Sebastian cheesecake’s creamy texture?

The key to a creamy texture is using high-quality cream cheese and heavy cream. It’s also essential to not overmix the batter, as this can cause the cheesecake to become tough and dense.

 

 

How do I know when it’s done?

The cheesecake should be puffed up with a deep golden brown crust on top, while the center should still appear slightly jiggly. It will continue to set as it cools.

 

 

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze portions for up to 2 months. Thaw in the fridge before serving.

 

 

Can I make San Sebastian cheesecake recipe ahead of time?

Yes, San Sebastian cheesecake can be made ahead of time and refrigerated for up to 3 days. However, it’s essential to let it come to room temperature before serving to ensure the best texture and flavor.

 

 

How do I prevent San Sebastian cheesecake from sinking or cracking?

To prevent San Sebastian cheesecake from sinking or cracking, make sure to not overmix the batter, use room temperature ingredients, and don’t open the oven door until it’s finished baking. Also, make sure the cheesecake is completely cooled before refrigerating it.

 

 

Can I make San Sebastian cheesecake in a mini muffin tin?

Yes, you can make San Sebastian cheesecake in a mini muffin tin. Just be sure to adjust the baking time accordingly, as the cheesecakes will be smaller and take less time to cook. Also, make sure to not overfill the muffin tin, as the cheesecakes will rise during baking.

San Sebastian cheesecake recipe
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San Sebastian cheesecake recipe

Recipe by Farah`s RecipesCourse: Cheesecake, DessertsCuisine: SpanishDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Baking time

45

minutes
Calories

340

kcal
Resting Time:

1

hour 
Fridge Time:

240

minutes
Total time

6

hours 

5

minutes

Ingredients

  • 750 g  cream cheese

  • 1 cup sugar

  • 5 eggs

  • 2 teaspoons vanilla

  • 1 1/2 cup heavy cream

  • 3 tablespoons cornstarch

Directions

  • Preheat the Oven:
    Preheat your oven to 200°C.
     
  • Prepare the Pan:
    Line a 9-inch (23 cm) springform pan with parchment paper, making sure to let the paper extend above the edges of the pan. This will help with easy removal later.
  • Make the Cream Cheese Mixture:
    In a large mixing bowl, add the cream cheese. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps for a silky texture.
     
  • Add Sugar and Vanilla:
    Gradually add the granulated sugar and beat until well combined with the cream cheese. Then, mix in the vanilla extract.
     
  • Incorporate Eggs:
    Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporate
  • Add Cornstarch & Heavy Cream:
    Add the cornstarch and mix for 2 minutes then slowly pour in the heavy cream while mixing on low speed until the batter is smooth and well combined. The mixture should be thick and creamy.
  • Transfer batter to Pan:
    Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
     
  • Bake:
    Bake the cheesecake in the preheated oven for about 35-45minutes. The top should be a deep golden brown, and the center will still be slightly wobbly when you shake the pan.
  • Cool Down & Chill:
    Once baked, remove the cheesecake from the oven and let it cool to room temperature in the pan. The cheesecake will continue to set as it cools.
    After cooling to room temperature, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This will enhance the flavors and allow for a firmer texture.
     
  • Serve San Sebastian Cheesecake:
    Carefully remove the cheesecake from the springform pan by lifting it out with the overhanging parchment paper. Slice it into wedges and serve chilled. This cheesecake pairs beautifully with a light dusting of powdered sugar or fresh berries if desired

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Filed Under: Cheesecake, Desserts