This week, I wanted to cook something quick and simple as we’re busy with renovations, Christmas preparations and the upcoming tax deadline. I also wanted to make something comforting and indulgent – drab, wet, windy winters aren’t my favourite. San Sebastian cheesecake fitted the bill!
Also called Basque cheesecake by some, this recipe is the brainchild of Santiago Rivera, owner of La Viña restaurant in the Basque town of San Sebastian – where the cake gets its name(s). Dozens of the restaurant’s patrons have photographed and shared images of the cheesecake on Trip Advisor! From what I could tell, the restaurant bakes upwards of two dozen cakes at a time. It currently sells for 5€ per slice… that’s a whole lotta lolly just from cheesecake! In fact, the now-famous dessert is so sought after, you can pre-order a whole or half cake to take away.
Don’t let the burnt parchment paper and dark brown cake top deceive you – this cake is absolutely divine. It tastes like the love child of a crème brûlée and bonfire toffee; all smooth and creamy on the inside and fragrant caramel on the outside.
I must confess this recipe may well have toppled that long-standing favourite, Gordon Ramsay’s baked vanilla cheesecake, from its top spot!
The recipe is included in the cook book, Basque Country written by Marti Buckley. Click here to save it to Pinterest.
San Sebastian cheesecake
Ingredients
- 200 g/7oz caster sugar
- 600 g/21 oz cream cheese at room temperature
- pinch of salt
- 3 large eggs
- 300 ml/10½fl oz double cream
- 20 g/¾oz plain flour
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6
- Grease an 8-inch (23cm) springform tin and grease line it with parchment paper, leaving 2-3 inches (5-7.5cm) overhanging the top of the tin. (You can cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease.)
- In a large mixing bowl, using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the caster sugar and cream cheese until smooth. (I did this by hand with a wooden spoon)
- Add the salt and combine
- In a medium-size measuring jug, lightly whisk the eggs and pour - little by little - into the cheese & sugar mixture stirring throughout until completely combined
- Whisk in the cream
- Sift the flour over the mixture and gently fold it in
- Pour the mixture into the prepared tin and bake for 50 minutes, or until caramelised and almost burned-looking on top. This can really vary oven to oven, so it helps to have your eye on the cheesecake from 50 minutes forward. The centre will still be quite jiggly, but the cheesecake is ready
- Allow to cool completely in its tin on a wire rack, remove the outer part of the springform and gently peel away the parchment paper
- Slice and serve at room temperature
Serve a slice with a little glass of sweet sherry such as Pedro Ximenez
