Authentic San Sebastián Basque Cheesecake
A rustic, custardy masterpiece with a bold bronzed top and a mousse-like texture that captures the effortless elegance of San Sebastián. This crustless cheesecake is beautifully scorched on the outside and incredibly creamy on the inside.
Equipment
- 20cm (8 inch) springform pan
- Baking parchment paper
- Electric hand mixer or stand mixer
- Mixing Bowls
Ingredients
- 750 grams Cream cheese blocks room temperature
- 1 cup Caster sugar
- 1.25 cups Whipping cream
- 0.25 cup Plain flour
- 1 teaspoon Vanilla bean extract
- 220 grams Lightly whisked eggs approximately 4 large eggs
Instructions
Prepare the oven and pan
- Heat the oven to 220°C / 425°F (200°C fan-forced) and position the shelf in the middle of the oven to ensure even browning.
- Scrunch up two large sheets of parchment paper, then open them and press them into a 20cm (8 inch) springform pan in an X shape. Ensure the paper extends well above the rim to accommodate the rise.
Mix a smooth, lump-free batter
- Beat the room-temperature cream cheese on medium speed for 2 minutes until glossy and smooth. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the caster sugar and beat on low speed for only 10 seconds, just enough to combine without incorporating too much air.
- In a separate bowl, whisk 1/4 of the whipping cream with the flour until it forms a smooth paste. Slowly whisk in the remaining cream and vanilla extract until the mixture is uniform.
- With the mixer on low speed, stream the cream mixture into the cream cheese. Stop as soon as the batter looks satiny and uniform.
- Add the lightly whisked eggs while mixing on low speed. Stop immediately once the eggs disappear into the batter to avoid creating bubbles.
Bake, cool, and set
- Pour the batter into the prepared pan. Bang the pan firmly on the counter several times and use a small knife to pop any surface bubbles for a smoother top.
- Bake for 45 minutes until the top is deeply golden brown and aromatic. The cheesecake should rise significantly and have a bold wobble in the center when moved.
- Allow the cake to cool in the pan for at least 2 hours on the counter. Once cooled to room temperature, refrigerate uncovered for a minimum of 8 hours to set the custard.
- Release the springform sides and lift the cheesecake out using the parchment paper. Serve chilled or at room temperature for a softer bite.
Notes
Pro Tip: To make the parchment paper more manageable, wet it under the tap, wring it out, and blot it dry. This makes it soft enough to hug the corners of the springform pan perfectly.
Storage Tip: Refrigerate the cheesecake uncovered. This prevents condensation from forming, which can dull the beautiful caramelized crust and turn the top steamy.
Safety Tip: Ensure your cream cheese is at room temperature before mixing to prevent a grainy texture. Avoid using low-fat or tub-style cream cheese as it will not set with the correct mousse-like consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 468kcalCarbohydrates: 26gProtein: 8gFat: 38gSaturated Fat: 23gCholesterol: 165mgSodium: 315mgPotassium: 125mgFiber: 0.1gSugar: 23gVitamin A: 1250IUVitamin C: 0.3mgCalcium: 98mgIron: 0.7mg
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