San Sebastian Cheesecake
This San Sebastian Cheesecake, or basque burnt cheesecake, breaks all the rules of a baked cheesecake. It's deliciously perfect in all its imperfections!
Equipment
- 9 inch springform cake tin
- Electric hand beaters or stand mixer
Ingredients
- extra butter for greasing
- 4 x 8 ounce (900gms total) full fat cream cheese
- 1 & ½ cups (330gms) white sugar
- 6 large eggs (approx. 2oz/55gms each)
- 2 cups (500mls) thickened cream
- 2 teaspoons vanilla
- zest from one medium lemon
- 4 teaspoons (20mls) lemon juice
- 1 teaspoon salt
- ¼ cup (40gms) tapioca starch or corn starch
Instructions
- Line the spring form tin with two offset pieces of baking paper, leaving at least good two inches (5cm) overhang on each side to allow the cheesecake to rise. Add a little butter to the bottom to help the paper stick in place.
- Make sure you have room in your oven for the high baking paper edges. You may need to rearrange or remove some oven racks. It's easier to this before you preheat your oven.
- Pre-heat your oven to 435°F (225°C/205°C fan-forced) for at least ten minutes.
- Zest and juice the lemon.
- Add the cream cheese to a bowl or stand mixer and mix briefly to soften. Add the sugar in a couple of batches, mixing between each addition until it's all added. Mix on low until the sugar has dissolved.
- Add the eggs one at a time, mixing well between each addition. If using a stand mixer make sure you scrape the edges of the bowl to ensure any blind spots are mixed in.
- Add the cream, lemon juice and zest, vanilla and salt and mix until very smooth.
- Sift in the tapioca starch and mix in gently until the batter is very smooth.
- Pour into the batter into the lined cake tin and bake for one hour and twenty minutes, or until top and edges of the cheesecake are a deep brown color. The center will still be jiggle but they should be little to no jiggle at the edges.
- Allow to cool completely to room temperature before serving.
- Serve at room temperature or a light, airy cheesecake or chill for a firmer, denser cheescake. Fabulious on their own or will one of my fruit compotes, curds or coulis. Delicious!
Notes
Size variations:
This cake was baked in a 9-inch spring form pan. You could use a 10-inch pan if that's what you have but your cheesecake will take less time to bake. Check on it after 45 minutes and continue to bake until done.
You can also half this recipe and make it in a 7-inch spring form pan (you will need to reduce the baking time) or try making my mini burnt cheesecakes.
Storage:
In the fridge for up three days for maximum freshness but will still be good to eat for up to 5 days.
I am still freezer storage testing this cheesecake and will report back when I know more!
Nutrition
Calories: 305kcalCarbohydrates: 36gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 138mgSodium: 246mgPotassium: 77mgFiber: 0.02gSugar: 31gVitamin A: 715IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Tried this recipe?Let us know how it was!