Creamy San Sebastian Cheesecake
If you are after a gluten-free cheesecake, you have to try this Creamy San Sebastian Cheesecake! Also going by the name of Burnt Basque Cheesecake, this delicious creamy dessert is as delicious as it is easy to make! A handful of everyday ingredients and minimal hands-on time will create a beautiful creme-brulee-like exterior with a gooey creamy custardy interior. This Spanish cheesecake is definitely a must-try!
Ingredients
- 600 g cream cheese full-fat
- 260 g caster sugar
- ½ teaspoon salt
- 80 g heavy cream (double cream)
- 80 g creme fraiche full-fat
- 4 eggs large
Instructions
- Preheat the oven to 240°C (460 F) Fan. Line a 20cm (8 in) loose-bottom cake tin with 2 sheets of good-quality baking parchment, making sure it sticks out the sides by at least 5 cm. Scrunching up the sheets of paper in your hands before lining the tin will help with it staying in the cake tin.
- Place the cream cheese, caster sugar and ½ teaspoon of salt in a large bowl. Using a handheld electric mixer, beat the ingredients together for 1 minute until there are no lumps of cream cheese. Make sure to scrape down the sides of the bowl halfway through beating.
- Add the eggs, heavy cream and creme fraiche. Beat the mixture again for 2-3 minutes, until you have a smooth and glossy cheesecake filling. Again, make sure to scrape down the sides of the bowl, as cream cheese tends to stick to the walls.
- Pour the cheesecake mixture into the parchment-lined cake tin and place it on the higher rack in the preheated oven. Bake for 30 minutes. The cheesecake will have risen and will have a heavily torched top but it will look very jiggly and undercooked in the centre. And that's exactly what you want to see.
- Take the cheesecake out of the oven and set it aside on the countertop to cool down to room temperature. Then transfer the cheesecake to the fridge for at least 5 hours.
- When you're ready to serve, take the cheesecake out of the cake tin and take it to the table still in the baking parchment. Peel the baking parchment off the sides and slice it into portions. San Sebastian Cheesecake is known for its soft and creamy interior, but you should be able to cut a slice without the centre running out. If your cheesecake seems too firm, leave it out at room temperature for 30 minutes to soften slightly.
Video
Notes
Store leftover cheesecake in the fridge for up to 4 days. Make sure to cover it in order to for the cheesecake not to absorb other odours in your fridge.
Nutrition
Calories: 313kcalCarbohydrates: 25gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 113mgSodium: 283mgPotassium: 93mgSugar: 24gVitamin A: 849IUVitamin C: 0.04mgCalcium: 61mgIron: 0.3mg
Tried this recipe?Let us know how it was!