San Sebastian Cheesecake
Did you know this Spanish-origin cheesecake, also known as Basque or Burnt cheesecake, is a hit in Istanbul? There are numerous spots recommended for tasting the best and original San Sebastian cheesecake there. It's so beloved that I tried it with Turkish coffee. Though I often choose local desserts, this cheesecake had been on my to-try list and I finally checked it off.
I've attempted making it before, aiming for a straightforward version suitable for home. It turned out wonderfully—perhaps even preferable to classic cheesecake. With a creamy texture and subtle crème brûlée flavor, this recipe is simple, quick, and worth saving!
Cut a large piece of baking paper, enough to fully cover the 24cm pan.
Crumple it well with your hands.
Unroll and line the entire tray, ensuring the edges are also covered.
Being crumpled, it's easier to handle. Trim excess paper with scissors.
In a large bowl, combine 750g of cream cheese, 5 eggs, 250g of sugar, and vanilla extract.
Mix thoroughly with a stand mixer, keeping the speed low to minimize foam and air bubbles in the batter.
Add 1 tablespoon of flour and 375ml of heavy cream, mixing again until the composition is uniform.
Pour the batter into the prepared pan lined with baking paper.
For smoother texture, pass through a sieve, though it's optional.
Gently shake the baking tray to remove air from the batter.
Bake in a preheated oven at 200°C for about 45 minutes, until a deep brown forms.
When ready, the center will jiggle slightly with a jelly-like texture.
Cool on the counter, then refrigerate for at least 6-8 hours.
Once completely cool, remove the edges from the pan and gently peel off the baking paper.
For clean slices, heat a knife under hot water, leaving it wet.
Clean it with hot water before each cut.
Serve plain or with your favorite fruit sauce, chocolate sauce, jam, etc. It's truly delicious, highly recommend trying this recipe.
Enjoy!
