Sometimes it's the simplest recipes that make the biggest impression.
The San Sebastian cheesecake, also known as Basque cheesecake, is just such a case. With its creamy texture, golden brown crust and surprisingly simple preparation process, it takes hearts by storm.
Perfect for special occasions or as a sweet treat for yourself - this cheesecake is guaranteed to put a smile on everyone's face.
Best of all, you only need a few ingredients and a little time to conjure up this little masterpiece in your own kitchen.
Recipe: San Sebastian cheesecake
Ingredients:
For the base:
- 1 packet of shortbread cookies
- 150 g melted butter
For the cheesecake:
- 500 g cream cheese heavy cream (room temperature)
- 130 g sugar
- 25 g cornstarch
- 4 eggs (room temperature)
- juice of 1/2 lemon
- 2 tbsp vanilla extract
- 300 ml cream (room temperature)
For the chocolate sauce:
- 200 g Rauschchocolate pearls (Ecuador 70 %)
- 200 ml cream
Preparation:
1. prepare the base: Crumble the shortbread cookies into fine crumbs and mix well with the melted butter. Spread the mixture evenly over the base of a springform pan (17 cm) and press down firmly. Set aside.
2. Cheesecake mixture: Bring the cream cheese, eggs and cream to room temperature a few hours in advance. This prevents lumps from forming in the mixture.
3. Place the cream cheese in a food processor and blend briefly with the sugar, without beating in too much air. Add the sieved cornstarch and mix in briefly. Then add the eggs one at a time and mix in briefly.
4. Add the lemon juice and vanilla extract and slowly stir in the cream until the mixture is homogeneous. Pour the mixture onto the cookie base in the prepared springform pan.
5. Bake: Preheat the oven to 240 degrees fan. Bake the cheesecake for 28 to a maximum of 30 minutes. The center should still jiggle slightly when the cake is removed from the oven. This is a sign that the cheesecake has the perfect consistency.
6. Cool: Leave the cake to cool completely for at least 4 hours, ideally overnight in the fridge. This makes the texture even creamier and the cheesecake can be cut perfectly.
7. Chocolate sauce: Melt the Rauschchocolate pearls with the cream in a pan over a low heat until a smooth, shiny chocolate sauce is formed. This can either be poured over the cheesecake or served separately.
