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 method, it wins hearts in no time at all.
Perfect for special occasions or as a sweet treat just for yourself, this cheesecake is guaranteed to put a smile on everyone’s face.
Best of all, it only takes a few ingredients and a little time to create this little masterpiece in your own kitchen.
Recipe: San Sebastian Cheesecake
Ingredients:
For the base:
- 1 packet of digestive biscuits
- 150 g melted butter
For the cheesecake:
- 500 g full-fat cream cheese (room temperature)
- 130 g sugar
- 25 g cornflour
- 4 eggs (room temperature)
- juice of 1/2 lemon
- 2 tbsp vanilla extract
- 300 ml cream (room temperature)
For the chocolate sauce:
- 200 g Rausch chocolate pearls (Ecuador 70 %)
- 200 ml cream
Method:
1. Prepare the base: Crumble the digestive biscuits into fine crumbs and mix well with the melted butter. Spread the mixture evenly over the base of a springform tin (17 cm) and press down firmly. Set aside.
2. Cheesecake mixture: Bring the cream cheese, eggs and cream to room temperature a few hours ahead of time. This prevents lumps from forming in the mixture.
3. Place the cream cheese in a food processor and mix briefly with the sugar, without incorporating too much air. Add the sieved cornflour and briefly mix in. Then add the eggs one at a time and mix briefly again.
4. Add the lemon juice and vanilla extract and slowly stir in the cream until you have a smooth mixture. Pour the mixture onto the biscuit base in the prepared springform tin.
5. Bake: Preheat the oven to 240 degrees fan. Bake the cheesecake for 28 to 30 minutes at most. The centre should still wobble slightly when you take the cake out of the oven. That is a sign that the cheesecake has the perfect texture.
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 ensures the cheesecake can be sliced perfectly.
7. Chocolate sauce: Melt the Rausch chocolate pearls with the cream in a saucepan over a low heat until you have a smooth, glossy chocolate sauce. This can either be poured over the cheesecake or served separately.
