FAQS

Is San Sebastian Cheesecake burnt?

Not really. The sugar in the cheesecake colours the cheesecake when it caramelises. It also reacts with the cream cheese to add both flavour and colour.  This version is very pale in colour compared to other versions out there. It also has a higher liquid ratio.

San Sebastian Cheesecake with Chocolate

You can make a chocolate sauce with cream (a runny ganache) but I just use melted chocolate.

Is San Sebastian famous for Cheesecake?

San Sebastian is famous for it’s food and one of the recipes that is most well knows from the region is the San Sebastian Cheesecake.  It's known for its Basque cuisine and has the second most Michelin stars per capita in the world.

Why is it called Basque Cheesecake?

Basque is the region in Spain where this  dessert originates from.

Is it Gluten Free?

It isn’t but the Plain Flour can be replaced with Gluten Free Plain Flour or Corn Flour to make it Gluten Free. You can also omit the Plain Flour completely but fridge time is essential if you do this!

San Sebastian Cheesecake vs Japanese Souffle Cheesecake

The San Sebastian Cheesecake is a baked cheesekcake that is similar to Japanese Cheesecake but it is less cakey. The middle of the cheesecake is smooth, light, silky and melts in the mouth.

Can it be made ahead of time?

Yes absolutely. You can make it up to 3 days in advance. The great thing about this cheesecake is that it gets better with time. I would highly highly recommend a 24 hour rest! Use a knife dipped in boiling water to cut through the cheesecake seamlessly.

The origin of San Sebastian Cheesecake

It was first created by chef Santiago Rivera and was knows as Tarta de Queso (Cheese Pie). San Sebastian cheesecake was served in La Vina, in the Basque region of Northern Spain. At La Vina, unlike many recipes including my own, the cheesecakes are baked on the day that they are served. So the centre is almost molten like. I have served it that way in the past but for ease of serving I like to rest it overnight.

San Sebastian cheesecake vs New York Cheesecake

The texture of this cheesecake is a cross between a New York cheesecake and a Japanese souffle cheesecake. San Sebastian cheesecake has a caramelised top with a silky, gooey middle.  It doesn’t have a crust. A New York Cheesecake has a base made up of graham crackers/digestive biscuits.  Whilst San Sebastian cheesecake has a rustic appearance with a darker top, the New York Cheesecake is neat in appearance and looks like most other cheesecakes and tastes creamy with a dense and thick texture. San Sebastian cheesecake is smooth, creamy, light and souffle like.

Best Baking Tin to use

You need a loose bottom or spring form tin for this recipe. Tin size and temperature has the most impact on the appearance and texture of the cheesecake in this recipe. A wider tin cooked for the same amount of time colours better in my experience colours better.

Here is one I brought that was made in a wider tin:

Here is one I made in an 8 inch tin but baked at a higher temperature for 50 minutes and with more volume of ingredients:

Top Tips

Lining the Tin

Line the tin with baking paper and make sure it comes all the way up the sides. 

Tap the Tin

Tap the tin to release any bubbles.

Baking Time

The baking time varies. You can bake it between 40 - 55 minutes depending on how set you like the middle. 

Fridge Time

Chill the cake for 8 hours before serving. This is so that it is set enough to cut. 

Storage/Make Ahead

San Sebastian cheesecake keeps well in the fridge for up to 3 days.

Blender 

A hand mixer or blender can be used in place of the stand mixer in this recipe.

Use Full Fat Ingredients at Room Temperature

Use full fat cream cheese and double cream. Using light versions of the ingredients won’t work in this recipe. I use Philadelphia Cheese but have also used Supermarket own brands in this recipe before which have worked too. You might want to taste your cream cheese first and add a pinch of salt if you think it is needed. Make sure all the ingredients are at room temperature so they incorporate fully into the batter.

What if it doesn't Colour?

If your cheesecake isn’t colouring, you can bake for 10 more minutes. The original cheesecake from La Vina is not as dark as the internet would suggest.

What does it taste like?

The original cheesecake is made of queso blanco (white cheese) and a golden caramelised top. It has a creamy centre that is light and moussey and a gorgeous caramel crust. The flavour is mild and sweet. In this recipe, it is just as much about texture.

How to serve it

You can simply serve the cheesecake on a plate with a spoon/fork. Or you can serve it with a chocolate sauce, mixed berries, a syrup. The choices are endless. Or with Plums, like I do here. To cut the cheesecake, dip the tip of a knife in hot water. Cut a slice of cake and then dry with tissue between each cut.

Can you freeze San Sebastian Cheesecake?

Yes. 

Whole Cheesecake

To freeze the cheesecake as a whole, let it cool completely, then remove from the tin.  Freeze on a tray or plate for 2 hours, then wrap in 2 layers of cling film and 1 layer of foil. Freeze for up to 3 months.

In Slices

Once cooled, wrap each slice in 2 layers of cling film and aluminum foil and freeze for 3 months.

To serve

Thaw in the fridge overnight and then take it out of the fridge 30 minutes before serving.

Recipe Variations

This recipe is easily adaptable: Flour - You can add 15 - 30g Plain Flour, Corn Flour or All Purpose Flour if you like. Or even Cocoa Powder. Cheese - You can use Mascarpone or Ricotta instead of Cream Cheese. Pumpkin - You can add pureed pumpkin to the batter. Spices - You can add Chai or Pumpkin Spices to the batter. Coffee or Chai - You can add Chai or Coffee to the batter by making a syrup using Maple Syrup and the Cream. Citrus Zest -  Such as Lemon Zest Lime Zest or Orange Zest adds flavour and tang. Vanilla - Vanilla lifts this otherwise plain but delicious cheesecake. I think it makes the world of difference flavour wise. Chocolate - Melted Chocolate pairs well with these flavours and can be added to the batter too but also is the ideal accompaniment for the cheesecake. Caramel - Serve with Caramel Sauce instead. The creamy bit of the Cheesecake is endlessly adaptable - Try using Sour Cream, Plain Yoghurt, Creme Fraiche or Double Cream.  Sugar - Use Light brown Sugar, Dark Brown Sugar, Caster Sugar or Maple Syrup.