San Sebastian Cheesecake - Rezept — Backbube (2024)

FAQs

What's the difference between Basque and San Sebastian cheesecake? ›

FAQ. What is different about a basque cheesecake? A burnt Basque cheesecake aka a San Sebastian cheesecake does not have a crust and it is baked at a high temperature without a water bath.

Why is my burnt basque cheesecake not smooth and molten? The most important factor for baking the perfect basque cheesecake with a smooth, custard-like molten center is baking time and temperature. The cheesecake should be baked at a high temperature for a short amount of time (in this case 240°C for 30 minutes).

The famous Basque cheesecake was born.

Santiago Rivera, the chef who invented the famous burnt basque cheesecake at his bar La Viña in San Sebastian. By that time, La Viña was already a favorite amongst San Sebastian locals, and the cheesecake also had won the hearts of donostiarras (people from the area).

If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.

Unlike classic New York cheesecake, Burnt Basque cheesecake isn't smooth or dense; instead, the dessert—baked at a high temperature—is light and scorched and caramelized on the top with a rich, gooey interior.

Don't worry; it will continue to firm up as it cools, first at room temperature, and then in the refrigerator. If the temperature of your cheesecake reaches 185°F or above anywhere in the cake — edge or center — it will almost certainly result in a cracked top.

To avoid it from cracking, I like to open the oven door slightly toward the end of baking so it can gradually come to room temperature. How To Tell if Basque Cheesecake is Done – You'll know when the timer goes off. It should jiggle in the center. Don't worry, it will set.

Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used. To preserve the right taste and texture, be sure to check the cheesecake after 40 minutes.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

It originated from Spain but rose to fame in Istanbul right next to the Galata Tower. Every cafe around the Galata tower sells the cheesecake and costs anywhere from 100-240 lira which is (~$4-9USD).

What country is San Sebastian cheesecake from? ›

La Viña in San Sebastián, Spain has been serving the original Basque burnt cheesecake since ​the 1980s.

Basque Burnt Cheesecake is deliberately undercooked in the center to give it its smooth, creamy texture. Since the proteins have not been set, the steam escapes when the heat is gone, and the cake will sink into the center.

Overbeating the cheesecake batter can cause a grainy texture as it incorporates too much air in the mixture, leading to a strange, almost hollow texture. Mix the cheesecake batter on a low setting just until it becomes smooth.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note. The cheesecake, which has the usual suspects like eggs, cream cheese, sugar, vanilla essence, is intentionally left in the oven for the top layer to scorch.

This San Sebastian dessert is made with simple ingredients like cream cheese, sugar, vanilla extract, heavy cream and eggs. This spanish style cheesecake makes the most stunning dessert.

Basque happens to be the #1 most interesting language to linguists because it's a "language isolate," meaning that it is related to no other language, now or ever. They call this a genetic relationship within language families just like we refer to humans in families.

One thing that makes Japanese cheesecake different and special is its unique texture. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecakes are light and airy. With a combination of whipped egg whites and cream cheese, this dessert takes on the perfect balance of smoothness and fluffiness.