San Sebastian is famous for Pinxtos (Basque for tapas) and this unique cheesecake. Regardless of how much I’ve tried tweaking the recipe (less eggs, less time in the oven), the center always comes out more solid than I’d like. This recipe is adapted from the famous San Sebastian Cheesecake recipe: I’ve seen a bunch of recipes on the interwebs that call themselves San Sebastian Cheesecake, but most of them didn’t look quite right to me. This recipe is adapted from the famous Basque Cheesecake recipe: I’ve seen a bunch of recipes on the interwebs that call themselves San Sebastian Cheesecake or Basque Cheesecake but most of them didn’t look quite right to me. You can’t make this recipe without a spring form pan. What’s the result? I would expect that the cake may take 5-10 minutes longer. Directions. This recipe has more eggs than a typical cheesecake recipe. How do I reduce the ingredients for 6 inch round pan ? The center will be set just enough to slice. To make San Sebastian burnt cheesecake requires only 5 … Any recommendations? October 10, 2019 by Eileen Gray 16 Comments. Those cakes were pretty and sliced into a perfect standing wedge. The baking time will also be shorter since the pan is smaller. Unfortunately, I’m not sure when the syrupy liquid forms exactly, as I keep the cheesecake in the springform pan and covered from the sides with the baking paper still intact around it. Apparently the chef puts it out there to share with the world. How long would you reckon I should have it baked for in order to achieve the same results? Basque Cheesecake is unlike any you’ve ever tasted. I’m looking to achieve a semi-molten center. If you love this recipe as much as I do, I’d really appreciate a 5-star review. But this cake is so soft, even when chilled, the spring form is required. This recipe was adapted from one I found on line which is reportedly the La Vina original. This Baked cheesecake recipe is made by a small bar called La Viña, located on 31 de Agosto Street in the old quarter of the city. That’s the way it is. The middle portion of the cake will still be loose. The batter is baked in a parchment lined spring form pan. The secret to success, I believe, is the outer crust, which is cooked on a higher heat until heavily toasted, almost burnt looking, whilst the inside stays soft and creamy. I’m using large eggs, and the cream cheese is Philadelphia. Buy Spanish food online with us today, you won't be disappointed. Tel: 01937 845 767 Email: info@bascofinefoods.com. I almost think that whoever decided to make it, baked it for too long, creating a classic by mistake. We are experiencing extremely high demand ... and in some instances, there is a delay on delivery dates. Sign up to receive your discount code to use straight away today! Ingredients: 600 g cream cheese, 300 ml of heavy cream, 1,5 cups of confectioners sugar, 4 eggs, 1 tablespoon of flour. Last time I was in there, I must have seen 50 portions of cheesecake being served in a space of 10 minutes. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. To increase difference between superficie and inside baking point increase the oven temperature. Twitter: @bascofinefoods San Sebastian is known as the best place to eat in Europe. Please rest assured that we're doing everything we can to get your order to you as quickly as possible, and we'll send you a shipping confirmation and text message the day before its delivered. The recipe itself is very easy to make but you need to ensure that the outside of the cheesecake is well browned, without drying the inside.