The Perfect San Sebastian Cheesecake: Baking Time Revealed

San Sebastian Cheesecake, also known as Basque Cheesecake, is a crustless cheesecake with a creamy interior and a signature burnt top. The baking time varies based on your preference. For a runny centre, bake for 35 minutes. For creamy, try 40. For fully baked through, cook for 50 minutes.

Oven temperature

The higher oven temperature is essential to achieving the characteristic dark brown or mahogany top of the cheesecake. This is a unique feature of the San Sebastian cheesecake, also known as the Basque Burnt Cheesecake.

• Preheat the oven to 400°F/204°C and bake the cheesecake for 45 minutes. If a darker top is desired, broil it for the last 1-2 minutes.
• Preheat the oven to 410°F/210°C and bake for 35-50 minutes. If the top isn't sufficiently browned, turn on the broiler for a minute or two, keeping a close eye on it to avoid burning.
• Preheat the oven to 430°F/220°C for at least 30 minutes. Bake the cheesecake for 40 minutes until it is a nice dark brown on top.
• Preheat the oven to 425°F and bake for 35 minutes until the cheesecake is set around the edges but jiggly in the middle.
• Preheat the oven to 500°F and line a springform pan with parchment paper. Bake the cheesecake for 25 minutes until the top is very dark brown and the sides are risen and set, while the center remains soft and jiggly.

It is important to note that oven temperatures and baking times may vary, so it is crucial to monitor the cheesecake's progress and adjust accordingly. Additionally, when broiling or grilling the cheesecake to achieve a darker top, exercise caution as it can quickly burn.

Baking time

The baking time for a San Sebastian cheesecake varies depending on the desired consistency of the centre. For a runny centre, bake for 35 minutes. For a creamy texture, bake for 40 minutes. For a fully baked cheesecake, bake for 50 minutes.

The baking time also depends on the size of the pan. For an 8-inch pan, bake for 45 minutes. For a 9-inch pan, bake for 40 minutes. If you are using a 10-inch pan, the baking time may be up to 50 minutes, but keep an eye on the cheesecake as the centre should still be jiggly when it is done. If you are using a smaller pan, such as a 6-inch pan, the baking time will be shorter.

The oven temperature also affects the baking time. Preheat the oven to 400-430°F (204-220°C). If your oven has a convection setting, bake at 400°F/204°C for 45 minutes. If you are using a conventional oven, bake at 400°F/204°C for 42-45 minutes. If your oven does not go up to 400°F/204°C, start checking the cheesecake after 25 minutes and look for signs that it is done.

When the cheesecake is done, the edges will be puffed up and set, and the top will be dark brown. The centre will still be quite soft and jiggly. If the top is not dark brown after the recommended baking time, you can put the oven on broil/grill for the last 1-2 minutes to achieve the desired colour.

Let the cheesecake cool to room temperature for at least 2 hours, then refrigerate for at least 4 hours or overnight before serving.

Ingredients

The ingredients for a San Sebastian cheesecake are simple and few. The quantities listed here are based on a few different sources and may serve more than one cheesecake.

Firstly, you will need a good amount of full-fat cream cheese. Most sources recommend Philadelphia, but other creamy cheeses such as mascarpone can be used.

Next, you will need some sugar. Most sources recommend granulated sugar, with quantities ranging from 1 cup (200g) to 2 cups (400g).

Then, you will need some eggs. Most recipes call for 4-5 large eggs, but one suggests 7.

Heavy whipping cream is also required. The quantity of this varies, but it is usually around 1-2 cups (200ml-480ml).

Some form of flour is also used in most recipes. This could be cornflour/cornstarch, plain/all-purpose flour, or rice flour. The amount is usually quite small, and one source suggests it can be left out altogether.

Finally, a small amount of salt and/or vanilla extract can be added for flavour. Lemon juice/zest is also an option for a tangy flavour.

Mixing the batter

The San Sebastian cheesecake batter is easy to make and requires minimal preparation. Here are the steps to mix the batter to achieve the perfect consistency:

Step 1: Prepare the Ingredients

Gather all the ingredients, including full-fat cream cheese, sugar, cornstarch or flour, salt, vanilla extract, eggs, and heavy whipping cream. Ensure that the cream cheese, eggs, and cream are at room temperature for the smoothest mixture.

Step 2: Combine the Cream Cheese, Sugar, and Other Dry Ingredients

In a large bowl or the bowl of a stand mixer, combine the cream cheese, sugar, cornstarch or flour, and salt. Mix on low speed for 2-4 minutes, until the mixture is smooth and there are no lumps of cream cheese. Be sure to scrape the sides and bottom of the bowl occasionally to ensure thorough mixing.

Step 3: Add the Eggs

With the mixer running at low speed, add the eggs one at a time, allowing each egg to incorporate fully before adding the next. This step may take around 30-60 seconds between each egg.

Step 4: Add the Heavy Whipping Cream

While the mixer is still running at low speed, slowly pour in the heavy whipping cream and continue mixing until everything is well combined and the batter is smooth.

Step 5: Final Mixing (Optional)

For an extra smooth batter, you can pour the batter through a sieve into a separate bowl before pouring it into the prepared pan. This step helps remove any remaining lumps or air bubbles from the batter.

Tips for Mixing the Batter:

• Use a stand mixer or hand mixer for best results, but a whisk or metal spoon can also be used.
• Don't overmix the batter. Mix until the ingredients are just combined to avoid incorporating too much air, which can cause cracking and an uneven texture.
• Scrape down the sides and bottom of the bowl regularly during mixing to ensure all ingredients are fully incorporated.

Lining the pan

Choose the Right Pan:

First, select the appropriate pan for baking your San Sebastian cheesecake. You can use either a springform pan or a regular round pan. A 9-inch (23 cm) or 10-inch (25 cm) pan is typically recommended, but an 8-inch pan can also be used if it has tall sides (at least 3 inches or 7.5 cm).

Prepare the Parchment Paper:

Gather two sheets of parchment paper. Cut the sheets to fit the size of your pan, allowing for a 2-inch (5 cm) overhang above the sides of the pan. This overhang will help you remove the cheesecake from the pan later. If your pan is only 2 inches tall, you may need to use three sheets of parchment paper to ensure the batter is fully contained.

Butter the Pan:

Before lining the pan with parchment paper, it's a good idea to butter the pan lightly. This will help the parchment paper adhere to the pan and prevent any leaks.

Line the Pan:

Overlap the center of the two sheets of parchment paper and press them into the bottom and against the edges of the pan. Don't worry about lining the pan perfectly; the parchment is meant to be pleated and folded around the outer edges to create the iconic look of a Basque cheesecake. Make sure the parchment sticks up at least 2 inches above the sides of the pan. Do not fold the parchment down, as this may cause batter to overflow during baking.

Secure the Parchment Paper:

If you're using a springform pan, you can secure the parchment paper in place using metal binder clips. This will ensure that the paper doesn't shift or move during pouring and baking.

Avoid Overfilling:

When pouring the batter into the prepared pan, be careful not to overfill it. Leave some space at the top to allow for rising and expansion during baking.

Frequently asked questions