When it comes to cheesecake, there is one cheesecake that takes the crown (viewed objectively) – the one and only Basque cheesecake. This cake is also known as San Sebastian Cheesecake or Burnt Cheesecake. This extremely creamy cheesecake is super tasty on its own, but as a Strawberry San Sebastian Cheesecake the whole experience gets even better. More delicious!
If there’s cheesecake served somewhere, you never have to wait for long… pretty much everyone wants a slice on their plate. If a few fruits or berries come into play as well, there’s usually no way to stop anyone from running towards that cake. You typically have to step aside quickly so you don’t get overrun. At least that’s what’s happening here all the time. But it could be that our friends and relatives are just greedy and everyone else behaves (more) normal around cheesecake. ;P
Basque cheesecakes are delicious in any version made. We haven’t made a single one of these cheesecakes that didn’t taste great. The texture of these extremely creamy cheesecakes can sometimes vary depending on how they are baked, but in principle, these cakes are almost always super creamy and tasty.
When summer arrives and fruit and berries are available again from local farmers, you have to take advantage of everything that’s within reach. If you don’t know exactly what to do, simply throw some fruit/berries on a cake! In this case here, the combination of the creamy cheesecake with the fresh strawberries is simply brilliant!
You can use any other type of fruit or berries instead of the strawberries, of course. Fresh raspberries, blackberries, peaches, cherries, or blueberries would work just as well here. If you like it colorful, you can also throw a mix of everything on the cake. Why not show some (more) color! ;)
If you never baked a Basque cheesecake (aka. San Sebastian aka. Burnt Cheesecake) before, you should definitely read the instructions first and well. The preparation is not particularly complicated, but there are a few things to bear in mind. The most important point is probably to get the baking time right. It’s not set in stone. The time in the recipe is a good indication of how long the cake should bake for, but in the end it’s up to you and your judgment.
Let me explain. A Basque Cheesecake should look nicely browned (almost black is also fine) and have set around the edges. In the center, however, the cheesecake mixture should still wobble slightly at the end of the baking time when you tap or move the baking tin. Only then you are guaranteed that the well-known and famous creamy texture is achieved when the cake has cooled down completely. If you bake this cake for too long, it will become firm and sometimes even dry when cooled down. This should be avoided at all costs!
As already mentioned, we love these cheesecakes and have already baked and eaten countless versions of them. You can throw the fruit/berries on top of the cake after baking, as shown here, but you could also add them before baking. Our Blueberry Basque Cheesecake is a good example here.
If you like it »classically naked«, you should perhaps take a look at our Basque Chocolate Cheesecake. That one is sooo good! If you like chocolate, you’re sure to love this cheesecake! An absolutely delicious example of the Basque Cheesecake family.
INGREDIENTS / ZUTATEN
For the cheesecake:
28 oz. (800g) cream cheese, at room temperature
9 oz. (250g) confectioners’ sugar
1 pinch of salt
5 medium eggs, at room temperature
14 oz. (400g) heavy cream, at room temperature
1 oz. (30g) all-purpose flour
2 tsp. vanilla extract
For the strawberries:
16.7 oz. (500g) fresh strawberries, halved or quartered
2-3 tbsp. strawberry jam
Für den Cheesecake:
800g Frischkäse (Doppelrahmstufe), Zimmertemperatur
250g Puderzucker
1 Prise Salz
5 Eier (M), Zimmertemperatur
400g Schlagsahne, Zimmertemperatur
30g Mehl (Type 405)
2 TL Vanille Extrakt
Für die Erdbeeren:
500g Erdbeeren, halbiert oder geviertelt
2-3 EL Erdbeermarmelade
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 210°C (410°F) fan-forced. Lightly grease an 8-inch (20cm) baking tin with a loose bottom* and line it with baking parchment – a round piece for the bottom and a long strip along the edges. The baking paper along the edges should overlap the edge of the baking tin by a few inches. The cheesecake will rise quite a bit. Set aside.
2. Add the cream cheese, confectioners’ sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped in the mixture. Add the eggs one at a time and stir until well combined. Whisk the flour with some heavy cream and vanilla extract until smooth, then add to the large bowl along with the remaining heavy cream and stir to combine. Pour the mixture through a sieve into the prepared baking tin, jiggle the tin a bit to allow bubbles to rise to the top (you can additionally remove them with a kitchen torch if you want), then bake the cheesecake in the center of the oven for about 35 minutes. The edges of the cheesecake should have firmed up and possibly gotten a decent amount of color. In the center, the cheesecake should still jiggle slightly when you tap the baking tin.
3. Remove the cheesecake from the oven and loosen it from the baking paper with a sharp knife, so the top of the cheesecake can contract undisturbed. Let cool down completely inside the baking tin, then place in the fridge overnight to set completely.
4. Wash and drain the strawberries. Remove the green leaves and half or quarter the strawberries if larger. Mix the strawberries with the jam and pile them on top of the cheesecake before serving. ;)
1. Den Ofen auf 210°C (410°F) Umluft vorheizen. Eine 20cm Backform mit Hebeboden* leicht einfetten und mit Backpapier auslegen – ein rundes Stück für den Boden und ein langer Streifen für den Rand. Das Backpapier am Rand sollte einige Zentimeter überstehen. Zur Seite stellen.
2. Frischkäse, Puderzucker und Salz in einer großen Schüssel verrühren. Arbeitet mit einem einfachen Schneebesen oder Gummispatel – es soll alles gut vermengt sein, aber keine Luft in die Masse eingeschlossen werden. Die Eier einzeln dazugeben und unterrühren. Das Mehl mit etwas von der Schlagsahne und dem Vanille Extrakt glatt rühren, dann zusammen mit der restlichen Sahne zur großen Schüssel dazugeben und unterrühren. Die Masse durch ein Sieb in die vorbereitete Form füllen, um kleine Mehlklümpchen aufzufangen. Etwas an der Form rütteln, damit Bläschen aufsteigen können (und ggf. mit einem Küchenbrenner entfernen) und dann für etwa 35 Minuten in der Mitte des Ofens backen. Die Ränder des Käsekuchens sollten fest geworden sein und dürfen ordentlich Farbe bekommen haben – in der Mitte sollte die Käsekuchenmasse noch leicht wackeln, wenn man an der Form rüttelt.
3. Den Käsekuchen aus dem Ofen holen und am Rand mit einem scharfen Messer vom Backpapier lösen, damit sich die Oberfläche ungestört zusammenziehen kann. In der Form dann komplett abkühlen lassen. Danach noch einmal über Nacht in den Kühlschrank stellen.
4. Die Erdbeeren waschen und abtropfen lassen. Die grünen Blätter entfernen und die Erdbeeren halbieren bzw. vierteln, sollten sie recht groß sein. Die Erdbeeren mit der Marmelade vermengen und vor dem Servieren auf dem Käsekuchen auftürmen. ;)
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Here is a version of the recipe you can print easily.
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Strawberry San Sebastian Cheesecake
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 12:00
- Yield: 1 1x
- Category: Cheesecakes
- Cuisine: International
- Diet: Vegetarian
Description
One of our favorite cakes to bake – Strawberry San Sebastian Cheesecake. An absolute dream and so easy to prepare. We bake it quite often. ;)
Ingredients
For the cheesecake:
28 oz. (800g) cream cheese, at room temperature
9 oz. (250g) confectioners’ sugar
1 pinch of salt
5 medium eggs, at room temperature
14 oz. (400g) heavy cream, at room temperature
1 oz. (30g) all-purpose flour
2 tsp. vanilla extract
For the strawberries:
16.7 oz. (500g) fresh strawberries, halved or quartered
2–3 tbsp. strawberry jam
Instructions
1. Preheat the oven to 210°C (410°F) fan-forced. Lightly grease an 8-inch (20cm) baking tin with a loose bottom* and line it with baking parchment – a round piece for the bottom and a long strip along the edges. The baking paper along the edges should overlap the edge of the baking tin by a few inches. The cheesecake will rise quite a bit. Set aside.
2. Add the cream cheese, confectioners’ sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped in the mixture. Add the eggs one at a time and stir until well combined. Whisk the flour with some heavy cream and vanilla extract until smooth, then add to the large bowl along with the remaining heavy cream and stir to combine. Pour the mixture through a sieve into the prepared baking tin, jiggle the tin a bit to allow bubbles to rise to the top (you can additionally remove them with a kitchen torch if you want), then bake the cheesecake in the center of the oven for about 35 minutes. The edges of the cheesecake should have firmed up and possibly gotten a decent amount of color. In the center, the cheesecake should still jiggle slightly when you tap the baking tin.
3. Remove the cheesecake from the oven and loosen it from the baking paper with a sharp knife, so the top of the cheesecake can contract undisturbed. Let cool down completely inside the baking tin, then place in the fridge overnight to set completely.
4. Wash and drain the strawberries. Remove the green leaves and half or quarter the strawberries if larger. Mix the strawberries with the jam and pile them on top of the cheesecake before serving. ;)
Notes
Let the baking begin!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
