Incredibly tender, melt-in-your-mouth San Sebastian cheesecake (aka “Basque cheesecake”) was invented in Spain not so long ago, in the 1990s. It was created by chef Santiago Rivera from the La Vina restaurant in San Sebastian, Basque Country, Spain.
Initially, chef wanted to improve the classical dessert, making it more light, that's how San Sebastian cheesecake lost it's cookie crust and now consists entirely of delicate cheese cream.
Basque cheesecake instantly gained popularity, and soon pastry chefs began making it all over the world! You can try the tender Spanish dessert in our restaurants MINA in Moscow, and MINA and DA MANU in St. Petersburg. You can also prepare it at home using the recipe that Katya Grigorieva, our pastry chef, shared with us.
Ingredients:
187 g cream cheese
187 g goat cheese chevre
130 g sugar
3 pcs egg
370 g cream 33%
15 g corn starch
Mix well cheese and sugar, add eggs and starch, carefully stir in the cream.
Bake in a springform pan with a diameter of 30 cm, 30 minutes, temperature 230 degrees. Cool and leave in the refrigerator for at least 5 hours. Serve the cheesecake with fresh berries, fruit or jam.
Bon appetit!