Cheesecake Basque (San Sebastián)

Ingredients

• 500 g Philadelphia-type cream cheese (At room temperature, well softened)
• 200 g Granulated sugar
• 1 sachet Vanilla sugar (Approximately 8 g)
• 200 ml Whole liquid cream (35% fat)
• 3 Eggs (At room temperature)
• 100 g Creamy Greek yogurt
• 1 lemon Lemon zest (Finely grated)
• 1 cuillère à soupe All-purpose flour (Approximately 8 g, just for lightness)
• 200 g 70% cocoa dark chocolate (Cut into pieces)
• 200 ml Whole liquid cream (for ganache)
• 150 g Fresh raspberries
• 2 cuillères à soupe Sugar (for the coulis) (Approximately 25 g)
• 30 g Crushed shelled pistachios (For garnish)

Instructions

1. Prepare the pan

   Line the bottom of the 22 cm pan with parchment paper, pressing it firmly against the sides so it adheres.

   Time: PT5M

2. Mix the cheese and sugar

   In the bowl, whisk the softened cream cheese with the granulated sugar until you obtain a smooth, lump-free batter.

   Time: PT5M

3. Add the vanilla sugar and cream

   Stir in the packet of vanilla sugar then pour in the liquid cream. Whisk until the mixture is homogeneous.

   Time: PT3M

4. Incorporate the creamy yogurt

   Add the Greek yogurt and mix gently until fully incorporated.

   Time: PT2M

5. Add the eggs

   Break the three eggs one at a time, whisking lightly between each addition to avoid creating too much air.

   Time: PT3M

6. Lemon zest and flour

   Stir in the finely grated lemon zest then the tablespoon of flour. Mix just enough for the flour to disappear.

   Time: PT2M

7. Pour the batter into the pan

   Transfer the batter into the prepared pan and smooth the surface with the spatula.

   Time: PT2M

8. Bake

   Bake in a preheated oven at 200°C for 35 to 40 minutes. The top should be well browned and the center slightly trembling.

   Time: PT40M

   Temperature: 200°C

9. Cooling in the oven

   Turn off the oven, leave the door ajar and let the cheesecake cool inside until it naturally settles.

   Time: PT0M

10. Refrigeration

    Once at room temperature, unmold the cheesecake and place it in the refrigerator for at least 5 hours, ideally overnight.

    Time: PT0M

11. Prepare the chocolate ganache

    In a saucepan, heat 200 ml of liquid cream until it simmers, remove from heat and pour over the chopped dark chocolate. Stir until you obtain a smooth ganache.

    Time: PT5M

12. Prepare the raspberry coulis

    Blend the fresh raspberries with the sugar and a splash of lemon juice, then strain through a sieve to remove the seeds.

    Time: PT5M

13. Plating

    Place the cheesecake on a serving plate, generously drizzle with chocolate ganache, add ribbons of raspberry coulis and sprinkle with crushed pistachios.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Philadelphia-type cream cheese: Fresh cheese, Ricotta
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: Vanilla extract + sugar
• Instead of Whole liquid cream (35% fat): Thick crème fraîche
• Instead of Eggs: Egg substitute (for vegan version)
• Instead of Creamy Greek yogurt: Fresh cheese
• Instead of Lemon zest: Orange zest
• Instead of All-purpose flour: Cornstarch
• Instead of 70% cocoa dark chocolate: Milk chocolate
• Instead of Whole liquid cream (for ganache): Thick crème fraîche
• Instead of Fresh raspberries: Frozen raspberries
• Instead of Sugar (for the coulis): Honey
• Instead of Crushed shelled pistachios: Walnuts, Almonds

Equipment Needed

• Large mixing bowl
• Electric whisk (or manual whisk)
• Silicone spatula
• 22 cm springform pan
• Parchment paper
• Oven
• Saucepan
• Bowl for the ganache
• Immersion blender or blender (optional)
• Smooth‑blade knife
• Cutting board
• Serving plate

Critical Steps — Do Not Skip

• Achieve a smooth, lump‑free batter
• Bake until the top is well browned but the center trembles
• Cool in the turned‑off oven with the door ajar
• Gently unmold the cheesecake

Chef Tips from the Video

• Use cheese at room temperature to avoid lumps.
• Whisk the eggs lightly to incorporate air without over‑aerating.
• Allow the cheesecake to cool slowly in the turned‑off oven for a creamy texture.
• Heat the knife under hot water before each cut for clean slices.

Troubleshooting

Storage

Refrigerator: Keep covered in the refrigerator for up to 4 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the cheesecake the day before and keep it refrigerated.
• Prepare the ganache ahead of time; gently reheat before serving.
• The raspberry coulis keeps for 2 days in the refrigerator.