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Recipe Detail Page
Spanish Cheesecake
Autumn 2016
My daughter Emma Waverman spent time in San Sebastian this summer and came back with this gorgeous cheesecake recipe from Chef Kevin Patricio of La Madame restaurant. We all liked it better than the famous Uncle Tetsu cheesecake to which it has some similarity, but the added benefit of no lineup. The cream cheese used in this cheesecake is important to the final texture, which is very soft and custard-like. Use bulk deli cream cheese and avoid the low-fat one.
Serves 8
BASE
7 oz (210 g) digestive biscuits, about 16
¼ cup (60 mL) melted butter
FILLING
2 cups (500 mL) whipping cream
1½ cups (375 mL) deli cream cheese
¾ cup (175 mL) sugar
3 eggs
4 tsp (20 mL) cornstarch
1 tbsp (15 mL) grated lemon zest
1 Preheat oven to 350°F (180°C). Butter a 9-inch (23-cm) springform pan and line the bottom with parchment.
2 Process biscuits in a food processor until they are fine crumbs. You should have 2 cups (500 mL). With processor running, add butter and whirl until crumbs hold together when squeezed. Press evenly into base of prepared pan. Set aside.
3 Combine cream, cream cheese, sugar, eggs and cornstarch together in a bowl. Blend for 2 minutes using an immersion blender (stick blender) then pass through a fine sieve to remove any lumps. Stir in lemon zest. Pour into pan over crust. Place pan on a baking tray andbake for 30 minutes. Carefully rotate pan in oven, then continue baking for 25 to 30 minutes or until filling has set. If you have a thermometer, cook until the internal temperature of the cake reaches 180°F (82°C).
4 Run a knife around edge of cheesecake and allow to cool in the pan before serving. If desired, spoon Saskatoon Berry Compote (recipe follows) over each slice.
Serves 8
SASKATOON BERRY COMPOTE
Using for aged berries from the wild is a trendy way to complete a dessert—even if it’s just a scattering around the plate. I used dried Saskatoon berries but sea buckthorn or even dried blueberries are all outstanding. Serve the sauce at room temperature as a garnish for the cheesecake. Compote keeps refrigerated for up to 2 weeks.
½ cup (125 mL) dried Saskatoon berries
½ cup (125 mL) balsamic vinegar
½ cup (125 mL) water
¼ cup (60 mL) sugar
3 whole star anise
1 Combine all ingredients in a small pot and bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer for 8 minutes or until mixture has thickened and berries are tender. Remove and discard star anise. Cool before serving.
Makes 1 cup (250 mL)
