Pastel De San Sebastián V Recipe

Prepare pan and crumbs

Preheat the oven to 180°C (350°F). Line a 23cm (9-inch) springform pan with parchment paper, ensuring the paper comes up the sides by at least 5 cm to create the characteristic tall battered edge of a Basque-style cake. Grease the base lightly.

Make crust

Place the biscuits in a food processor and blitz until they are fine crumbs. Add the melted butter, granulated sugar and salt and pulse until mixture resembles wet sand and holds together when pressed.

Bake crust

Press the crumb mixture evenly into the base of the prepared pan (do not press up the sides). Use the base of a measuring cup to compact. Bake for 8 minutes until set. Remove from the oven and allow to cool while preparing the filling. Reduce oven temperature to 200°C (390°F).

Combine the sultanas, Pedro Ximénez and water in a small saucepan. Warm gently over low heat until the liquid is just simmering, then remove from the heat and let soak for 15–20 minutes until plump and most of the liquid is absorbed. Drain, reserving about 1 tablespoon of the soaking liquid to fold into the filling if desired. Set sultanas aside to cool.

Prepare ingredients

Ensure cream cheese is very soft and at room temperature to avoid lumps. Preheat oven (if not already) to 200°C (390°F) with the rack in the middle.

Mix cream cheese and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese with the caster sugar on medium speed until very smooth and free of lumps, about 3–4 minutes, scraping down the bowl as needed.

Add eggs

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overbeat—keep the mixture smooth.

Add cream and dry ingredients

With the mixer on low, pour in the double cream, vanilla, flour and salt. Mix briefly until fully combined and the batter is silky. If you reserved a tablespoon of PX soaking liquid, fold it in now for extra flavor.

Fold sultanas

Gently fold the drained, cooled sultanas into the batter with a spatula to distribute them evenly.

Assemble

Pour the filling over the pre-baked crust in the springform pan. Smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.

Bake

Bake at 200°C (390°F) for 35–45 minutes. The top should become deeply golden to slightly dark brown in places (this is traditional for San Sebastián style) and the centre will still have a slight wobble. If the crust edge brown too quickly, tent loosely with foil in the final 10 minutes.

Cool

Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for at least 2 hours. The cake will sink slightly as it cools—this is normal and desirable.

When the cake is completely cool (or chilled if you prefer), run a thin knife around the edge and release the springform. Transfer to a serving plate if desired.

Using a vegetable peeler or microplane, shave the white chocolate bar to create curls or flakes. Scatter the shaved white chocolate over the top of the cheesecake and around the edges. Dust very lightly with icing sugar if using.

Slice with a hot, dry knife (dip the knife in hot water and wipe dry between cuts) for clean slices. Serve at room temperature or slightly chilled, 6–8 slices total.