San Sebastian Cheesecake
User Reviews
5
San Sebastian Cheesecake
Description
The San Sebastian Cheesecake uses a high baking temperature that creates a deeply caramelized, almost burnt top while the center remains softly set and creamy. The batter consists mainly of cream cheese, sugar, eggs, and heavy cream, with flour added to give some structure. The cake is baked in a parchment-lined springform pan with a rustic appearance from the uneven parchment. This method produces a creamy interior with a slight jiggle and a browned, rich-flavored top that adds complexity to the texture and flavor.
Serving it chilled enhances its dense creaminess and allows clean slices. It works well as a dessert accompanied by fresh fruit or a simple drizzle of sauce but is flavorful enough to enjoy on its own. The cheesecake can be sliced cleanly by warming a knife between cuts to prevent sticking.
For best results, ingredients like cream cheese, eggs, and cream should be at room temperature before mixing. Proper oven preheating is important to achieve the characteristic burnt top. Leftovers store well for several days in the refrigerator and can be frozen if sliced beforehand to thaw single servings as needed.
Ingredients
- 28 ounces cream cheese 800 g, softened
- 1 1/2 cups granulated sugar 300 g
- 6 room temperature egg
- 2 tsps vanilla extract
- 1 2/3 cups heavy whipping cream 400 g, room temperature
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour 30 g
Instructions
- Preheat oven to 400 F 205 C), making sure oven rack is placed in the center of the oven. Lightly grease a 9 inch springform pan, and layer with a sheet of parchment paper. Lightly butter this parchment paper sheet, then place another sheet of parchment paper overlapping the first. The paper should come up the sides of the pan by 2-3 inches. They might be crumply and uneven, that's good for the rustic cheesecake look!
- Beat softened cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium speed for 2 minutes or until the sugar has dissolved. Scrape down the sides of the bowl.
- Add the eggs one at a time, then the vanilla. Reduce mixer speed to low, then slowly stream in the heavy cream, and add salt.
- Turn off the mixer, sift in the flour, and fold it into the batter until combined.
- Bake in the preheated oven for 60 minutes, or until top has burn to the color in the photos, the edges are set, but the center still has a jiggle to it.
- Let the cheesecake cool on the counter until it comes to room temperature, then either enjoy at room temperature, or my preference, let it chill for another few hours in the fridge and eat it cold.
Notes
- Use gluten-free all-purpose flour or cornstarch to make the cheesecake gluten-free.
- Bring cream cheese, eggs, and cream to room temperature before mixing for a smooth batter.
- Preheat the oven thoroughly to ensure the cheesecake bakes with the proper burnt top and creamy center.
- For clean slices, heat and wipe the knife between cuts.
- Store leftovers covered in the refrigerator up to 5 days; slice before freezing to thaw individual portions conveniently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 127mg | 42% |
| Sodium | 378mg | 16% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1652IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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