San Sebastian Cheesecake (Printable Version)
A luxurious Spanish cheesecake with a caramelized top and creamy center that requires minimal ingredients for maximum flavor.
# Ingredients:
01 -
600 grams cream cheese, softened
02 -
200 grams granulated sugar
03 -
4 large eggs
04 -
400 milliliters heavy cream
05 -
25 grams all-purpose flour, sifted
06 -
1 pinch salt
07 -
1 teaspoon vanilla extract (optional)
# Steps:
01 -
Preheat oven to 210°C (410°F). Line a 23 cm springform pan with parchment paper, ensuring the paper extends at least 5 cm above the rim to contain the rising batter.
02 -
In a large bowl, use a hand mixer to whisk the granulated sugar and softened cream cheese until the mixture is completely smooth and free of lumps.
03 -
Add eggs one at a time, beating just until mixed after each addition. Mix gently to avoid incorporating too much air into the batter.
04 -
Slowly pour in the heavy cream and vanilla extract (if using) while mixing on low speed. Sift the flour and salt together, then gently fold into the batter until just incorporated.
05 -
Pour batter into the prepared pan. Bake at 210°C for 50-60 minutes, until the top develops a deep golden-brown color and the center maintains a slight jiggle when gently shaken.
06 -
Allow the cheesecake to cool completely at room temperature in the pan. Refrigerate for at least 4 hours or overnight before removing from the pan and serving.
# Notes:
01 -
San Sebastian cheesecake is known for its signature burnt top and creamy interior. Unlike traditional cheesecakes, it doesn't require a graham cracker crust.
02 -
The characteristic dark top is intentional and adds a caramelized flavor to contrast with the creamy filling.