San Sebastian Cheesecake
A unique twist on the classic dessert, this San Sebastian Cheesecake features a creamy and slightly caramelized top, delivering indulgent flavor and a velvety texture that impresses at any gathering.
Ingredients
For the Cheesecake
- 2 cups cream cheese, softened Ensure cream cheese is at room temperature for easier blending.
- 1 cup heavy cream Adds richness to the cheesecake.
- 1 cup granulated sugar Balances flavors perfectly.
- 4 large eggs Gives structure and creates a smooth texture.
- 1 teaspoon vanilla extract Infuses a warm, aromatic flavor.
- 1/4 cup all-purpose flour Stabilizes the batter for perfect consistency.
- 1 pinch salt Enhances the sweetness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, leaving some overhang.
- In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until fully combined.
- Add the eggs one at a time, mixing thoroughly after each addition. Then, mix in the heavy cream and vanilla extract.
- Sift in the flour and a pinch of salt, mixing until just combined to avoid overmixing.
- Pour the batter into the prepared pan, ensuring it is evenly distributed.
Baking
- Bake for 25-30 minutes, or until the top is deeply caramelized and the center has a slight jiggle.
- Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours (ideally overnight).
- When ready to serve, carefully remove it from the pan using the parchment overhang, slice, and enjoy!
Notes
For an extra touch, drizzle some caramel sauce or add fresh berries on top before serving. Store leftovers tightly wrapped in plastic wrap or an airtight container in the fridge for up to 5 days. This cheesecake freezes well for up to 3 months.