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From a Pot: San Sebastian Cheesecake

San Sebastian Cheesecake
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Creamy, delicious San Sebastian Cheesecake.

San Sebastian Cheesecake - Title of the Recipe

Is this the most perfect cheesecake or what? It’s so good and creamy with your favourite topping. The best thing about this cheesecake is that it’s supposed to look like a mess. It has all the characteristics that we would normally avoid while baking: a burnt top, a sunken middle, and even a few cracks. If you’re just a beginner at baking, then this cheesecake is perfect. It takes all the pressure off a perfect-looking cake, and it’s seriously so good.

You don’t need some fancy ingredients to make this San Sebastian cheesecake, and what you do need you can combine in one bowl. It’s so simple. You can make it more creamy or well-baked based on the baking time.

I like to top mine with some melted chocolate, or you can also top it with salted caramel, pistachio cream, strawberry jam, or serve it on its own with powdered sugar and fresh berries.

Prep Time

Prep Time:

10 Minutes

Bake Time:

45 Minutes

Total Time:

55 Minutes

Equipment

  • Electric mixer
  • Baking tray (20 cm)
Nutritional values
Nutrition Label of the Recipe. Value: 6177 calories
Shopping List
  • Egg: 4.0
  • Cream cheese: 600.0 g
  • Heavy cream: 200.0 ml
  • Sour cream: 100.0 g
  • Sugar: 250.0 g
  • Vanilla extract
  • Fresh lemon juice: 10.0 ml
  • Lemon zest
  • Salt
  • Flour: 30.0 g
  • Cornstarch: 10.0 g
  • Chocolate: 100.0 g
  • Butter: 10.0 g

Ingredients and Instructions

Ingredients

Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(San Sebastian Cheesecake)

Scale

San Sebastian Cheesecake

  • Egg: 4

  • Cream cheese: 600 g

  • Heavy cream: 200 ml

  • Sour cream: 100 g

  • Sugar: 250 g

  • Vanilla extract: 1 tsp

  • Fresh lemon juice: 10 ml

  • Lemon zest: 1 tsp

  • Salt: 0.3 tsp

  • Flour: 30 g

  • Cornstarch: 10 g

Chocolate topping

  • Chocolate: 100 g

  • Butter: 10 g

Instructions

San Sebastian Cheesecake

Ingredients

Egg: 4

Cream cheese: 600 g

Heavy cream: 200 ml

Sour cream: 100 g

Sugar: 250 g

Vanilla extract: 1 tsp

Fresh lemon juice: 10 ml

Lemon zest: 1 tsp

Salt: 0.3 tsp

Flour: 30 g

Cornstarch: 10 g

  1. In a small bowl, combine room-temperature eggs. Set aside.
  2. In a large bowl, mix together room-temperature cream cheese and sugar. Mix at medium speed until creamy.
  3. Add in the room-temperature sour and heavy cream, lemon juice, lemon zest, vanilla, and salt. Mix to combine.
  4. Slowly add in the eggs and combine.
  5. Through the sieve, add in the flour and cornstarch. Mix until combined, and there are no lumps.
  6. Line the 20-cm (8-inch) round baking tray with parchment paper and pour in the cheesecake mixture. Tap it on the counter a few times to release the bubbles.
  7. Bake in the preheated oven at 220 degrees Celsius (425 F) for about 40–55 minutes. The baking time really depends on your oven. The cake is done when the edges are set, but the middle is still wobbly. The top of the cheesecake should be brown, or even a bit black in some parts. If you have a feeling that your cheesecake is nearly done but the top is not brown yet, you can turn the broiler on to a higher temperature. If the cheesecake is not baked yet and the top looks too brown, cover it with parchment paper. Bake it on the middle rack in the oven.
  8. Wait for the cheesecake to cool to room temperature before serving. Do not cut into it before it's cooled, or you will end up with a mess. If you will serve the cheesecake the next day, store it in the fridge and then bring it back to room temperature before serving if you want a creamy texture.

Chocolate topping

Ingredients

Chocolate: 100 g

Butter: 10 g

  1. Melt the chocolate and butter over a double boiler or in a microwave.

Gallery:

San Sebastian Cheesecake - San Sebastian cheesecakeSan Sebastian Cheesecake - San Sebastian cheesecakeSan Sebastian Cheesecake - San Sebastian cheesecakeSan Sebastian Cheesecake - San Sebastian cheesecake

Notes:

  • Cream cheese
  • Use full-fat cream cheese. I’ve used Philadelphia, but any kind of good cream cheese will be okay.
  • Eggs
  • Use large eggs.
  • Sugar
  • For this cheesecake, white sugar is the best. Use regular white sugar and no powdered sugar.
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