San Sebastian Cheesecake with Chocolate Ganache
San Sebastian Cheesecake with Chocolate Ganache
Ingredients
For the Cheesecake
- 1500 g cream cheese, softened
- 500 g sugar
- 10 eggs
- 75 g all-purpose flour
- 750 ml heavy cream
- 2 1/2 teaspoons vanilla extract
For the Chocolate Ganache
- 250 g dark chocolate
- 250 ml heavy cream
Instructions
- 1
Preheat your oven to 200°C. Line an 8-inch (20cm) springform pan with parchment paper, ensuring the parchment paper extends above the edges of the pan.
⏱️ 5 min•🌡️ 200
- 2
In a large bowl, combine the softened cream cheese and sugar. Mix with an electric hand mixer until the mixture is smooth and creamy.
⏱️ 3 min
- 3
Add the eggs one by one to the cream cheese mixture, mixing well with the electric hand mixer after each addition until fully incorporated.
⏱️ 4 min
- 4
Sift the all-purpose flour into the mixture and mix until just combined using the electric hand mixer. Be careful not to overmix.
⏱️ 2 min
- 5
Pour in the heavy cream and vanilla extract. Mix until the batter is smooth and uniform.
⏱️ 2 min
- 6
Pour the prepared cheesecake batter into the lined springform pan.
⏱️ 1 min
- 7
Bake in the preheated oven at 200°C for 30-35 minutes. The cheesecake is done when the top is deeply golden brown and the center is still slightly jiggly.
⏱️ 35 min•🌡️ 200
- 8
Let the cheesecake cool completely at room temperature. This will take approximately 1-2 hours.
⏱️ 90 min
- 9
Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set properly.
⏱️ 240 min
- 10
To make the chocolate ganache, place the dark chocolate in a separate bowl.
⏱️ 1 min
- 11
Heat the heavy cream in a saucepan until it is just simmering (do not allow it to boil).
⏱️ 3 min
- 12
Pour the hot heavy cream over the dark chocolate and let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min
- 13
After 5 minutes, stir the mixture until it is smooth and well combined, forming a glossy ganache.
⏱️ 2 min
- 14
Pour the chocolate ganache over the chilled cheesecake and spread it evenly across the top. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
San Sebastian Cheesecake with Chocolate Ganache
For the Cheesecake
- 1500 g cream cheese, softened
- 500 g sugar
- 10 eggs
- 75 g all-purpose flour
- 750 ml heavy cream
- 2 1/2 teaspoons vanilla extract
For the Chocolate Ganache
- 250 g dark chocolate
- 250 ml heavy cream
Instructions
- 1
Preheat your oven to 200°C. Line an 8-inch (20cm) springform pan with parchment paper, ensuring the parchment paper extends above the edges of the pan.
⏱️ 5 min•🌡️ 200 - 2
In a large bowl, combine the softened cream cheese and sugar. Mix with an electric hand mixer until the mixture is smooth and creamy.
⏱️ 3 min - 3
Add the eggs one by one to the cream cheese mixture, mixing well with the electric hand mixer after each addition until fully incorporated.
⏱️ 4 min - 4
Sift the all-purpose flour into the mixture and mix until just combined using the electric hand mixer. Be careful not to overmix.
⏱️ 2 min - 5
Pour in the heavy cream and vanilla extract. Mix until the batter is smooth and uniform.
⏱️ 2 min - 6
Pour the prepared cheesecake batter into the lined springform pan.
⏱️ 1 min - 7
Bake in the preheated oven at 200°C for 30-35 minutes. The cheesecake is done when the top is deeply golden brown and the center is still slightly jiggly.
⏱️ 35 min•🌡️ 200 - 8
Let the cheesecake cool completely at room temperature. This will take approximately 1-2 hours.
⏱️ 90 min - 9
Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set properly.
⏱️ 240 min - 10
To make the chocolate ganache, place the dark chocolate in a separate bowl.
⏱️ 1 min - 11
Heat the heavy cream in a saucepan until it is just simmering (do not allow it to boil).
⏱️ 3 min - 12
Pour the hot heavy cream over the dark chocolate and let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min - 13
After 5 minutes, stir the mixture until it is smooth and well combined, forming a glossy ganache.
⏱️ 2 min - 14
Pour the chocolate ganache over the chilled cheesecake and spread it evenly across the top. Serve and enjoy!
⏱️ 2 min