San Sebastian Cheesecake
San Sebastian Cheesecake
Ingredients
- 720 grams cream cheese, at room temperature
- 1 cup granulated sugar
- 2 cups whipping cream, (400g)
- 3 eggs
- 1/2 tablespoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- 1
Place the room-temperature cream cheese into a large mixing bowl. Add the granulated sugar.
⏱️ 1 min
- 2
Using an immersion blender, mix the cream cheese and sugar until the sugar is fully dissolved and the mixture is smooth. This should take approximately 10 to 20 seconds. Avoid over-blending to prevent incorporating too much air.
⏱️ 1 min
- 3
Pour in the whipping cream.
⏱️ 1 min
- 4
Blend the mixture again with the immersion blender for another 10 to 20 seconds, or until just combined.
⏱️ 1 min
- 5
Add the eggs one at a time. After each egg is added, blend just until the yolk disappears, about 5 seconds, before adding the next egg.
⏱️ 1 min
- 6
Add the vanilla extract and cornstarch to the batter.
⏱️ 1 min
- 7
Blend briefly to incorporate the vanilla and cornstarch. Then, use a spatula to gently stir the entire mixture to ensure all ingredients are well-combined and to release any trapped air bubbles.
⏱️ 2 min
- 8
Line a 22cm springform cheesecake pan with parchment paper, ensuring the paper extends above the rim of the pan.
⏱️ 2 min
- 9
Preheat the oven to 428°F (220°C) with heat from both the top and bottom, but without using a fan/blower.
⏱️ 15 min•🌡️ 428
- 10
Pour the cheesecake batter into the lined pan, using a sieve to strain it as you pour. This helps achieve a smooth consistency.
⏱️ 2 min
- 11
Gently tap the pan on the counter three times to release any remaining air bubbles.
⏱️ 1 min
- 12
Bake for 30 to 35 minutes, or until the desired dark 'burnt' top is achieved. Do not use a fan during baking.
⏱️ 35 min•🌡️ 428
- 13
After baking, let the cheesecake cool down at room temperature for 30 minutes.
⏱️ 30 min
- 14
Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours.
⏱️ 240 min
- 15
Once thoroughly chilled, remove from the pan, slice, and serve. Optionally, serve with melted chocolate.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
San Sebastian Cheesecake
- 720 grams cream cheese, at room temperature
- 1 cup granulated sugar
- 2 cups whipping cream, (400g)
- 3 eggs
- 1/2 tablespoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- 1
Place the room-temperature cream cheese into a large mixing bowl. Add the granulated sugar.
⏱️ 1 min - 2
Using an immersion blender, mix the cream cheese and sugar until the sugar is fully dissolved and the mixture is smooth. This should take approximately 10 to 20 seconds. Avoid over-blending to prevent incorporating too much air.
⏱️ 1 min - 3
Pour in the whipping cream.
⏱️ 1 min - 4
Blend the mixture again with the immersion blender for another 10 to 20 seconds, or until just combined.
⏱️ 1 min - 5
Add the eggs one at a time. After each egg is added, blend just until the yolk disappears, about 5 seconds, before adding the next egg.
⏱️ 1 min - 6
Add the vanilla extract and cornstarch to the batter.
⏱️ 1 min - 7
Blend briefly to incorporate the vanilla and cornstarch. Then, use a spatula to gently stir the entire mixture to ensure all ingredients are well-combined and to release any trapped air bubbles.
⏱️ 2 min - 8
Line a 22cm springform cheesecake pan with parchment paper, ensuring the paper extends above the rim of the pan.
⏱️ 2 min - 9
Preheat the oven to 428°F (220°C) with heat from both the top and bottom, but without using a fan/blower.
⏱️ 15 min•🌡️ 428 - 10
Pour the cheesecake batter into the lined pan, using a sieve to strain it as you pour. This helps achieve a smooth consistency.
⏱️ 2 min - 11
Gently tap the pan on the counter three times to release any remaining air bubbles.
⏱️ 1 min - 12
Bake for 30 to 35 minutes, or until the desired dark 'burnt' top is achieved. Do not use a fan during baking.
⏱️ 35 min•🌡️ 428 - 13
After baking, let the cheesecake cool down at room temperature for 30 minutes.
⏱️ 30 min - 14
Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours.
⏱️ 240 min - 15
Once thoroughly chilled, remove from the pan, slice, and serve. Optionally, serve with melted chocolate.
⏱️ 1 min