San Sebastian cheesecake

desserts Baking sweet spanish
Total: 4 hr 55 min. | Active: 10 min.
vegetarian, gluten-free

The San Sebastian cheesecake is so unbelievably velvety and creamy inside, you'll want to dive right in with a spoon. Baked at a high temperature, it develops that golden-brown, slightly caramelized finish that we love so much. Best enjoyed the following day, it tastes like something straight out of a little café somewhere in Spain.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 8 pieces

To prepare the ingredients
700 g double cream cheese (e.g. Philadelphia)
3 dl full cream
4  fresh eggs
Cream cheese mixture
200 g sugar
30 g Maizena cornflour
1 tsp vanilla paste

How it's done

To prepare the ingredients

Remove the cream cheese, cream and eggs from the fridge approx. 1 hr. in advance to allow them to reach room temperature.

Cream cheese mixture

Using the whisk on a mixer, beat the cream cheese in a bowl for approx. 2 mins. Mix in the sugar and cornflour. Mix in the cream, eggs and vanilla. Pour the mixture into the prepared tin. Carefully tap the tin on the work surface to knock out any air bubbles.

To bake

Approx. 20 mins. in the centre of an oven preheated to 210 °C. Reduce the heat to 190 °C and bake for a further 25 mins. Remove the cheesecake from the oven, leave to cool on a rack. .

To chill

Cover and chill the cheesecake for approx. 4 hrs. or overnight.

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