Description
A simple yet decadent San Sebastian cheesecake with a deeply caramelized top and a creamy, almost molten center. This crustless cheesecake is surprisingly easy to make and delivers an unforgettable flavor.
Ingredients
Scale
- 900g (32 oz) Cream Cheese, full-fat, softened to room temperature
- 300g (1 ½ cups) Granulated Sugar
- 5 Large Eggs, room temperature
- 480ml (2 cups) Heavy Cream
- 2 Tablespoons All-Purpose Flour
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Instructions
- Cream the Cream Cheese and Sugar: In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the softened cream cheese and granulated sugar. Beat on medium speed until the mixture is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl frequently.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Add the Heavy Cream: Gradually pour in the heavy cream, mixing on low speed until just combined. Be careful not to over-mix.
- Incorporate the Flour and Vanilla: Sift the all-purpose flour into the batter. Add the vanilla extract and a pinch of salt. Mix on low speed until just combined.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Line the Springform Pan: Tear off two large sheets of parchment paper, significantly larger than the pan. Crumple each sheet into a ball, then smooth them out. Layer the parchment paper sheets into a 9-inch springform pan, overlapping them to cover the entire bottom and sides. The parchment paper should extend several inches above the rim of the pan.
- Pour the Batter into the Pan: Carefully pour the cheesecake batter into the prepared springform pan. The batter should come almost to the top of the pan.
- Bake the Cheesecake: Place the springform pan on a baking sheet and transfer it to the preheated oven. Bake for 50-60 minutes, or until the top of the cheesecake is deeply browned and almost burnt-looking. The center should still be quite jiggly. The internal temperature should reach around 150-160°F (65-70°C).
- Cool the Cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill the Cheesecake: Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight.
- Unmold and Serve: When you’re ready to serve, carefully remove the cheesecake from the springform pan. Gently peel away the parchment paper.
- Slice and Enjoy: Slice the cheesecake into wedges and serve. San Sebastian cheesecake is best served slightly chilled, but not ice-cold. You can serve it plain or with a dusting of powdered sugar, fresh berries, or a drizzle of caramel sauce.
Notes
- Use full-fat cream cheese for the best texture.
- Soften the cream cheese completely to avoid lumps.
- Don’t over-mix the batter.
- Embrace the burnt top it’s key to the flavor!
- Don’t overbake; the center should be jiggly.
- Chill thoroughly for the proper texture.
- Crumple the parchment paper for easier molding.
- Adjust baking time as needed based on your oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes