San Sebastian Cheesecake - AU Cups
Silky and rich, this easy San Sebastian cheesecake recipe is made from just 5 ingredients. With it’s caramel flavour from the distinctive burnt top, this simple baked cheesecake is a delicious Spanish dessert.
Equipment
- 20 cm round baking tin with removable base / springform tin
Ingredients
- 600 g Philadelphia cream cheese in blocks, room temperature
- 1¼ c cream minimum 35% fat
- 4 eggs size large
- ¾ c caster sugar
- 1 tablespoon plain flour
Instructions
- Preheat the oven to 200˚C fan / 220˚C / 392˚F convection / 428˚F.
- Line the baking tin with baking paper scrunched up / wrinkled then quickly run under the tap to dampen slightly. Make sure the baking paper sticks up 2-3 cm above the top of the tin.
- In a large mixing bowl beat the cream cheese until soft and smooth.
- Add the sugar and beat with electric beaters / whisk for 2-3 minutes.
- Add the eggs one at a time, beating to incorporate them. I like to switch to a balloon whisk here as you don’t want to add too much air.
- Once all the eggs are mixed in, whisk in the flour, then pour in the cream.
- Whisk with a balloon whisk until no lumps remain.
- Pour the mixture into the prepared tin.
- Knock the tin a couple of times to remove any air bubbles.
- Place in the preheated oven and bake for 30-40 minutes until the top is a deep brown and the middle is still wobbly (the cheesecake will firm up as it cools down)
- Leave to cool in the tin for 3-4 hours.
- Can serve at room temperature or place in the fridge to firm up more. You can bring to room temperature before serving if you prefer.
Video
Notes
Cream cheese – Philadelphia cream cheese, use block cream cheese if you are in Australia. In the UK use full fat Philadelphia cream cheese. La Viña is said to use Philadelphia too.
Cream – if you are in the UK, use double cream. In Australia I use thickened cream. In American use heavy cream. You need to use a cream that has a minimum of 35% fat.
Flour – plain flour or all purpose flour. This helps the cheesecake set. You can leave it out to make a gluten free Basque cheesecake, however flour helps the texture, especially if making the cheesecake ahead as it can ‘weep’ without the flour.
Sugar – caster sugar. This dissolves quicker and provides that silky texture.
Use a deep baking tin, the cheesecake does rise so use a deep tin and / or make sure the baking paper sticks out above the top of the tin by 2-3 cm / 1 inch. You will see from the video that this is the method I use.
Dampen the baking paper before lining the tin – this makes it easier to remove the paper from the baked cheesecake without it sticking.
Make sure the cream cheese is at room temperature, this helps you to mix it properly with the sugar.
Use a hand whisk and slowly add the ingredients to achieve the distinctive silky texture.
Fresh out of the oven the cheesecake will look like a souffle, however it will sink slightly as it cools – this is OK and how it is meant to be!
The cheesecake will be firmer once it has been in the fridge for a couple of hours.
If your cheesecake is cooked but doesn’t have that distinctive burnt top you can use a blowtorch to scorch the top of the cheesecake or place under a hot grill – watch carefully as it can burn!
Nutrition
Calories: 219kcalCarbohydrates: 20gProtein: 10gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 89mgSodium: 379mgPotassium: 184mgFiber: 0.02gSugar: 19gVitamin A: 475IUVitamin C: 0.2mgCalcium: 201mgIron: 0.4mg
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