San Sebastian Cheesecake

Ingredients

1. 1

   Make sure all ingredients are at room temperature — cold ingredients will leave lumps in the batter.

2. 2

   Beat the cream cheese on the lowest speed (stand mixer, hand mixer or by hand with a whisk) until completely smooth. It's important that no lumps remain.

3. 3

   Add the sugar and keep beating on low speed until smooth.

4. 4

   Sift in the flour and mix it in.

5. 5

   Add the eggs one at a time, mixing only briefly after each — you want to avoid beating air into the batter.

6. 6

   Pour in the heavy cream and mix until fully combined and smooth.

7. 7

   Strain the batter through a sieve into a 20 cm springform pan lined with parchment paper.

8. 8

   While preheating the oven to 220°C (430°F), place a dish of water inside — this creates a bit of steam. Bake in the fully preheated oven for 25-28 minutes.

   ⏱28 min
9. 9

   When it comes out, the top should be nicely burnished and the center should still be quite wobbly — that's exactly right.

10. 10

    Once it has cooled to room temperature, refrigerate it. It needs at least 24 hours to rest — baking it one morning and serving it the next evening works well. It firms up and reaches its final texture as it chills.

    ⏱24h

Nutrition per serving