Step-by-step preparation:
Preheat the oven to 210°C (410°F) using the conventional bake setting (no fan).
Prepare the pan: Line a round springform pan with parchment paper, allowing it to overhang the sides. Do not grease.
Beat the cream cheese and sugar until smooth and free of lumps. You can use an electric mixer or do this by hand with a whisk.
Add the eggs, one at a time, beating well after each addition.
Stir in the sifted flour and vanilla. Mix well.
Add the heavy cream and beat until you have a smooth, creamy, and homogeneous mixture.
Pour the batter into the prepared pan.
Bake for 40–45 minutes. The center should jiggle slightly when you gently shake the pan. The surface will be puffed and very golden brown (almost burnt, which is what we want!).
Let cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
To serve:
Serve it chilled or at room temperature.
You can accompany it with fresh fruit, jam, or simply on its own—it’s perfect that way!
Extra tips:
Don’t worry if it cracks or sinks as it cools; it’s part of its charm!
The less time you bake it, the creamier the center will be.
You can use low-fat cream cheese, but the texture will be slightly less rich.
Conclusion:
The San Sebastián Cheesecake is one of those desserts that impresses without requiring advanced skills. Its smooth texture and rich flavor make it irresistible. Ideal for celebrations or simply for treating yourself.
For complete cooking times, go to the next page or click the Open button (>), and don't forget to SHARE with your Facebook friends.
