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–+ servings

SAN SEBASTIAN CHEESECAKE RECIPE

This San Sebastian cheesecake has a deeply caramelized top and rich, creamy center. With no crust and no water bath, this impressive cheesecake is surprisingly straightforward to make.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
CHILL TIME 6 hours
Total Time 7 hours 10 minutes
Course Dessert
Cuisine Spanish
Servings 12

Ingredients
  

  • 32 ounces 907 grams full-fat block cream cheese, softened to room temperature
  • 1½ cups 300 grams granulated sugar
  • ¼ teaspoon fine sea salt
  • 6 large eggs at room temperature
  • 2 cups 480 milliliters heavy whipping cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • ⅓ cup 42 grams all-purpose flour, sifted
  • 1 teaspoon unsalted butter or a small amount of nonstick cooking spray for preparing the pan

Instructions
 

  • Preheat the oven to 425°F. Position the oven rack in the center.
  • Lightly grease a nine-inch springform pan. Line the pan with two overlapping sheets of parchment paper, leaving two to three inches extending above the rim.
  • Add the softened cream cheese to a large mixing bowl. Beat on medium-low speed for about one minute until completely smooth.
  • Add the granulated sugar and salt. Mix for about two minutes, scraping the sides and bottom of the bowl as needed.
  • Reduce the mixer to low. Add the eggs one at a time, mixing just until each egg disappears into the batter before adding the next.
  • Pour in the heavy whipping cream and vanilla extract. Mix on low until evenly combined.
  • Sift the flour over the batter. Mix on the lowest speed just until no dry flour remains. Finish folding with a rubber spatula if needed.
  • Pour the batter into the prepared springform pan. Tap the pan gently against the counter two or three times to release large air bubbles.
  • Bake for 50 to 60 minutes. The cheesecake is ready when the top is deeply browned, the outside looks puffed and set, and the center three to four inches still wobble when the pan is gently moved.
  • Remove from the oven and cool in the pan on a wire rack for one hour. The cheesecake will sink as it cools.
  • Refrigerate for at least six hours or preferably overnight.
  • Release the springform pan and carefully peel away the parchment paper.
  • Slice with a clean, sharp knife. Serve chilled or allow individual slices to stand at room temperature for 15 to 30 minutes before serving.

Notes

  • Use full-fat block cream cheese rather than whipped cream cheese for the smoothest, most dependable texture.
  • Your ingredients should be close to room temperature before mixing.
  • Don't overbeat the batter once the eggs have been added.
  • The center should still wobble when the cheesecake leaves the oven.
  • The cheesecake sinking as it cools is normal.
  • For the cleanest slices, refrigerate overnight and wipe the knife between cuts.