San Sebastian Cheesecake Recipe
A dark golden top with a creamy smooth custard interior.
Servings 10 people
Ingredients
- 1 1/2 Cups Sugar (300g)
- 1 Tablespoon Flour (7.5g)
- 1/2 teaspoon salt
- 3 Large Eggs at room temperature
- 3 Large Egg yolks at room temperature
- 1 Tablespoon Vanilla extract
- 2 Cups Cream cheese full-fat at room temperature (450g)
- 2 Cups Sour cream full-fat at room temperature (480g)
Instructions
- Preheat the oven to 425F and line one eigh-inch pan with two pieces of parchment paper, making sure the pan is completely lined and the paper is hanging about two-inches above the pan.Alternately use a lightly greased springform pan
- Mix the sugar, flour, and salt in a medium bowl. In a separate measuring cup, mix the eggs, egg yolks, and vanilla extract.
- Using the paddle attachment, beat the cream cheese for about 30 seconds.
- Add the sour cream and mix until fully incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl.
- With the mixer on low speed, gradually add the sugar.
- Still on low speed, gradually as the beaten eggs mixture.
- Use a rubber spatula to scrape the sides and bottom of the bowl.
- Pour the batter into the prepared pan and bake for 38-42 minutes over the second lower oven rack.The cake is ready when the edges are set, and the cake giggles when you slightly shake the pan,
- Remove the cake from the oven and let it cool completely before refrigerating or inverting to a serving dish.
Notes
- Using room-temperature ingredients is crucial to the smooth and creamy texture of the cake.
- Pay attention to the cake and not the timer, and know that the cake is ready when the edges are set, but the cake giggles mostly at the center and top. It will continue to bake from the heat residue as it cools.
- If using a nine-inch pan, reduce baking time by 5-8 minutes.
- To flavor the cake, rub the sugar with citrus zest, add some instant coffee, or swirl melted chocolate or fruity curd into the cake batter.
- Store the cake covered, or in an airtight container in the refrigerator for up to five days.
- To freeze, let the cake cool to room temperature, and gently wrap it with plastic wrap, and freeze for up to eight weeks. When ready, allow it to defroze in the refrigerator the night before.