San Sebastian Cheesecake

San Sebastian Cheesecake is a crustless cheesecake that is baked at a higher temperature for a beautifully burnt exterior and ultra creamy interior. The burnt edges add an incredible depth of flavor to this cheesecake.

Course Dessert

Cuisine Spanish

Prep Time 20

Cook Time 1

Resting Time 1

Total Time 2 20

Servings slices

Calories 472kcal

Author Ellie Haley

Ingredients

For Cheesecake:

4 blocks (908 grams) cream cheese room temperature
1 ½ cups (297 grams) granulated sugar
5 large eggs
2 cups heavy cream
1 teaspoon salt
1 tablespoon vanilla extract
⅓ cup (40 grams) all-purpose flour

Instructions

For San Sebastian Cheesecake:

Place a rack in the middle of your oven and preheat to 400 degrees (F). Prepare a 10-inch springform pan by rubbing with butter or spraying with non-stick spray. Then line the pan with parchment paper, be sure to leave excess on the top. Place the pan on a rimmed baking sheet and set aside.
In the bowl of a stand mixer beat the room temperature cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is very smooth, about 2 minutes.
Increase the speed to medium and add the eggs one at a time.
Add the cream, salt, and vanilla and beat until combined. Scrape down the sides of the bowl.
Sprinkle the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.
Pour the batter into the prepared pan and bake for 60-65 minutes. The cheesecake should be deeply browned and very jiggly in the center.
Remove the cheesecake from the oven and allow to cool slightly. It will fall drastically. Remove the cheesecake from the pan and allow it to cool completely in the fridge.
Peel the parchment paper away and cut into slices to serve.

Notes

Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.

Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.

Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.

Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge they will set up and be a perfect consistency.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition