Preparation
Step 1: Preheat your oven to 200-210°C. While it’s preheating, take all the ingredients out of the refrigerator to allow them to come to room temperature, which is essential for a smooth batter. Line a 20-22 cm (8-9 inch) cake tin completely with parchment paper, making sure it overhangs all the edges for easy removal later.
Step 2: In a large bowl, beat the cream cheese until completely smooth and lump-free. You can use an electric mixer on medium speed or do this manually with a spatula, making sure to break up any remaining lumps. This step is crucial for achieving a silky texture in the final result.
Step 3: Gradually add the sugar to the cream cheese, mixing well until fully incorporated and the mixture has a smooth, creamy consistency. Add the eggs one at a time, beating gently after each addition without overbeating to avoid incorporating too much air into the mixture.
Step 4: Gradually pour in the whipping cream while continuing to mix gently, fully incorporating each addition before continuing. If you have decided to use flour and vanilla, fold them in at this point until you have a completely smooth mixture.
Step 5: Pour the entire mixture into the prepared pan and bake for 40-50 minutes, until the surface is golden brown and the center still jiggles slightly when the pan is moved. Remove from the oven and let cool completely to room temperature before refrigerating for at least 4 hours, preferably overnight.
Variations
with red berries: Add a layer of red berry jam to the bottom of the mold before pouring in the mixture, or decorate the surface with fresh berries once cooled. This variation adds acidity and color that contrast beautifully with the creaminess of the cheese.
Chocolate version: Add 100g of melted and cooled dark chocolate to the base mix for a more indulgent version. The chocolate adds depth of flavor and extra elegance to this classic dessert.
With citrus: Add the zest of a lemon or orange to the mixture to add freshness and an aromatic touch that balances the richness of the cream cheese. The citrus also helps to cut through the richness on the palate.
Cooking Tips:
For a perfectly creamy texture, ensure all ingredients are at room temperature before you begin. Do not overmix once the eggs are added, as this can create air bubbles that will affect the final texture. Baking time is crucial: the surface should be golden brown, but the center should still be slightly wobbly.
Always use good quality parchment paper that can withstand high oven temperatures. If your oven tends to heat unevenly, rotate the cake halfway through baking to ensure even browning. Patience during cooling is essential for the final success of the dessert.
Serving suggestions:
Serve this cheesecake with a homemade berry sauce or raspberry coulis to balance the richness of the cheese with the acidity of the fruit. For a more elegant presentation, lightly dust with powdered sugar or garnish with fresh seasonal fruit.
As a dessert for a special dinner, cut it into generous portions and serve with espresso or aromatic tea. It’s also delicious as a special afternoon snack with herbal tea or hot chocolate on colder days.
Tips:
Prepare the tart a day in advance to allow the flavors to fully develop and the texture to reach its peak. If the surface cracks during baking, don’t worry—it’s part of the rustic charm of this style of tart. For perfect unmolding, run a thin knife around the edges before removing the parchment paper.
If you don’t have parchment paper, you can grease the tin and dust it lightly with flour, although parchment paper makes unmolding considerably easier. To check if it’s done, gently move the tin: the center should wobble slightly but not ripple like a liquid.
Preparation
time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes (plus cooling time)
Nutritional Information
Calories: 420 kcal per serving
Protein: 8 g
Fats: 35 g
Carbohydrates: 22 g
Sodium: 180 mg
Calcium: 150 mg
Frequently Asked Questions
: Can I freeze San Sebastián cheesecake? Yes, this cheesecake freezes very well. Make sure it is completely cool before wrapping it in cling film and placing it in an airtight container. Defrost slowly in the refrigerator to maintain the best texture.
What other cheeses can I use? You can experiment with mascarpone for a lighter texture, or mix cream cheese with ricotta for a less dense version. Each cheese will contribute different nuances to the final flavor.
Why is the surface of my cake cracking? The cracks are completely normal and part of the rustic character of this style of cake. They are caused by temperature contrasts during cooling and do not affect the flavor or texture at all.
Can I make a sugar-free version? Yes, you can substitute the sugar with baking-safe sweeteners, although the final result will have a slightly different texture and less caramelization on the surface.
How long does it keep in the refrigerator? The cake keeps perfectly for up to 5 days in the refrigerator, well covered. In fact, it improves with time as the flavors meld more deeply.
Conclusion
San Sebastián-style cheesecake is much more than just a cheese dessert; it’s a celebration of simplicity elevated to culinary art and the transformative power of basic ingredients treated with respect and technique. Easy to prepare and impossible to resist, this dessert has become a contemporary classic that transcends borders and wins hearts with every bite.
By preparing this tart, you’re not just creating a delicious dessert, but also participating in a culinary tradition that embodies the best of modern baking: the pursuit of perfection through simplicity. Its creamy texture, balanced flavor, and rustic yet elegant appearance make it the perfect choice for any special occasion.
Whether you serve it as the culmination of an intimate dinner, as the star of a family celebration, or simply as a personal treat on a quiet afternoon, San Sebastian cheesecake will always provide those moments of pure gastronomic pleasure that make life a little sweeter and more memorable.
