San Sebastian Cheesecake
- Cream cheeseWeight:600 gVolume:2 2/3 cups
- EggsWeight:300 gVolume:6 pcs
- SugarWeight:180 gVolume:1 cup
- Wheat flourWeight:25 gVolume:3 tbsp
- Heavy cream (33–35%)Weight:300 gVolume:1 1/4 cups
- SaltWeight:3 gVolume:1/2 tsp
- Vanilla extractWeight:2.5 gVolume:1/2 tsp
Allergens
- Gluten
- Eggs
- Milk
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Cheesecake Batter
Mix 600 g of cream cheese with 180 g of sugar, ½ tsp of salt and 25 g of flour until smooth.
Add all 6 eggs and mix. Add 300 g of heavy cream and ½ tsp of vanilla, mix.
Preparing the Pan
Prepare a baking dish or ring. Use a crumpled sheet of parchment paper to line the bottom and sides.
Baking
Pour the cheesecake mixture into the pan and bake in a preheated oven at 240°C (475°F) for 30 minutes.
Chilling
The finished cheesecake should jiggle. Leave it to cool at room temperature, then refrigerate for 12–18 hours to set.
Serving
Prepare blackcurrant topping or any other favorite from the links below. Take the cheesecake out of the pan, cut and enjoy!
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