San Sebastian cheesecake
The Kitchen Bucket List wants you to have a worry-free sweet treat.What better than cheesecake done San Sebastian style?How easy and fun was that to make?
Equipment
- Springform pan
- Parchment paper
- Hand mixer or stand-up mixer
Ingredients
- 32 oz. Cream cheese, room temperature (4) 8 oz. packages
- 1 3/4 cups Granulated sugar
- 1/4 teaspoon Salt
- 4 Eggs, room temperature
- 2 teaspoons Vanilla extract
- 1 tablespoon Unbleached all-purpose flour
- 1 cup Heavy cream
Instructions
Preparation
- Preheat the oven to 425℉.
- Cut 2 pieces of parchment paper. Place one parchment paper into the springform pan then place the second one 90-degree from the first. Press down so the parchment paper can take the shape of the springform pan.
- Don't butter or oil the paper or the pan.
Making the filling
- In a large mixing bowl mix the cream cheese, granulated sugar, and salt with a hand mixer.
- Once it is all combined, add the eggs, one at a time, mixing well between each.
- Add the vanilla extract. Mix until it is incorporated.
- Add the flour and the heavy cream. Mix until all ingredients are well combined, but don't overmix.
- Your batter will be thick, and smooth. Pour the filling into the prepared springform pan. Spread evenly.
Baking
- Bake in the preheated oven for 35 to 38 minutes.
- Turn the pan halfway through the cook for an even color.
- The San Sabastion cheesecake is cooked when the edges are set and the center is still jiggly.
- The top will be dark and it is ok. Allow the cheesecake to cool in the pan for at least 2 hours, preferably overnight.
- Serve and Enjoy!
