This famous San Sebastian Cheesecake is the perfect combination of simple to make with just 6 ingredients yet memorable in flavour. Its creamy custardy centre and scorched caramelised outer crust are uniquely delicious. San Sebastian Cheesecake is rustic-looking in appearance and goes against everything you're used to expecting from a baked or no-bake cheesecake. It has a signature burnt top, sunken middle and rustic scorched edges and has taken the world by storm and for good reason. Its homespun and unassuming appearance masks an unbeatable texture and heavenly flavour.

Why You'll Love This Recipe?

• Uses basic ingredients. 6 simple ingredients are all you need to create this sensational cheesecake.
• Easy method. Made in one bowl in only a couple of minutes- the method couldn't be any simpler. Plus it gets baked directly in the parchment paper and there's no worrying about a water bath.
• Unbelievable flavour. The aroma from the caramelised top is intoxicating. As the cheesecake cools, it infuses down into the creamy vanilla centre.
• It's meant to look rustic! Yes, the outside edges are ruffled and messy from the parchment paper. It's meant to look like that! The top will puff up and then sink whilst it cools and may even crack. Again it's meant to be.

Ingredients

• 800 g Philadelphia cream cheese, room temperature (3 ½ tubs)
• 250 g caster sugar (superfine), or granulated
• 5 large eggs, room temperature
• 360 ml double cream (heavy cream), room temperature
• 1 tablespoon vanilla bean paste
• 60 g plain flour (all-purpose)

Instructions

• Prepare the pan. Line a 20cm (8-inch) spring-form pan with two pieces of parchment paper. Lay the two pieces on top of one another but slightly askew and press the paper over the base and up the sides of the pan. The paper will look all creased on the sides but don't worry, this is how it should be! Do not fold it over, it should stick straight up. It should overhang the top by at least 5cm (2 inches) to prevent the filling from overflowing.
• Preheat the oven to 200℃ (390℉) for a minimum of 20 minutes. Longer if you have the time.
• Beat cream cheese and sugar. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and sugar on medium to low speed until smooth and the sugar has dissolved.
• Add in the eggs one at a time making sure the mixture is homogenous before adding in the next egg. Scrape down the base and sides of the bowl.
• Add the cream and vanilla bean paste and whisk on low speed until combined. Scrape down the base and sides of the bowl again.
• Sift in the flour and whisk on low speed until just combined. The filling should be smooth and glossy. If you see any lumps then I suggest passing the mixture through a fine mesh sieve to remove them.
• Pour filling into the prepared pan, level with an offset spatula, and tap the pan on the countertop a couple of times to remove any air bubbles.
• Bake in preheated oven (making sure the parchment paper is up and not folded down) for 40-45 minutes. Do not open the door during the baking. The cheesecake is ready when the top is golden brown, the sides are set but the middle is still jiggly. If the top doesn't look 'burnt' enough then you can grill/broil the cheesecake for 1-2 minutes. Keep an eye on it though as it 'turns' quickly.
• Cool to room temperature. Remove the pan from the oven and set on a wire rack. Let the cheesecake cool completely to room temperature in the pan without unmolding it. This can take approximately 4 hours. Serve by releasing the springform pan. Gently peel the paper from the sides of the cheesecake. Leave it on the parchment paper and slice it.

Notes

To store: Store any leftovers in an airtight container. Refrigerate for up to one week but bring to room temperature for 30 minutes before serving.

To freeze: Once San Sebastian Cheesecake is fully cool, refrigerate for a couple of hours before removing the parchment paper. Wrap the cheesecake well with plastic wrap and store it in a zip-lock bag. Freeze for 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Recipe from Emma Duckworth Bakes