San Sebastian Cheesecake

Originating from San Sebastian, Spain, a no-crust cheesecake that is extremely creamy.

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Ingredients

• 850g cream cheese

• 250g caster sugar

• 6 eggs

• 550g whipping cream

• 40g flour

• 1 tsp vanilla extract

• pinch of salt

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Method

• Preheat your oven at 240°C. Line a 8” cheesecake tin with 2 layers of baking paper.

• In a stand mixer, beat the cream cheese and sugar together until smooth.

• Add the vanilla and eggs one at a time and beat until smooth. 

• In a separate bowl, mix the flour and 1/3 of the cream and mix until smooth. Add the cream slowly and incorporate to avoid the formation of lumps.

• Slowly pour the mixture into the cream cheese mixture and beat until combined.

• Bake for 30-35mins until top is dark but the middle still has a wobble.

• Let cool fully at room temperature. Refrigerate before serving.

• Serve with salted caramel (optional).