Creamiest San Sebastian Cheesecake Recipe
San Sebastian Cheesecake is creamiest cheesecake you will ever make
Equipment
- Oven
- Springform pan
Ingredients
- 900 g Mascarpone
- 400 g sugar granulated
- 6 eggs large
- 1 1/2 cup thickened cream (also known as heavy cream)
- 2 tbsp plain flour (also known as all-purpose flour)
- 1 tbsp vanilla extract
- 1 pinch table salt
Instructions
- Preheat your oven to 200°C (400°F).
- Line the bottom and sides of a 20 cm (8 inch) springform pan with parchment paper.
- In a large mixing bowl, beat the Mascarpone with an electric mixer or whisk until smooth.900 g Mascarpone
- Gradually add the sugar and beat until well combined.400 g sugar
- Beat in the eggs, one at a time, until fully incorporated.6 eggs
- Add the thickened cream (also known as heavy cream), flour, vanilla extract, and salt, and beat until smooth and creamy.1 1/2 cup thickened cream, 2 tbsp plain flour, 1 tbsp vanilla extract, 1 pinch table salt
- Pour the batter into the prepared springform pan.
- Bake for 35 minutes or until the top is golden brown.
- Halfway through baking, cover the top of the cheesecake with aluminium foil to prevent it from getting too burnt.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.
- Slice and serve at room temperature.
Notes
- Make sure all ingredients are at room temperature before starting.
- Line the bottom and sides of the springform pan with parchment paper to prevent the cheesecake from sticking.
- Cover the top of the cheesecake with aluminium foil halfway through baking to prevent it from getting too burnt.