How did the idea of making the San Sebastian cheesecake come to mind? While tinkering with the computer, I stumbled upon this Spanish recipe and added it to my to-do list. The recipe for San Sebastian cheesecake, or Basque cheesecake, stayed in my drawer for a while, waiting for the right moment to try it. Today, though, with calm, I decided to try it. It is extremely simple, and all you need are electric beaters, but foolishly, I didn’t check the springform pan where I poured it once ready, and as I was about to bake it, the bottom detached and everything ended up on the floor. However, since I had decided to make it, I had to make it, so I took the bike and went to get the ingredients and made it again. Well, I did very well to rush because this cheesecake is truly too good, very creamy and just with a pinch of flour. Here at home, they love cheesecakes, so I’ve prepared quite a few; among the favorites are the strawberry cheesecake or the vegan cheesecake. You can try the salted caramel cheesecake or the hazelnut spread cheesecake. I’ve also prepared a collection with all the best cheesecakes on the blog, happy reading!
Let’s get to work and prepare the San Sebastian cheesecake together.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 24.7 oz Philadelphia
- 0.85 cup Fresh liquid cream
- 4 Eggs
- 5.3 oz Sugar
- 5.3 oz Greek yogurt
- 1 tbsp All-purpose flour
- 1 tsp Vanilla extract (or grated orange or lemon zest)
- 1 pinch Salt
Tools for preparing the San Sebastian cheesecake
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- Electric beater
- Pan springform 8.5 inches diameter
Preparation of the San Sebastian cheesecake
We work the Philadelphia with electric beaters, gradually adding the cream until obtaining a whipped and fluffy mixture. Add the sugar and one egg at a time, continuing to work with the electric beaters.
Finish with the yogurt, flour, a pinch of salt, and vanilla, working until having a smooth mixture. Line a springform pan of 8.5 inches diameter with parchment paper.
Pour the mixture and bake in a preheated static oven at 350°F for about 50 minutes to an hour. Remove from the oven, let cool, and place in the refrigerator for at least 4 hours before removing from the pan and serving. I generally prepare it the day before and leave it in the fridge overnight.
Storage of the San Sebastian cheesecake
The San Sebastian cheesecake can be stored in the fridge for two or three days covered with plastic wrap.
The San Sebastian cheesecake can be stored in the fridge for two or three days covered with plastic wrap.
The San Sebastian cheesecake can be stored in the fridge for two or three days covered with plastic wrap.
