San Sebastián-style cheesecake is an iconic dessert that has won over palates worldwide, where the simplicity of basic ingredients transforms into an exceptional culinary experience. This contemporary dessert reflects the essence of modern pastry, turning cream cheese and a few other ingredients into a delicacy with an irresistible creamy texture. Perfect as the grand finale to a special meal or as a sweet treat for any occasion, San Sebastián cheesecake combines the creaminess of cheese, the smoothness of cream, and just the right amount of sweetness from sugar, creating a harmony of flavors that defines the excellence of simple yet sophisticated pastry. Discover the art of preparing this modern classic and offer your guests a gastronomic journey to the heart of reinterpreted Basque tradition.
Ingredients:
600g of Philadelphia-style cream cheese: The fundamental base of our cake, it provides that characteristic creamy and silky texture. Good quality cream cheese is essential to obtain the perfect consistency and the smooth flavor that defines this dessert.
4 large eggs: They act as a binding agent and provide structure to the cake. The eggs also contribute to that slightly set texture in the center that is so prized in this style of cheesecake.
250g of sugar: Provides the balanced sweetness needed to enhance the flavor of the cheese without being cloying. The sugar also helps create that characteristic golden surface during baking.
400ml of whipping cream: Adds extra creaminess and softens the final texture of the cake. The high-quality cream guarantees a silky texture and a rich flavor that perfectly complements the cream cheese.
1 tablespoon of wheat flour (optional): Helps stabilize the mixture and provides a slightly firmer texture. Its use is optional, but recommended for beginners seeking greater confidence in the result.
1 teaspoon of vanilla extract (optional): Adds a subtle aromatic note that enhances all the flavors without overpowering them. Quality vanilla adds complexity and elegance to the final dessert.
