This cake got really popular from Turkey Istanbul Galata tower however it has originated from Basque country, Spain. This is a super easy cheesecake different from traditional cheesecake both in terms of taste and texture but also preparation.
Why you should make this cheesecake?
If you are not a big fan of cheesecake like me, you are going to like this type of cheesecake for various reasons. It is less sweet, it is easy to make and bake and it is versatile.
If you are looking for traditional cheesecake recipe, you might want to try to this New York style cheesecake recipe or the Japanese cotton cheesecake recipe.
FAQs
Ingredients at a glance
Dairy – Cream cheese, whipping cream, egg
Icing Sugar/Powdered/Confectioner’s
Dry Ingredients – Flour, all-purpose
Flavors – Salt, Vanilla
Quick step by step
Substitutions and Variations
You can replace, all purpose flour with corn flour (with some adjustment in weight) to make it gluten free.
You can use different flavors like lemon or orange zest in place of vanilla, or both.
Serving Suggestions
You can serve this with strawberry jam recipe of which you can find here. I prefer Chocolate ganache, recipe of which you can find here..
Storage and Make Ahead
You can make this cake a couple of days in advance and store in fridge for a couple of days as well, covered so it does not dry out.
Recipe
San Sebastian Cheesecake
This cake got really popular from Turkey Istanbul Galata tower however it has originated from Basque country, Spain. This is a super easy cheesecake different from traditional cheesecake both in terms of taste and texture but also preparation.
Ingredients
- 550 grams Cream cheese , room temperature
- 270 grams Whipping cream , 35%
- 135 grams Icing/Confectioner's/Powdered Sugar
- 150 grams /3 Eggs , room temperature
- 25 grams All-purpose flour*
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla
Instructions
- Place cream cheese in a large mixing bowl or bowl of a stand mixer.
- Whip the cream cheese with an electric hand mixer or stand mixer (use balloon whisk attachment) until light and fluffy.
- Add icing sugar and mix again until incorporated.
- Whisk the flour/corn flour in a small bowl with little cream until no lumps.
- Add the rest of the cream, salt, vanilla and eggs and whisk well.
- Slowly add the cream and egg mixture to the cream cheese, whisking continuously.
- Prepare 7 inches cake tin or ring and line with crushed parchment or baking paper.
- Lightly grease the base.
- Pour the mixture in the pan and bake in preheated oven for 35 minutes at 375 F.
- Cake is nice medium to dark brown with a slight jiggle in center but overall set when it is done.
- Cool at room temperature for couple of hours before refrigerating it for 4 hours, before slicing and serving.
Notes
* or use 30 grams of Corn flour
Leave a Reply