San Sebastian Cheesecake
San Sebastian Cheesecake made with full-fat cream cheese, sugar, eggs, heavy cream, vanilla extract, and cornstarch for a caramelized top and creamy center.
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Servings: 12
Ingredients
- 600 g full-fat cream cheese room temperature (Philadelphia full-fat cream cheese or another block-style full-fat cream cheese is recommended)
- 200 g granulated sugar
- 3 large eggs room temperature
- 300 ml heavy cream also known as double cream
- 2 tsp vanilla extract
- 30 g cornstarch also known as cornflour in the UK
Instructions
Prepare the baking tin.
- Line the baking tin with parchment paper, pressing the parchment firmly into the bottom and up the sides of the tin. Leave at least 2 inches of overhang above the rim. The parchment does not need to be smooth or perfectly fitted, as the folds will contribute to the rustic appearance of the cheesecake.
Preheat the oven.
- Preheat the oven to 220°C / 425°F / Gas Mark 7.
Beat the cream cheese.
- Place the room-temperature full-fat cream cheese in a large mixing bowl or the bowl of a stand mixer. Beat for several minutes, or until smooth and creamy.
Add the sugar.
- Sieve the granulated sugar into the cream cheese. Beat for at least 3 minutes, or until the sugar is fully incorporated and the mixture is smooth and lump-free. Scrape down the sides of the bowl with a spatula to ensure even mixing.
Add the eggs.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to maintain an even mixture.
Add the cream and vanilla.
- Pour in the heavy cream and add the vanilla extract. Beat until fully combined and smooth. Scrape down the sides and bottom of the bowl to ensure the batter is evenly mixed.
Add the cornstarch.
- Spoon in the cornstarch and beat until the cheesecake mixture is completely smooth and lump-free. Scrape the bowl once more to ensure the cornstarch is fully incorporated.
Transfer the batter to the tin.
- Pour the cheesecake batter into the prepared parchment-lined tin. Spread the mixture evenly with a spatula.
Release air bubbles.
- Carefully tap the baking tin on a firm surface several times to help release any trapped air bubbles.
Bake the cheesecake.
- Place the tin in the preheated oven and bake for approximately 30 to 40 minutes, or until the top is deeply caramelized brown and may appear nearly black around the edges. The edges should be set, while the center should remain wobbly.
Cool in the tin.
- Remove the cheesecake carefully from the oven and allow it to cool completely in the tin. The cheesecake will rise during baking and deflate as it cools; this is expected and contributes to its traditional rustic appearance.
Chill the cheesecake.
- Once fully cooled, transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight, until fully firm and set.
Serve.
- Remove the cheesecake from the tin using the parchment overhang. Slice with a sharp knife, wiping the blade between cuts for cleaner servings. Serve chilled or slightly rested at room temperature.
Notes
This San Sebastian Cheesecake is naturally gluten-free when prepared with gluten-free certified ingredients.
Use certified gluten-free cornstarch or cornflour, as some products may be processed in facilities that handle wheat.
Confirm that the cream cheese, heavy cream, vanilla extract, granulated sugar, and eggs are gluten-free and free from gluten-based additives or cross-contact warnings.
Use fresh parchment paper and a clean baking tin, mixing bowl, spatula, whisk, or stand mixer attachments to prevent cross-contamination.
If serving with toppings, choose gluten-free options such as fresh berries, gluten-free berry sauce, certified gluten-free chocolate sauce, or homemade caramel made with gluten-free ingredients.
Avoid serving the cheesecake with cookies, biscuit crumbs, wafer toppings, or sauces that may contain gluten unless they are certified gluten-free.