San Sebastian cheesecake offers a more fluid, creamier experience than classic New York style, with a lightly caramelised top.
Ingredients (18–20 cm tin): • 600 g cream cheese (room temperature) • 200 g caster sugar • 4 large eggs • 300 ml double cream • 1 tablespoon plain flour • 1 teaspoon vanilla extract
Preheat oven to 210°C. Line the tin with baking paper, allowing it to overhang the sides — this creates the classic San Sebastian look.
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in cream, flour, and vanilla without over-beating; you want a dense but pourable batter.
Pour into the tin and bake for 35–45 minutes. The top should be deep golden-brown and the centre should still wobble slightly. Leave to cool, then refrigerate for at least 4 hours.
Serving tip: Serve slices cold.
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