San Sebastian Cheesecake

A dark, caramelized crust that cracks under the spoon, revealing a flowing, creamy heart. The scent of burnt sugar and rich cheese hits you the moment the oven opens.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 725
• Protein: 20 g
• Carbs: 34 g
• Fat: 56 g

Ingredients

• 200 g Fresh cheese ( at room temperature )
• 133.3 g Mascarpone cheese ( smoothed )
• 100 g White sugar
• 2.7 piece Egg ( whole )
• 166.7 ml Liquid cream
• 10 g Wheat flour ( sifted )
• 0.7 pinch Fleur de sel
• 200 g Cream cheese ( at room temperature )

Instructions

1. Preparing the mold

   Preheat your oven to 210°C. Take a springform pan, line it with parchment paper that you have previously crumpled. The paper should stick out by 5 cm to contain the rise of the cake.

2. Cheese mixture

   In a bowl, mix the fresh cheese, mascarpone, and cream cheese with the white sugar. Work with a spatula until the mixture is smooth and shiny, without any lumps.

3. Incorporating the eggs

   Add the eggs one by one. Mix gently between each egg so as not to incorporate too much air, which would cause the cake to fall too quickly.

4. Binding and cream

   Pour in the liquid cream, the fleur de sel, and sift the wheat flour over the mixture. Mix until the batter coats the spoon evenly.

5. Intense baking

   Bake. Monitor the coloring: the top should be dark brown, almost black in places. When it comes out, the center should still be jiggly like a custard.

Chef's tips

• Never unmold while hot, the cake will collapse. Let it set for at least 4 hours in the fridge.
• The contrast between the bitter burnt top and the sweet heart is key: don't be afraid of the dark color.

Storage

Keeps for 3 days in the refrigerator in its pan or under a cake dome.