San Sebastian Cheesecake
Ingredients
- 200 gFresh cheese (at room temperature)
- 133.3 gMascarpone cheese (smoothed)
- 100 gWhite sugar
- 2.7 pcEgg (whole)
- 166.7 mlLiquid cream
- 10 gWheat flour (sifted)
- 0.7 pinchFleur de sel
- 200 gCream cheese (at room temperature)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its pan or under a cake dome.
