• 400 grams (14.1 ounces) cream cheese
  • 200 grams (7.1 ounces) whipping cream
  • 85 grams (3 ounces) sugar
  • 4 large eggs
  • 20 grams (0.7 ounces) cocoa powder
  • 20 grams (0.7 ounces) rice flour
  • 80 grams (2.8 ounces) bitter chocolate


  • Mixing Bowl

    Choose a large mixing bowl to ensure you have enough space to combine all ingredients without spillage.

  • Electric Mixer or Whisk

    If you use a mixer, set it to the lowest speed to avoid over-mixing. A sturdy whisk works just as well if you prefer manual mixing.

  • Baking Mold

    A circular mold, preferably with removable sides, lined with parchment paper, will make it easy to release the cheesecake after baking.

  • Sifter

    A sifter is essential for evenly distributing the cocoa and rice flour into the mixture to avoid any lumps.


Step 1

Step 1: Take the cream cheese out of the fridge in advance so that it reaches room temperature. Tip: Room temperature cream cheese is easier to mix and results in a smoother cheesecake.

Step 2

Step 2: Preheat your oven to 392°F (200°C). Tip: Always start preheating your oven early to ensure it reaches the correct temperature by the time you are ready to bake.

Step 3

Step 3: In a large bowl, combine the cream cheese and sugar using a whisk or the lowest speed setting on a mixer until smooth. Tip: Overmixing can incorporate too much air and result in a cracked cheesecake.

Step 4

Step 4: Add the eggs one at a time, mixing well after each addition. Tip: Make sure each egg is fully incorporated before adding the next one.

Step 5

Step 5: Pour in the whipping cream and stir until well combined. Tip: Whipping cream adds richness to the cheesecake. Do not over-stir to avoid too much air in the batter.

Step 6

Step 6: Melt the bitter chocolate and then blend it into the mixture. Tip: Use a microwave or double boiler to melt the chocolate and let it cool slightly before adding.

Step 7

Step 7: Sift the rice flour and cocoa powder into the mixture and fold gently until fully mixed. Tip: Sifting helps avoid lumps and ensures even distribution.

Step 8

Step 8: Pour the batter into a springform pan lined with parchment paper. Tip: Lining helps to easily remove the cheesecake from the pan.

Step 9

Step 9: Bake the cheesecake for 30-40 minutes, or until it gently trembles when shaken. Tip: The center should still be slightly jiggly—a sign that it is perfectly baked.

Step 10

Step 10: Let the cheesecake cool completely, then remove it from the mold and refrigerate for 4-6 hours. Tip: Refrigerating allows the cheesecake to set and develop its flavors.


Picture this: It's a sunny Sunday afternoon 🌞, and you're at your favorite spot in the garden, ready to savor a slice of your homemade masterpiece. **This cheesecake pairs beautifully with fresh berries**. Try garnishing with a medley of blueberries, strawberries, and raspberries for a burst of color and freshness.

How about a drizzle of **homemade berry compote**? It's the perfect tangy complement to the rich, creamy filling. For a sophisticated touch, sprinkle some **crushed nuts** — such as pistachios or almonds — on top.

Let’s not forget the beverages! Enjoy this cheesecake with a **cup of freshly brewed coffee** ☕, or for an exciting twist, pair it with a glass of **champagne** 🥂. Either way, it's an experience to relish and share with your loved ones.


🍰 **Gluten-Free Version**: Substitute the rice flour with **gluten-free all-purpose flour** to create a delicious gluten-free cheesecake that everyone can enjoy!

🍰 **Vegan Version**: Swap the cream cheese with **vegan cream cheese**, and use **coconut cream** in place of whipping cream. Replace each egg with a combination of 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, and use **vegan dark chocolate**. Voila, a vegan delight!


  • How do I know when my cheesecake is done baking?

    The cheesecake should still **tremble slightly** in the center when shaken. This means it's cooked perfectly and will set as it cools.

  • Can I use a hand mixer instead of a stand mixer?

    Yes, a hand mixer on the lowest speed works just as well. Make sure to avoid over-mixing.

  • How do I prevent cracks in my cheesecake?

    To prevent cracks, ensure all ingredients are at room temperature and avoid over-beating the mixture. Baking the cheesecake in a water bath can also help.

  • How can I make my cheesecake extra creamy?

    Use full-fat cream cheese and whipping cream. Ensure these ingredients are mixed thoroughly to create a smooth, creamy texture.

  • What's the best way to melt the chocolate?

    Melt the chocolate using a double boiler, or in the microwave at 30-second intervals, stirring each time, to prevent it from burning.

  • Can I freeze the cheesecake for later?

    Yes! Cheesecake freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the fridge before serving.

Nutrition facts

San Sebastian cheesecake (chocolate edition)
Recipe Yield:8 servings
Calories:One serving contains approximately 350-450 calories.
Calories (Min - Max):350 - 450
Total Fat:30g
Saturated Fat:15g
Total Carbohydrate:26g
Total Sugars:20g