Begin by ensuring the cream cheese is at room temperature, making it soft and easy to work with. In a mixing bowl, combine the cream cheese and *sugar*, whisking together until the mixture is *smooth and creamy*.

Next, add the eggs one by one, making sure to mix well after each addition until everything is *homogeneous*. Finally, add the vanilla powder and the *zest of the orange*, mixing again to fully incorporate these ingredients.

Transfer the cheesecake batter to a baking pan lined with parchment paper, ensuring the edges of the paper extend above the sides of the pan. This will help you easily remove the cheesecake once it's baked.

Bake in a preheated oven at *200°C (390°F)* for approximately 45-50 minutes. You'll want the surface to be *golden brown*, while the center remains slightly *jiggly*.

Once baked, leave the cheesecake in the pan to cool completely. After it's cooled down, refrigerate for at least *5-6 hours* or overnight for the best texture.

To prepare the glaze, melt the white chocolate together with the heavy cream using a *double boiler* or by microwaving in short bursts, stirring frequently until you achieve a *smooth consistency*.

Add in a touch of the *zest from both the lemon and orange* to enhance the flavor of the glaze. Once the cheesecake has completely cooled, pour the *aromatic chocolate glaze* over the top, allowing it to drizzle down the sides.

Your *deliciously rich* San Sebastian cheesecake is now complete! The creamy texture combined with the light citrus flavor makes for a delightful dessert.

Serve chilled, and enjoy the unique *caramel aroma* characteristic of this amazing dessert. Perfect for birthday celebrations or any special occasion!