San Sebastian Cheesecake


  • Cream cheese - 510 grams (18 ounces)
  • Sugar or powdered sugar - 170 grams (6 ounces)
  • Eggs - 4
  • Heavy whipping cream (33%) - 255 grams (9 ounces)
  • Flour - 10 grams (0.5 ounce)
  • Cornstarch - 5 grams (0.5 ounce)
  • Lemon juice - 5 grams (0.5 ounce)

Optional for serving

  • Dark chocolate


  • Mixing Bowl

    Use a large one to mix your ingredients smoothly. Stainless steel or glass works best for easy cleaning.

  • Spatula

    This is essential for folding and mixing your cream cheese and sugar to a perfect consistency.

  • Whisk

    A handheld whisk will suffice for this recipe but you can also use an electric one on low settings.

  • Sieve

    Helps ensure your flour and cornstarch are perfectly sifted into the mix, creating a smoother batter.

  • Parchment Paper

    Lines the baking pan to prevent sticking and makes removal much easier.

  • Round Baking Pan

    A 9-inch round pan is ideal. Springform pans are also a great choice for easier release.

  • Oven Thermometer

    Optional but recommended to ensure your oven is at the perfect baking temperature.


Step 1

Combine cream cheese and sugar using a spatula until all sugar crystals dissolve.
Add the eggs one at a time, mixing with a whisk until smooth. Gently mix without whisking too much.
Pour in the heavy cream and mix again. Sift in the flour and cornstarch.
Line a round baking pan with parchment paper, pour in the batter, and bake in a preheated oven at 250°C (480°F) for 30 minutes. A crust should form on top while the inside remains soft.
Let the cake rest until it completely cools to room temperature, then refrigerate for at least 2 hours. Optional: Melt dark chocolate in a double boiler and drizzle each slice before serving.


Ready to elevate your cheesecake experience? Here are some serving suggestions that will knock your socks off! Drizzle with Melted Chocolate 🍫
Use dark chocolate for a rich, decadent touch. Simply melt it in a double boiler and drizzle lightly over each slice. It adds a *luxury feel* without overpowering the creamy texture of the cheesecake. Fresh Fruit Toppings 🍓🍇
Dress up your cheesecake with a vibrant splash of color and tartness with fresh berries or sliced fruits. Strawberries, blueberries, and raspberries are top picks. They not only look beautiful but also give a *refreshing contrast* to the creamy texture. Whipped Cream 🎂
A dollop of freshly whipped cream can never go wrong. It adds an extra layer of fluffiness and complements the cheesecake's rich flavor. Add a sprinkle of lemon zest for a *tangy twist*. Nut Crunch 🥜
Want a bit of crunch? Sprinkle some toasted nuts like almonds or pecans on top. They give a delightful *texture contrast* and enhance the overall flavor profile of your cheesecake. Coffee Delight
Pair your cheesecake with a strong cup of coffee—espresso or Americano. The bitterness of the coffee balances the cheesecake's sweetness, making each bite even more delightful. Mix and match these suggestions to find your perfect cheesecake combination!


Gluten-Free Option 🌾✖️
To make a gluten-free version, simply replace the flour with an equal amount of gluten-free flour blend. Voila! You have a creamy cheesecake that's just as delicious but gluten-free! Vegan Variation 🌱
- Replace cream cheese with vegan cream cheese. - Use a vegan egg substitute for the eggs (like flax eggs: 1 tbsp ground flaxseed + 3 tbsp water = 1 egg). - Swap out heavy cream for coconut cream. - Use a gluten-free flour blend if you're making a vegan and gluten-free version. *Note*: The baking time and texture might vary slightly, so keep an eye on your cheesecake while it’s in the oven.🍰


  • What can I use if I don't have a springform pan?

    Any round baking pan will work, but make sure to line it well with parchment paper for easy removal.

  • Can I use a substitute for cream cheese?

    Mascapone or even a mix of thick yogurt and ricotta can be used, but it will alter the flavor slightly.

  • How can I tell if my cheesecake is done?

    The top should be a golden brown crust and the middle should still jiggle slightly when you gently shake the pan. It will firm up as it cools.

  • Why did my cheesecake crack?

    Cracks usually happen due to overbaking or rapid cooling. Make sure to let it cool gradually, preferably inside the oven with the door slightly ajar.

  • How long can I store the cheesecake in the fridge?

    It can be stored for up to 5 days tightly covered in the refrigerator. Always serve it chilled for the best texture.

  • Can I freeze my cheesecake?

    Absolutely! Once it's fully set, wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before serving.

Nutrition facts

San Sebastian Cheesecake
Recipe Yield:1 cake
Calories:Per 100g serving
Calories (Min - Max):300 - 350
Total Fat:24g
Saturated Fat:14g
Total Carbohydrate:18g
Total Sugars:14g