Ingredients
Scale
- 2 lbs (900g) Cream cheese, softened to room temperature
- 1 ½ cups Granulated sugar
- 6 Large eggs, room temperature
- 2 cups Heavy cream
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 1/3 cup All-purpose flour, sifted
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan with butter. Take two large sheets of parchment paper and press them into the pan, ensuring the paper extends at least 2 inches above the rim of the pan. The pleats and folds in the paper are part of the classic San Sebastian look, so do not worry about making it perfectly smooth. Set the pan aside on a baking sheet to catch any potential drips.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar together on medium speed until the mixture is completely smooth and the sugar has dissolved. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Pour in the heavy cream, vanilla extract, and salt, mixing on low speed. Finally, gently fold in the sifted flour until just combined. Pour the batter into the prepared pan and bake for 50 to 55 minutes. The top should be very dark brown (almost black in spots), but the center should still have a significant jiggle when you move the pan.
- Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. As it cools, the cake will fall and settle, creating that iconic rustic look. For the best texture, let it sit at room temperature for a few hours before serving, or refrigerate it if you prefer a firmer slice. To plate, unclip the springform pan and gently pull back the parchment paper. Cut into thick wedges and serve as is, or with a drizzle of melted chocolate or a sprinkle of sea salt.
- Cook Time: 1 hour 5 minutes