Inspired by the iconic San Sebastian dessert, this recipe’s magic lies in its simplicity.
With its light, silky smooth centre and deeply caramelised surface, it’s the cheesecake of the moment. Add only a handful of blueberries or raspberries to perfectly balance the rich centre.
Serves: 8
Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Ingredients:
- 750g full-fat cream cheese
- 220g caster sugar
- 4 large eggs, lightly beaten
- 375ml double cream
- 2 tsp vanilla extract or vanilla bean paste
- 1 ½ tbsp plain flour
- 150g blueberries
You will need a 23cm/9” non-stick round cake tin and non-stick baking paper to line the tin. The paper protects the cheesecake from the high temperature whilst it’s baking.
Method:
- Preheat the oven to 220°C
- Lightly grease the tin with a little oil or butter and line with 3 large overlapping pieces of baking paper ensuring that the paper comes 4cm above the rim. Push the baking paper well into the tin.
- Place the cream cheese and sugar into a large bowl or a stand mixer. Using a whisk or whisk attachment, beat together until smooth and creamy.
- Slowly add the eggs, beating well until combined.
- Add the cream and vanilla and beat until you have a smooth consistency.
- Add the flour and beat on a low speed to combine.
- Pour the mixture into the prepared tin.
- Add a handful of blueberries. They should sink just below the surface of the mixture.
- Bake for 15 minutes, then turn the tin and bake for a further 10-15 minutes to ensure the surface cooks evenly.
- Once cooked, the cheesecake will be deeply caramelised and puffed up like a soufflé. It will still be wobbly when you shake the tin.
- Remove from the oven and leave to cool completely in the tin. It will sink as it cools.
- When cooled, chill in the fridge for about an hour.
- Serve with any remaining blueberries.
