SAN SEBASTIAN CHEESECAKE

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This San Sebastian cheesecake is famous for its burnt top and for being a crustless cheesecake. It has a creamy texture with a sweet and slightly burnt taste, perfect if you want a cheesecake but can’t handle too much richness. This recipe only needs 8 simple ingredients and no water bath is required!

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Full-Fat Cream Cheese

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1. Prep oven and pan. Preheat the oven to 425°F (218℃) and line a 9" spring form pan with 2 sheets of parchment paper overlapping each other, making sure to leave 2" border of parchment paper extending from the top of the pan.

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2. Combine cream cheese and sugar. In the bowl of a stand mixer fitted with a paddle attachment, place the cream cheese and sugar and beat on medium-high speed to combine.

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3. Add eggs. Add the eggs One at a time beating to combine.

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SAN SEBASTIAN CHEESECAKE

- Boston Girl Bakes

Full-Fat Cream Cheese

key ingredient

1. Prep oven and pan. Preheat the oven to 425°F (218℃) and line a 9" spring form pan with 2 sheets of parchment paper overlapping each other, making sure to leave 2" border of parchment paper extending from the top of the pan.

PREP THE OVEN & PAN

2. Combine cream cheese and sugar. In the bowl of a stand mixer fitted with a paddle attachment, place the cream cheese and sugar and beat on medium-high speed to combine.

combine & beat

3. Add eggs. Add the eggs One at a time beating to combine.

ADD THE EGGS

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