January 3, 2023

Chocolate San Sebastian Cheesecake


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You have to try this easy Chocolate San Sebastian Cheesecake recipe It’s amazingly delicious, creamy, light, and custardy center. this cheesecake is unlike any cheesecake you ever tried and tasted! Easy to make and crustless!

 

 

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Chocolate San Sebastian Cheesecake

Author: Farah’s Recipes Cuisine:Spain Courses:Cheesecake Recipe Keys: C Chocolate Basque Cheesecake C Chocolate San Sebastian Cheesecake S San Sebastian Cheesecake
Difficulty:IntermediatePrep time: 15 minutesCook time: 40 minutesRest time:2 hours Total time:2 hours 55 minutesServings:8 servingsCalories:550 kcal Best Season:Suitable throughout the year

Description

You have to try this easy San Sebastian Cheesecake recipe It’s amazingly delicious, creamy, light, and custardy center. this cheesecake is unlike any cheesecake you ever tried and tasted! Easy to make and crustless!

Ingredients

Instructions

  1. Preheat your oven to 200 degrees and line a 9-inch spring-form pan with 2 large sheet of parchment paper.
  2. In a stand mixer add the cream cheese and beat it for 2 minutes until it’s smooth and there are no lumps on it.
  3. Add the sugar and mix for 2-3 minutes.
  4. Add the cocoa powder and mix well
  5. Add the room temperature eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Mix well, but don’t over-mix or whip the batter. This will create large air bubbles in the batter which can cause cracking and an uneven texture.
  6. Add the vanilla and mix just enough to combine.
  7. Pour in the room temperature heavy whipping cream and mix well to combine, scraping down the sides of the bowl.
  8. Add the cornstarch and mix until incorporated.
  9. Pour the batter into the line spring-form pan and bang the pan gently on the counter top to encourage any bubbles to come to the top.
  10. Place the pan in the oven and bake for 35-40 minutes until the cheesecake is set around the edges but jiggly in the middle. It will be fairly brown on top.
  11. Let the cheesecake cool in the pan until completely cooled to room temperature. Then place it in the fridge to chill for about 5 hours or overnight.

Notes

  • *Having your ingredients at room temperature is important. It ensures a smooth mixture. Which will in turn ensure your cheesecake doesn’t turn out lumpy.
  • *If you do not have a stand mixer, you can simply use a hand whisk in all the steps. Don’t forget to use a spatula to scrape the bowl to ensure it’s well incorporated. The ultimate aim when making the cake batter is to ensure that you have a really smooth batter.
  • *You should preheat your oven to ensure your cake bakes evenly and at the right temperature.
  • *If the cake is looking like it is going to get too dark before it is baked, simply cover it with some foil.
  • *Lining your springform pan is important, if you don’t, the cheesecake won’t release.
Keywords:Chocolate Basque Cheesecake, Chocolate San Sebastian Cheesecake, San Sebastian Cheesecake
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Filed Under: Cheesecake, Recipes