The Best San Sebastian Cheesecake Recipe (Gluten Free)
EQUIPMENT
INGREDIENTS
Cake:
- 3½ cups/800 grams cream cheese
- 2¼ cups/500 grams mascarpone cheese
- 2 cups+1 tablespoon/500 milliliters heavy whipping cream
- 3 eggs, at room temperature
- 3 egg yolks
- 1 cup/200 grams sugar
- ⅓ cup/40 grams cornstarch
Whipped cream:
- 1 cup/240 milliliters heavy whipping cream
- 1 cup/240 grams sour cream
- 2 tablespoons powdered sugar
INSTRUCTIONS
Cake:
- Preheat the oven to 450°F (230°C).
- Mix the two cheeses and whipping cream in a stand mixer bowl with the flat beater attachment on low speed until a uniform texture is obtained.
- In a small bowl, mix the eggs and egg yolks, then gradually add them to the mixer bowl. Add the sugar and cornflour and mix until smooth.
- Line a 9.5” (24cm) round baking pan with two parchment paper sheets and pour the mixture inside. Bake for 35 minutes.
- When you remove the cake from the oven, the top may appear quite browned; if you jiggle the pan, you’ll see that the cake is wobbly, and that’s okay. Let it cool for an hour outside and then refrigerate for at least 4 hours (ideally overnight).
Whipped cream:
- Whisk the whipping cream in a mixer bowl with a balloon whisk at a relatively high speed (7-8). When it starts to thicken, add the sour cream and powdered sugar, and continue whisking until stable whipped cream is obtained, being careful not to overmix to avoid breaking it.
- Slice the cake and serve with the whipped cream and your favorite fruits.
MY NOTES
FAQ
How can I adjust the sweetness of this best San Sebastian cheesecake recipe?
To adjust the sweetness of the cake to your taste preferences, you can vary the amount of sugar used in the recipe. If you prefer a sweeter cake, you can increase the amount of sugar slightly. Conversely, if you prefer a less sweet cake, you can reduce the amount of sugar. Keep in mind that altering the amount of sugar may also affect the texture and moisture of the cake, so it’s essential to make adjustments gradually and to taste-test along the way until you achieve the desired level of sweetness.
Can I use all-purpose flour instead of cornstarch?
While all-purpose flour can be substituted for cornstarch in certain recipes, it may alter the texture and consistency of the final product. Cornstarch is commonly used as a thickening agent and contributes to a smoother, softer texture in baked goods like cakes. If you substitute all-purpose flour for cornstarch in this recipe, the cake may turn out denser and less tender. However, if you don’t have cornstarch on hand, you can try using a smaller amount of all-purpose flour as a replacement, but be aware that the results may differ from the original recipe.
Can I still make the best San Sebastian cheesecake recipe even if I don’t have a stand mixer?
If you don’t have a stand mixer, you can still make the cake batter and whipped cream using alternative methods. For the cake batter, you can use a hand mixer or even whisk by hand vigorously until the ingredients are well combined and smooth. Mixing by hand may take a bit more effort and time, but it’s entirely possible. Similarly, for the whipped cream, you can use a hand whisk or a handheld electric mixer to whip the cream until it reaches stiff peaks. While a stand mixer offers convenience, these alternatives can still achieve excellent results with a little patience and effort.
Can I make the cake ahead of time and freeze it?
Yes, you can make the cake ahead of time and freeze it for later use. After baking and cooling the cake completely, you can wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn and then place it in an airtight container or freezer bag. When ready to serve, thaw the cake in the refrigerator overnight and bring it to room temperature before slicing and serving. Freezing the cake can help preserve its freshness for several weeks.
How long will the cake last in the refrigerator?
The cake can last in the refrigerator for up to 5-7 days if stored properly in an airtight container or covered with plastic wrap to prevent it from drying out or absorbing odors. It’s best to store the cake in the coldest part of the refrigerator, such as the back shelf, to maintain its freshness. Before serving leftover cake, allow it to come to room temperature for the best texture and flavor.
Can I use low-fat or fat-free versions of the dairy ingredients?
While you can technically use low-fat or fat-free versions of dairy ingredients like cream cheese, whipping cream, and sour cream, it may affect the texture and flavor of the cake. Full-fat dairy products contribute to the richness and creaminess of the cake, so substituting with low-fat or fat-free alternatives may result in a less moist and flavorful end product. Additionally, fat plays a crucial role in the structure and texture of baked goods, so using reduced-fat or fat-free dairy may lead to a denser or drier cake. It’s best to use full-fat dairy for optimal results.
Can I substitute the cheeses to make this best San Sebastian cheesecake recipe?
While cream cheese and mascarpone provide a distinct creamy texture and flavor to this best San Sebastian cheesecake recipe, you can experiment with other types of cheese for a unique twist. Ricotta cheese offers a similar creamy consistency with a slightly tangy flavor, while cottage cheese can provide a lighter texture. Goat cheese adds a savory tang, and quark cheese contributes a mild and creamy taste. Keep in mind that substituting cheeses may alter the overall taste and texture of the cake, so it’s best to adjust other ingredients accordingly and experiment to find the perfect combination to suit your preference.
How do I know when the cake is done baking?
To determine if the cake is done baking, you can perform a few tests. Firstly, check the top of the cake; it should be golden brown and firm to the touch. Secondly, insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Lastly, gently shake the pan; if the cake jiggles slightly but the center appears set, it’s done. Avoid overbaking to prevent dryness.
Can I use a different size or shape of baking pan?
Using a different size or shape of baking pan may alter the baking time and the final outcome of the cake. For this recipe, it’s crucial to maintain a similar volume of batter to ensure proper baking. If using a larger or smaller pan, adjust the baking time accordingly, as a larger pan may result in a thinner cake needing less time, while a smaller pan may require additional baking time for the center to cook through. Keep an eye on the cake’s appearance and use a toothpick test to determine when it’s fully baked.
What are some variations or additions I can make to the whipped cream?
You can elevate the whipped cream by incorporating various flavors or textures. Add a splash of vanilla extract or almond extract for a classic touch. For a burst of citrus, zest lemon or orange and fold it into the cream. To intensify sweetness, mix in honey or maple syrup. Experiment with spices like cinnamon or cocoa powder for depth. For a crunchy contrast, fold in chopped nuts or chocolate chips. For a gourmet twist, infuse the cream with espresso or liqueurs such as Kahlúa or Grand Marnier. Adjust sweetness and flavorings to taste, creating a personalized whipped cream masterpiece.
