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San Sebastian Cheesecake Recipe


San Sebastian Cheesecake Recipe

San Sebastian Cheesecake Recipe San Sebastian Cheesecake Recipe


  • 600 g cream cheese,
  • 300 ml of heavy cream,
  • 1,5 cups of confectioners sugar,
  • 4 eggs,
  • 1 tablespoon of flour.


  1. Beat the cream cheese to a creamy consistency,
  2. Add the cream into it and beat it until it is completely mixed,
  3. Add confectioners sugar and beat,
  4. Add the eggs one by one and beat them up,
  5. Add the flour gradually, beat until no lumps,
  6. Grease a 21 cm springform pan, cover with parchment paper and grease again,
  7. Pour the cheesecake mixture into the mold,
  8. Bake in a 200 C degrees pre-heated oven until brownish.

Bon Appetit…


    • Normally it doesn’t taste or smell eggs. But if you used a little bir stale eggs or don’t beat enough, the situation changes. Next time you can try to use fresh eggs and beat longer.

    • It’s heavy cream. You can use any brand for heavy cream, Philedelphia would be a better option for cream cheese. The baking time depends on your oven, so instead of counting minutes you should observe the cheesecake. the top would be brown, seems like burnt, but the middle part would still be jiggly.I use the oven up and down, but this can also change according to your oven. If it heats higher in up or down you should act according to it.

  1. Hi, I just watched your video! Thank you for posting. Is the oven you use a convection? The one I have is an electric convection, should I adjust the temperature? Thank you!

    • My oven has a convection setting but I don’t use it in this recipe, I just bake it in regular up and down setting. But the convection doesn’t affect the temp., so you don’t need to adjust it.


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