San Sebastián Cheesecake

Steps

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1. 1
   Bring 500g Philadelphia cream cheese to room temperature. Beat with an electric or manual mixer until softened and well combined. Ideally, let it sit at room temperature for about an hour beforehand.
   ▶ ≈0:10
2. 2
   Add 150g sugar and continue mixing until completely dissolved.
   ▶ ≈0:31
3. 3
   Add 1 teaspoon vanilla powder (or lemon juice).
   ▶ ≈0:43
4. 4
   Add the 4 eggs one at a time, mixing well after each addition. Mix gently to avoid incorporating too much air.
   ▶ ≈0:49
5. 5
   Preheat the oven to 220°C.
   ▶ ≈1:25
6. 6
   Add 350ml heavy cream (35% fat; 30% is also acceptable) and mix well.
   ▶ ≈1:34
7. 7
   Sift 30g flour to prevent lumps, add to the mixture, and mix one final time until the batter is ready.
   ▶ ≈1:43
8. 8
   Prepare an 18–20 cm diameter mold or cake ring. Line the bottom with a damp, thoroughly wrung-out sheet of parchment paper.
   ▶ ≈2:05
9. 9
   Pour the cheesecake batter into the mold, folding the edges of the parchment paper up to prevent overflow.
   ▶ ≈2:25
10. 10
    Bake in the 220°C oven for 40–45 minutes until the top is well caramelized and golden.
    ▶ ≈2:33
11. 11
    While baking, prepare a chocolate ganache by melting 90g dark chocolate with 40ml heavy cream.
    ▶ ≈2:40
12. 12
    Allow the cake to cool completely at room temperature, then refrigerate for at least 3 hours, preferably overnight.
    ▶ ≈2:58