Chocolate San Sebastian Cheesecake

Ingredients

• 550 g Cream cheese (Mash or mix using the paddle attachment)
• 120 g Sugar
• 18 g Cornstarch
• 38 g Cocoa powder
• 3 Large eggs (Alternative: 4 small eggs; add one at a time)
• 370 ml 33% heavy cream

Steps

1. 1

   Mash the cream cheese in the mixer bowl using the paddle attachment. If you do not have a mixer, mash the cheese with a spoon or silicone spatula.

2. 2

   Separately combine the cornstarch, cocoa powder, and sugar.

3. 3

   Add the cornstarch, cocoa, and sugar mixture to the cream cheese and mix until smooth.

4. 4

   Add the eggs one at a time, mixing the batter until smooth after each addition.

5. 5

   Pour in the cream and mix until completely smooth.

6. 6

   Pour the cheesecake mixture into an 18–20 cm pan lined with parchment paper.

7. 7

   Bake for 30–35 minutes at 230–250 °C.

8. 8

   Remove the cheesecake from the oven immediately after baking; do not leave it to cool in the pan or oven.

9. 9

   Cool the cheesecake to room temperature, then refrigerate it for 8–12 hours to set.

10. 10

    Remove the pan ring only after the cheesecake has fully set.

Notes

The description states that this version is made with Belgian chocolate in the San Sebastian cheesecake course, but chocolate is not included in the ingredient list provided. The exact cooling time depends on the selected 8–12-hour range.

Nutrition per serving

• dessert
• cheesecake
• chocolate
• baking
• European cuisine
• for a festive table