Imported from Instagram
Chocolate San Sebastián Cheesecake
A delicate and creamy chocolate cheesecake with a rich cream-and-chocolate flavor. After baking, the center remains soft and slightly jiggly, while cooling gives it a firm, stable texture.
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Ingredients
- 800 g cream cheese
- 400 ml 33% heavy cream
- 4 eggs
- 150 g sugar
- 20 g cornstarch
- 40 g cocoa powder
Steps
- 1
Prepare a pan 24–28 cm in diameter and at least 5 cm high. Line it with parchment paper.
- 2
In a large bowl, combine the cream cheese, cream, eggs, sugar, cocoa powder, and cornstarch.
- 3
Beat the mixture with a mixer for approximately 2–3 minutes, until completely smooth and free of lumps.
- 4
Pour the smooth cheesecake mixture into the prepared pan.
- 5
Bake at 220 °C for 45 minutes.
- 6
Immediately after baking, the cheesecake will jiggle in the center—this is normal.
- 7
Allow the cheesecake to cool completely at room temperature.
- 8
After cooling, refrigerate the cheesecake for at least 5 hours to set. During this time, it will settle and become firmer.
Notes
The pan should be 24–28 cm wide and at least 5 cm high. Do not cut the cheesecake until it has completely cooled and set in the refrigerator.
Nutrition per serving
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