San Sebastian Cheesecake – the story of a burnt cheesecake in Istanbul... / Recipe

#Amazingcake #Cheesecake #Recipe

I’m sharing my recipe for the San Sebastian Cheesecake—a treat I first discovered in Istanbul back in 2019. I used to be skeptical that a "burnt" cheesecake could actually taste good, but now I have to admit: I absolutely LOVE San Sebastian Cheesecake. It’s not very well-known in Germany yet, so I set out to develop the perfect recipe. Today, I’m proud to present it to you: THE ORIGINAL SAN SEBASTIAN CHEESECAKE 😍🤤

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My stand mixer: https://kikiskitchen.de/neu/293/sage-...
20 cm premium springform pan: https://kikiskitchen.de/back-und-koch...
Grey cake stand: https://kikiskitchen.de/neu/254/torte...
Vanilla extract: https://kikiskitchen.de/lebensmittel-...
2-in-1 citrus press: https://kikiskitchen.de/back-und-koch...
Cake plate: https://kikiskitchen.de/geschirr-co./...
Coffee/tea cup: https://kikiskitchen.de/geschirr-co./...
Baking release spray: https://kikiskitchen.de/lebensmittel-...
2-in-1 cake knife & server: https://kikiskitchen.de/back-und-koch...

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▶️ Servings: 10

Ingredients (20 cm springform pan):
680 g full-fat cream cheese (e.g., Philadelphia)
430 g heavy whipping cream
5 eggs (size M, approx. 250–260 g total weight)
180 g sugar
3 tbsp vanilla extract https://kikiskitchen.de/lebensmittel-...
30 g cornstarch
1/2 lemon

Optional:
100 g milk chocolate couverture or milk chocolate
Melt in the microwave at a low wattage setting (e.g., 360 watts for 1 minute). -

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If using a different springform pan size, please calculate the quantities using my conversion chart: https://kikiskitchen.de/umrechungstab...

Springform pan 24 cm: https://kikiskitchen.de/back-und-koch...
Springform pan 28 cm: https://kikiskitchen.de/back-und-koch...
Springform pan 28 cm: https://kikiskitchen.de/back-und-koch...

Tip: If you don't have a fan-assisted/convection setting, simply bake at 255–260°C using top and bottom heat. It might need a minute less baking time. Pay attention to the wobble after baking; in the video, I show you the right consistency.

Edit: To save you the trouble of converting, I’ve listed the measurements for the most popular springform pan sizes below. Ingredients for 18 cm springform pan (quantity x0.8):
545 g full-fat cream cheese (e.g., Philadelphia)
345 g heavy cream
4 eggs (size M; corresponds to 200–210 g total weight)
145 g sugar
2.5 tbsp vanilla extract https://kikiskitchen.de/lebensmittel-...
25 g cornstarch
1/2 lemon

Ingredients for 24 cm springform pan:
950 g full-fat cream cheese (e.g., Philadelphia)
600 g heavy cream
7 eggs (size M; corresponds to 350–365 g total weight)
250 g sugar
4 tbsp vanilla extract https://kikiskitchen.de/lebensmittel-...
42 g cornstarch
1/2 lemon

Ingredients for 26 cm springform pan:
1155 g full-fat cream cheese (e.g., Philadelphia)
730 g heavy cream
8.5 eggs (size M; corresponds to 425–440 g total weight)
(you can also reduce this to 8 eggs)
306 g sugar
5 tbsp vanilla extract https://kikiskitchen.de/lebensmittel-...
50 g cornstarch
1/2 lemon

The baking time remains the same (240°C hot air/convection – approx. 30–31 minutes), though it can definitely vary depending on the oven. Watch for the "wobble." Have fun making this!
Best, Kiki

Nutritional values ​​per serving (20 cm springform pan):
403 kcal / 1687 kJ
27 g carbohydrates
8 g protein
30 g fat