A simple and delicious cheesecake that originated from La Vina in San Sebastian. Enjoy it perfectly plain or topped with a berry compote or hot fudge sauce drizzled on top.
Ingredients:
Cheesecake
- Two (2) 8-oz packages of cream cheese, room temperature
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 2 tbs all-purpose flour
- ½ tsp salt
- 1 cup heavy cream
Berry Compote
- 2 cups of any berry of your choice
- ¼ cup water
- 1 tbs cornstarch
- 1 tbs water
Hot Fudge Sauce
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- ¼ cup brown sugar
- ¼ cup (1/2 stick) unsalted butter
- ¼ tsp vanilla extract
- ¼ tsp salt
Equipment:
- Stand or electric hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Spatula
- Small bowl
- Whisk
- Parchment paper
- 8” x 8” square baking dish / 6” or 8” round cake pan/springform pan / cupcake tray (for mini cheesecakes)
- Cookie sheet
- Small saucepan
Instructions:
Cheesecake – Preheat oven to 425 degrees F.
Line baking dish with two layers of parchment paper, making sure parchment paper extends at least 2-inches above rim. Place baking dish on cookie sheet (to catch any spills during baking).
In a mixing bowl with paddle attachment, add cream cheese and sugar and cream on medium-low speed until smooth for a few minutes. Scrape down sides with spatula as needed. With the mixer running, add eggs one at a time until each egg is incorporated, about 15 seconds. Add vanilla extract and mix for 30 seconds.
In a small bowl, whisk together flour, salt and about ¼ cup of heavy cream until a smooth paste forms. Slowly add the remaining heavy cream, a little at a time, until the mixture is smooth and there are no lumps of flour.
Add flour and heavy cream mixture to the cream cheese mixture and mix for another minute on low speed until the mixture is smooth and well incorporated.
Pour cheesecake batter into the baking dish and place in the center of oven. Bake for 35-40 minutes (mini cheesecakes in cupcake tray bake for 25-30 minutes) until the top is browned and center is still jiggly. Remove from oven and let cool in pan to room temperature. Also, you can chill in refrigerator for 2-3 hours before serving.
Berry Compote – In a small saucepan over medium heat, combine berries with ¼ cup of water and bring to a boil, stirring occasionally. In a separate small bowl, mix 1 tbs cornstarch and 1 tbs water until cornstarch is dissolved. Add cornstarch slurry to berries to thicken the compote. Mix well until compote thickens and remove from heat. Let cool to room temperature.
Hot Fudge Sauce – In a small saucepan over medium heat, bring cream to a simmer. Add chocolate chips and brown sugar and mix with a spatula. Remove from heat once chocolate is melted halfway. Add butter, vanilla extract and salt. Stir until combined and smooth. Serve warm by microwaving gently to reheat.
Store leftovers in the refrigerator.