San Sebastian cheesecake without cheese

San Sebastian cheesecake without cheese

This is a San Sebastian-style cheesecake without cheese, made with labneh instead of cheese, along with sugar, eggs, cream, salt, a squeeze of lemon, flour, and vanilla. The ingredients are mixed in the chef’s specified order, then the batter is poured into a 20 cm pan lined with parchment paper and baked at 200°C for about half an hour, until the top is slightly burnt and the center remains creamy. After baking, it is cooled, then refrigerated for several hours before serving.

A cheesecake-style dessert inspired by San Sebastian cake, made in a simplified way without cheese.

Like a crustless baked custard cake or cheesecake-style dessert.

Ingredients

  • 800 g Labneh
  • 3/4 cup (100 g) Sugar
  • 4 large eggs Eggs
  • 400 g Cream
  • a pinch Pinch of salt
  • a squeeze Squeeze of lemon
  • 1 tbsp Flour
  • 1 tbsp Vanilla

Instructions

  1. Preheat the oven to 200°C, with top and bottom heat.
  2. Prepare a 20 cm round pan and line it with parchment paper secured around the sides. You may grease the pan with a little water to help the parchment paper stick.
  3. Place the labneh in a mixing bowl.
  4. Add the sugar to the mixing bowl, then mix it with the labneh using an electric mixer until the sugar dissolves completely.
  5. Add the cream to the mixing bowl, then whisk with a hand whisk.
  6. Add the eggs one at a time to the mixing bowl, whisking after each egg.
  7. Add a pinch of salt to the mixing bowl.
  8. Add the squeeze of lemon to the mixing bowl.
  9. Add the liquid vanilla and vanilla powder, as stated by the chef, to the mixing bowl, then whisk with a hand whisk.
  10. Add the flour to the mixing bowl, then mix until it dissolves completely.
  11. Strain the batter before pouring it into the pan if there are any lumps.
  12. Pour the batter into the prepared pan.
  13. Place the pan on a baking tray, not directly on the oven rack.
  14. Place the baking tray in the oven on the middle rack for about half an hour at 200°C.
  15. Remove the pan from the oven when the top is slightly burnt and the center is set with a slight wobble.
  16. Leave the cheesecake to cool outside the oven.
  17. Refrigerate the cheesecake for 4 to 5 hours; the chef also stated that it was left for up to 7 hours.
  18. Lift the cheesecake out of the pan using the parchment paper after it has cooled thoroughly.
  19. Slice the cheesecake and serve.

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