Burnt Cheesecake a la “San Sebastian”
by Editorial Staff
The intricacies of making the original “San Sebastian” cheesecake are kept secret in one of the restaurants of the Spanish city of the same name. Everything in the public domain is an attempt to guess and reproduce the recipe. And this is one of those attempts, which is why the name of the cheesecake is with the preposition “a la”. The peculiarity of the Spanish cheesecake “San Sebastian” is a dark, burnt crust on top. It is baked without a cookie base. And the texture of the dessert is extremely delicate, creamy!
Cook: 1 hour
Servings: 8
Ingredients
- Cream cheese – 425 g
- Cream 33% – 250 g
- Eggs C0 – 3 pcs.
- Sugar – 150 g
- Flour (or cornstarch) – 30 g
- Vanilla sugar (optional) – 1 teaspoon
Directions
- It is important that all ingredients are at room temperature before cooking, so remove the cream cheese, eggs, and cream from the refrigerator beforehand.
Turn on the oven to heat up to 200 ° C.
Line a baking dish with a diameter of 18 cm with parchment paper. The cheesecake mass is thin enough, so line the surface and walls of the mold with one continuous piece of parchment, without using it so that nothing will seep through the cracks. - Combine cream cheese, sugar, and vanilla sugar in a bowl.
- Mix the ingredients with a hand mixer or whisk at low speed until creamy. No need to whip!
- Then add eggs one at a time. Before adding the next egg, mix the mixture thoroughly with a whisk until smooth.
- Add flour through a strainer and stir the mixture so that there are no lumps.
- Pour in the cream and stir until smooth.
- Pour the creamy mass into the prepared mold and send it to the oven.
- Bake the cheesecake in the oven at 200 ° C for about 25-30 minutes (during this time it should be covered with a firm crust on top, but at the same time remain mobile). Then increase the temperature to 225 ° C and brown the cheesecake until it is dark brown (this will take from 5 to 15 minutes, depending on the characteristics of your oven).
- Remove the finished cheesecake from the oven, transfer to the wire rack and let it cool completely.
- After that, directly in the form, send it to the refrigerator for at least 8 hours.
- Delicate cream cheesecake a la “San Sebastian” is ready. Remove it carefully from the mold, cut into portions, and enjoy.
Bon Appetit!
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