San Sebastian Cheesecake Recipe
San sebastian cheesecake is a dessert that has become popular recently. It came out of a restaurant called La Vina in San Sebastian, Spain. As you can guess, it takes its name from the city where the restaurant is located. Quite different from classic cheesecakes. In fact, it's a recipe that is made kind of sloppy. Let's not spend too much time on the base. Increase the heat a little, let it cook quickly. Oops it burned, but no worries. Let's not bother with the sauce, it will be plain. Why are we waiting so long, let it be a bit fluid in the middle. That's how this recipe seems to come out.
It has no base. It has no sauce. It is cooked at high temperatures to the extent that it is almost burnt. It is served without waiting. Therefore, the middle is still fluid. If you look at the name, cheesecake is already difficult, and who knows how hard it is if it is San Sebastian. But on the contrary, it is a piece of cake to do with regular cheesecakes.
What Should You Look Out For When Baking San Sebastian Cheesecake?
First of all, you should definitely whisk the cheese in the first place. If you add other ingredients without whisking the cheese, the cheese may remain lumpy. We need a smooth consistency. The most suitable cream cheese I know to use for desserts is Philadelphia. Its low salt content makes it suitable for desserts. If there is a similar low-salt cream cheese that has been released recently, you can also use it. Even if you mention it in the comments, you will ensure that everyone benefits.
You have to use cream, there is no alternative, no bargain.
Do not use granulated sugar instead of powdered sugar. If you don't have powdered sugar, you can take a look at the video of Making Powdered Sugar from Granulated Sugar.
The amount of eggs is not negotiable, you should use the desired amount.
Even if it is 1 tablespoon, you should add the flour piece by piece and beat it so that there is no lump.
You must use clamped molds. There is no other mold that gives the same depth and makes it easy to demould.
Lubricating the mold, sprinkling it with greaseproof paper and then greasing it again is a method that should be used to get the cheesecake out of the mold smoothly. You should use the greaseproof paper 1-2 fingers longer than the length of the mold. Cheesecake swells a lot while cooking. It goes off when you take it from the oven and wait for a few minutes. Do not worry.
When it comes out of the oven, it still gets fondant, because the middle is still liquid.
Since it is cooked at high temperatures, it is overcooked. In the original, it even burns. But I did not dare to cook that much. More precisely, I did not want to burn it because I felt it would be very unhealthy. I cooked for about 35-40 minutes, but I say by pressing on it, the cooking time will always change according to the conditions you are in. Do not stick to the time given by me or anyone else in any recipe. Always observe your food and cook it for the time he wants.
After you take out your cheesecake from the oven, you should serve it within a few hours. It is not a dessert that can be prepared in advance for the next day.
Enjoy ...
Ingredients
- 600 g cream cheese,
- 300 ml of heavy cream,
- 1,5 cups of confectioners sugar,
- 4 eggs,
- 1 tablespoon of flour.
Preparation
- Beat the cream cheese to a creamy consistency,
- Add the cream into it and beat it until it is completely mixed,
- Add confectioners sugar and beat,
- Add the eggs one by one and beat them up,
- Add the flour gradually, beat until no lumps,
- Grease a 21 cm springform pan, cover with parchment paper and grease again,
- Pour the cheesecake mixture into the mold,
- Bake in a 200 C degrees pre-heated oven until brownish.
Bon Appetit...
Similar Recipes
Total 21 comments
- Clara: Hi Kevser, Do you need volunteers to try this out? :D Greg and Clara xxx October 22, 2018 3:58 pm
- Kevser: Yes, I need exactly 2 people:) October 22, 2018 4:31 pm
- Marcus: Im trying now this recipe i let u know...crossfingers November 8, 2018 11:13 am
- Kevser: 👍🏻👍🏻👍🏻 November 8, 2018 1:29 pm
- Zahra: hello Would you please write how many grams of powder sugar November 19, 2018 12:25 am
- Kevser: 1 cup is 112 grams for dry ingredients👍🏻 November 19, 2018 12:22 pm
- Bizzmode Bert: ONLY 1 tablespoon of flour only?? November 20, 2018 12:11 pm
- Kevser: Yes. You can watch the video here; https://www.youtube.com/watch?v=VfSFhez2oaw The language is Turkish but I think it helps to understand the process. November 20, 2018 1:13 pm
- Pharis: Hello How can I minimize the eggs taste please? November 20, 2018 10:31 pm
- Kevser: Normally it doesn't taste or smell eggs. But if you used a little bir stale eggs or don't beat enough, the situation changes. Next time you can try to use fresh eggs and beat longer. November 20, 2018 10:50 pm
- Eman: how long you bake them in the oven and do you open the oven up and down at the same time or only down then up? December 23, 2018 8:47 am
- Eman: for the cream do you use heavy or whipping cream? can you please the brand name of the cheese and cream used? December 23, 2018 8:53 am
- Kevser: It's heavy cream. You can use any brand for heavy cream, Philedelphia would be a better option for cream cheese. The baking time depends on your oven, so instead of counting minutes you should observe the cheesecake. the top would be brown, seems like burnt, but the middle part would still be jiggly.I use the oven up and down, but this can also change according to your oven. If it heats higher in up or down you should act according to it. December 23, 2018 10:17 pm
- Edlyn Romero: Hi! Can I used icing sugar? January 24, 2019 5:34 pm
- Kevser: Of course👍🏻 January 24, 2019 10:42 pm
- Anna Nepomuceno: What does 1,5 cup of confectioners sugar mean? it Does it mean 1 and 1/2 cups? Thank you! September 6, 2019 3:37 am
- Kevser: Yes👍🏻 September 6, 2019 6:35 pm
- Abby: Hi, I just watched your video! Thank you for posting. Is the oven you use a convection? The one I have is an electric convection, should I adjust the temperature? Thank you! October 9, 2019 8:44 am
- Kevser: My oven has a convection setting but I don't use it in this recipe, I just bake it in regular up and down setting. But the convection doesn't affect the temp., so you don't need to adjust it. October 9, 2019 4:52 pm
- Lito: So, so, so, so good!!! I am continually amazed. Everything I make from this site is amazingly delicious, and often so artistically beautiful! I'm in love, and this cheesecake is no exception. I substituted 1.5 cups of a stevia/monk fruit sugar blend, and 1 tablespoon of dry chia seeds for the flour, to keep it low carb and keto friendly. The cheese flavor was everything I love in cheesecake, and the browned top and gooey center were perfection! I loved the melding of the center texture and the crust texture: two cheesecakey worlds colliding in beautiful union. And so gorgeous to look at! My grandfather was finished before I could ask him how he liked it, and everyone else was right behind him!! Haha, thank you so much, Kevser!! Much love and Heavenly light to you!! July 4, 2022 10:37 pm
- Kevser: Thank you from hearth for your kind and sincere comment. It made my day🙏🏻❤️ July 5, 2022 3:59 am