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.
- 600 g cream cheese,
- 300 ml of heavy cream,
- 1,5 cups of confectioners sugar,
- 4 eggs,
- 1 tablespoon of flour.
- 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.