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San Sebastian cheesecake
This dessert, San Sebastian cheesecake, is also called burnt, as it is baked to a very brown crust, while the inner content remains incredibly tender, like smooth silk. The entire structure of the cheesecake consists of cream cheese, heavy cream, and eggs, with no flour layer present.
The dessert is baked at a very high temperature; it gets a bit burnt, but the middle should jiggle when shaking the mold while warm. If you strictly follow all the recommendations provided below, preparing the San Sebastian will not be particularly difficult.
Preparation time: 45 minutes + 3-4 hours for cooling the finished dessert.
Ingredients
Show ingredients
- cream cheese - 400 g;
- white sugar - 80 g;
- eggs - 130 g (2-3 pcs.);
- cornstarch - 15 g;
- lemon juice - 0.5 tbsp;
- 33% cream - 150 ml.
Preparation
- Prepare the ingredients for making the San Sebastian cheesecake. The number of eggs is given in grams, as it is very important to maintain precise proportions in this recipe. The starch must be corn, not potato (the latter is heavier and gives off a potato smell after baking). If possible, natural vanilla paste can be added in a few drops to the mixture before baking. It's better to take the cream cheese out of the refrigerator in advance to soften it. The oven should be turned on immediately for preheating to 220-230 degrees with top and bottom heating (without convection).
- Place the cheese with sugar in a mixing bowl.
- Mix them by hand with a spatula or with a mixer on the lowest speed.
- Add the cornstarch and lemon juice to this mixture.
- Then, one by one, start adding the eggs, mixing the mixture each time with the mixer.
- After each addition, it may seem that the mass separates, but after careful mixing it will become smooth and homogeneous again.
- Now, pour the cream into this egg-cheese mixture and mix.
- The entire mold must be lined with silicone baking paper; otherwise, the cheesecake will stick to it tightly.
- Pour the liquid mixture into the prepared mold and tap it on the table to release any possible air bubbles. If by this time the oven has reached the required temperature, send the preparation there.
- During baking, the mixture will rise well, and cracks will appear (this is normal), and after half an hour, the readiness of the cheesecake can be checked - the top should brown quite a lot, while the middle will jiggle when the mold is moved. Usually, 30 minutes is sufficient for baking a dessert of this size. First, cool it at room temperature, and then, without removing it from the mold, place it in the refrigerator for about 3-4 hours, where it will fully stabilize and settle a little.
- Remove the chilled San Sebastian cheesecake from the parchment and the mold. It may not look very appealing, but the taste is simply amazing - this more than compensates for it. Such desserts are served in cafes around the world, placing a piece on its side to showcase its stunningly tender structure. Various toppings (chocolate, berry) are served with the cheesecake, drenching the pure white slice of cheesecake with them.
Give it a try, enjoy your meal!
