Imagine a fluid San Sebastian Cheesecake. Then go to the kitchen! Because we have a recipe for you; San Sebastian Cheesecake!
San Sebastian Cheesecake
Imagine a fluid San Sebastian Cheesecake. Then go to the kitchen! Because we have a recipe for you; San Sebastian Cheesecake!
There is no one who has not heard or eaten San Sebastian Cheesecake, which has become popular especially recently. This well-known dessert was discovered by 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. In fact, it has a very different method from the classic cheesecakes.
It has no base. It has no sauce. It is cooked on high heat until it almost burns. It is served without waiting. For this reason, the middle is still fluid. Cheesecake is already difficult to make, and when you look at its name, San Sebastian gives the impression that it is even more difficult to prepare. But on the contrary, it is much more difficult to cook classic cheesecake.
No base needed like classic cheesecake. Cooking classic cheesecake takes a lot of time, so let's increase the heat and cook quickly. After increasing the heat, the top was burned, so let this be its feature. No need to deal with sauce, it can be eaten this way too. What's the need to wait, let it be fluid in the middle, it's almost like this recipe has emerged.
San Sebastian Cheesecake Ingredients
Instructions
Put the room temperature cheese in the food processor and beat at high speed for 1 minute. If you add the other ingredients without whipping the cheese, the cheese may remain lumpy. But we need a smooth consistency. Add sugar and beat for another minute until blended.
Add the eggs one at a time and mix with a whisk each time. The reason for adding the eggs one by one is to ensure that the ingredients are evenly distributed and mixed.
In a separate bowl, sift the flour into the cream and mix thoroughly with a whisk. Add to the cheesecake batter and continue mixing until well mixed. Pour it into the springform pan, put it in the oven and we should bake until golden brown.
In order to prevent the cream from clumping, we pass the mixture through a strainer and pour it into the pan. Turn on the oven with the fan at 230 degrees. You should use a springform pan. There is no other pan that gives the same depth and makes it easier to remove before it is molded. Place the parchment paper in the pan so that it hangs slightly from the sides. Parchment paper properly will prevent your dessert from sticking. Cheesecake rises a lot while baking. Don’t worry. A 19 cm springform pan was used in the recipe. Cooking time is around 20 minutes with a pan of these sizes. It will be useful to check at the 12th minute and turn the direction if the blush is one-sided. Since the cooking time of each oven is different, be sure to check it regularly after 10 minutes. You can focus on consistency in the first cooking. If it gets too brown, you can put a tray on the top floor.
After cooling at room temperature, you can rest in the refrigerator for at least 4-5 hours and serve.
Ingredients
Directions
Put the room temperature cheese in the food processor and beat at high speed for 1 minute. If you add the other ingredients without whipping the cheese, the cheese may remain lumpy. But we need a smooth consistency. Add sugar and beat for another minute until blended.
Add the eggs one at a time and mix with a whisk each time. The reason for adding the eggs one by one is to ensure that the ingredients are evenly distributed and mixed.
In a separate bowl, sift the flour into the cream and mix thoroughly with a whisk. Add to the cheesecake batter and continue mixing until well mixed. Pour it into the springform pan, put it in the oven and we should bake until golden brown.
In order to prevent the cream from clumping, we pass the mixture through a strainer and pour it into the pan. Turn on the oven with the fan at 230 degrees. You should use a springform pan. There is no other pan that gives the same depth and makes it easier to remove before it is molded. Place the parchment paper in the pan so that it hangs slightly from the sides. Parchment paper properly will prevent your dessert from sticking. Cheesecake rises a lot while baking. Don’t worry. A 19 cm springform pan was used in the recipe. Cooking time is around 20 minutes with a pan of these sizes. It will be useful to check at the 12th minute and turn the direction if the blush is one-sided. Since the cooking time of each oven is different, be sure to check it regularly after 10 minutes. You can focus on consistency in the first cooking. If it gets too brown, you can put a tray on the top floor.
After cooling at room temperature, you can rest in the refrigerator for at least 4-5 hours and serve.
Notes
Recipe Source: bakewithbest
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