Spanish St. Sebastian cheesecake

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make cheesecake? Prepare your food. Take the largest eggs, selected category. Cheese - like Philadelphia, cream - the fattest, at least 33%. Take all the ingredients out of the refrigerator in advance, they should be warm, this will determine how the cheesecake will rise.

2. STEP 2

   

   Take a large bowl and place the cheese in it. Add sugar and start beating with a mixer. Beat the cheese until creamy.

3. STEP 3

   

   Continuing to beat, begin adding eggs to the cheese mixture. It is more convenient to do this by breaking them into separate dishes. Add eggs one at a time, stirring well after each.

4. STEP 4

   

   Then pour in the cream. Stir the mixture well.

5. STEP 5

   

   Add flour last.

6. STEP 6

   

   Stir it in until completely homogeneous. The dough is ready. It is quite liquid, don’t be alarmed, that’s how it should be.

7. STEP 7

   

   Take a round springform pan with a diameter of 19 cm. In a larger pan, the cheesecake will be low and not as fluffy. You will also need two square sheets of baking paper. Wet them with water and squeeze them thoroughly; they should be damp, but not dripping. Place the sheets in the mold so that the paper covers the entire surface.

8. STEP 8

   

   Pour the dough into the mold and smooth the top with a spatula.

9. STEP 9

   

   Bake the cheesecake in the oven at 200°C, top-bottom mode, for 40 minutes. Then increase the heat to 230°C and turn on the convection mode. Wait for a very brown, almost burnt crust to form. This will happen in just a couple of minutes. Remove the cheesecake from the oven immediately. Despite the tanned appearance, it should remain “alive” in the middle - slightly tremble when the shape is shaken.

10. STEP 10

    

    Cool the cheesecake completely. It will settle quite a bit in the middle - this is normal. It is better to put the cheesecake in the refrigerator for several hours to completely stabilize. Then release it from the mold and remove the paper. Serve the cheesecake chilled - it will be easier to cut. Warm cheesecake is more tender.

Comments on the recipe

Victoria

07.08.2023

4.7

Once upon a time I read about the Basques in a travel magazine, and it talked about their cuisine and mentioned their burnt cheesecake. There was no recipe itself, it only said that it would be baked at very high temperatures, around 280°C, and would have a burnt appearance, but at the same time very tasty. I didn’t pay attention to this cheesecake then, but now, having seen this recipe, I wanted to make it. I love unusual, interesting and even strange recipes. I followed this recipe and did not add anything of my own. I didn’t moisten the baking parchment with water, I just forgot, but it wasn’t necessary. As for the temperature, I immediately set it to 230°C and baked for 25 minutes. And then I increased the temperature to 240°C and baked for another 5 minutes, I wanted the crust to have a more burnt appearance. I think I managed to achieve this. I let the finished cheesecake come to room temperature, and then put it in the refrigerator overnight. And then I started tasting. The cheesecake is great! Tender, creamy, delicious. Softer than American cheesecake. The taste is creamy and does not taste burnt, although I was afraid that it would taste burnt. Now this is my favorite cheesecake. I will cook it and treat everyone. Thanks for the recipe!

Nika

07.08.2023

4.6

I prepared the cheesecake in a mold with a diameter of 16 cm, I had 340 grams of cream cheese, I calculated all the other ingredients in accordance with the proportion. The process of making cheesecake itself turned out to be very simple: I just slowly added all the ingredients and whisked. But with the oven the situation is completely different: at the beginning everything was fine, but then the cheesecake rose very much and 10 minutes before the end of baking it burst. This is clearly visible in the photograph (I also had problems with the formation of a burnt crust. Having set the convection mode, I baked it for 4 minutes at 230 ° C, the crust did not want to turn black, it just browned during this time and that’s all. Then I set the top mode bottom convection, set the oven temperature to 250oC and - voila! After a couple of minutes, the crust finally darkened))) I really liked the idea with wet paper to give the cheesecake interesting sides. True, I didn’t do it very carefully. The taste of the cheesecake was really very tender and delicious! Thanks for the recipe!