How To Make San Sebastian Cake, Ingredients, Instructions And Recipe!

How To Make san Sebastian cake, Ingredients, Instructions and Recipe!

A show-stopping dessert is San Sebastian cheesecake, also known as burnt Basque cheesecake. The creaminess of the inside and the caramelized flavor, combined with the adorable appearance, make this dessert one-of-a-kind. Today we got the Magic Recipe to Make The Best Shawarma at home with a low cost and Delicious Taste

the best thing about the San Sebastian cheesecake. There is no sauce. It is cooked at high temperatures until it is almost burnt. It is served immediately. As a result, the middle remains fluid. Cheesecake is difficult just by looking at the name, and who knows how difficult it is if it is San Sebastian. On the contrary, making regular cheesecakes is a piece of cake.

San Sebastian Cheesecake is a unique confection that truly is super-easy to make. It is stunning to see with it’s mahogany brown top and oozy, custardy center. Basque Cheesecake is unlike any you’ve ever tasted.

San Sebastian is widely regarded as Europe's best dining destination. I wouldn't argue with that statement after a recent family trip to that lovely city on the Bay of Biscay. San Sebastian is well-known for its Pinxtos (Basque tapas) and this one-of-a-kind cheesecake.

It has a burnt and therefore blackened surface that hides a soft and melting center.

WHAT IS SAN SEBASTIAN CHEESECAKE EXACTLY ?

It is typically baked low and slow, usually in a water bath, and has a cookie-like crust.

Because Basque cakes are baked at high temperatures, the exterior caramelizes and forms its own natural crust.

This also results in a creamy interior and a stunningly rich-looking deep brown top.

Even though this cake is simple to make, please use full-fat cream cheese. There's no reason to sacrifice flavor when making something this delicious.

Ingredients

36 ounces full fat cream cheese at room temperature (1 kilogram)
2 cups granulated sugar
5 eggs at room temperature
1 teaspoon vanilla extract
zest of half a lemon (optional)
5 teaspoons all purpose flour
1 cup heavy whipping cream at room temperature (liquid)
US Customary - Metric
Instructions
Preheat your oven to 425 degrees Fahrenheit and line a 9-inch springform pan with a large sheet of parchment paper.
Add the room temperature cream cheese to a large bowl and mix well with a hand mixer until creamy and smooth (you can also use a stand mixer fitted with a paddle attachment).
Add the sugar one cup at a time, mixing well to combine after each addition to help the sugar dissolve.

Instructions :

Add the room temperature eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Mix well, but don't over-mix or whip the batter. This will create large air bubbles in the batter which can cause cracking and an uneven texture.

Add the lemon zest (if using) and vanilla and mix just enough to combine.

Sift the flour through a small sieve and add it to the batter, mixing gently to combine.

Pour in the room temperature heavy whipping cream and mix well to combine, scraping down the sides of the bowl.

Pour the batter into the line springform pan and bang the pan gently on the countertop to encourage any bubbles to come to the top.

Place the pan in the oven and bake for 35 minutes until the cheesecake is set around the edges but jiggly in the middle. It will be fairly brown on top, so feel free to turn the cheesecake in the oven halfway through baking for an even colour.

Let the cheesecake cool in the pan until completely cooled to room temperature. Then place it in the fridge to chill for about 2 hours or overnight.

Slice and serve with some fresh berries, or all on its own.

Notes

This cheesecake is best enjoyed 2 hours after chilling, or the next day. Store it in the fridge until ready to serve.

Nutrition

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