San Sebastian cheesecake is a crustless cheesecake baked until its top is intentionally deeply browned. It does the opposite of two things classic cheesecake avoids: it has no cookie crust and is baked at high heat to darken the surface. The browned top has a caramelized rather than bitter flavor, while the center is intentionally left soft and custardy; if it is fully set, it has been overbaked.
San Sebastian Cheesecake | Basque Burnt Cheesecake
San Sebastian cheesecake is a crustless cheesecake baked until its top is intentionally deeply browned. It does the opposite of two things classic cheesecake avoids: it has no cookie crust and is baked at high heat to darken the surface. The browned top has a caramelized rather than bitter flavor, while the center is intentionally left soft and custardy; if it is fully set, it has been overbaked. dadagastro.com
12 slice 25 min + 45 min Medium 220°C oven
Step by Step
How to make it?
1
Beat the cream cheese and sugar
8 min
Beat the room-temperature cream cheese with the sugar and salt on low speed for 5 minutes, until no lumps remain. Low speed is important: high speed incorporates too much air, causing the cheesecake to puff up like a balloon in the oven and collapse in the center as it cools.
2
Add the eggs one at a time
6 min
Add the eggs one at a time, beating just until each is incorporated. Adding them all at once can make the mixture split, and it will not become smooth again.
3
Add the cream and flour
5 min
Add the cream and mix on low speed. Sift in the flour and beat for 30 more seconds. Strain the mixture through a fine-mesh sieve; any small lumps of cream cheese will bake into firm spots.
4
Pour into the pan
4 min
Line the pan with two sheets of parchment paper, letting the paper extend above the edges. The wrinkles are part of this cheesecake’s look, not a flaw. Pour in the mixture and tap the pan on the counter twice to release air bubbles.
5
Bake at high heat
45 min
Bake in an oven preheated to 220°C / 430°F for 45 minutes. This recipe uses 220°C / 430°F instead of the more usual 175°C / 345°F because the surface is meant to darken. The cheesecake is done when the edges stay firm and the center ripples like a lake when you gently shake the pan. If the center has set, it is overbaked. The top should be deep brown; that is expected.
Reminder
Let the cheesecake rest at room temperature for 2 hours after baking, then chill it in the refrigerator for at least 6 hours; these times are not included in the recipe’s listed times. If sliced while warm, it will not hold its shape and the center will run onto the plate.
Nutritional Values · 1 serving
Values are estimates
451 kcalCalories
8 gProtein
26 gCarbohydrate
35 gFat
0 gFiber
24 gSugar
260 mgSodium
21 gSaturated Fat
Protein 7% Carbohydrate 23% Fat 70%
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Yüksek ısı bu kekin tamamı. Düşürünce ne üstü yanıyor ne içi akışkan kalıyor. Kalıbı yağlı kâğıtla kaplarken kâğıdı buruşturup serdim, kenarların düzensiz kıvrılması bu kekin görüntüsünün parçası.
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