How is San Sebastian Cheesecake made?

How is San Sebastian Cheesecake made?



Spanish cuisine;

My acquaintance with San Sebastian Cheesecake started on our trip to Donostia, San Sebastian, the Basque region in the north of Spain, where we went years ago.

We had a Pincho tour at restaurants where they were tasted on bread or snacks, such as an artwork called Pincho (pincho-only). After tasting one kind of snacks in each of the seven different restaurants accompanied by our local guide, La Viña (the name of the place where this flavor originated) was our last stop.After so many snacks, I just tasted the first bite of the cheese cake, which I thought I would taste, and I ate the second plate with great appetite. .

I also asked our guide for his recipe, the year was 2012. At that time, I had not opened my blog yet, but I was collecting the recipes of the dishes I liked because I was always interested in the flavors of different cultures. I also wrote the recipe they sent from San Sebastian, La Viña, in my notebook.

I share an intermediate take photos when I started writing my recipes on my blog saying it was suddenly very popular in Turkey, described’m writing so far I Avoid sharing popular recipes, when asked by my many followers of my social media accounts fatality night today.

It is also very practical to prepare the cake, originally called Burnt Cheesecake (burnt cheese cake) because it is burnt on top.

Service: In 25 cm clamp mold

Preparation time: 20 minutes

Cooking time: 50 minutes

Materials:

  • 1 teaspoon of butter to apply to the mold
  • 1 teaspoon of vanilla extract

San Sebastian cheesecake preparation:

* Take all ingredients to room temperature half an hour before starting preparations.

* Apply butter all over the springform mold and cover with baking paper (I placed the two sheets on top of each other.

* Take the cream cheese into the mixing bowl, add half of the granulated sugar and whisk until it becomes creamy. Add the eggs one at a time and continue whisking (after each egg is mixed, add the others in turn). While adding the cream slowly, whisk for 3-4 more minutes until it gets a homogeneous consistency. Finally, whisk the other half of the sugar with flour and add it to the liquid mixture for 2-3 more minutes until it becomes fluid cream.

* Pour the dough into the mold, tap the mold lightly on the counter so that no air bubbles remain, bake it in a preheated oven at 200 degrees for 10 minutes, at the end of this time reduce the temperature to 170 degrees. After cooking for another 10 minutes, it is completely fried and if it shakes slightly when you shake the mold, it is cooked.

* Leave it at room temperature until the cake is completely cooled, then in the refrigerator for at least 4-5 hours or overnight.

By the way, I want to give a brief information; The middle of the cake, which is puffed up when the cake is baked as in the original, will collapse as it cools, and it turns into a creamy cake inward.

* After keeping it in the refrigerator, pass it from the mold to the serving plate.

Enjoy it with love …


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