My daughter has been baking again: this time a San Sebastian cheesecake. Honestly, I didn't even know it and was very pleasantly surprised. We liked it a lot and it's not hard to make at all. The San Sebastian cheesecake has a very creamy consistency, no crust, and looks burnt on the outside, but don't let that fool you. Here is our recipe:
Recipe for a San Sebastian Cheesecake
Ingredients:
- 600 g cream cheese
- 220 g sugar
- 400 ml heavy cream
- 4 eggs
- 3 tbsp vanilla extract
- 35 g cornstarch
- 2 tbsp lemon juice
- Springform pan
Instructions:
Mix the cream cheese, sugar, eggs, vanilla extract, and lemon juice with a whisk. Add the liquid heavy cream and incorporate it into the mixture. Mix the cornstarch in a separate bowl with a little water so that it is a bit like a paste – there should be no lumps left. Add this mixture to the cream cheese mixture and stir well. Don't be surprised: the mixture is very liquid, but that's how it should be!
Line a springform pan with parchment paper so that the entire bottom is well covered.
Extra tip:Crumple the parchment paper under running water; this makes it easier to spread the parchment paper in the springform pan.
Now pour the mixture into the springform pan.
Extra tip:Drop the springform pan onto the work surface a few times from a height of 3-5 cm; this will bring the air bubbles out of the mixture.
Only now preheat the oven and let the mixture sit for a while. Preheat the oven to 240°C (464°F) convection. Bake on the middle rack for approx. 30 minutes until the top has taken on a dark brown, almost burnt color.
Remove the cake from the oven and let it cool down well.
Extra info:The cake is still very liquid and only becomes firmer as it cools. It is best to leave the springform pan in the refrigerator overnight and serve it only then.
Extra tip:Serve the San Sebastian cheesecake with a chocolate sauce, or with fresh fruit or a good fruit sauce. A caramel sauce also goes very well with this cake.
Recipe for a chocolate sauce
Ingredients:
- 200 g couverture chocolate
- 60 g sugar
- 200 ml whipping cream
- 150 ml milk
Instructions:
Chop the couverture chocolate into small pieces, put it in a pot, and bring to a boil with the liquid heavy cream, milk, and sugar. Always stir well so that nothing burns. After boiling, let it simmer for about 4 minutes over low heat, stirring constantly. Now let it cool down to room temperature and serve with the cake.
Extra tip:Prepare the chocolate sauce about 1 hour before serving, then it will be perfect.
Photo by Lara, meinhaushalt.at
