St. Sebastian's Spanish Cheesecake

The most fashionable, Spanish, with a tanned crust! St. Sebastian's cheesecake is not burnt, as it may seem at first. It is specially baked under the grill to make it look like this. This crust gives the pastry a caramel touch. The cake itself is extremely tender, creamy and very tasty!

katushafin

Recipe author

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Composition / ingredients

Servings:

Eggs

Cream cheese

500

Fat cream

250

Sugar

200

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 11 g

Fats 50 % 30 g

Carbohydrates 32 % 19 g

316 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make cheesecake? Prepare the products. Eggs take the largest, selected category. Philadelphia-type cheese, cream is the fattest, at least 33%. Take all the ingredients out of the refrigerator in advance, they should be warm, it depends on how the cheesecake rises.
Step 2:
Take a large bowl, put the cheese in it. Add sugar and start whipping with a mixer. Beat the cheese to a creamy consistency.
Step 3:
Without stopping whipping, start introducing eggs into the cheese mass. It is more convenient to do this by breaking them into separate dishes. Add the eggs one at a time, stirring well after each.
Step 4:
Then pour in the cream. Stir the mass well.
Step 5:
Add flour last.
Step 6:
Mix it in, achieving complete uniformity. The dough is ready. It is quite liquid, do not be alarmed, it should be so.
Step 7:
Take a round detachable mold with a diameter of 19 cm. In a larger form, the cheesecake will turn out to be low and not so lush. You will also need two square sheets of baking paper. Moisten them with water and squeeze them thoroughly, they should become moist, but they should not leak. Place the sheets in the mold so that the paper covers the entire surface.
Step 8:
Pour the dough into the mold, level the top with a spatula.
Step 9:
Bake the cheesecake in the oven at 200 ° C, top-bottom mode, for 40 minutes. Then increase the heating to 230 ° C and turn on the convection mode. Wait for the formation of a very ruddy, almost burnt crust. This will happen in just a couple of minutes. Immediately remove the cheesecake from the oven. Despite the tanned appearance, it should remain "alive" in the middle - slightly tremble when the shape is shaken.
Step 10:
Cool the cheesecake completely. It will settle pretty heavily in the middle - this is normal. It is better to put the cheesecake in the refrigerator for a few hours for complete stabilization. Then release it from the mold, remove the paper. Serve the cheesecake chilled - it will be easier to slice. Warm cheesecake is more tender.

The whole family is delighted with this cheesecake! It is so tender, airy, melting in the mouth. We haven't tried this yet.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !