San Sebastian Cheesecake
This is San Sebastian cheesecake made with cream cheese, ashta, eggs, sugar, starch, vanilla, and salt. Mix the batter, then pour it into a 20 cm pan lined with parchment paper. Bake in a 180°C oven using bottom heat for 45 to 50 minutes, with an additional 5 minutes of top heat if the surface has not browned. After baking, leave it to cool, then chill it in the refrigerator for 4 hours before serving.
A creamy burnt-top-style cheesecake baked in a high-heat style.
Like a crustless cheesecake with a caramelized top.
It is known for a very browned top and soft center.
Ingredients
- 600 g cream cheese
- 2 tubs ashta
- 4 eggs
- 1 cup (200 g) sugar
- 2 tablespoons (50 g) starch
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180°C with top and bottom heat before beginning preparation.
- Stir the cream cheese in a bowl until it softens slightly.
- Add the sugar to the bowl of cream cheese in batches, stirring as you go.
- Add the ashta to the bowl of mixture.
- Add the vanilla and a pinch of salt to the bowl of mixture.
- Add the starch to the bowl of mixture in batches, stirring until it dissolves.
- Add the eggs to the bowl of mixture one at a time, stirring as you go.
- Prepare a 20 cm pan and line it with parchment paper.
- Pour the mixture into the pan.
- Tap the pan on the work surface several times to release air bubbles.
- Place the pan in the oven on the middle rack.
- Use bottom heat only for 45 to 50 minutes.
- If the surface has not browned after 50 minutes, use top heat for an additional 5 minutes.
- Leave the cake in the pan until it cools completely.
- Place the cake in the refrigerator for 4 hours.
- Remove the cake from the pan after chilling it in the refrigerator.
- Slice the cake and serve.