Caramel-Crusted St. Sebastian Cheesecake

The most fashionable, Spanish, with a tanned crust! The St. Sebastian cheesecake was not burnt as it might seem at first. It is specially baked under the grill to give it this appearance. This crust gives the baked goods a caramel flavor. The cake itself is incredibly tender, creamy and very tasty!
cook time: 1h
Zoe Kendrick
Caramel-Crusted St. Sebastian Cheesecake

Nutrition Facts (per serving)

317
Calories
30g
Fat
19g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Sugar 200 g
Wheat flour 1 tbsp
Eggs 4 pc
Heavy cream 250 ml
Cream cheese 500 g

Recipe instructions

Step 1

Step 1
How to make cheesecake? Prepare your food. Take the largest eggs, selected category. Cheese — like Philadelphia, cream — the fattest, at least 33%. Take all the ingredients out of the refrigerator in advance, they should be warm, this will determine how the cheesecake will rise.

Step 2

Step 2
Take a large bowl and place the cheese in it. Add sugar and start beating with a mixer. Beat the cheese until creamy.

Step 3

Step 3
Continuing to beat, begin adding eggs to the cheese mixture. It is more convenient to do this by breaking them into separate dishes. Add eggs one at a time, stirring well after each.

Step 4

Step 4
Then pour in the cream. Stir the mixture well.

Step 5

Step 5
Add flour last.

Step 6

Step 6
Stir it in until completely homogeneous. The dough is ready. It is quite liquid, don’t be alarmed, that’s how it should be.

Step 7

Step 7
Take a round springform pan with a diameter of 19 cm. In a larger pan, the cheesecake will be low and not as fluffy. You will also need two square sheets of baking paper. Wet them with water and squeeze them thoroughly; they should be damp, but not dripping. Place the sheets in the mold so that the paper covers the entire surface.

Step 8

Step 8
Pour the dough into the mold and smooth the top with a spatula.

Step 9

Step 9
Bake the cheesecake in the oven at 200°C, top-bottom mode, for 40 minutes. Then increase the heat to 230°C and turn on the convection mode. Wait for a very brown, almost burnt crust to form. This will happen in just a couple of minutes. Remove the cheesecake from the oven immediately. Despite the tanned appearance, it should remain “alive” in the middle — slightly tremble when the shape is shaken.

Step 10

Step 10
Cool the cheesecake completely. It will settle quite a bit in the middle — this is normal. It is better to put the cheesecake in the refrigerator for several hours to completely stabilize. Then release it from the mold and remove the paper. Serve the cheesecake chilled — it will be easier to cut. Warm cheesecake is more tender.

Additional rubrics

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