San Sebastian Cheesecake (Burnt Cheesecake)

Name: San Sebastian Cheesecake (Burnt Cheesecake)
Cuisine: American
Ingredients: 800 grams cream cheese at room temperature; 1 1/2 cups granulated sugar (about 300 grams); 6 large eggs at room temperature; 3 teaspoons vanilla extract; 2 cups heavy whipping cream (about 500 grams); 1/4 cup all-purpose flour (about 40 grams); 1/4 teaspoon salt

ola hosny @Ola_hosny_Alsaghir

Today, I made this recipe with my dear friends during a live cooking class and had a great time with them. 💞🌺🌹 Thank you, my dear Rina, for the wonderful atmosphere and lovely gathering. 🌸

ola hosny @Ola_hosny_Alsaghir

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Ingredients

800 gramscream cheese at room temperature
1 1/2 cupsgranulated sugar (about 300 grams)
6large eggs at room temperature
3 teaspoonsvanilla extract
2 cupsheavy whipping cream (about 500 grams)
1/4 cupall-purpose flour (about 40 grams)
1/4 teaspoonsalt

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Steps

1

Grease a 9-inch (23 cm) cheesecake pan with oil and line it with two sheets of parchment paper, making sure the paper extends above the pan as the cheesecake will rise during baking. Lightly oil the bottom of the paper.
2

Preheat the oven to 375°F (190°C).
3

In a separate bowl, mix the flour and salt with the heavy cream until completely smooth and the flour is no longer visible.
4

Using an electric mixer or a hand whisk, beat the cream cheese slightly, then add the sugar and beat well until smooth.
5

Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
6

Add the flour and cream mixture and beat just until combined.
7

The batter will be somewhat runny.
8

Pour the batter into the pan and bake for about 50 to 60 minutes until the top starts to turn golden and the center jiggles slightly when the pan is moved.
9

Broil the top of the cheesecake until it turns a dark color.
10

Turn off the oven, crack the oven door slightly, and leave the cheesecake inside for 20 minutes, then remove it from the oven and let it cool completely.
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Refrigerate the cheesecake for 3 hours.
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Remove it from the refrigerator and lift the cheesecake out of the pan using the parchment paper, then remove the parchment paper.
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Place on a serving plate and garnish with fruit and powdered sugar.
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Notes:
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The texture of the cheesecake after baking will be firm around the edges and jiggly in the center, like firm jelly. Once cooled, it will become more set.
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During baking, the cheesecake will rise significantly, then deflate in the center as it cools.
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If the cheesecake is baked until fully set and no longer jiggles, it will become very dry once cooled.
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You can make half the recipe for a smaller cake with a shorter baking time.