San Sebastian Cream Cheesecake using a klarstein
(5)
Preparation time
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Servings
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Imagine sinking your fork into a slice of San Sebastian Cream Cheesecake, where the creamy richness meets a delightfully crumbly base of Gavottes cookies, all while the tantalizing aroma of vanilla wafts through the air. Originating from the picturesque Basque city of San Sebastián, this dessert is a testament to the region's love for indulgence. Legend has it that a baker accidentally overcooked a traditional cheesecake, resulting in a delightful, custardy center with a beautifully charred top, forever changing dessert history! This luscious treat dances on your palate, offering just the right balance of sweetness and tang that will have you dreaming of the Spanish coastline after just one bite!
Ingredients
- 75 g Butter
- 150 g Gavotte cookie
- 400 g Philadelphia
- 250 g Whole liquid fresh cream
- 200 g Granulated sugar
- 4 Eggs
- 20 g Lemon juice
- 1 Teaspoon(s) Vanilla extract
- 1 Tablespoon(s) Cornflour (maïzena)
Steps
- Preheat the oven at 170°C.
- Add 75 g of butter in the food processor bowl.
- Mix manual: 1:00min / 100°C / Speed .
- Add 150 g of gavotte cookie in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 6.
- Spread the cookie mixture evenly over the bottom of a 20 cm diameter springform pan. Press down firmly with the back of a spoon.
- Wash the food processor bowl.
- Add 400 g of philadelphia, 250 g of whole liquid fresh cream, 200 g of granulated sugar, 4 eggs, 20 g of lemon juice, 1 teaspoon(s) of vanilla extract, 1 tablespoon(s) of cornflour (maïzena) in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Pour the mixture over the cookie crust in the pan.
- Cook in the oven during 45min.
- Until the cheesecake is set at the edges but still slightly jiggly in the center.
- Allow the cheesecake to cool completely before removing it from the mold.
- Before serving, sprinkle the top of the cheesecake with powdered sugar.
