The genuine recipe of this cheesecake was born in a very interesting country of Basques, namely the town of San Sebastian, in the place called La Vina. By the way, the town of San Sebastian is a record-breaker in the number of Michelin restaurants per 1 square meter in the world. It’s a unique place, which is worth visiting, if you are interested in culinary. Let alone the fact how beautiful it is.
This time the recipe is not quite Michelin and it’s not quite a classical Basque cheesecake recipe. Instead of heavy cream I take oat cream and I bake cheesecake at 200 °C instead of 250-280 °C. I enjoy the crust which is lighter. However, you can try a classical version, taking heavy cream. Experimenting is not forbidden. I’m sure that anyone will cook this cheesecake successfully at first try. The main thing is to follow the instructions.
Recipe:
Serves: 4 people/springform pan — 14cm
Cream Cheese — 400g
Powdered Sugar — 80g
Vanilla Extract — 1tsp
Salt — 1tsp
Eggs — 3 medium
Flour — 30g or 2tbsp
Creamy Oat — 200ml or Heavy Cream
Method:
We take all the ingredients out of the fridge in advance. They should be room temperature, especially cream cheese and eggs. Heat the oven up to 200 °C or 250 °C (I bake at 200 °C).
Take a springform pan and put baking paper in two layers so that it covers the edges of the form and is a few cm higher. While baking the cheesecake grows. The most important is not to get over the form. In a bowl of a stand mixer with a paddle attachment beat cream cheese, sugar, vanilla and salt at medium-low speed to get a smooth mixture (2-3 minutes). Then start adding the eggs, one by one. Add one egg, mix properly, after that add another one. Next add sifted flour and mix properly.
After you add the flour, pour the cream slowly (at low speed). As soon as you add all the cream, mix at low speed until you get a smooth mixture for another minute. The mixture will be liquid and it’s fine.
Pour the batter into a springform pan. I pour the mixture leaving 2 cm from the top of the form. Tap the form carefully at the table 3-5 times, to let the extra air bubbles out.
Bake the cheesecake for 60 minutes at 200 °C or for 25-30 minutes at 250 °C or until the cheesecake gets very puffy and the top gets dark brown. After baking put the cheesecake in the form on the baking rack and let it cool off to room temperature. The cooled-off cheesecake put into the fridge, uncovered, for at least 5 hours or overnight. It’s better to take the cheesecake out 60 minutes before serving it.
Next, take it out of the form carefully and remove the baking paper before cutting. Cut carefully with a sharp knife not to break the cheesecake.
Serve it. ☕️
