Best Burnt Cheesecake Recipe | San Sebastian Cheesecake With Chocolate Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while being more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

Start by preparing an 8-inch mold, greasing it lightly, and lining it with butter paper.

Cut off any excess paper outside the mold to prevent it from getting wet during baking.

In a mixing bowl, beat 300 grams of cream cheese until smooth.

Add 130 grams of icing sugar and mix to prevent the sugar from flying out.

Add 4 eggs one by one, beating well after each addition until the batter is ready.

Prepare a slurry by mixing 20 grams of cornflour with 3 tablespoons of milk, ensuring it's well combined.

Add the slurry to the cream cheese mixture and mix well.

Incorporate 250 grams of heavy cream, 2 tablespoons of fresh lemon juice, and 0.5 teaspoons of vanilla powder into the mixture.

Pour the batter into the prepared mold and place it in a larger pan filled with hot water for baking.

Preheat the oven to 190°C and bake for 45 to 50 minutes, checking for color on top.

After baking, allow the cheesecake to cool before refrigerating it for 6 hours.

Once cooled, demold the cheesecake carefully, removing the paper slowly.

Prepare the chocolate sauce by heating 1 cup of milk with 2 tablespoons of sugar in a pan.

Add 200 grams of chocolate and 50 grams of butter to the mixture, stirring until melted and smooth.

Create a slurry with 1 tablespoon of cornflour and 2 tablespoons of water, adding it to the chocolate mixture while stirring continuously.

Finally, add 100 grams of cream and 30 grams of milk to adjust the consistency of the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens