Let's Cook l san sebastian

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 introducing the dish, San Sebastian cheesecake, which is a cheesecake without a crust.

Use 1 kilo of cream cheese, cut it into pieces, and place it in a commercial-grade mixer.

Ensure the cream cheese is at room temperature for easier mixing.

Mix the cream cheese on low speed until it starts to break down.

Add 350 g of sugar to the cream cheese and increase the mixer speed slightly.

Add 5 eggs one at a time, mixing on low speed to avoid incorporating air into the batter.

After adding the eggs, add a pinch of salt, 1 tablespoon of flour, and vanilla extract.

Mix the batter on low speed to incorporate the cream, ensuring no lumps remain.

Optionally, run the batter through a sieve to eliminate lumps before pouring it into the pan.

Prepare a 9-inch springform pan, optionally lining it with parchment paper, but it is not necessary.

Pour the batter into the springform pan, ensuring no lumps remain.

Preheat the oven to 190 or 200 degrees Celsius.

Bake the cheesecake for about 55 minutes, noting that it will rise and then collapse after cooling.

After baking, let the cheesecake cool on the counter for 2-3 hours before refrigerating it overnight to make removal easier.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens