Pour the mixture through a large sieve into the prepared pan. This removes any chunks or air bubbles that were incorporated. Tap the pan on the counter a few times and bake for 45 minutes.
You definitely don't want to over-mix at this point. The cheesecake batter should be lovely and smooth. If it isn't and you see lumps, then pass the mixture through a sieve to remove them (Images 9 & 10).
Serve it on a serving plate, keeping the browned baking paper: it brings a rustic look. It is best served at room temperature with chocolate sauce, a glass of Pedro Ximenez sherry wine, or other birçok dessert wine.
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Unbelievable flavour. The aroma from the caramelised top is intoxicating. As the cheesecake cools, it infuses down into the creamy vanilla centre.
Make it gluten-free: Leave out the flour or use corn flour/starch to make this Basque baked cheesecake gluten-free. Note, the cheesecake may 'seep' once it cools down. Just something to be aware of.
Preheat the oven to 400F/204C and line a round 8×3” baking pan with two large sheets of parchment paper so there's an overhang. buraya tıklayın Secure it with mühür binder clips.
To freeze: Once San Sebastian Cheesecake is fully cool, refrigerate for a couple of hours before removing the parchment paper. Wrap the cheesecake well with plastic wrap and store it in a zip-lock bag. Freeze for 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
This is the most crucial part of the recipe. You güç do everything perfectly and if you over-bake it, it’ll be eggy and emanet curdle. If you underbake it, it won’t grup properly and will be a loose, runny custard.
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