Burnt Cheesecake from La Viña Bar in San Sebastian

today we're heading to my favorite city of San Sebastian in the Basque Country of Spain yes again this time for the most glorious kiss cake if you're wondering why the cheese cake is burned you have never been to like linea bar in San Sebastian where this recipe is from most cheesecake recipes are awfully boring creamy dense and sweet and the homogeneous American suburb in the 1950s but this one is different it's insanely light and fluffy in the center but as you move to the outside the flavor gets complex like burnt caramel and the smoothness is replaced by the texture very small curds like ricotta many fans of lavinia cheesecakes have tried to get their recipe and many have failed but in this world of social media secrets and that kept for long and at some point a few recipes liking a cheesecake started to circulate on the internet I'm not sure who was the first to crack this nut but my deepest thanks goes out to Andrea Duty for her investigative work and a very well written recipe that guided me to success let's proceed the oven to 425 degrees and burn some cheesecake so what's the mystery cheese that makes it taste so good it's philadelphia cream cheese or start with a whole kilogram of it that's four and be half packages of eight ounces each add 340 grams of granulated sugar cover the mixer with a towel or plastic wrap to prevent things from falling out and start on low speed most recipes for this cheesecake call for castor or superfine sugar you can buy it or make it by running granulated sugar through a food processor for a few minutes but I've tested this recipe was both superfine and granulated sugar and didn't see any difference granulated sugar is cheaper everyone has it so that's what I'm using today the temperature of ingredients doesn't matter much either you're welcome to use them straight from the fridge or at room temperature make sure to scrape the size of your mixer a few times and as the sugar starts to get absorbed turn up the speed to medium you want to give your cheese a really good beating so that the sugar can start to dissolve once your cream cheese is perfectly smooth and creamy add 7 large eggs one at a time turn down the speed to low each time and that goes in to prevent it from being thrown back in your face then increase the speed to medium for about 10 seconds when the mixture is homogeneous again lower the speed and add the next egg scrape your bowl after the first three or four eggs I end and again after all the eggs again in order for cheesecake not to crack we need to use a bit of flour I have a quarter cup of all-purpose flour here too which I'll gradually add two cups of heavy cream I like to start with about half of the cream first for the ease of getting out the flour lumps it's a bit sticky at first but keep mixing and you'll get all those flour lumps out my cream was having technical difficulties due to the fact that it was not homogenized and all the solid fat got stuck to the top of the bottle I tried to shake it and stir it but it just wouldn't listen the little lumps you see are the fat cap from the cream if you have flour lumps that's not good but solid chunks of fat are not a biggie get yourself how much my scream and life will be way in here dump all the flour cream mixture into your cream cheese mixture and make some low speed to combine towards the end and except it bit by hand because as you can see my poor mixer is full to the brim you might be wondering whether if this will fit into your stand mixer eat well my bowl is only four and a half quarts which is on the small side for stand next less grease and 9-inch springform pan to help the parchment paper stick to it set the first piece of paper into the pan and press it against the sides we need the parchment to be at least three inches above the top of the pan as you can see it doesn't go high enough in some places so we'll grease the bottom of the first paper and put a second piece of paper in to cover the bare spots if you have too much paper trim it pour the creamy cheesecake mix into the pan it should reach the top of the pan and one of the bakes it will climb up the paper like a souffle if parts of the paper are folding into their creamy mixture reach in with your hand or the spatula and press the paper against the side of the pan put the pan in the middle of 425 degree oven for 1 hour or until the cheesecake is puffy very dark brown on top but still quickly let it cool to room temperature and the cheesecake cools it will fall that's perfectly normal it can be refrigerated for several days but I would strongly suggest bringing it to room temperature for a few hours before serving wipe your knife clean after each cut if it will get very goopy and here it is like a Mia cheesecake in case you're wondering what's the ideal level of darkness for this cheesecake or so was I so I try to baking it a bit longer to see what would happen the center was so fabulous but the black crust was a tad too dry and bitter so here is the color that's perfect and here is the color that's too dark aren't you glad I make all the mistakes so that you come for more secret recipes don't forget to subscribe to Helen scription channel and if you're ever in the Boston area maybe I'll see you in one of my class [Music]

Channel: Helen Rennie

Views: 388,630

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Id: vUwzdJhqp4g

Length: 6min 44sec (404 seconds)

Published: Mon Jan 30 2017