A rich and creamy cheesecake with a signature caramelized top.
A rich and creamy cheesecake with a signature caramelized top.
Ingredients
- 500gcream cheese
- 200ggranulated sugar
- 4piecelarge eggs
- 250mLheavy cream
- 15gall-purpose flour
- 1tspvanilla extract
- 1pinchsalt
How to make Sebastian Cheesecake
Preheat Oven
Preheat your oven to 200°C (390°F). Line a 9-inch springform pan with parchment paper, ensuring it extends above the edges for easy removal.
Prepare the Batter
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Gradually mix in the heavy cream, followed by the vanilla extract and salt.
Sift the flour over the mixture and gently fold it in until fully incorporated.
Pour and Bake
Pour the batter into the prepared pan.
Place the pan on the middle rack of the oven and bake for 50–60 minutes, or until the top is deeply golden brown and slightly puffed.
Cool and Chill
Remove the cheesecake from the oven and let it cool completely in the pan. The center will deflate slightly as it cools.
Once cooled, refrigerate for at least 4 hours or overnight to set.
Serve
Carefully remove the cheesecake from the pan using the parchment paper.
Slice and enjoy the rich, creamy texture with its signature caramelized top.
Tips & Tricks
Serve plain or with a dollop of whipped cream or fresh berries for a complementary touch.
For the best flavor, let the cheesecake rest for a day before serving—it gets creamier with time!
FAQS
Can I use a different type of cheese instead of cream cheese?
For the best results, it's recommended to use cream cheese as it provides the rich and creamy texture that is characteristic of cheesecakes. However, you can experiment with mascarpone or ricotta, but the flavor and texture may vary.
How do I know when the cheesecake is done baking?
The cheesecake is done when the top is deeply golden brown and slightly puffed. It should still have a slight jiggle in the center when you gently shake the pan.
Can I make this cheesecake in advance?
Yes, you can make the Sebastian Cheesecake in advance. It is best to refrigerate it for at least 4 hours or overnight to allow it to set properly before serving.
What can I do if my cheesecake cracks on top?
Cracks can occur due to rapid temperature changes or overbaking. To prevent this, avoid opening the oven door during baking and ensure your oven temperature is accurate. If cracks do appear, you can cover them with a layer of whipped cream or fruit topping.
Is it necessary to use a springform pan for this recipe?
Yes, a springform pan is recommended for this cheesecake as it allows for easy removal without damaging the cake. If you don't have one, you can use a regular cake pan, but be sure to line it well with parchment paper.
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@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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