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!
@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,...