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Willem Griesel ha publicado una actualización
Level:
Scoolinar
San Sebastian Cheesecake. Still creamy on the inside. Came out perfect.
Mariyana Mateva, Nani Ahmed y3 others5 Comentarios-
Level:
Scoolinar
Riquísima tarta La Viña, así tiene que quedar cremosa por dentro, mi marido es de allí y esa tarta es su preferida.
Enhorabuena 👏
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Level:
Scoolinary Team
Welcome to the community, Willem! 😊 We’re thrilled to see you’re diving into the Cheesecake Course—looks like you’ve absolutely nailed that creamy texture. Achieving that perfect balance between the caramelized crust and molten center is no small feat, so major kudos! 🔥
Now that you’ve conquered this iconic dessert, what’s next on your culinary adventure? Will you continue exploring sweets or perhaps take a leap into something savory? 🍮🍽️ Can’t wait to hear all about it—and of course, see more of your creations! 👏
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Have a lovely day and we hope to see you around often!1 -
Level:
Scoolinary Team
What a wonderful cake, Willem! It looks incredibly creamy on the inside, with that perfectly golden top that’s characteristic of a San Sebastián cheesecake. Thank you for sharing your result—I’m sure it will inspire many. Do you have any special tips for achieving that creamy texture without the cake sinking too much in the center?
Best regards.
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Level:
Scoolinar
@Sussan Estela Olaya thank you for your comment. I was surprised to notice after the cake had cooled down that it hadn’t sunk or got any cracks (which I’m sure you know is characteristic of this cheesecake). The only thing I did differently from the recipe is I added about 100g more whole egg than stated. The batter was runnier than in the video so I was worried but it came out perfect.
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Level:
Scoolinary Team
@undefined Willem, what great news to hear that your San Sebastián cheesecake turned out perfect, with no sinking or cracks. It’s really interesting what you mentioned about adding more egg, and it’s great to know that despite this change, the result was excellent. Since it was a small amount, it likely didn’t affect the structure too much, but it’s a valuable insight for other Scoolinary members who might find themselves in the same situation. We love seeing your creations and hope you continue sharing them with us because it truly makes us happy to see your passion for cooking. Congratulations on this fantastic result! 🫶🏻
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