San Sebastian Cheesecake
Equipment
Ingredients
Main Ingredients
cream cheese (room_temperature)
1080 g
granulated sugar (room_temperature)
300 g
vanilla sugar (room_temperature)
10 g
salt (room_temperature)
1 pinch
heavy cream (room_temperature)
600 ml
egg (room_temperature)
7 piece
lemon (room_temperature)
0.5 piece
corn starch (room_temperature)
50 g
Instructions
Beat cream cheese
Beat the cream cheese with a mixer until smooth and lump-free.
Add sugar and flavorings
Add sugar, vanilla sugar, and salt to the cream cheese and continue mixing with the mixer.
Add cream and lemon juice
Add heavy cream and lemon juice to the mixture and stir with a whisk.
Add eggs one at a time
Add eggs one by one, mixing after each addition until fully incorporated.
Add cornstarch
Add cornstarch to the mixture and continue mixing.
Blend the batter
Blend the batter 2-3 times with a blender without overmixing or creating foam.
Prepare pan and pour batter
Strain the batter through a sieve and pour into a springform pan lined with parchment paper.
Bake the cheesecake
Bake in a preheated 240°C oven on the lower rack for 30 minutes until the top is browned.
Cool completely
Allow the cheesecake to cool completely at room temperature - it should not be even slightly warm.
Refrigerate overnight
Refrigerate the cheesecake overnight for at least 12 hours to set properly.
Original recipe
Storage
Store covered in refrigerator. Can be frozen for up to 1 month - wrap well in plastic wrap and foil.
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