San Sebastian Cheesecake
Preparation: approx. 25 minutes + approx. 12 hours cooling time + approx. 1 hour cooling time
Baking time: 35-40 minutes
Ingredients
For the mixture
550 g cream cheese, squeezed (Philadelphia)
100 g mascarpone
180 g sugar
225 g egg
1.5 tsp lemon juice
410 g cream
30 g flour
Pulp from a vanilla pod
1 pinch of salt
Also
• 1 springform pan (18.5x10cm)
• Baking paper to line
• 1-2 tbsp starch to bind
• Wild berries Jam
• 200 mixed berries
Preparation
1. Put the cream cheese, mascarpone, cream and eggs out to temper 2 hours before preparation.
2. Preheat the oven to 260°C and line the springform pan with baking paper so that it is about 3-4 cm above the edge.
3. For the mixture, stir the cream cheese and sugar with a flat beater on a medium setting in a food processor until smooth until the sugar has dissolved.
4. In the meantime, put the flour in a bowl and add 1/3 of the cream and stir. Gradually add the rest and create a smooth mixture. Put the mixture in a tall, narrow container and mix again with the hand blender until smooth, without incorporating air.
5. Mix the eggs with a hand blender and gradually add them to the cream cheese mixture on a low setting and stir.
6. Add the lemon juice and salt.
7. Finally, add the cream mixture and stir.
8. Pour the mixture into the prepared tin and place in the preheated oven. After a minute, reduce the heat to 240°C and bake for approx. 35-40 minutes. The cake should still be able to wobble in the middle and the surface should be well browned. Allow the cheesecake to cool in the tin for 1 hour at room temperature and then refrigerate overnight.
9. Bring the jam to the boil in a saucepan and simmer for approx. 5 minutes. Add the mixed berries and fold in carefully.
10. Take the cake out 2 hours before enjoying and garnish with mixed berries.
