San Sebastian cheesecake

Ingredients

• 400 g cream cheese, at room temperature
• 200 g double cream (at least 35% fat)
• 130 g caster sugar
• 1 g (1 small pinch) salt
• 16 g cornflour
• 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder
• 2 fresh eggs, at room temperature

Method

1. Preheat the oven to 220°C (conventional, top and bottom heat). Line an 18 cm springform tin with crumpled baking paper that overhangs the sides.
2. Mix the sugar and cornflour in a bowl.
3. Add this to the cream cheese and work it in thoroughly with your hand or a spatula until smooth.
4. Add the eggs one at a time, mixing after each.
5. Stir the salt and vanilla into the cream, add it to the cheese mixture and mix gently, without beating in air, until smooth, runny and free of lumps.
6. Pour the mixture into the tin and tap it on the worktop to release air bubbles. Bake on the middle shelf for 25-30 minutes, until the top is deep brown, the edges have puffed up and the centre still wobbles slightly.
7. Let the cheesecake cool in the tin at room temperature for 1 hour, then chill in the fridge for at least 4 hours, ideally overnight. Remove from the tin and slice while cold.

Note: For a larger tin (20-22 cm), use 600 g cream cheese, 300 g double cream, 205 g caster sugar, 2 g salt, 24 g cornflour, 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder and 3 fresh eggs, and bake for about 35 minutes.