San Sebastian cheesecake (large tin)
A baked cheesecake with a dark, caramelised top and a soft, creamy centre.
Ingredients
- 850 g cream cheese, at room temperature
- 250 g caster sugar
- 28 g cornflour
- 5 fresh eggs, at room temperature
- 500 g double cream
- 1 tsp (5 ml) vanilla powder
Method
- Heat the oven to 200°C (conventional, top and bottom heat). Line a 24 cm springform tin with two sheets of baking paper, crumpling them slightly so they stand about 4 cm above the rim.
- Mix the sugar and cornflour in a small bowl. Put the cream cheese in a large bowl, add the sugar mixture and beat until smooth.
- Add the fresh eggs one at a time, beating until each is combined before adding the next.
- Add the cream and vanilla and mix on a low speed until smooth and runny. Do not beat for long, so that not too much air goes in.
- Pour the mixture into the tin and tap it on the worktop to release air bubbles. Bake on the middle shelf for 45-50 minutes, until the top is deep brown, the edges are set and the centre still wobbles slightly when the tin is shaken.
- Leave to cool to room temperature in the tin, then cover and chill for at least 4 hours, ideally overnight. Remove from the tin and slice.
Note: Dip the knife in hot water and wipe it between cuts for clean slices.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.