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San Sebastian Cheesecake Recipe
- In a separate bowl, mix the flour with 1/3 of the cream until smooth. Gradually add the remaining cream, stirring to create a smooth mixture. Transfer the mixture to a tall, narrow container and blend with a hand blender until smooth, ensuring no air is incorporated.
5. **Combine Ingredients:**
- Mix the eggs with a hand blender, then gradually add them to the cream cheese mixture on a low setting, stirring continuously.
- Add the lemon juice and salt to the mixture.
- Finally, add the cream mixture and stir until fully combined.
6. **Bake the Cheesecake:**
- Pour the mixture into the prepared springform pan. Place in the preheated oven and immediately reduce the temperature to 240°C (465°F). Bake for approx. 35-40 minutes until the surface is well browned and the center still wobbles slightly.
- Allow the cheesecake to cool in the pan at room temperature for 1 hour, then refrigerate overnight.
7. **Prepare Berry Topping:**
- In a saucepan, bring the wild berry jam to a boil and simmer for approx. 5 minutes. Add the mixed berries and fold in carefully. Thicken with starch if necessary.
8. **Serve:**
- Remove the cheesecake from the refrigerator 2 hours before serving. Garnish with the prepared berry topping and enjoy.
### Tips:
- Ensure all dairy ingredients are at room temperature to achieve a smooth mixture.
- The cake should still have a slight wobble in the center after baking; it will set further as it cools.
- Serve with additional fresh berries or a dusting of powdered sugar for an extra touch.
Enjoy your delicious San Sebastian Cheesecake!
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