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San Sebastian Cheesecake

An irresistibly creamy and delicate cheesecake

cheescake.jpg

Ingredients

for a springform pan of about 20 cm diameter

  • 800 g Mascarpone, room temperature
  • 150 g granulated sugar
  • 1 pinch of salt
  • 2 vanilla pods, seeds scraped
  • 5 eggs
  • 400 ml cream
  • 30 g flour (type 00)
cheescake.jpg

Preparation

Grease the baking pan and line with parchment paper – a round piece for the bottom and a strip for the sides.

Ideally, take all ingredients out of the fridge 2 hours in advance. Mix everything except the flour and mascarpone in a large bowl.

Slowly stir in the mascarpone, and sift in the flour right at the end.

Preheat the oven to about 210 °C (fan), pour the mixture into the springform pan, and place it in the center of the oven on the rack.

Baking takes about 30 minutes. For a more precise result, bring the core temperature of the cheesecake to about 68–70 °C, then remove immediately from the oven.

Let cool, then chill in the refrigerator for at least 10 hours.

TIP: A berry compote or other red fruit compote pairs wonderfully with this

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