This year’s Spanish cheesecake is a real boom. More and more cafes offer a delicious dessert San Sebastian Cheesecake. And indeed, this dessert has Spanish roots. Its history began with La Viña restaurant in San Sebastian, and now it is almost the most “imitated” cake in the world.
Of course, the original recipe is still in the hands of La Viña’s cooks, and they have not revealed this secret to anyone. We suggest you make a similar cheesecake at home.
To make cheesecake you will need 540 g of cream cheese (unsalted), 140 g of sugar, 5 ml of vanilla, 5 eggs, 25 g of corn starch, 30 ml of lemon juice, 340 g of cream 33%.
Mix cheese, sugar, and vanilla thoroughly for 1-2 minutes, then add corn starch and mix for 30 seconds. Mix the eggs and add to the batter. Mix until smooth. Add lemon juice, cream and mix the batter in a large container for 2 minutes.
Line a springform pan with parchment paper. Leave at least a 2″ overhang. It’s ok that the paper doesn’t lie flat. Pour the batter into it and knock a few times on the table. Bake in an oven at 240˚ for 30 minutes until a bright brown crust.
Before taking out the cheesecake, make sure it is ready by gently poking it with a match or fork. Chill the cake before serving it so the edges and bottom are firm enough to form slices.
The unique way the dessert is prepared makes it possible to achieve an unusually light creamy texture inside and caramel crust outside.