San Sebastiean Cheesecake
From HelenMerritt 3 years agoIngredients
- 540 g of cream cheese (unsalted) shopping list
- 140 g of sugar shopping list
- 5 ml of vanilla shopping list
- 5 egg shopping list
- 25 g of corn starch shopping list
- 30 ml of lemon juice shopping list
- 340 g of cream 33% shopping list
How to make it
- Mix cheese, sugar, and vanilla thoroughly for 1-2 minutes, then add corn starch and mix for 30 seconds. You can make it with a hand mixer. 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. Use an oven thermometer to check the temperature.
- 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.
People Who Like This Dish 1
- clbacon Birmingham, AL
- HelenMerritt Nowhere, Us
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments