San Sebastian Cheesecake

Ingredients for 1 servings:

• 900 g double cream cheese
• 550 g whipped cream
• 6 m.-sized eggs
• 250 g sugar
• 1 vanilla pod(s), including the pulp
• 90 g cornstarch
• 1 lemon(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Line a 26cm springform pan with baking paper. Preheat the oven to 240°C fan/convection oven. Split the vanilla pod lengthwise and scrape out the seeds. Halve the lemon and squeeze out the juice. In a bowl, combine the cream cheese, heavy cream, eggs, sugar, vanilla pod seeds, and lemon juice. Be careful not to overmix, as you don’t want to incorporate too much air into the mixture. Just stir until everything is combined. Sift the cornstarch over the pan, then stir in. Pour the mixture into the springform pan, smooth it down, and bake in the preheated oven for 25-30 minutes, until the surface is golden brown. Allow to cool (ideally overnight in the pan and in the refrigerator) and enjoy.