SAN SEBASTIAN CHEESECAKE

Recipe posted and photo’s: Dalila De Barros Viljoen

• 2 tins condensed milk
• 8 large eggs, room temperature
• 1 teaspoon vanilla extract
• 500 ml fresh cream
• 125 ml milk
• 250 g cream cheese
• 250 g mascarpone cheese (OR cream cheese)
• zest of 1 lemon, optional
• Preheat oven to 180°C. Grease and line your loose bottom baking tins with greaseproof paper (don’t cut to size. Just push your paper into the tins… Very rustic).
• Add a 1 tin of condensed milk and rest of ingredients into a large blender and blend until smooth.
• Add last tin of condensed milk and mix through by hand.
• Pour into prepared tins and bake for 40 min. Increase temperature to 190°C and leave in for another 10 minutes to brown the top.
• Take it out of the oven and let it come to room temperature and then place in fridge overnight.
• Note:
• I got 2 cheesecakes out of this quantity of batter. 1 x 20 cm and 1 x 23 cm.
• This for me is more of a pudding than a cheesecake but amazing none the less. They say you should serve it with melted good quality chocolate or a salted Caramel (I did make this but prefer without) – I think it’s perfect just as is. Give it a go… Everyone loved it!!!