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SAN SEBASTIAN CHEESECAKE

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Cook: 50mins | Servings: 6-8 portions

SAN SEBASTIAN CHEESECAKE

  • 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!!!

Recipe posted and photo’s: Dalila De Barros Viljoen

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