First things first, let's embrace the golden rule: all ingredients should dance at room temperature! 💫
For this culinary masterpiece, you'll need:
- A trusty 26-28 cm springform pan
- A preheated fan-assisted oven at 200 degrees ☄️
Ingredients:
- 1080g Cream Cheese
- 300g sugar
- 480g cream
- 3 eggs
- 30g flour
Let the Culinary Magic Begin:
- In a mixing bowl, bring together the cheese and sugar. Let them mingle for around 3 minutes with the help of your trusty mixer.
- Now, let's introduce the eggs one by one into the mix. After each egg, use a hand whisk to gently incorporate it into the batter. (Bid farewell to the mixer at this point – its job is done!)
- Post-egg extravaganza, pour in the creams. Give it a gentle swirl. Then, sift in the flour, making sure to let every grain elegantly join the party. (Sifting the flour is the secret touch here!)
- Strain the batter through a sieve into the waiting embrace of the springform pan.
- Your batter is ready to tango with the oven. As mentioned, 30 minutes at 200 degrees with the fan working its culinary charm.
- After the initial dance, take it out. The top might have a golden glow, but fear not if the insides are still in a liquid ballet – that's the magic happening! Let it cool at room temperature for 2 hours, then whisk it off to the refrigerator for a minimum of 4 hours before you take your first glorious bite. 👍
- When it's time to serve your San Sebastián Cheesecake, generously spoon the savoury cherry jam over each divine slice.
- Watch as the rich creaminess of the cheesecake meets the vibrant burst of cherries, creating a symphony of flavours that will leave your taste buds dancing.
There you go – a cheesecake adventure waiting to unfold! Enjoy creating this delicious mast