• Fehmz shared her seriously good San Sebastian cheesecake recipe with us and we can’t wait to whip this one up!

    San Sebastian cheesecake

    Ingredients

    • 2 tins condensed milk (380 g each)
    • 8 eggs, room temperature
    • 1 tsp vanilla extract
    • 500 ml fresh cream
    • 125 ml milk
    • 1 package cream cheese (250 g)
    • 250 grams smooth cottage or mascarpone cheese

    Instructions

    1

    PREHEAT oven to 180°C. Spray and line a 23 cm round baking tin with baking paper.

    2

    BLEND all ingredients together. If it looks like everything won’t fit, then leave out 1 tin of condensed milk and stir it in after blending.

    3

    POUR into your tin and bake on 180 degrees for 45 minutes, then crank up the heat to 190 degrees and let it toast a bit for 10–12 minutes. Remove and let cool completely. 

    4

    SET in the fridge for 6 hours or preferably overnight before serving.

    5

    SERVE completely smothered in good-quality melted chocolate or topped with a berry sauce, fresh berries or salted caramel.

    Notes

    The key is that all ingredients need to be room temperature. For a ‘cheesecakier’ cheesecake, add another package of cream cheese.

    ALSO SEE: Get to know Fehmz 

    https://www.foodandhome.co.za/profiles/get-to-know-fehmz

    Recipe: Fehmz – as seen in Food&Home Spring 2023

    Feature image: Supplied

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