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
PREHEAT oven to 180°C. Spray and line a 23 cm round baking tin with baking paper.
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.
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.
SET in the fridge for 6 hours or preferably overnight before serving.
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
