San sebastian cheesecake
1 box of d'lecta cream cheese room temperature Half a box mascarpone cheese 1/2 cup (200g) granulated sugar 2 Tbsp (20g) cornstarch heaping Tbsp 1/2 tsp fine sea salt 2 tsp vanilla essence 3 large eggs 1 pack fresh cream room temperature INSTRUCTIONS Preheat the oven to 200C and ready a cake tin Place the room temperature cream cheese, mascarpone cheese, sugar, cornstarch, salt and vanilla in the bowl of a stand mixer and beat the mixture until it’s smooth and has no more chunks of cream cheese. Scrape the bottom and edge of the bowl to get it all mixed well. Keep the mixer running at low speed and add the eggs, one at a time allowing each one to incorporate before adding the next one. then with the mixer on low speed, put in cream, mixing until the batter is smooth. Pour the mixture into the prepared tin. Tap the pan on the counter for air bubble and bake for 45 minutes. The cheesecake should be a light to medium brown color on top, puff...
