Ingredients

• 700g Filona cream cheese
• 250g sugar
• 1 pinch of salt
• 5 eggs
• 2 vanilla beans
• 100g cream
• 50g cornstarch
• 300g cream
• little lemon zest

How it’s done

Preheat the oven to 200 degrees (convection oven). Mix Filona cream cheese together with sugar, salt, the eggs and the vanilla pulp from the scraped vanilla pods until smooth.

In a separate bowl, mix 100 g of cream together with the cornstarch and add to the cream cheese mixture. Slowly stir the remaining 300 g of cream into the mixture until no chunks remain. At the end, season with a little lemon zest.

Pour the mixture into the springform pan lined with baking paper. Gently tap out the air by gently tapping the pan 2-3 times on a surface. Bake for 48 minutes
at 200 degrees (convection oven) in the middle of the preheated oven. Then leave to cool for at least 4 hours.

Don't worry if the cheesecake looks a little dark at the end. It's not burnt.
This is what distinguishes the San Sebastian Cheesecake.