This is a creamy and rich cheese terrine inspired by cheesecakes from San Sebastian in Basque Country, Spain. Cheesecakes from San Sebastian are well baked outside, but the inside is very soft and creamy. It’s recommended for beginners because simply you just need to mix ingredients and bake. If you haven’t had it yet, you definitely should try to make it!
Mold size: 14cm x 8cm x 8cm.
400g cream cheese
3 whole eggs
200g whipped cream
10g Cornstarch or potato starch
(Do not use flour.)
15g lemon juice
2-3 teaspoons vanilla extract
1. Warm and soften the cream cheese ( Try to not let the batter of this cheesecake contain froth.)
2. Eggs and whipped cream should be used at room temperature( The temperature of the dough affects the baking of the cheesecake). Eggs are mixed with cream cheese to avoid frothing. You can also use potato starch instead of cornstarch. Add lemon juice and vanilla.
3 . Strain to make a smooth batter , set oven to 230 ° C.
4. Butter the mold and put parchment paper (The size of terrine mold is 14cm x 8cm x 8cm, 750ml) .You can bake it in the same way with a 15cm round cake tin with a height of 5 cm or more.
5. Once the cheesecake is at room temperature, then refrigerate the cheesecake overnight.
6. Melt the butter in hot water. I recommend you set the batter at 25 ° C and oven to 230 ° C for 30 minutes.
* If the cake is a little raw, but don’t worry. It’s okay to eat it because we use starch, not flour.