San Sebastian Cheesecake

INGREDIENTS

• 3 eggs
• 1 cup of sugar
• 400g of fresh cheese (such as içim taze or pınar beyaz)
• 100g of cream cheese
• 1 can of cream (200ml)
• 3 heaping tablespoons of flour

For ganache:

• 1 can of cream
• 200g of milk chocolate
• 20g of white chocolate
• 1 tablespoon of milk

METHOD

1. In a mixing bowl, place the cheeses and add the sugar. Beat them together using a mixer.
2. Add the eggs one at a time while continuing to beat the mixture.
3. Add the cream and flour, and mix well using a spatula.
4. Transfer the mixture through a fine-mesh sieve into another bowl to remove any lumps.
5. Place a parchment paper in a loaf pan (26x11 cm) and pour the cheesecake batter into it.
6. Bake in an oven without the fan function at 200 degrees Celsius until the top turns golden brown (approximately 30 minutes).

For the ganache:

1. Heat the cream without boiling and add the milk chocolate to melt it.
2. Melt the white chocolate using a double boiler and mix in a tablespoon of milk.

NOTES

After removing the cheesecake from the oven, let it cool to room temperature in the pan. While still in the pan, pour the ganache over it. Transfer the melted white chocolate into a plastic bag, make a small hole with a toothpick, and draw lines on top of the ganache to create a pattern. Let the cheesecake rest in the refrigerator for at least 4 hours.

This recipe was prepared and brought to you by the talented chef @mutfakta1demet

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