San Sebastián Cheesecake

Take all ingredients out of the fridge ahead of time — they should be at room temperature.

In a deep bowl, beat the cream cheese until smooth and lump-free.

Add sugar, vanilla sugar, and salt. Mix again until you have a uniform consistency.

Pour in the cream and lemon juice. Gently blend the mixture using an immersion blender or mixer on low speed.

Add the eggs one at a time, mixing well after each addition.

Fold in the cornstarch and mix until completely smooth.

Don't overmix — the cheesecake shouldn't trap too much air.

Line your baking pan with two layers of parchment paper, letting the edges rise above the sides of the pan.

Pour the batter into the prepared pan.

Bake in a preheated oven at 230–240°C for about 30–40 minutes.

The top should caramelize beautifully and turn deep golden brown, while the center should jiggle slightly when you move the pan.

Let the cheesecake cool completely to room temperature.