From a Pot: San Sebastian Cheesecake

San Sebastian Cheesecake

• Egg: 4

• Cream cheese: 600 g

• Heavy cream: 200 ml

• Sour cream: 100 g

• Sugar: 250 g

• Vanilla extract: 1 tsp

• Fresh lemon juice: 10 ml

• Lemon zest: 1 tsp

• Salt: 0.3 tsp

• Flour: 30 g

• Cornstarch: 10 g

Chocolate topping

• Chocolate: 100 g

• Butter: 10 g

1. In a small bowl, combine room-temperature eggs. Set aside.
2. In a large bowl, mix together room-temperature cream cheese and sugar. Mix at medium speed until creamy.
3. Add in the room-temperature sour and heavy cream, lemon juice, lemon zest, vanilla, and salt. Mix to combine.
4. Slowly add in the eggs and combine.
5. Through the sieve, add in the flour and cornstarch. Mix until combined, and there are no lumps.
6. Line the 20-cm (8-inch) round baking tray with parchment paper and pour in the cheesecake mixture. Tap it on the counter a few times to release the bubbles.
7. Bake in the preheated oven at 220 degrees Celsius (425 F) for about 40–55 minutes. The baking time really depends on your oven. The cake is done when the edges are set, but the middle is still wobbly. The top of the cheesecake should be brown, or even a bit black in some parts. If you have a feeling that your cheesecake is nearly done but the top is not brown yet, you can turn the broiler on to a higher temperature. If the cheesecake is not baked yet and the top looks too brown, cover it with parchment paper. Bake it on the middle rack in the oven.
8. Wait for the cheesecake to cool to room temperature before serving. Do not cut into it before it's cooled, or you will end up with a mess. If you will serve the cheesecake the next day, store it in the fridge and then bring it back to room temperature before serving if you want a creamy texture.

1. Melt the chocolate and butter over a double boiler or in a microwave.