- June 2017
- Serves 14-16
- Hands-on time 20 min, oven time 60-65 min
Ruth Reichl first tasted this cheesecake at La Vina, a little pintxo shop in San Sebastián, and was blown away by the textures and flavours. The magic of this recipe is in the simplicity of the ingredients and the flavour that comes from the toasty burnt edges.
- 31.6g (19.4g saturated)
- 27.5g (24.7g sugars)
Add some lemon or lime zest to the mix, or a glug of amaretto or brandy for a different flavour.
The cake will keep in the fridge for up to 48 hours. Let it come up to room temperature a little before serving.
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