Creamy Cherry San Sebastian Cheesecake Recipe

Start by allowing the frozen cherries to thaw completely. After they have thawed, drain any excess water from them.

In a blender, combine the cherries with the freeze-dried beet powder and blend until the mixture reaches a smooth, creamy puree consistency.

Once you have your cherry puree, make sure all your other ingredients are at room temperature. This step is crucial for achieving a smooth texture.

In a large mixing bowl, combine the cream cheese, heavy cream, sugar, egg yolk, and pasteurized egg whites. Then, add the cherry puree to the mixture.

Using an electric mixer, blend the ingredients together until the mixture is completely smooth and creamy. Make sure there are no lumps remaining in the mixture.

This may take a few minutes, but it is essential for the best texture in your cheesecake.

Transfer the mixture into a prepared baking pan. Remember, the exact baking temperature and time can vary, so it’s important to monitor it closely.

I encourage you to refer to your equipment and test for doneness based on visual cues rather than strict timing.

Allow the cheesecake to cool down in the refrigerator before serving. This helps to set the texture.

For an extra touch, feel free to top your cheesecake with additional cherry puree or fresh cherries right before serving.