Delicious San Sebastian Cheesecake with Blueberry

Start by taking the cream cheese out of the refrigerator and allow it to come to room temperature. This step is essential for achieving a smooth and creamy texture.

In a large mixing bowl, combine the cream cheese and sugar. Using a mixer, beat the mixture until it is completely smooth and no lumps remain.

Next, add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This will help to maintain a light and airy texture.

Finally, add a pinch of vanillin and the cooked berry puree, mixing well until the batter is uniform.

Preheat your oven to 200°C (about 392°F). Prepare a cake pan by lining it with parchment paper, ensuring that the edges of the paper extend above the rim of the pan. This will help with removing the cheesecake later.

Pour the cheesecake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for around 45 to 50 minutes, or until the top is golden brown and the center is slightly jiggly.

Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for better texture. After it has cooled, transfer it to the refrigerator and chill for at least 5 to 6 hours before serving.

To make the glaze, melt the white chocolate with the cream using a double boiler or microwave. If using a microwave, heat it in short intervals, stirring each time until smooth.

Once fully melted and combined, let the glaze cool slightly before using it to drizzle over the chilled cheesecake.

When ready to serve, take the cheesecake out of the refrigerator and remove it from the pan by lifting the parchment paper.

Drizzle the prepared white chocolate glaze generously over the top of the cheesecake before slicing.

Enjoy the rich and velvety cheesecake with its hint of blueberry flavor and delicate caramel aroma, characteristic of the San Sebastian cheesecake.