Incorporate the eggs one at a time, mixing well after each addition.
Finally, add the cornstarch and mix until no lumps remain.
Pour the mixture into a baking tin lined with parchment paper and bake at 230 °C in a humid mode for about 25–30 minutes, or until the surface is nicely browned.
Cool the cake at room temperature, then refrigerate for 4–6 hours.
The San Sebastian Cheesecake can be served with fruit sauce.
Enjoy!
