San Sebastian burnt Basque cheesecake

Ingredients

• 500 g cream cheese, room temperature
• 1 cup white sugar
• 4 large eggs, room temperature
• 1 cup heavy cream, room temperature
• 1 tsp vanilla
• 3 tbsp all-purpose flour, sifted
• Pinch of salt

Instructions

1. Line a 9 cm-deep round pan with parchment, letting it crumple up the sides — the rustic folds are part of the look.
2. Beat the cream cheese with the sugar until completely smooth.
3. Add the eggs one at a time, mixing each in fully before adding the next.
4. Mix in the cream and vanilla, then sift in the flour and salt and fold until silky.
5. Bake at 210°C (410°F) for 35–40 minutes, until the top is deeply burnished and the center still jiggles.
6. Turn off the oven, crack the door and leave the cheesecake 10 minutes before cooling completely.