San Sebastian Cheesecake

Instructions

1. Preheat your oven to 400°F (200°C) and line a 9-inch springform pan with two layers of overlapping parchment paper, ensuring it extends above the rim.
2. In a large bowl, beat the room temperature cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
4. Gently stir in the heavy cream, vanilla extract, and salt until the batter is homogeneous.
5. Sift the flour over the batter and fold it in gently until no lumps remain.
6. Pour the mixture into the prepared pan and tap it on the counter to release any air bubbles.
7. Bake for 50-60 minutes until the top is dark brown (almost burnt) and the cheesecake still has a jiggle in the center.
8. Let the cheesecake cool completely in the pan at room temperature, then refrigerate for at least 4 hours before serving.

Tips

• Use room temperature ingredients to ensure a smooth, lump-free batter.
• Do not overmix once the flour is added to keep the texture light.
• The high heat is intentional; don’t be afraid when the top turns dark brown.
• For the best texture, serve at room temperature or slightly chilled.