San Sebastian Cheesecake

Instructions

1. Preheat oven to 210°C (410°F) and line a 9-inch springform pan with two layers of parchment paper.
2. Beat the cream cheese and sugar until smooth and completely lump-free.
3. Add the eggs one at a time, mixing well after each addition.
4. Pour in the heavy cream and vanilla extract, whisking until the batter is glossy.
5. Fold in the sifted flour and salt until just combined.
6. Pour the batter into the prepared pan and tap it to release air bubbles.
7. Bake for 45-50 minutes until the top is dark brown and the center still jiggles.
8. Cool completely in the pan and then refrigerate for at least four hours.

Tips

• Always use room temperature ingredients for a perfectly smooth batter.
• High heat is essential for the characteristic burnt exterior and creamy interior.
• Do not overbake; the jiggle is the secret to the perfect texture.