San Sebastian Burnt-Top Cheesecake

What you need

• 1 kg (2.2 lb) full-fat cream cheese, at room temperature
• 350 g (1 3/4 cups) sugar
• 1/4 tsp salt
• 5 large eggs, at room temperature
• 480 ml (2 cups) heavy cream, at room temperature
• 30 g (1/4 cup) plain flour
• butter, for the tin

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F) and let it heat fully for at least 20 min.

2. 2

   Grease a 25 cm (10 in) springform tin with butter. Press a large sheet of baking paper into it, pleating it against the sides so it stands 5 cm (2 in) above the rim.

3. 3

   Beat the cream cheese with the sugar on low speed until smooth and creamy, 2-3 min. Beat in the salt.

4. 4

   Beat in the eggs singly, mixing until each disappears before the next goes in.

5. 5

   Pour in the cream and mix on low speed just until combined.

6. 6

   Sift the flour over the bowl and fold it in until no streaks remain. Keep mixing gentle so the batter stays dense.

7. 7

   Pour the batter into the tin and tap it on the counter a few times to release large bubbles.

8. 8

   Bake until the top is a deep, almost burnt brown and the edges are set, but the centre still wobbles like a loose custard, 50-60 min.

9. 9

   Cool the cake in its tin on a rack for at least 4 hours. It sinks and firms as it cools.

10. 10

    Remove the ring, peel the paper away from the sides and slice. Serve at room temperature, or chill overnight for a firmer centre.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.