Basque burnt cheesecake

Name: Basque burnt cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10 servings
Ingredients: 900 g Cream cheese, full-fat, at room temperature; 250 g Caster sugar; 5 Eggs; 400 ml Double cream; 5 ml Vanilla extract; 1 g Salt, a pinch; 30 g Plain flour

From San Sebastián: a crustless cheesecake baked very hot so the outside caramelises almost black while the middle stays creamy. Wonderfully forgiving, since cracks are part of the look.

Ingredients

900 g Cream cheese, full-fat, at room temperature
250 g Caster sugar
5 Eggs
400 ml Double cream
5 ml Vanilla extract
1 g Salt, a pinch
30 g Plain flour

Method

Heat the oven to 220°C (200°C fan). Line a 23cm springform tin with two overlapping sheets of baking paper, letting them stand well above the rim in creased folds.
Beat the cream cheese and sugar until completely smooth, then beat in the eggs one at a time.
Beat in the cream, vanilla and salt, then sift over the flour and whisk in until smooth.
Pour into the tin and bake until deeply browned on top but still very wobbly in the middle.
Cool completely in the tin; it will sink and set. Chill for a few hours if you like it firmer, but bring it back to room temperature to serve.