Tarta de queso

Basque burnt cheesecake

The crustless San Sebastián cheesecake, baked hot and fast so the outside caramelises nearly black while the centre stays soft and creamy.

Method

1
Heat the oven to 240°C (220°C fan). Crumple two large sheets of baking paper, flatten them out and press them into a 23 cm springform tin so they stand about 5 cm above the rim.

2
Beat the cream cheese and sugar on low speed until completely smooth, scraping down the bowl.
3
Add the eggs one at a time, mixing well after each, then the cream, vanilla and salt.
4
Sift the flour over and whisk in gently. Pour into the tin.
5
Bake for 50 to 60 minutes, until the top is deeply browned and the centre still wobbles like a set custard when you nudge the tin.
6
Cool in the tin to room temperature. It will sink as it cools, which is how it should be.
7
Chill overnight for clean slices, then bring back to room temperature for an hour before serving for the creamiest texture.

Everything must be at room temperature, or the batter will be lumpy and the bake uneven.
Serve with a glass of Pedro Ximénez sherry, the way it is served at La Viña in San Sebastián.

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