This light and fluffy, crustless cheesecake with an almost burnt top is said to be a cross between a New York slice and a flan. Coming from Spain, where this San Sebastian cheesecake is famous, it is served with a glass of sherry.
1 3/4 c sugar
2 1/4 lbs cream cheese, at room temperature
1/4 t kosher salt
5 large eggs
2 c heavy cream
1/4 c flour
Preheat oven to 400. Grease a 10″ springform pan and line it with parchment paper. The rustic effect is what I did which means using 1 large sheet of paper and pleating it around the bottom and leaving a 1 -2″ overhang around the sides.
In a large bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. Add the salt and then incorporate the eggs one by one.
Whisk in the cream or blend in on low speed. With a sifter, sprinkle the flour over the mixture and fold it in gently.
Pour the batter into the pan and bake for 50 minutes, though mine took 65! Bake until browned and almost burnt. The center will still be quite jiggly. Mine rose above the pan, but when it cools, it sinks back down. Remove from the oven and cool on a rack.
When ready to serve, gently remove sides of springform and peel back paper. Serve with a glass of dry sherry, preferably from Spain! Serve at room temperature.
Thank you Tasting Table and La Vina!
Keywords: dessert, cheesecake, Spanish Recipes, 5 Ingredients