Invented at La Vina bar in San Sebastian: a crustless cheesecake baked at high heat until the top turns deeply burnished and almost burnt while the center stays molten and custardy.
Line the tin
Line a round cake tin generously with two overlapping sheets of parchment paper, letting plenty hang over the sides.
Beat the cream cheese
Beat the cream cheese and sugar together until completely smooth with no lumps.
3 minAdd the eggs
Beat in the eggs one at a time, mixing just until each is incorporated before adding the next.
Add cream and cornstarch
Whisk in the heavy cream, cornstarch and salt until the batter is completely smooth and lump-free.
Pour and bake
Pour the batter into the lined tin and bake at a very high oven temperature until the top turns deep mahogany brown and almost looks burnt, while the center still jiggles like liquid.
Cool at room temperature
Let the cheesecake cool completely in the tin at room temperature; it will sink and settle as it cools.
120 minChill before slicing
Refrigerate the cheesecake until fully chilled and set so it slices cleanly.
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