Burnt Cheesecake from La Viña Bar in San Sebastian

Burnt Cheesecake from La Viña Bar in San Sebastian

Burnt Cheesecake from La Viña Bar in San Sebastian Recipe

I got this recipe from Andrea Duty.

2024 update:

1) leave all ingredients at room temperature for 2 hours before starting.   This is not absolutely necessary, but produces a more evenly baked cake.
2) The color of the crust darkens and becomes more saturated after the cake shrinks while cooling. don’t try to make it too dark while baking. As soon as the center isn’t liquid, get it out.

1 Kg Philadelphia cream cheese (36 oz / 4.5 packs)
340 g granulated sugar (1 and 2/3 cup)
7 large eggs
484 g heavy cream (2 cups)
36 g all-purpose flour (1/4 cup scooped and leveled)

Heat the oven at 425F with rack in the middle.

Beat the cheese and sugar with a paddle attachment in a stand mixer until smooth.  Beat in eggs one at a time, scraping as needed.  Whisk the cream and flour in a separate medium bowl until no lumps remain.  Add to the cheese mixture and beat well, scraping as needed.  

Butter and line a 9” springform pan with 2 parchment pieces.  Pour in the mix and bake for 1 hour or until the top is brown and the cake is wiggly, but the center is no longer liquid.  Cool to room temp and refrigerate overnight.  Bring to room temp before serving.