This iconic cheesecake was first created in the 1990s at La Viña Restaurant in San Sebastián, Spain. Its unique character comes from the intentionally burnt top and soft, creamy inside that almost melts like custard.
Ingredients
- 2 lbs (900 g) cream cheese (full-fat, room temperature)
- 1 ½ cups (300 g) granulated sugar
- 6 large eggs (room temperature)
- 2 cups (480 ml) heavy cream (35% fat)
- ¼ cup (30 g) all-purpose flour (optional for structure; omit for extra creaminess)
- 1 tsp vanilla extract (optional)
- Pinch of salt