Originating from San Sebastián, Spain, this cheesecake is intentionally baked at high heat to achieve a dark, caramelized top and a creamy, custard-like center. With no crust and minimal ingredients, it's rustic, rich, and effortlessly impressive.
Preheat oven to 425°F (220°C).
Line a 9-inch (23 cm) springform pan with 2 overlapping sheets of parchment paper, leaving at least 2 inches above the rim.
Lightly crumple the parchment before placing — this helps it conform to the pan.
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add eggs, one at a time, mixing well after each addition.
Pour in cream, vanilla, salt, and lemon zest (if using). Mix until smooth.
Sift in flour and whisk just to incorporate — avoid overmixing.
Pour batter into the prepared pan. Tap gently to remove air bubbles.
Bake for 45–50 minutes, or until the top is deep golden brown and the center still jiggles when shaken.
Optional: For a more molten center, reduce baking time by 5–7 minutes.
Cool in the pan at room temp for 1 hour. The center will collapse slightly — this is normal.
For best texture, chill for 4+ hours or overnight.
To serve warm, wait 1 hour and slice with a hot knife.
Enjoy slightly warm for a custardy texture
Or chilled for a firmer, cheesecake-like bite
Optional: dust with powdered sugar or serve with berries or a drizzle of honey
Add 2 tbsp espresso for a coffee twist
Swap vanilla for orange blossom or almond extract
Stir in swirls of dulce de leche or berry compote before baking
Drink: Sherry, Moscato, or dark espresso
Occasion: Excellent with fruit coulis for a plated dessert, or served rustic as-is
10 servings