Basque burnt cheesecake (Tarta de queso vasca)

1. Preheat the oven to 220 °C (conventional, not fan). Line a 22-24 cm springform tin with two large sheets of baking paper placed crosswise, so that the paper sticks out 5 cm above the rim in creases.

2. Mix the room-temperature cream cheese with the sugar and salt until smooth (don't whip it).

3. Add the eggs one at a time, mixing just until combined after each, then pour in the cream.

4. Sift the flour over the mixture and stir until smooth; pour the mixture into the tin.

5. Bake for 35-40 minutes until the top is "burnt" deep brown, almost black, and the centre still wobbles strongly when shaken.

6. Leave to cool to room temperature (it sinks as it cools – that's how it should be) and serve lukewarm or after a night in the fridge, still in its paper.

Tip: This is the recipe from La Viña bar in San Sebastián: the inside stays creamy, almost runny – if you want it firmer, bake it 5 minutes longer.