This summer, while in San Sebastian, I was introduced to cheesecake from La Viña. It went against everything I had learned and strived for in a cheesecake - the center is very much custardy, the edges are cake-like. The top and sides are burned, and it is so light! At La Viña, one pintxos serving is two slices. My friend and I split one serving, and liked it so much we came back later that evening and split a second! And if that wasn't enough, I went back the next day and had two more slices for lunch. It was that good.
While searching for a recipe, I came across many claiming to be THE cheesecake, but none had any real links to the restaurant. The final recipe I used was from https://mimofood.com/blog/2017/01/the-la-vina-cheesecake-recipe/tarta-de-queso-2/. The one thing I could never understand was how to get that burnt top and sides at such a relatively low temperature. My solution was to finish the cheesecake under the broiler for a couple minutes, and that seemed to work decently.
Preheat oven to 200 C, or 400 F (I know the conversion isn't quite accurate, but in the US 400 F seems to work).
Take out a 10" springform pan.
In a stand mixer with the paddle attachment, mix together the eggs and cream cheese.
To the cream cheese mixture, add the sugar, heavy cream, and vanilla extract.
Lastly, mix in the flour.
Using an immersion blender, blend the cream cheese mixture until it's completely smooth.
Prepare the springform pan: Butter and line the springform pan with parchment paper so that the parchment rises 2-3" above the top of the pan. Depending on the size of your parchment paper, it may require a couple sheets.
Pour mixture into pan. Tap the pan on a table to help knock out any air bubbles.
Place on the middle rack in the oven for 30-40 minutes. In my oven, it was 34 minutes, but each person's oven will be different. The cheesecake will look VERY loose when done, but don't panic. As long as the outside looks set, and you see some very light browning, it should be fine.
Turn the broiler on high, and watch it carefully. It should take 1-3 minutes to get some nice dark color.
Take cake out and let it cool to room temperature. If you watched the youtube link I posted in the description, you would see that their cheesecakes are left out all day. Refrigerating the cheesecake firms it up a little too much.