This spectacular yet simple cheesecake comes from La Vina, a small bar in the Spanish city of San Sebastian.
Butter, softened, for greasing tin
7 whole eggs
1kg Philadelphia cream cheese
400g castor sugar
1 tbsp flour
Preheat the oven to 220C.
Lightly grease a 25cm springform tin with butter.
Line the bottom and sides of tin with baking paper, allow the paper to come 2-3cm above the edge of the sides.
Using a pastry brush, grease the paper with softened butter.
Crack the eggs into a bowl and mix well.
Using an electric mixer, work cream cheese until smooth.
Add the beaten eggs slowly, making sure each egg is incorporated into the cheese before adding more.
Pour in sugar, flour and cream.
Blend well until smooth.
Pour mixture into the lined cake tin.
Bake for 50 minutes.
Remove from oven and allow to cool completely in the tin before unmoulding.