Making this incredible San Sebastián Cheesecake is easier than you might think. Follow these simple steps:

1. Preheat Oven: Set your oven to 400°F (200°C). This high heat is crucial for achieving the perfect burnt top.
2. Prepare Cake Pan: Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper. Ensure the parchment hangs over the edges for easy removal later.
3. Blend Cream Cheese: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy using an electric mixer.
4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure everything is combined.
5. Incorporate Heavy Cream: Gradually pour in the heavy cream and mix on low speed until smooth. The batter should be light and fluffy.
6. Add Dry Ingredients: Sift in the flour, salt, and vanilla extract. Mix until just combined; avoid over-mixing.
7. Transfer to Pan: Pour the cheesecake batter into the prepared cake pan, smoothing out the top.
8. Bake: Place the pan in the preheated oven and bake for 40-50 minutes, or until the top is dark brown but the center is still slightly jiggly. This is key for the creamy texture.
9. Cooling: Once baked, turn off the oven and leave the cheesecake inside for one more hour. This helps prevent cracks and allows it to set properly.
10. Chill: Remove the cheesecake from the oven, let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight for best results.
11. Remove and Serve: Carefully lift the cheesecake from the pan using the parchment paper edges and slice into desired pieces.