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The San Sebastian cheesecake with no crust at all, baked in a fierce oven until the top scorches almost black while the middle stays molten. Sour cream and lemon keep it from cloying.
Bring the cream cheese to room temperature and beat it with the 1 cup sugar for 3 minutes until there is not a single lump. Add the 4 eggs one at a time, beating until glossy after each.
Mix in the 240 ml cream, the 5 tablespoons sour cream, the zest of the half lemon, the vanilla and the salt, then sift the 0.25 cup flour over and fold it in. The batter should pour like thick cream.
Line a 23 cm springform tin with two sheets of parchment pressed into the base and standing well above the rim in deliberate creases. Those folds are what give the cheesecake its rustic collar.
Pour the batter in and bake at 220°C for 50 to 55 minutes until the top is dark mahogany and almost burnt, and the centre still moves like set cream when you shake the tin.
Cool in the tin for at least 2 hours and serve at room temperature. Refrigerating it firms the middle and loses the molten centre that the whole cake is about.
