St.Sebastian, Basque Cheesecake Recipe

We LOVE San Sebastian. It is a lovely town with a beach and chock full of the best food in the world.

It is in the Basque region and they have their own style of Tapas called Pinxos. Most of the food is savory but there is the occasional desert. The best of these being the cheese cake at La Vina (there other Pinxos are all v good too)

There are various attempts to work out what the recipe is. This is my attempt at something similar using home made cheese. The origional uses philadelphia, according to this blog http://www.thisnewview.com/basque-burnt-cheesecake/

18cm spring form cake tin

600g of cream cheese (I used kefir cheese)
235g sugar
4 eggs
280ml cream
20g flour

Mix everything thoroughly - ideally with a stand mixer. Probably cream the cheese and sugar first then add eggs and other items.
Line the tin with grease proof paper. It should go beyond the top of the tin by a few inches because the cake rises quite a bit during baking then sinks back down.
Put the mixture in to the tin and bake at 200°C for about 50 mins until brown and it only wobbles gently in the center. ie you want it cooked and set right through, but not overcooked as you want the center to be very soft and creamy. The outside should be browned and almost crusty.
Allow to cook before serving.
I guess it would be delicious with some kind of fruit ot jam, but that is not traditional!