Arrange rack to middle of the oven (see note 2) and preheat oven to 325F (165C)

Line a 9” (23cm) springform pan all the way up the sides with parchment paper. The parchment should be extending at least an inch above the sides of the pan, I usually use two perpendicular pieces of parchment to achieve this.

Combine ALL ingredients in a blender and blend until completely smooth. You may need to stop and scrape the sides, you want to make sure there are no lumps of cream cheese that have settled on the sides or bottom.

Pour batter evenly into prepared baking pan. Repeatedly and firmly tap the pan against your countertop to help remove air bubbles.

Transfer to 325F (165C) preheated oven and bake for 35 minutes. Once time has elapsed, do not open the oven but increase oven temperature to 500F (260C) (see note 3 if your oven does not go this high) and bake for approximately 5-10 minutes until the top of the cheesecake is deeply and thoroughly browned (watch the cheesecake through the glass with the oven light on, exactly how long this will take will vary depending on your individual oven but you don’t want the cheesecake to be completely charred).

Remove from oven, it should still be extremely jiggly. Allow to cool to room temperature then transfer to refrigerator to chill overnight or for at least 5 hours before removing the ring from the springform pan, peeling back the parchment, slicing and enjoying.

The San Sebastian Basque cheesecake is often served at room temperature. You may let the slices come to room temperature before serving, but personally I think this cheesecake is best cold.