Pistachio San Sebastián Cheesecake

Preheat your oven to 240°C (top and bottom heat, no convection).

Prepare a 22–24 cm cake pan: line the bottom and sides with parchment paper. Let the paper rise above the edges of the pan—that's what gives the San Sebastián cheesecake its characteristic uneven, caramelized edges.

In a large bowl, combine the cream cheese, sugar, cornstarch, salt, and vanilla. Mix until you have a completely smooth, lump-free base.

Fold in the pistachio paste and mix well again.

Add the eggs gradually, then pour in the cream. Mix until you get a smooth, creamy batter—don't overmix or you'll incorporate too much air.

Push the batter through a fine-mesh sieve into the prepared pan.

Bake for about 25 minutes at 240°C. If the top starts darkening too quickly—say, after 10 minutes—drop the temperature down to 210°C.

The cheesecake is done when the top is very dark and the center still jiggles just slightly. That's exactly right—it'll set up perfectly as it cools.

Let the cheesecake cool completely to room temperature, then refrigerate for at least overnight.