San Sebastian Cheesecake

Preheat the oven to 250°C (480°F).

Beat the cream cheese with a mixer until smooth. Add the sweetener, vanilla, salt, and cocoa powder (sifted through a sieve beforehand). Beat with the mixer once more.

Add the eggs one at a time, beating the mixture thoroughly after each addition.

Melt the chocolate in the microwave, stir, and add it to the cheese mixture. Beat until smooth.

Warm the heavy cream—it should be warm, not hot. Gradually pour it into the cheese mixture in 2–3 batches, beating thoroughly with the mixer each time.

Take a 20 cm (8-inch) silicone baking pan. Line the pan with parchment paper. Transfer the cheese mixture into the pan and gently tap it against the counter to release any air bubbles.