San Sebastian Cheesecake

Take all ingredients out of the fridge an hour before baking so they come to room temperature.

Combine the heavy cream, cream cheese, sugar, eggs, flour, and vanilla in a blender until smooth, taking care not to whip too vigorously to avoid creating air bubbles. After mixing, gently tap the batter container to release any remaining bubbles.

Line a 9-inch (20 cm) springform pan with parchment paper and pour the batter in.

Bake in an oven preheated to 400°F (200°C) for 25 minutes, then increase the temperature to 480°F (250°C) and bake for another 10 minutes.

Let the cheesecake cool at room temperature, then chill in the refrigerator for at least 6 hours.