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kath_the_grape
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Preheat the oven to 410°F (210°C).
Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan.
Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don't worry -- it will settle when it’s out of the oven.
When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set.
Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.
After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut.