Basque Burnt Cheesecake

Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure the paper comes at least 2 inches above the top of the pan to contain the batter as it rises.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, without any lumps. This can be done using a stand mixer fitted with the paddle attachment or a hand mixer.

Add the eggs one at a time, fully incorporating each egg into the mixture before adding the next. Ensure the mixture is smooth and homogenous.

Slowly mix in the heavy cream, followed by the vanilla extract and salt, until the mixture is completely smooth.

Sift the flour into the cheesecake batter and fold gently until just combined, ensuring not to overmix.

Pour the batter into the prepared springform pan. Tap the pan gently against the counter to remove any air bubbles.

Bake in the preheated oven for 50 to 60 minutes, or until the top is deep golden brown and the cheesecake is still slightly jiggly in the center.

Let the cheesecake cool in the pan on a wire rack to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.

To serve, remove the cheesecake from the pan, peel away the parchment paper, and slice. The cheesecake can be enjoyed at room temperature or cold.