Burnt Basque Cheesecake

1 Prep the Pan: Preheat your oven to 400°F. Grease a 9-inch springform pan and line it with two overlapping sheets of parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan. Crumple the paper first to make it easier to fit the rustic folds.

2 Cream the Cheese: In a large bowl or stand mixer, beat the cream cheese and sugar on medium speed until perfectly smooth and the sugar has dissolved.

3 Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a silky texture.

4 Incorporate Cream: Scrape down the sides of the bowl. With the mixer on low, pour in the heavy cream, salt, and vanilla extract.

5 Fold in Flour: Sift the flour over the batter and gently fold it in by hand or on the lowest mixer setting until just combined.

6 Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes. The cheesecake should be deeply browned (almost black) on top and still very jiggly in the center.

7 Cool: Let the cheesecake cool completely in the pan at room temperature. For the best texture, chill in the refrigerator for at least 4 hours or overnight.

8 Serve: Carefully peel back the parchment paper and slice. It is traditionally served at room temperature to maintain its creamy, molten-like center.