Basque Burnt Cheesecake

Instructions

1. Prepare the pan
   Preheat your oven to 400°F (200°C). Line a 10-inch (25cm) springform pan with parchment paper, allowing the paper to extend about 2 inches above the rim of the pan. The paper should be crumpled first and then smoothed out to make it easier to mold into the pan. Lightly butter the parchment paper.
2. Mix the base
   In a large bowl or stand mixer, beat the cream cheese and sugar together until smooth and well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
3. Add the eggs
   Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This ensures a smooth, creamy texture.
4. Incorporate remaining ingredients
   Pour in the heavy cream, vanilla extract, and salt. Beat until smooth. Sift the flour over the mixture and beat again until just incorporated. Do not overmix at this stage.
5. Bake the cheesecake
   Pour the batter into the prepared pan. Tap the pan gently on the counter a few times to release any air bubbles. Place the pan in the preheated oven and bake for 50-55 minutes, or until the top is deeply browned (almost burnt) and the center is still jiggly.
6. Cool properly
   Remove the cheesecake from the oven and let it cool completely at room temperature. The center will continue to set as it cools. Once cooled, refrigerate for at least 4 hours or overnight for the best texture and flavor.
7. Serve the cheesecake
   When ready to serve, carefully remove the sides of the springform pan and peel away the parchment paper. Slice with a sharp knife dipped in hot water and wiped clean between cuts. Serve as is or with fresh berries on the side.