Basque Burnt Cheesecake

Preheat the oven to 425°F. Line a 9-inch springform pan with two large sheets of parchment paper, allowing the paper to extend several inches above the rim. The rustic folds are part of the cheesecake's signature appearance.

In a large mixing bowl, beat the softened cream cheese and sugar until completely smooth. Add the eggs one at a time, mixing well after each addition. Mix in the heavy cream, vanilla extract, salt, and flour until the batter is silky smooth with no lumps

Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Bake for 45–55 minutes, or until the top is deeply browned and caramelized while the center still has a slight wobble when gently shaken. Do not overbake—the center will continue to set as it cools.

Allow the cheesecake to cool completely at room temperature. Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, before slicing. Serve chilled or let it sit at room temperature for about 20 minutes for an extra creamy texture