Basque Burnt Cheesecake

Ingredients

• 2 lbs Cream cheese, room temperature
• 1.5 cups Granulated sugar
• 6 pieces Large eggs
• 2 cups Heavy cream
• 0.33 cup All-purpose flour
• 1 teaspoon Vanilla extract
• 1 teaspoon Kosher salt
• 1 tablespoon Unsalted butter(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and grease a 9-inch springform pan, lining it with two overlapping sheets of parchment paper so it rises 2 inches above the rim.

2. 2

   In a large bowl or stand mixer, beat the room-temperature cream cheese and sugar until perfectly smooth and the sugar has dissolved.

3. 3

   Add the eggs one at a time, beating on medium speed until fully incorporated before adding the next.

4. 4

   Slowly pour in the heavy cream, vanilla extract, and salt, mixing on low speed until the batter is homogeneous.

5. 5

   Sift the flour over the batter and gently fold it in with a spatula or whisk until no lumps remain.

6. 6

   Pour the batter into the prepared pan and bake for 50 to 60 minutes until the top is dark brown (almost burnt) and the center still has a slight jiggle.

7. 7

   Remove from the oven and let it cool completely in the pan on a wire rack; the cheesecake will fall significantly as it cools.

8. 8

   For the best texture, chill for at least 4 hours, though it can be served at room temperature for a creamier center.