Basque Burnt Cheesecake

Serves 6 · 20 min prep · 50 min cook

Ingredients

• 24 oz full-fat cream cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 1/4 cups heavy cream
• 3 tbsp all-purpose flour
• 2 tsp vanilla extract
• 1/2 tsp fine sea salt
• 1 tbsp for pan unsalted butter

Instructions

1. 1Preheat the oven to 400°F and place a rack in the center. Generously butter a 9-inch springform pan, then press two overlapping sheets of parchment into the pan so the paper rises at least 2 inches above the rim; crease the folds so it stays put.
2. 2In a large bowl or stand mixer, beat the room-temperature cream cheese and sugar on medium speed for 2–3 minutes until completely smooth and no lumps remain; scrape the bowl halfway through.
3. 3Add the eggs one at a time, mixing on low just until each disappears before adding the next; do not overbeat or you will incorporate too much air.
4. 4Pour in the heavy cream, vanilla, and salt; mix on low until the batter looks silky and uniform, about 30 seconds.
5. 5Sift the flour over the batter and fold gently with a spatula until no dry streaks remain; the mixture should be pourable and slightly thick.
6. 6Pour the batter into the prepared pan; tap the pan firmly on the counter 3–4 times to release large air bubbles.
7. 7Bake at 400°F for 45–55 minutes until the top is deeply burnished brown and almost black in spots, the edges are set, and the center still jiggles like loose gelatin when you gently shake the pan.
8. 8Remove from the oven and cool completely in the pan on a wire rack for at least 2 hours; the center will sink slightly as it cools—this is normal and desirable.
9. 9Once cool, refrigerate uncovered for at least 4 hours or overnight so the texture firms into a creamy custard.
10. 10To serve, unclip the springform, peel away the parchment, and slice with a hot dry knife wiped clean between cuts; serve chilled or at cool room temperature.