Basque Burnt Cheesecake

Ingredients

• full-fat cream cheese, at room temperature900 g
• caster sugar300 g
• large eggs6
• heavy cream480 ml
• all-purpose flour25 g
• vanilla extract1 tsp
• fine sea salta generous pinch

Steps

1. 1

   Heat oven and line pan.

   Heat the oven to 230°C / 450°F. Line a 23 cm springform pan with two overlapping sheets of parchment, pleating them up the sides so they stand about 5 cm above the rim.

2. 2

   Beat cream cheese mixture.

   Beat the cream cheese with the sugar and salt on medium speed until completely smooth, scraping the bowl twice.

3. 3

   Add eggs and vanilla.

   Add the eggs one at a time, beating just until each disappears. Beat in the vanilla.

4. 4

   Whisk cream and flour, then mix.

   Whisk the cream and flour together in a jug to break up lumps, then pour into the batter and mix on low until uniform. Strain through a fine sieve into the pan.

5. 5

   Bake until top is burnished.

   Bake on the middle rack until the top is deeply burnished, almost black at the edges, and the center wobbles like jelly when nudged, 45–55 minutes.

6. 6

   Cool and serve cheesecake.

   Cool in the pan for at least 3 hours before unmolding. Serve at room temperature, sliced with a hot knife.