Burnt Basque Cheesecake

Ingredients

For one 8-inch cheesecake

680g softened cream cheese
200g granulated sugar
4 large eggs
300ml heavy cream
25g all-purpose flour
½ tsp fine sea salt
1 tsp vanilla extract

Method

1. Heat oven to 400°F (200°C), rack centered. Press a roughly 16-inch square of parchment into an 8-inch springform pan, allowing creases and at least 2 inches of overhang.
2. Beat room-temperature cream cheese and sugar with paddle about 2 minutes until perfectly smooth, scraping bowl. Add eggs one at a time on low speed.
3. Mix in cream, vanilla and salt on low. Sift flour over batter and fold gently until combined without incorporating excess air.
4. Pour into lined pan and tap to release large air bubbles. Bake about 50–55 minutes, checking early if necessary, until surface is dark espresso brown and center still jiggles substantially.
5. Cool completely at room temperature; the puffed center will settle. Refrigerate at least 6 hours or overnight. Unmold, peel back parchment and slice with a hot, wiped knife. Rest 30 minutes out of refrigerator before serving.