Classic Burnt Basque Cheesecake

1.Preheat your oven to 210°C (410°F). Position a rack in the center of the oven.

2.Line a 23 cm (9-inch) springform pan with parchment paper, ensuring the paper extends about 5 cm (2 inches) above the rim to allow for the cheesecake to rise and develop its characteristic burnt edges.

3.In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes, ensuring no lumps remain.

4.Gradually add the granulated sugar to the cream cheese, continuing to beat until fully incorporated and the mixture is smooth.

5.Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent incorporating too much air.

6.Pour in the heavy cream, vanilla extract, and sea salt. Mix on low speed until the batter is smooth and homogenous.

7.Sift the all-purpose flour over the batter and gently fold it in using a spatula until fully combined, taking care not to overmix.

8.Pour the batter into the prepared parchment-lined pan, smoothing the top with a spatula.

9.Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake should develop a deeply caramelized, almost burnt top that is dark brown and blistered, while the center remains soft and creamy with a slight jiggle.

10.Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. The cheesecake will deflate slightly and set as it cools.

11.Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to enhance the texture and flavor.

12.To serve, carefully remove the cheesecake from the springform pan, peel away the parchment paper, and slice with a hot, dry knife for clean cuts.