Burnt Basque Cheesecake (La Viña)

1.Preheat your oven to 400°F (200°C).

2.Line a 9-inch (23cm) round springform pan with parchment paper, ensuring the paper extends above the rim to create a rustic look.

3.In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

4.Add the heavy cream, eggs, vanilla extract, flour, and salt to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.

5.Pour the batter into the prepared springform pan, smoothing the top with a spatula.

6.Bake in the preheated oven for 25-30 minutes, or until the top is deeply browned and the center is slightly jiggly. The edges should be set while the center remains creamy.

7.Remove the cheesecake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

8.Once cooled, refrigerate for at least 2 hours, or overnight for best results. Serve chilled or at room temperature.