The Rapture-Inducing Burnt Sky Basque Cheesecake

1.Preheat your oven to 220°C (428°F). Line a 10-inch (25 cm) springform pan with two large sheets of parchment paper, ensuring the paper extends high above the rim of the pan to accommodate the rising batter and protect the sides from direct heat.

2.In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until completely smooth and lump-free, about 3 minutes. Scrape down the sides frequently.

3.Gradually add the granulated sugar and continue mixing until just combined and creamy, ensuring no dry sugar remains visible.

4.Add the eggs one at a time, mixing only until each egg is incorporated before adding the next. Do not overmix once the eggs are added, as this incorporates too much air.

5.Slowly stream in the heavy cream, vanilla extract, lemon zest, and salt. Mix on low speed until just combined. Sift the flour over the batter and mix briefly on the lowest speed until no streaks of flour remain. The batter will be very liquid.

6.Pour the batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.

7.Place the pan on the middle rack of the preheated oven. Bake for 50 to 65 minutes. The top should be deeply caramelized, almost black in spots, and the edges should be set. The center should still have a significant wobble (like thick pudding).

8.Carefully remove the cheesecake from the oven. It will deflate significantly as it cools. Let it cool completely on a wire rack at room temperature for at least 2 hours.

9.Once cooled to room temperature, cover the pan loosely with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight, to allow the texture to fully set.

10.Before serving, carefully remove the outer ring of the springform pan and gently peel away the parchment paper. Serve chilled or slightly warmer than room temperature for the most molten center.