Instructions:
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese and sugar. Mix on medium-low speed for about 30 seconds until creamy.
Step 3
Gradually add the eggs one at a time, ensuring they are fully incorporated into the cream cheese mixture, which should take around 1 minute.
Step 4
While mixing, incorporate the salt, vanilla extract, and chilled heavy cream until well combined. Scrape down the sides of the bowl with a spatula as needed.
Step 5
Gently fold in the sifted flour until the mixture is smooth and free of lumps. Avoid overmixing.
Step 6
Melt some extra butter and use it to grease the bottom and sides of a baking pan. Line the pan with parchment paper, allowing some overhang. Grease the parchment paper as well.
Step 7
Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 8
Bake the cheesecake in the preheated oven for 45 to 50 minutes, or until the top develops a deep brown or golden color.
Step 9
Allow the cheesecake to cool completely to room temperature before serving. As it chills, the center of the cake will sink slightly, creating a rustic appearance.
Step 10
Leftovers can be stored in the freezer for up to a month, though it’s doubtful there will be any left!
Enjoy the delightful decadence of this Basque-inspired burnt cheesecake!