Basque Burnt Cheesecake

Method

1. 01

   Heat the oven to 210 degrees C with a rack in the center. Crumple two large sheets of parchment, then press them into an 18-20 cm springform pan so the paper rises well above the rim and forms rustic folds. If the paper slips, use a tiny smear of butter or oil only to help it stick to the pan.

   
2. 02

   In a large bowl, beat 600 g room-temperature cream cheese with 200 g sugar and 1/4 teaspoon salt just until smooth and glossy. Keep the mixing moderate so the batter does not become foamy.

   ⏱ 3 min
3. 03

   Add the 4 eggs one at a time, mixing each in fully before adding the next. Pour in 250 ml cream and mix until the batter is even, then sift over 20 g flour and fold or beat briefly until no dry streaks remain.

   ⏱ 5 min
4. 04

   Pour the batter into the lined pan and tap the pan once or twice to settle large bubbles. Bake at 210 degrees C until the top is dark brown in patches, the cake has risen, and the center still wobbles clearly when the pan is gently shaken, about 35 to 40 minutes.

   ⏱ 40 min
5. 05

   Cool the cheesecake in the pan on a rack until it sinks and reaches room temperature. For a cleaner slice, chill it for at least 2 hours after cooling, but let it stand at room temperature before serving so the center softens again.

   ⏱ 180 min
6. 06

   Unlock the springform, peel the parchment away gently, and cut into wedges. Serve plain, without a crust, jam, or heavy garnish, so the browned top and creamy center remain the focus.