Burnt Basque Cheesecake

Preheat the oven to 400°F (400°F) and place a rack in the middle of the oven.

Line a 23 cm (9‑inch) springform pan with parchment paper, allowing the paper to overhang the sides, and lightly grease the paper.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 2–3 minutes.

Add the sugar to the cream cheese and continue beating until fully incorporated and the mixture looks glossy, about 1 minute.

Add the eggs one at a time, beating well after each addition to ensure the batter stays smooth and emulsified.

Pour in the heavy cream, vanilla extract, and a pinch of salt; mix on low speed just until the batter is silky and homogeneous, being careful not to over‑mix.

Scrape the batter into the prepared springform pan, smoothing the top with a spatula so the surface is even.

Place the pan on a baking sheet (to catch any overflow) and bake for 45 minutes, or until the edges are set, deeply golden, and the center is still slightly jiggly when the pan is gently shaken.

Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 30 minutes to prevent a sudden temperature shock.

Remove the cheesecake from the oven and let it come to room temperature on a wire rack, about 1 hour.

Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set the texture.

When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake, then carefully remove the springform ring.

Slice with a warm knife (dip the blade in hot water and wipe dry between cuts) and serve the cheesecake at room temperature.