Burnt Basque Cheesecake with a Creamy Center

What you need

• 900 g (2 lb) cream cheese, full-fat, at room temperature
• 300 g (1 1/2 cups) granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 5 large eggs, at room temperature
• 360 ml (1 1/2 cups) heavy cream
• 25 g (3 tbsp) all-purpose flour

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) with a rack in the middle.

2. 2

   Line a 23 cm (9 in) springform pan with 2 crumpled sheets of parchment, letting the paper stand about 5 cm above the rim.

3. 3

   Beat the cream cheese and sugar on medium speed until completely smooth, 2-3 min. Scrape down the bowl.

4. 4

   Beat in the salt and vanilla.

5. 5

   Add the eggs one at a time on low speed, mixing each until just absorbed.

6. 6

   Pour in the cream in a slow stream, then sift the flour over and mix on low until the batter is smooth and pourable.

7. 7

   Pour the batter into the pan and tap it on the counter a few times to release large bubbles.

8. 8

   Bake until the top is deep brown, almost black in places, and the middle still wobbles like soft jelly when the pan is nudged, 55-65 min.

9. 9

   Cool in the pan on a rack for 2 hours. The center sinks and firms as it cools.

10. 10

    Chill for at least 4 hours or overnight.

11. 11

    Unclip the pan, peel back the parchment and slice with a knife dipped in hot water. Serve cold or at room temperature.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.