Burnt Basque Cheesecake: 7 Secrets to Perfect Creaminess

A rich and creamy cheesecake with a burnt top that adds a unique flavor.

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Preheat your oven to 400°F (200°C).
Line a 9-inch springform pan with parchment paper, making sure the paper extends above the edges of the pan.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar and continue to beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and salt until fully incorporated.
Gradually add the heavy cream, mixing until smooth.
If using, sift the flour into the batter and mix until just combined.
Pour the cheesecake batter into the prepared springform pan.
Bake for 40–50 minutes, or until the top is deeply browned and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 30 minutes.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Carefully remove the cheesecake from the springform pan and peel away the parchment paper.
Slice and serve chilled.