Easy Basque Burnt Cheesecake

Prepare an 8-inch / 20 cm Spring form pan loosely lined with 2 square pieces of parchment paper. Ensure the papers stick up about 2 inches / 5 cm over the edges to hold the cheesecake as it rises.

Preheat the oven to 220C / 430F (no fan).

Put the room-temperature cream cheese into a bowl and slowly add the sugar and flour while mixing on low speed with an electric hand mixer (or in a stand mixer).

Slowly add the room-temperature eggs to the mixture one by one while continuing to mix at low speed. Do not whip the ingredients.

Finally, slowly pour in the room-temperature cream.

Pour the batter into the prepared 8-inch / 20 cm Spring form pan.

Bake the cheesecake for about 40 minutes, checking after 30 minutes. It is ready when the top part is puffed up, the edge looks baked, and the middle is jiggly but not raw.

Let the cheesecake cool in the pan to room temperature. Then, refrigerate it for at least 4 hours to set completely before removing the springform and serving.

Store leftover burnt cheesecake covered in the fridge and consume within 1-2 days.