Basque Cheesecake

Method

1. Preheat the oven to 210°C (ventilated mode). Line a 22 cm springform pan with crumpled parchment paper, leaving the edges uneven and sticking out above the rim.
2. In a stand mixer or large bowl, combine 600 g cream cheese (room temperature) and 200 g granulated sugar. Mix on low speed, then gradually increase to medium until smooth and well combined.
3. Add 4 large eggs one at a time, mixing well after each addition until fully incorporated.
4. Sift together 20 g all-purpose flour and a pinch of salt. Add to the mixture and mix on low speed just until combined.
5. Add 250 ml heavy cream and optional vanilla (seeds of 3 vanilla pods or 1 tsp vanilla paste). Mix on low speed until smooth. Do not overmix; the batter will be very liquid.
6. Pour the batter into the prepared pan. Gently tap the pan to release air bubbles.
7. Bake for 30–40 minutes, until the top is deep brown (almost burnt) and the center still jiggles slightly when shaken.
8. Remove from the oven and let cool completely at room temperature. The cake will sink slightly in the center.
9. Refrigerate for at least 1 hour (or overnight) before serving. The texture will set and become creamy.
10. Serve at room temperature or slightly chilled. Optionally, top with berry sauce, caramel, chocolate sauce, or dulce de leche. Dust with powdered sugar if desired.