Basque Burnt Cheesecake

Ingredients

• 2 lb cream cheese
• 1½ cups granulated sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp salt
• 1 tsp vanilla extract
• ⅓ cup all-purpose flour, sifted
• cooking spray

Instructions

1. Preheat the oven to 400 degrees F and grease your springform tin with cooking spray. Line with 2 overlapping 16×12-inch sheets of parchment paper, making sure parchment comes at least 2 inches above the top of the pan on all sides.
2. Beat cream cheese and sugar in the bowl on medium-low speed, scraping down the sides of the bowl for about 2 minutes, until very smooth, no lumps remain, and sugar has dissolved.
3. Increase the speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low.
   Add cream, salt, and vanilla and beat until combined, about 30 seconds.
4. Fold the flour into the egg mixture to form the cake batter. Scrape down the sides of the bowl as necessary and lightly beat for 10 seconds until the batter is very smooth, homogenous, and silky.
   Pour batter into the prepared pan. Bake cheesecake for 60 to 65 minutes, until deeply golden brown on top and still very jiggly in the center.
5. Transfer the cake to a cooling area and let cool completely, best at 4 hours to overnight, then unmold.
   Carefully peel away the parchment from the sides of the cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.