Burnt Basque Cheesecake is crustless, has a smooth and creamy center and a dark, caramelized burnt top. This cheesecake hails from San Sebastian, Spain and it's just decadent!
Place a rack in the middle of your oven and preheat to 400 degrees. Butter your springform pan and line with 2 overlapping 16x12" sheets of parchment paper. Make sure the paper comes at least 2 inches above the top of the pan on all sides. Place pan on a rimmed baking sheet.
In the bowl of a stand mixer sitted with a paddle attachment, beat cream cheese and sugar on medium-low speed until smooth, scraping down the sides of the bowl as needed, about 2 minutes.
Increase the speed to medium and add the eggs, one at a time, beating each for 15 seconds before adding the next. Scrape down the bowl, then reduce the speed to medium-low. Add the cream, salt and vanilla and beat for 30 seconds until combined.
Turn off the mixer and sift the flour evenly over the cream cheese mixture. Beat on low until well combined, about 15 seconds. Scrape down the sides and continue to beat until mixture is smooth, about 10 seconds.
Pour batter into the prepared pan. Bake until deeply golden brown on top and still very jiggly in the center, 60-65 minutes.
Let cool slightly (the cheesecake will fall as it cools), then unmold. Let it totally cool. Carefully peel away the parchment from the sides. Slice and serve at room temperature.
You will need a 10-inch springform pan to make this cheesecake
This cheesecake can be made a day in advance. Just cover and chill in your fridge.
If you do decide to make it a day ahead, make sure to remove it from the fridge a few hours ahead of enjoying to take away the chill.