Burnt Cheesecake

Ingredients

• 10"-diameter springform pan

• Unsalted butter (for pan)

• 2 lb. (4 bricks) cream cheese, room temperature

• 1½ cups sugar

• 6 large eggs

• 2 cups heavy cream

• 1 tsp. kosher salt

• 1 tsp. vanilla extract

• ⅓ cup all-purpose flour

Directions

1. Place a rack in middle of oven; preheat to 400°.

2. Butter pan, then line with parchment, with parchment 2" above top of pan on all sides. Place pan on a rimmed baking sheet.

3. Beat cream cheese and sugar in a stand mixer with the paddle attachment on medium-low speed, scraping down sides of bowl until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

4. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

5. Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

6. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–75 minutes.

7. Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.

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Makes one 10" cake

Source: https://www.bonappetit.com/recipe/basque-burnt-cheesecake