Basque Burnt Cheesecake

Preheat oven to 210C.

Prepare a 8 spring pan by lining it with wax papers. Make sure the wax paper comes up over the edges so that when the cream cheese mixture rises it will not spill.

Beat cream cheese and sugar with a mixer on low-medium for 2-3 minutes or until the mixture is no longer grainy from the sugar.

Add the eggs one at time making sure the egg is well combined before adding the next egg.

Add the heavy cream and vanilla. Mix until evenly combined.

Add the flour and salt. Mix for 20-30 seconds until evenly combined.

Pour the cream cheese batter into the cake pan and make for 55 minutes or until deeply brown but still jiggly in the middle of the cake when shaken.

Take it out of the oven and cool completely in the pan at room temperature. It may take 2-4 hours to completely set. after.

Once completely cool, release from the cake pan and peel off excess wax paper for the side. You may refrigerate the cake if you like.