Burnt Basque Cheesecake

 

36 ounces (1020g) cream cheese, room temperature

1 2/3 (335g) cups sugar

2 cups (500ml) heavy whipping cream

3 tablespoons flour

6 eggs

1 egg yolk

1 teaspoon vanilla extract

1. heat oven to 450°. Line a springform pan with 2 big pieces of parchment paper so that they overlap in the middle, pressing and creasing to fit pan

2. in a bowl of a stand mixer fitted with paddle attachment, beat cream cheese and sugar for 4-6 minutes, starting on low speed and increasing to high speed

3. whisk together cream and flour, and add to cream cheese mixture

4. add eggs, and egg yolk one at a time, combining well before each addition. Add vanilla extract

5. pour mixture into prepared pan and bake for 30-35 minutes, until top is dark brown. The middle will be very jiggly. Cool and chill uncovered for at least 4 hours or best overnight