Simple Burnt Basque Cheesecake

1. Preheat oven to 220C and line a 25cm springform pan with 2 large pieces of parchment paper diagonally so that they overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 5cm overhang around all edges.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese and sugar. Start beating on low and gradually increase to high speed until the mixture is smooth and creamy, about 4 to 6 minutes. Stop to scrape down the sides of bowl.

3. In a separate bowl, whisk together the cream and flour until smooth. Add to the cream cheese mixture and beat on low just until incorporated.

4. Add the eggs and egg yolk one at a time, continuously beating on medium-low after each addition. Add vanilla extract, and beat on low speed until blended. Pour mixture into prepared pan.

5. Place on a baking tray in the oven and bake for 30 minutes until the top is dark brown. The centre will still be very jiggly. Transfer to a wire rack to cool to room temperature, about 3 hours. Chill uncovered for at least 3 hours.

6. When ready to serve, remove sides of springform pan, and carefully peel back the parchment paper a little. Allow the cake to come to room temperature before serving, about 30 minutes.

Tips

1. Make sure the cream cheese is at room temperature before beating.

2. Add eggs one at a time, mixing well between each addition.

3. Be careful not to overbake; the center must still be jiggly.

4. Can be refrigerated uncovered for up to 3 days.