Caramelized Basque Cheesecake

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

To prevent the cake pan from sticking, apply a generous amount of butter and cover it with parchment paper. Ensure the paper is slightly larger than the pan to allow for easy removal later. Gently press the paper into the pan, smoothing out any wrinkles or creases. Remove any excess paper from the sides to leave about an inch or two of overhang.

In a bowl, mix together cream cheese, sugar, flour, and salt until you have a smooth, creamy paste. Combine this mixture with a spatula to ensure everything is well incorporated.

Add vanilla extract and 1 egg to the bowl, whisking until they are fully combined. Gradually add the remaining eggs one at a time, mixing well after each addition. Next, pour in heavy cream and blend until the mixture is smooth.

Pour the cheesecake batter into the prepared pan, gently tapping it against the counter to release any air bubbles.

Place the cheesecake in a preheated oven and bake for 50 to 55 minutes, or until it is puffed, golden brown, and nearly dark on the edges. For the final 10 minutes of baking, increase the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).

Allow the cheesecake to cool completely, at least 25 minutes. Remove it from the pan by pulling back the parchment paper, using a knife or spatula if necessary. Finally, refrigerate the cheesecake for 4 hours to overnight to chill it thoroughly.

At this point, your cheesecake is ready to be served.