High Heat Crustless Method Basque Burnt Cheesecake

Ingredients:

• 24 oz (680g) full-fat cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs, room temperature
• 1 1/2 cups (360ml) heavy whipping cream
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 tbsp (25g) all-purpose flour

Instructions:

1. Preheat oven to 425°F (220°C). Press a large sheet of crumpled parchment paper into an 8-inch or 9-inch springform pan so the edges extend 2 inches above the rim.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, vanilla, and salt. Sift in the flour and mix on low until lump-free.
3. Pour batter into the pan and bake for 45–50 minutes until deeply browned on top and puffed, with a very jiggly center.
4. Cool completely to room temperature in the pan (it will deflate as it cools), then chill for 4 hours before peeling off the parchment