Classic Burnt Basque Cheesecake (Print Version)

# Ingredients:

→ Base Ingredients

01 - Philadelphia cream cheese, at room temperature (800g/3½ tubs)
02 - Caster sugar or granulated sugar (250g)
03 - Large eggs, at room temperature (5)
04 - Double/heavy cream, at room temperature (360ml)
05 - Vanilla bean paste (1 tablespoon)
06 - Plain/all-purpose flour (60g)

# Instructions:

01 - Line a 20cm (8-inch) springform pan with two overlapping pieces of parchment paper, pressing up the sides with excess extending 5cm above rim. Let paper crease naturally on sides.
02 - Preheat oven to 200°C (390°F) for at least 20 minutes to ensure proper temperature.
03 - Using a stand mixer with whisk attachment, beat cream cheese and sugar on medium-low until smooth and sugar dissolves completely.
04 - Beat in eggs one at a time, ensuring complete incorporation before adding the next. Scrape bowl thoroughly between additions.
05 - Whisk in cream and vanilla until combined. Sift flour over mixture and whisk until just smooth and glossy. Strain if needed to remove any lumps.
06 - Pour into prepared pan, smooth top, and tap to remove air bubbles. Bake 40-45 minutes until golden brown with jiggly center. Broil briefly if darker top desired.
07 - Cool completely in pan on wire rack (about 4 hours) before removing sides. Peel paper gently and serve at room temperature.

# Notes:

01 - All ingredients must be at room temperature for smoothest texture
02 - Parchment must extend above pan rim to contain rising batter
03 - Can be made ahead and refrigerated in pan with paper

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