Basque Burnt Cheesecake (La Viña Style)

Heat oven to 400°F (200°C) — go to 425°F if your oven runs cool or you want a darker top. Tear two large sheets of parchment paper, crumple each into a ball to make them pliable, uncrumple, and press them into the 10-inch springform pan in a cross, letting 2–3 inches hang over the rim all around. Set the lined pan on a sheet pan to catch drips.

Beat the cream cheese and granulated sugar on medium speed until completely smooth and creamy, scraping the bowl often, about 2 minutes. Goal is no lumps and minimal air — you're building a custard, not whipped cream.

Add the eggs one at a time, beating just until each disappears before adding the next, scraping down the bowl after each. Adding one at a time keeps the emulsion stable for an even baked texture.

With the mixer on low, stream in the heavy cream, then add the vanilla extract and salt. Mix just until combined.

Sift the all-purpose flour directly into the batter and mix on low just until smooth. The batter will be thin and pourable — this is correct.

Pour the batter into the lined springform pan. Bake for 50–65 minutes until the top is deeply browned (almost burnt) and the center still wobbles like jelly when you jiggle the pan — the outer inch or two will look set, the middle should be visibly loose. If the top isn't dark enough by the end of baking, place under the broiler for 2–3 minutes, watching closely.

Remove from the oven and let the cheesecake cool in the pan to room temperature. It will sink and crack as it cools — this is expected. For cleanest slices and deepest flavor, refrigerate for several hours or overnight, then bring back to room temperature before serving.

Lift the cheesecake out of the pan by the parchment, peel the parchment sides down, and slice with a warm knife (dip in hot water, wipe clean between cuts).