Begin by preheating your oven to 400°F (200°C). This high temperature is key for creating the burnt top and creamy center that defines Basque cheesecake.

Line a Springform Pan: Line the bottom and sides of an 8-inch springform pan with parchment paper, leaving excess paper around the edges. This not only makes it easy to remove but also gives the cheesecake its rustic, crinkled edges.

Cream the Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar until smooth. This step ensures a creamy consistency.

Add Eggs One at a Time: Adding the eggs one by one helps maintain a smooth, lump-free batter.

Incorporate Heavy Cream and Vanilla Extract: Pour in the heavy cream and vanilla, mixing until the batter is smooth and well combined.

Mix in Flour: Sift in the flour and gently fold it into the mixture.

Pour batter into Pan: Pour the mixture into the prepared pan and give it a few gentle taps to eliminate air bubbles.

Bake for 50-60 Minutes: Place the pan in the oven and bake until the top is dark brown, almost burnt, and the center is still jiggly. The color can vary from deep golden to almost black, depending on how long you bake it.

Pro Tip: Keep an eye on the cheesecake after the 45-minute mark. The top should be dark brown but not completely black, though some black spots are fine and even desirable for authentic flavor.

Cool in the Pan: Allow the cheesecake to cool for an hour in the pan, then remove and let it come to room temperature.

Serve at Different Temperatures: For a soft, custardy texture, serve warm. For a firmer cheesecake, refrigerate for a few hours or overnight.