Basque Cheesecake

In the bowl of a stand mixer, combine the softened cream cheese and sugar. Mix on medium speed for about 3 minutes until smooth and creamy.

Add the eggs, salt, and heavy cream to the bowl and continue to mix until well combined.

Sift in the all-purpose flour and mix briefly to incorporate.

Finish by mixing in the vanilla extract until the batter is smooth.

Prepare a 9-inch springform pan by lining it with parchment paper. For a neater fit, you can cut a circle for the bottom and a strip for the sides.

Lightly spray the inside of the pan and the parchment paper with cooking spray to help it stick and prevent the cake from sticking.

Pour the cheesecake batter into the prepared pan.

Bake in a preheated oven at 450°F (232°C) for about 40 minutes. The cheesecake should be deeply caramelized on top and have a noticeable jiggle in the center.

Remove from the oven and let it cool completely to room temperature on a wire rack.

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, before slicing and serving.