Burnt Basque Cheesecake

An easy and foolproof guide to mastering the irresistible Burnt Basque Cheesecake, featuring a caramelized top and creamy interior.

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Preheat your oven to 400°F (200°C) and line an 8–9 inch springform pan or loaf pan with parchment paper.
In a large mixing bowl, beat the cream cheese and sour cream until smooth.
Gradually add the sugar and vanilla extract, beating until fully incorporated.
Add the eggs one at a time, beating well after each addition.
Gently fold in the flour, followed by the heavy cream until the batter is smooth.
Pour the mixture into the prepared pan and bake for 40-45 minutes until the top is deeply browned and the center jiggles slightly.
Let the cheesecake cool for about 15 minutes before transferring it to a wire rack. Chill in the refrigerator for at least 4 hours before serving, ideally overnight.

For added flavor, consider incorporating citrus zest, cocoa, or a swirl of your favorite fruit compote.