Basque-Style Crustless Burnt Cheesecake

Steps

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1. 1
   Preheat the oven to 200°C (400°F). Generously grease the inside of a 7-inch springform pan with butter, then line it with parchment paper, pressing the bottom flat and crease-free, with the paper extending above the sides.
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2. 2
   Place all the cream cheese into a food processor or use an immersion blender, and pulse briefly to soften it.
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3. 3
   Beat the 4 eggs in a separate bowl until combined, then add them to the processor and blend with the cheese for about 20 seconds.
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4. 4
   Scrape down the sides of the processor with a spatula to incorporate any stuck cheese, then blend for another 20 seconds until completely smooth and lump-free.
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5. 5
   Add the sugar, cream, and 2 tablespoons of flour, then blend for 1 to 2 minutes until the batter is very smooth and liquid.
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6. 6
   Pour the batter into the lined pan, using the spatula to scrape out any remaining batter from the processor.
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7. 7
   Bake on the middle rack of the preheated oven at 200°C (400°F) for 40 minutes, uncovered.
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8. 8
   Once out of the oven, the cake will be puffed up and dark on top — do not open the mold yet. Let it cool completely at room temperature; it will naturally deflate and sink slightly, which is normal.
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9. 9
   Once fully cooled, place the cake (still in its mold) in the fridge until cold and set, ideally overnight.
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10. 10
    Before serving, remove from the fridge and let sit at room temperature for 15–30 minutes, then unmold, peel off the parchment paper, slice, and enjoy.
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