Basque Burnt Cheesecake

Method

Preheat the oven to 200°C and line a 20cm round springform tin with baking parchment, allowing it to extend above the edges. Beat the softened cream cheese with icing sugar until smooth and creamy, then add eggs one at a time, beating well between each addition. Fold in the double cream, flour, vanilla extract and sea salt until just combined, then pour into the prepared tin. Bake for 25-30 minutes until the top is deeply caramelised and blackened in patches, whilst the centre still wobbles slightly when gently shaken. Remove from the oven and allow to cool completely in the tin before chilling in the refrigerator for at least 4 hours or overnight. Release from the springform and serve at room temperature for the best flavour and texture.