**Basque Burnt Cheesecake**.

 Ingredients:

– **Cream cheese**: 2 1/2 cups (600g), softened
– **Granulated sugar**: 1 1/4 cups (250g)
– **Eggs**: 4 large
– **Heavy cream**: 1 1/4 cups (300ml)
– **All-purpose flour**: 1/4 cup (30g)
– **Vanilla extract**: 1 teaspoon
– **Salt**: 1/4 teaspoon

 Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 400°F (200°C). Grease an 8-inch (20cm) springform pan and line it with parchment paper, allowing the paper to extend above the rim of the pan by at least 2 inches (5cm). This will help contain the cheesecake as it rises during baking.

2. **Prepare the Batter:**
– In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
– Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
– Pour in the heavy cream, vanilla extract, and salt, and mix until fully combined.
– Sift the flour over the mixture and gently fold it in until there are no lumps.

3. **Bake the Cheesecake:**
– Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
– Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly when you gently shake the pan.

4. **Cool and Serve:**
– Allow the cheesecake to cool in the pan to room temperature. The cheesecake will deflate slightly as it cools, which is normal.
– Once completely cool, you can remove it from the pan. The cheesecake can be served at room temperature or chilled, depending on your preference.

5. **Serving Tip:**
– For the best texture, some people prefer to chill the cheesecake for a few hours or overnight before serving. This allows the flavors to develop and the texture to firm up slightly.

This **Basque Burnt Cheesecake** is deliciously creamy with a distinctive caramelized flavor from its burnt top. It’s a unique twist on traditional cheesecake that’s both rustic and elegant. Enjoy! If you have any more recipe requests or questions, feel free to ask.