Basque Cheesecake

Burnt Basque cheesecake is the antithesis of American-style or New York cheesecakes. It wants to cook at a high temperature without the protection of a water bath. It wants to get browned and crack, to soufflé high and then deflate.

Unsalted butter (for pan)

2 lb. cream cheese, room temperature

1½ cups (300 g) sugar

6 large eggs

2 cups heavy cream

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 tsp. vanilla extract

⅓ cup (42 g) all-purpose flour

Sherry (for serving; optional)

subheading: SPECIAL EQUIPMENT:

A 10"-diameter springform pan

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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